Arepas Rellenas with Shredded Chicken

Ingredients

• 1 cup masarepa (precooked white cornmeal)
• 1¼ cups warm water
• ½ tsp salt
• 8 oz cooked Shredded Chicken
• 2 tomatoes, diced
• 4 scallions, sliced
• ¼ tsp ground cumin
• 1 Avocado, sliced
• ½ cup shredded mozzarella or queso fresco
• 2 tbsp oil

Method

1. Stir the masarepa, salt, and warm water into a soft dough and rest 5 minutes so the cornmeal drinks. It should feel like Play-Doh, not pancake batter.
2. Shape into 4 discs about ½ inch thick. Griddle in a lightly oiled pan over medium, 5–6 minutes per side, until golden-freckled and hollow-sounding when tapped.
3. Meanwhile make a quick hogao: cook the scallions and tomatoes in oil with cumin and salt until they slump into a jammy sauce, then fold in the Shredded Chicken to warm through.
4. Split each arepa along the edge like a pita, stuff with cheese while hot so it melts, then pack in the saucy Shredded Chicken and slices of Avocado.
5. Eat over a plate — a properly stuffed arepa drips with intent.