Meet Me In Caracas
by Annemarie Ahearn
Each morning, my coworker — an intense-looking Venezuelan man — steps out of the elevator and into the office, performing the Justin Timberlake two-step to the sounds of his iPod. His name is Luis Sanchez and his adoration for pop stars such as Shakira, JT, Mariah Carey and Ricky Martin is unparalleled. Naturally, I was inclined to explore the culinary offerings of his country, Venezuela, of which I know so little. To my delight (and surprise) he kindly agreed to visit my apartment for a 101 in arepa-making. We sent bossanova beats through my stereo system and away we went. As I watched his practiced hands transform a liquid into a sticky dough, he told stories of how his mother would effortlessly fry the cornmeal pancakes for breakfast and dinner in under 15 minutes. With an ounce of remorse and a wave of nostalgia, he explained that no arepa made in America would taste quite like the ones he ate as a child or at the areperas he frequented as a teen, in Caracas. After frying them, splitting them, and lathering them with butter, we stuffed them with a mixture of pulled chicken, avocado, and mayo. Between the Brazilian music and the earthy aroma of fried corn meal, I was worlds away from New York City.
Reina Pepiada (Stuffed Queen)
Serves 4
For the Arepa dough:
2 cups water
3 tablespoons canola oil
1 teaspoon salt
Precooked white corn meal as needed
For the filling:
3 chicken breasts
2 tablespoons minced cilantro
half a small yellow onion, minced
the other half whole
1 soft avocado, diced
1 teaspoon salt
3 tablespoons mayonnaise
Bring a medium pot of water to a boil. Add half the onion and the chicken breasts and poach until cooked through. Drop chicken breasts into a bowl of ice water to cool. Shred into tiny pieces with your hands. In a medium-sized bowl, combine the shredded chicken, cilantro, minced onion, avocado, salt and last, the mayo. Mash until the mixture resembles a rough paste.
To make the dough, combine the water, two tablespoons canola oil and one teaspoon salt in a medium bowl. With one hand, spread your fingers out and press them against the bottom of the bowl. Gradually pour in the corn meal, while moving your hands in a circular motion. Once the mixture starts to come together, cease with the corn meal and knead the dough until it starts to toughen — about three minutes. Separate into four portions, wet your hands to prevent sticking and form into disks, similar to hamburger patties. Heat a large skillet with one tablespoon canola oil. Over medium heat, place the arepas side by side and cover until they begin to turn golden brown, about ten minutes. Flip and repeat. They will be done when you tap them and they sound hollow. Open each arepa with a knife halfway and spread butter across the inside. Load it up with the chicken filling. Serve.
Reina Pepiada (Stuffed Queen)
Serves 4
For the Arepa dough:
2 cups water
3 tablespoons canola oil
1 teaspoon salt
Precooked white corn meal as needed
For the filling:
3 chicken breasts
2 tablespoons minced cilantro
half a small yellow onion, minced
the other half whole
1 soft avocado, diced
1 teaspoon salt
3 tablespoons mayonnaise
Bring a medium pot of water to a boil. Add half the onion and the chicken breasts and poach until cooked through. Drop chicken breasts into a bowl of ice water to cool. Shred into tiny pieces with your hands. In a medium-sized bowl, combine the shredded chicken, cilantro, minced onion, avocado, salt and last, the mayo. Mash until the mixture resembles a rough paste.
To make the dough, combine the water, two tablespoons canola oil and one teaspoon salt in a medium bowl. With one hand, spread your fingers out and press them against the bottom of the bowl. Gradually pour in the corn meal, while moving your hands in a circular motion. Once the mixture starts to come together, cease with the corn meal and knead the dough until it starts to toughen — about three minutes. Separate into four portions, wet your hands to prevent sticking and form into disks, similar to hamburger patties. Heat a large skillet with one tablespoon canola oil. Over medium heat, place the arepas side by side and cover until they begin to turn golden brown, about ten minutes. Flip and repeat. They will be done when you tap them and they sound hollow. Open each arepa with a knife halfway and spread butter across the inside. Load it up with the chicken filling. Serve.
