I’ve been on a little Arepa kick lately – I made these Shredded Chicken (Pollo Mechado) Arepas which were fabulous, then went on and revisited the other Arepas on my site, my Chicken Avocado Arepas. So of course, I needed to revise my post on how to make the actual Arepas, which are the little “buns”.
How many of you guys have had Arepa? They’re little “buns” as best as I can describe them that originated in pre Columbian times in South America, but that doesn’t give much indication of what they taste like! They’re made out of a type of fine cornmeal, and they’re kind of like a Gordita and they’re warm and fragrant and can be filled with all kinds of things, stuffed with pretty much whatever your heart desires! Here’s my Classic Arepas, and check out this link for a list of classic fillings but fair warning; you’ll need to use your translator unless you read Spanish.
I love Arepas and here’s a classic filling for these little Venezuelan buns. These are Chicken Avocado Arepas, and the filling is so creamy, cool, and delish! It does have a little more personality than you might expect from your everyday basic Chicken & Avocado Sandwich Spread.