Arepas can be filled with practically anything. This recipe is for Arepa Reina Pepiada, but many additional recipes are offered by Arepas del Gringo.
For the filling: Place 2 pounds of rinsed de-skinned chicken breast in a slow cooker. Season with cumin, salt and pepper. Place cover on and slow cook for 6 to 8 hours.
Before preparing the filling, take the chicken out to cool.
Once you are ready to prepare the arepas, mash the avocados like you are making guacamole.
Mix the avocados with the chicken, and squeeze 2 limes and continue to mix.
Add a few pinches of salt and broken-up cilantro.
For the arepa: Mix cornmeal and 2.5 cups warm milk or water into a large bowl. Mix in shredded mozzarella cheese and good pinches of salt. Form a ball with the dough by mixing the ingredients.
Break off a piece about the size of a large meatball. Flatten and form a bowl in the cup of your hand. Place shredded mozzarella cheese inside. Close the arepa in half, and seal the edges to form a flat, round object.
Heat skillet to 320 degrees Fahrenheit, and rub a stick of butter on the hot surface.
Place arepa on the skillet, and sprinkle with salt.
Once the side begins to brown, add more butter to the skillet and flip, about 4 minutes.
Re-salt new side.
Once cheese starts to escape and ooze out and it looks nice and golden brown, it is done.
Slice the freshly made arepa 2/3 of the way.
Place filling of fresh avocado and chicken inside.
Recipe by Arepas del Gringo