¿ HOW TO MAKE VENEZUELAN AREPA´S ??

VENEZUELAN Arepa´S Stuffed with Chicken and Avocado

Ingredients:

• 2 packages of Bouillon.
• 2 chicken breasts without skin, which is about 1 pound
• ½ cup Mayonnaise
• ½ small onion, finely chopped.
• ¼ cup Guacamole.
• 1 teaspoon Minced Garlic.
• 2 teaspoon finely chopped fresh cilantro.
• Adobo with Pepper, to your taste.
• 1 avocado, finely chopped
• 2 cups masarepa Cornmeal Flour White or PAN.

TYPICAL FOOD VENEZOLANA

CACHAPA WITH CHEESE AND ROASTED PORK

INGREDIENTS:

• (For 8 or 10 cachapas)
• 
  
• 4 cups fresh corn kernels (*)
• 3 teaspoons salt
• ¾ cup sugar
• ¾-1 cup water (depending on the corn is more or less tender).
• 1 kg of PIG 

(*) Some six to eight jojotos (corn) large, about 3 cups and ground (The dough can pay with pre-cooked for cachapas flour, but fresh jojoto gives a special flavor to the dish that has no commercial flour)

PREPARATION:

Cut with a knife Beads jojotos, without getting too deeply to avoid cutting the cob.

the beans are ground in a mill to grind corn not too tight. The dough should be slightly thick and ordinary.

In a large bowl that mass with salt and sugar and water mixture. The mixture should have a thick consistency, but fluid enough that when placed on the budare expand by its own weight.

It gets to heat a skillet or frying pan on the stove and a hot once it gets over medium heat.

the budare is greased with an absorbent paper with oil each time it is going to make a cachapa and a small ladle pour into the skillet about ½ cup of the mixture, spreading a little bucket to form a pancake 10 or 15 centimeters in diameter and ½ centimeter thick.