Arepas con Aguacate (Dairy-Free)

Instructions

1. 1In a large bowl, combine the 2 cups of pre-cooked white cornmeal, 2 cups of warm water, and 1 teaspoon of salt. Mix with your hands or a spoon until a soft, cohesive dough forms. Let the dough rest for 5 minutes.
2. 2Divide the dough into 8 equal portions. Gently shape each portion into a flat, round disc, about 1.27 cm thick and 7.62 cm in diameter. These are your arepas.
3. 3Heat 2 tablespoons of olive oil in a 25.4 cm non-stick skillet or on a griddle over medium heat, which is about 175°C.
4. 4Carefully place the arepas into the hot skillet. Cook for 5 to 7 minutes on the first side, until they are golden brown and have a slightly firm exterior. Flip the arepas and cook for another 5 to 7 minutes on the second side, until they are also golden brown and cooked through. They should sound hollow when tapped.
5. 5While the arepas are cooking, prepare the avocado filling. Halve the 2 medium avocados, remove the pits, and scoop the flesh into a medium bowl. Add the 1 tablespoon of lime juice. Mash the avocado and lime juice together with a fork until it reaches your desired creamy consistency. Season with salt to your preference.
6. 6Once the arepas are cooked, remove them from the skillet. Let them cool for just a minute so they are easier to handle. Carefully slice each arepa in half horizontally, like a pocket, without cutting all the way through.
7. 7Gently open each arepa and fill generously with the mashed avocado mixture. Serve the arepas con aguacate immediately.

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