Arepas - Naturally Gluten Free!
James Duran
45 minutes
624
Latin American Cuisine
Arepas—or cornmeal patties—predate the colonization of the Americas and are a prime example of indigenous culinary traditions that remained unchanged by Spanish influence. These naturally gluten free delicacies get a full flavor upgrade by using G...
Ingredients
- 2 cups of precooked cornmeal
- 2 tsp. kosher salt
- 2 ½ cups warm water
- 2 tbsp. Gourmet Premium Rendered Duck fat
- 1 can black beans - drained, rinsed and warmed
- 1 cup shredded queso blanco or mozzerella
- 1 avocado thinly sliced
- Cilantro Leaves for serving
Directions
Step One: In a large bowl, whisk cornmeal and salt to combine. Add water and stir with a wooden spoon until a dough forms. Cover with a kitchen towel and let hydrate 10 minutes.
Step Two: Divide dough into 8 equal portions, about 1/2 cup (4 ounces) each. Roll dough into balls, then flatten between your palms to a 3"-wide disc about 1/2".
Step Three: In a large cast-iron or nonstick skillet over medium heat, heat 1 tablespoon of duck fat. When oil begins to smoke, add 4 pieces of dough. Cover skillet and cook until bottoms are nicely charred, 5 to 7 minutes. Flip and continue to cook, uncovered, until second side is charred, 5 to 7 minutes more. Transfer to a plate. Repeat with remaining 1 tablespoon of duck fat and dough.
Step Four: Let cool slightly, then create a pocket in each arepa by slicing horizontally about three-quarters of the way through. Fill pockets with beans, cheese, avocado, and cilantro.
