Vegetarian Arepas with Avocado and Plantains
I had my first arepa from a cart at Bonnaroo, and after 4 days of subsisting on trail mix and only sort of showering, I thought the corn cake was transcendental. Away from music festival land, I am pleased to say these dudes still totally deliver. **A note on flour: Pre-cooked corn flour is what works the best here, to achieve the level of fluffiness that's ideal for an arepa. If regular corn flour is all you can find, use it! The result will be heavier and cakier than the alternative, but still great; just stack the ingredients on top, as this type will crumble if you try to slit it open. **
What you will need
2 cups masarepa, P.A.N. harina blanca, or any other pre-cooked corn meal or corn flour. (See note above.)
2 1/2 cups warm water
Pinch of salt
Vegetable oil for frying
1 can of black beans, drained and rinsed (or 1 1/2 cups cooked)
1 clove garlic, minced
2 teaspoons cumin
2 plantains, either cut into rounds or cut into half width-wise and then into 1⁄4-inch strips
More vegetable oil
1 ripe avocado, chopped
1 small onion, diced (I like yellow but you do you)
1 jalapeño, seeded, cored, and finely diced
1 handful fresh cilantro, chopped
Juice of 1 lime
Salt and pepper
Source food52.com
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