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2 cups masa harina
2 teaspoons salt
2 to 3 tablespoons vegetable oil
2 large avocados
Juice of half a lemon
1 bunch radishes, thinly sliced
¼ cup finely grated queso fresco
1. Preheat the oven to 350 degrees F.
2. Combine the masa harina and salt in a medium mixing bowl. Add 2 cups of room temperature water. Stir well to combine, then let sit for 5 minutes. Form about 2 tablespoons worth of dough into a ball. Flatten it between your palms to form a ¼-inch patty. Carefully pat out any cracks and place on a parchment-lined baking sheet. Repeat with the remaining dough.
3. Heat 2 tablespoons of oil over medium-high heat in a large skillet or nonstick pan. Add the arepas to the pan (you will need to do this in two to three batches). Cook on each side for 4 to 5 minutes, until the arepa has formed a crust and is quite golden, adjusting the heat if it starts to burn on the bottom. Remove to the baking sheet. Repeat with remaining arepas, adding more oil as necessary. Finish the arepas in the oven for 10 minutes.
3. In the meantime, mash the avocado in a small mixing bowl. Add the lemon juice and season to taste with salt.
4. Cool the arepas enough to handle, then carefully slice each arepa in half to form two small disks. Top the bottom half of the arepa with a scant tablespoon of avocado, a few radish slices, and a sprinkle of queso fresco. Top with the other half, or make them open face for double the yield. Repeat with the remaining arepas.
Nutrition score per serving:
183 calories, 10g fat, 21g carbs, 4g protein
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