El Caribe Arepa

Name: El Caribe Arepa
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 1 teaspoon salt; 2 cups arepa cornmeal; 12 ounces shredded muenster cheese; 12 ounces flaked wood-smoked salmon or cooked salmon; 2 teaspoons capers; 2 small ripe avocados, sliced

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Level: Easy

Total: 50 min
Active: 45 min

Yield: 4 servings

Level: Easy

Total: 50 min
Active: 45 min

Yield: 4 servings

Ingredients

1 teaspoon salt

2 cups arepa cornmeal

12 ounces shredded muenster cheese

12 ounces flaked wood-smoked salmon or cooked salmon

2 teaspoons capers

2 small ripe avocados, sliced

Directions

Preheat the oven to 350 degrees F.
Pour the salt into 2 cups lukewarm water. Mix the arepa cornmeal slowly into the salted water until smooth, let stand for 5 minutes. Divide into 4 equal parts and shape the dough into a flat disk.
Heat a griddle or pan over high heat. Place the arepas on a hot griddle or pan and cook until small brown spots appear, 5 to 7 minutes on each side. Finish the arepas in the oven for 15 to 20 minutes.
Insert a butter knife into the arepa edge, cut halfway around the arepa and pop it open for stuffing. Begin with cheese as a base, and then layer the salmon on top. Sprinkle with capers and top with sliced avocado. Repeat for the remaining arepas.