Savory Arepa Alfajores with Black Beans, Roasted Plantain and Avocado Cream

Instructions

1. 1

   Preheat the oven to 400 °F / 200 °C. Line a small baking tray or lightly grease it with a little of the vegetable oil.

2. 2

   Place the ripe plantain half-moons on the tray, brush them with 1 tablespoon vegetable oil, and roast for 18 to 22 minutes at 400 °F / 200 °C, turning halfway through, until golden and caramelized at the edges.

3. 3

   While the plantain roasts, mix the pre-cooked white cornmeal with the warm water and 1/2 teaspoon salt in a bowl. Let it rest for 5 minutes, then knead for 1 minute until you have a soft, moist dough with no cracks.

4. 4

   Divide the dough into 8 equal portions and shape into small discs about 8 cm / 3 inches wide and 1 cm / 1/3 inch thick.

5. 5

   Heat a skillet or griddle over medium heat and add 1 teaspoon vegetable oil. Cook the arepa dough discs for 4 to 5 minutes per side until a golden crust forms. If you want them a bit drier, finish them in the oven for 5 minutes at 350 °F / 175 °C. Set aside.

6. 6

   For the beans, heat the remaining tablespoon of vegetable oil in a medium skillet over medium heat. Sauté the white onion and sweet Venezuelan pepper for 4 minutes. Add the garlic and cook for 30 seconds more.

7. 7

   Add the cooked black beans, ground cumin, grated panela, 1/2 teaspoon salt, and the reserved 60 ml / 1/4 cup bean cooking liquid. Cook for 6 to 8 minutes, lightly mashing some of the beans with a spoon so the filling becomes creamy and compact.

8. 8

   For the cream, blend or mash the ripe avocado with the lime juice, fresh cilantro, and the remaining salt until smooth and spreadable.

9. 9

   Slice each arepa disc horizontally in half like a small bun. Fill the bottom half with a generous spoonful of avocado cream, a layer of black beans, and several slices of roasted plantain.

10. 10

    Sprinkle a little grated hard white cheese inside each savory alfajor, cover with the other half of the disc, and press gently. Serve warm with the remaining avocado cream on the side.