Golden Arepas with Sweet Pepper Mushroom Tinga and Lime Avocado Cream

Instructions

1. 1

   1. In a large bowl, combine the pre-cooked white cornmeal with 5 g (1 tsp) salt. Gradually add the warm water and 15 ml (1 tbsp) vegetable oil. Mix by hand until a smooth dough forms. Let it rest for 8 minutes.

2. 2

   2. While the dough rests, heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium heat. Add the white onion, garlic, and sweet pepper. Cook for 4 to 5 minutes until softened.

3. 3

   3. Add the mushrooms, ground cumin, smoked paprika, dried oregano, and 2 g (1/2 tsp) salt. Cook for 6 to 8 minutes, stirring, until the mushrooms release their moisture and start to brown.

4. 4

   4. Stir in the crushed tomato and apple cider vinegar. Cook for 6 more minutes over medium-low heat until the mixture becomes juicy and thick. Add the cooked black beans and half of the fresh cilantro. Cook 2 additional minutes and keep warm.

5. 5

   5. For the cream, blend or mash the avocado with the plain yogurt, 30 ml (2 tbsp) lime juice, a pinch of salt, and the remaining half of the fresh cilantro until smooth and creamy. Set aside.

6. 6

   6. In a small bowl, combine the red onion, cucumber, and the remaining 30 ml (2 tbsp) lime juice with a pinch of salt. Let it sit while you cook the arepas.

7. 7

   7. Divide the dough into 4 equal portions and shape into discs about 10 cm (4 inches) wide and 1.5 cm (0.6 inches) thick, smoothing the edges with damp hands.

8. 8

   8. Heat a skillet or griddle over medium heat with the remaining 15 ml (1 tbsp) vegetable oil. Cook the arepas for 4 to 5 minutes per side until a golden crust forms.

9. 9

   9. Transfer the arepas to a tray and finish cooking in a preheated oven at 200 °C / 400 °F for 8 to 10 minutes so they cook through in the center.

10. 10

    10. Carefully split each arepa open without separating it completely. Fill with the mushroom tinga, add avocado cream, the cucumber and red onion mixture, and finish with the toasted corn. Serve immediately.