Arepas Stuffed with Ají Dulce Mushroom Filling, White Bean Cream, and Roasted Pineapple Salsa

Instructions

1. 1

   1. In a large bowl, combine the pre-cooked white cornmeal with 5 g salt. Gradually add the warm water and mix until a soft dough forms. Let it rest for 5 minutes, then divide into 8 portions and shape into medium arepas about 4 inches wide.

2. 2

   2. Heat a skillet or griddle over medium heat and add 15 ml (1 tbsp) vegetable oil. Cook the arepas for 5-6 minutes per side until golden. Transfer them to an oven preheated to 375°F / 190°C and bake for 10 minutes to finish cooking through.

3. 3

   3. Meanwhile, make the filling. Heat 15 ml (1 tbsp) vegetable oil in a wide skillet over medium-high heat. Add the white onion and cook for 3 minutes. Stir in the sweet ají peppers and garlic; cook 2 minutes more.

4. 4

   4. Add the mushrooms, ground cumin, black pepper, and 1 g salt. Cook for 8-10 minutes, stirring, until the mushrooms release their moisture and then lightly brown. Add the grated panela and apple cider vinegar; cook 2 minutes more until juicy and glossy. Remove from the heat and mix in half of the chopped fresh cilantro.

5. 5

   5. For the white bean cream, place the cooked white beans, coconut milk, 15 ml (1 tbsp) lime juice, 2 g salt, and 30 ml (2 tbsp) water if needed in a blender. Blend until smooth. Warm it in a small saucepan over low heat for 3-4 minutes without boiling.

6. 6

   6. For the roasted pineapple salsa, heat a skillet or grill over medium-high heat and brush the pineapple with 5 ml (1 tsp) vegetable oil. Grill for 2-3 minutes per side until lightly charred. Let it cool slightly, then toss with the red onion, the remaining fresh cilantro, and 15 ml (1 tbsp) lime juice. Season with a pinch of salt.

7. 7

   7. Split the warm arepas open without separating them completely. Fill each one with a generous portion of the mushroom mixture. Add avocado slices inside the arepas or serve them on the side.

8. 8

   8. Serve the stuffed arepas with the white bean cream spooned on top or underneath, and finish with the roasted pineapple salsa. Add an extra touch of black pepper if desired.