Caracas-Style Arepa Mille-Feuille with Butter Beans, Plantain and Queso de Mano Cream

Instructions

1. 1

   1. Preheat the oven to 375 °F / 190 °C and lightly grease a rectangular or round baking dish with a little of the vegetable oil.

2. 2

   2. In a bowl, combine the pre-cooked cornmeal with the warm water and 1 teaspoon of the salt. Let it rest for 5 minutes, then knead for 2 minutes until you have a smooth, moist dough without cracks.

3. 3

   3. Divide the dough into 3 equal portions. Place each portion between two sheets of parchment paper or plastic wrap and flatten into thin discs or rectangles about 1/8 in / 3 mm thick, matching the size of your baking dish.

4. 4

   4. Heat a large skillet or griddle over medium heat and brush it with 1 tablespoon of the vegetable oil. Cook each arepa sheet for 2 minutes per side, just until set with light golden spots. Set the 3 layers aside.

5. 5

   5. For the stew, heat another tablespoon of the vegetable oil in a skillet over medium heat. Sauté the white onion for 4 minutes. Add the Venezuelan sweet pepper and cook 3 more minutes. Stir in the garlic and cook for 30 seconds.

6. 6

   6. Add the crushed tomato, ground cumin, grated panela, apple cider vinegar, 1/2 teaspoon of the salt, and the black pepper. Cook for 3 minutes, stirring, until the tomato reduces slightly.

7. 7

   7. Add the cooked butter beans and 60 ml / 1/4 cup water. Lightly mash a small portion of the beans with a spoon to create a creamy texture. Cook over medium-low heat for 6 to 8 minutes until thickened. Turn off the heat and stir in the fresh cilantro. Set aside.

8. 8

   8. For the plantain, heat the butter with the remaining tablespoon of vegetable oil in a skillet over medium heat. Brown the ripe plantain slices for 2 to 3 minutes per side until caramelized and tender. Set aside on a plate.

9. 9

   9. For the cream, blend or whisk in a small saucepan the crumbled queso de mano with the whole milk, cornstarch, and the remaining salt. Cook over low heat for 3 to 5 minutes, stirring constantly, until smooth and thick. If it becomes too thick, add 1 or 2 tablespoons of warm water.

10. 10

    10. Assemble the mille-feuille in the baking dish: place one arepa layer, spread half of the butter bean stew on top, then half of the plantain and one-third of the cheese cream. Repeat with another arepa layer, the remaining stew, the remaining plantain, and another third of the cheese cream.

11. 11

    11. Top with the final arepa layer and spread the remaining queso de mano cream over it. Bake for 18 minutes at 375 °F / 190 °C, until the top is lightly golden and the center is heated through.

12. 12

    12. Let the mille-feuille rest for 8 minutes before slicing. Serve hot so the arepa, butter bean, plantain, and cheese cream layers stay defined.