Criollo Arepa Mille-Feuille with Beet Reina Filling, Roasted Avocado and Llanero Cheese

Instructions

1. 1

   1. In a bowl, mix the pre-cooked white cornmeal with the warm water and 4 g (3/4 tsp) of salt. Let it rest for 5 minutes, then knead until you have a smooth, lump-free dough.

2. 2

   2. Divide the dough into 12 equal portions and shape thin rounds about 3 inches wide. Heat a large skillet over medium heat and add 15 ml (1 tbsp) vegetable oil. Cook the rounds for 4 to 5 minutes per side until golden and cooked through. Set aside.

3. 3

   3. Preheat the oven to 400°F (200°C). Place the avocado wedges on a tray, brush them with 5 ml (1 tsp) vegetable oil, season with a pinch of salt and black pepper, and roast for 6 minutes for light browning and warmth. Set aside carefully so they keep their shape.

4. 4

   4. In a medium bowl, combine the shredded chicken, cooked beet, red sweet pepper, red onion, fresh cilantro, and mayonnaise. Add the lime juice, the remaining salt, and black pepper to taste. Mix until the filling is creamy and evenly combined.

5. 5

   5. To assemble each serving, place one arepa round as the base, add a layer of the chicken-beet filling, then a few wedges of roasted avocado and some crumbled Llanero cheese. Repeat with two more arepa rounds to make three layers total.

6. 6

   6. Transfer the assembled stacks to the oven at 350°F (175°C) for 5 minutes to warm everything through without drying it out.

7. 7

   7. Serve immediately with extra fresh cilantro, if desired, and a final twist of black pepper on top.