Criollo Arepa Mille-Feuille with Beet Reina Filling, Hand Cheese and Papelón Candied Walnuts

Instructions

1. 1

   In a large bowl, mix the precooked white cornmeal with 4 g of salt. Gradually add 360 ml (1 1/2 cups) warm water and knead for 2 to 3 minutes until you have a soft dough. Let it rest for 5 minutes.

2. 2

   Divide the dough into 8 equal portions. Shape into balls and flatten into thin rounds about 3 to 3 1/2 inches wide. Heat a skillet or griddle over medium heat with 15 ml (1 tbsp) vegetable oil and cook the arepas for 4 to 5 minutes per side until golden. Transfer to a tray and finish cooking in a preheated oven at 375°F / 190°C for 8 minutes so they firm up inside. Let cool slightly.

3. 3

   Meanwhile, make the filling. In a bowl, mash the avocado with the mayonnaise and lime juice until rustic and creamy. Add the shredded chicken, cooked beet, red onion, half of the chopped cilantro, 2 g of salt, and black pepper. Mix gently to keep some texture and set aside.

4. 4

   For the candied walnuts, place the chopped walnuts in a small skillet with the grated papelón and 15 ml (1 tbsp) water. Cook over medium-low heat for 3 to 5 minutes, stirring, until the papelón melts and coats the nuts. Immediately transfer to a lightly oiled plate using the remaining vegetable oil and let cool.

5. 5

   Slice each arepa horizontally or, for a finer presentation, carefully separate each round into thin layers. Assemble each mille-feuille by placing one arepa layer, a portion of the chicken-beet filling, a little hand cheese, and repeating to create several layers.

6. 6

   Finish each serving with more hand cheese, chopped candied walnuts, and the remaining fresh cilantro. Serve right away to enjoy the contrast between the warm arepas, creamy filling, and sweet crunchy papelón topping.