Instructions

• In a large bowl, combine 2 cups pre-cooked white cornmeal, 1 teaspoon salt, and 1 tablespoon vegetable oil. Gradually add 2½ cups warm water while stirring until the mixture is smooth and homogeneous. Knead briefly in the bowl or on a clean surface until the dough is uniform.
• Cover the dough and let it rest for 5 minutes.
• After resting, divide the dough into six equal portions. Shape each portion into a ball, then flatten each ball into a disc about 4–5 inches wide and ½ inch thick.
• Heat a large skillet over medium heat and brush the surface with additional vegetable oil. Place arepa discs in the skillet and cook about 6–7 minutes per side, until each side is golden and crisp and the arepa is cooked through.
• (Optional) For extra crispiness, transfer the cooked arepas to a 350°F (175°C) oven for 10–15 minutes.
• While the arepas cook, make the filling: in a bowl combine 2 cups shredded cooked chicken, 1 small finely chopped onion, ¼ cup finely chopped cilantro, and 1 jalapeño (seeded and finely chopped), if using. In a separate bowl mash 1 ripe avocado with ¼ cup mayonnaise and the juice of 1 lime until smooth.
• Mix the mashed avocado and mayonnaise into the chicken mixture until evenly combined. Season the filling with salt and pepper to taste.
• Slice an opening on one side of each arepa to create a pocket. Generously fill each arepa with the chicken-and-avocado mixture.
• Serve the filled arepas immediately, or keep them covered to stay warm until ready to serve.