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Arepa (Spanish pronunciation:) is a type of flatbread made of ground maize dough stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America.
A gordita (Spanish pronunciation: [ɡoɾˈðita]; lit. ' chubby ') in Mexican cuisine is a dish made with masa and stuffed with cheese, meat, or other fillings. [1] It is similar to the Colombian and Venezuelan arepa.
Some fillings have proper names. Reina Pepiada (old Venezuelan Spanish for "curvy queen") is a filling for arepa composed of avocado, chicken, and mayonnaise. This particular filling is named after the Venezuelan beauty queen Susana Duijm. [4] Arepa andina: Same as arepas but made with wheat. Popular in the Venezuelan Andes region. Asado negro
Pre-made arepa flour is usually made from white corn, but there are yellow corn varieties available. To Venezuelans, Harina PAN forms a part of their national identity by making up a large portion of their diet. Arepas are one of the most popular dishes made with Harina P.A.N. They are made by grilling or frying a dough made from the flour.
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In Venezuela, arepas are stuffed with all kinds of meats and vegetables. Chef Lis Hernandez show us how to make arepas with avocado chicken salad, or reina pepiada arepas. The post How to Make ...
Transfer all the finished arepas to the same baking sheet as the chorizo and return to the oven to keep warm. Repeat the process with remaining dough and cheese. 6.