CRUNCHY ON THE OUTSIDE AND SOFT IN THE INSIDE THESE COZY CORNMEAL SEARED AREPAS ARE THE PERFECT VEGAN BUN TO THIS COLORFUL AND BRIGHT SALSA. THIS FRESH SALSA MADE WITH BLACK BEANS, CORN, TOMATOES, AVOCADOS, RED ONIONS, CILANTRO AND LIME MAKE THIS STUFFING FRESH AND LIGHT FOR THOSE HOMEMADE AREPAS. PAIR THIS WITH MY TANGY, CREAMY AND ZESTY VEGAN PINK SAUCE AND IT’S MATCH MADE IN FOOD HEAVEN!

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MAKES 5 MEDIUM SIZED AREPAS

AREPA INGREDIENTS

2 Cups of pre-cooked white corn meal [The best brand is P.A.N.] https://www.amazon.com/gp/product/B085T26Y4S?ie=UTF8&tag=dianarodelo-20&camp=1789&linkCode=xm2&creativeASIN=B085T26Y4S

2 Cups of warm water

1 Teaspoon of salt

2 Teaspoons of crushed anise seeds [optional]

¼ Cup of vegetable oil, olive oil or a neutral oil

FRESH SALSA INGREDIENTS

1 [15 ounce] can of black beans [drained and rinsed]

1 [15 ounce] can of whole kernel corn [drained and rinsed]

1 Medium tomato [small dice]

2 Small Hass avocados [seeded, peeled and small diced]

1 Garlic clove [minced]

½ Cup of diced red onion [small dice]

3 Tablespoons of chopped fresh cilantro [optional but so flavorful]

2-3 Tablespoons of fresh lime juice [juice from one lime]

2 Tablespoons of olive oil

Black pepper [to liking]

Salt [to liking]

ZESTY PINK SAUCE

½ Cup of Vegan Mayo [My favorite brand is “Follow Your Heart” Vegenaise Mayo]

½ Cup of ketchup [My favorite brands are Annie’s Organic, Hunt’s natural and Heinz Organic]

1 Tablespoon of sriracha, tabasco or hot sauce of your liking

1 Teaspoon of paprika

FRESH SALSA PREPARATION

- In a large bowl add in your black beans, corn, tomatoes, avocados, garlic, onions and cilantro. Mix to combine. Add in your fresh lime juice, oil, salt and pepper. Stir to combine.

- Cover the bowl and place it inside the fridge or until ready to use.

PINK SAUCE PREPARATION

- In a medium bowl add in your mayo, ketchup, hot sauce and paprika. Stir with a fork or whisk until the sauce turns smooth. Set aside for later use.

AREPA PREPARATION

- In a large bowl place in your white corn meal. Add the salt and anise into your warm 2 cups of water and stir. Gradually start pouring in your salted water into the cornmeal and mix with your fingers. Mix with your hands until the mixture becomes a soft moist dough ball.

- Let the dough rest for five minutes.

- If the dough looks dry add a bit more of warm water and mix with your hands once again.

- Divide your dough into 5 even balls, then press each ball in between your palms to form a thick circular disc or thick patty [ ½ inch thick]. If the arepas crack a bit on the sides no problem, just add a little bit of water to your finger tips and smooth the sides of your arepas.

FINAL PREPARATION

- Turn your stovetop to a medium heat. In a large skillet add in your oil and let it heat up.

Place your arepas into the hot oil and cook/sear for 3 – 5 minutes on each side or until golden brown. If working in batches just repeat the same steps.

- Place your cooked arepas onto paper towel line plate or cookie sheet and let them cool.