Chicken and avocado arepas

Instructions

1. To make the arepas, place the water and salt in the large bowl of a stand mixer. With the mixer on low speed, gradually add the masarepa, then beat for 2-3 minutes; the dough will be soft, but not sticky, and will hold its shape without cracks at the side when formed into a disc. If it’s too dry, add an extra tablespoon of water at a time. If it’s too soft, add an extra tablespoon of masarepa at a time. Cover the bowl and stand for 15 minutes to hydrate.
2. Preheat the oven to 180ºC. Divide the dough into four even portions, then shape each into a 12 cm disc, about 1.5 cm thick.
3. Warm half the vegetable oil in a large frying pan over medium-high heat. Add half the discs and cook for 5 minutes on each side, or until golden in parts and crisp on the outside. Transfer to the oven, placing them directly on an oven rack, and bake for 10 minutes, or until the arepas sound slightly hollow when tapped. (The inside may still be a little tacky in parts; this is fine.) Cook the remaining arepas in the same way.
4. Meanwhile, to make the salad, scoop the avocado flesh into a large bowl and roughly mash. Add the lime juice and mayonnaise, season well with salt and pepper and mash to combine. Stir in the remaining salad ingredients and set aside.
5. While the arepas are still warm, use a serrated knife to cut a slit around the edge to form a pocket, then stuff with the salad. Scatter with extra coriander and chilli, and serve with lime wedges.

• For a vegetarian version, simply omit the shredded chicken and top the guacamole with grated queso blanco.