|Our friend Adriana making Arepas|
Pulled Chicken some refried beans, tomatoes, and guacamole. I have been eating the leftovers heated in the microwave with some cheese and then adding sliced avocado and tomatoes, yumm. If I could get pepper jack I would use that. When cutting them, after baking, it works best just to slice a pocket for filling. Pinterest has everything imaginable made with them, including pizza crust that looked kinda good. This would be an great alternative for the gluten intolerant.
In a medium glass mixing bowl add and microwave until warm:
2 1/2 C. water
1 1/4 tsp. salt
3 T. vegetable oil
2 C. Pan corn meal
Let sit for 5 minutes or so to let the meal absorb the water, knead a little and then form the patties. Some recipes call for baking them for 15 minutes after browning on the stove, but if you put the lid on the pan and bake slowly turning often, I don't think it is necessary, but they can be reheated in the oven before serving. The ideal is a crusty outside with a soft center. Adriana makes up some dough and keeps it in the refrigerator and bakes them fresh what she wants to eat then, which sounds good to me. They are very hearty and filling.
*Note: When I made these for a crowd a couple of times after returning home I discovered that they are easier to serve without splitting. I keep them warm in the oven after frying and when ready to serve I have my guests put a patty or two on their plate with a pile of pulled chicken on top with a choice of guacamole, sour cream and cilantro on top as desired. The pulled chicken is a little tomato spicy so no salsa is necessary.