Chicken and Avocado Corn Cake Filling
By America's Test KitchenPublished on July 23, 2009
Yield
Serves 8 (Makes enough for 8 corn cakes)
Ingredients
1 cup cooked chicken, shredded into bite-sized pieces (see illustration below)1 medium ripe avocado, halved, pitted, and cut into ½-inch chunks (see illustration below)2 tablespoons minced fresh cilantro leaves 2 scallions, sliced thin1 tablespoon juice from 1 lime¼ teaspoon chili powder
Before You Begin
The filling can be made while the arepas are in the oven.
Instructions
- Mix all ingredients together and season with salt and pepper to taste. Cover with plastic wrap and refrigerate until needed. (The filling can be refrigerated for up to 2 days.)
Yield
Serves 8 (Makes enough for 8 corn cakes)Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We made arepa doughs that were too dry and crumbly and too wet and sticky before we hit upon the right formula of masarepa and hot water for our arepa recipe. To combat the denseness of the dough, we looked to an untraditional ingredient—baking powder. We found that 1 teaspoon of baking powder lightened up the dough slightly without turning it fluffy. The dough’s corn flavor was greatly improved by the addition of 1 teaspoon of salt to our arepa recipe, but we decided against using eggs, milk, or cheese since we expected our fillings to be sufficiently tasty and rich.
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