Cook chicken in 500 g water at 95 °C for 18 minutes to 74 °C; shred it and retain broth.

Ingredients

• 500 gCorn flour, masa, enriched, white
• 500 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
• 250 gAvocados, raw, all commercial varieties
• 100 gSalad dressing, mayonnaise, regular
• 80 gOnions, raw
• 500 gBeverages, water, tap, drinking
• 4 gSalt, table

Method

1. Cook chicken in 500 g water at 95 °C for 18 minutes to 74 °C; shred it and retain broth.
2. Mix masa flour with all the remaining broth, about 450 g, and salt, then shape eight cakes.
3. Cook the arepas on a dry pan at 190 °C in two batches of four, 5 minutes per side, until they sound hollow when tapped.
4. Mix chicken with avocado, mayonnaise and onion. Split and fill the arepas.