Arepas with Hearts of Palm Seca and Aji Corn Sauce
Inspired by a recent trip to Colombia, these arepas are delicious for dinner. The Hearts of Palm are seasoned with spices and lime, then roasted in a 350˚ oven until dry, or seca in Spanish. The seca can be made the day before. P.A.N precooked cornmeal is available at latino markets or online.
Preheat the oven to 350˚
Make the arepa dough – Mix the precooked cornmeal, turmeric and salt. Add the water and whisk remove any lumps, then stir until combined. Let the mixture rest for 5-10 minutes. Using your hands, divide the dough into 4 pieces. Roll each piece into a ball and flatten in gently to create a disk about 3″ in diameter and ½” thick. In a 12″ non stick skillet or cast iron griddle over medium heat, spray with oil and fry the arepas until golden brown, about 5 minutes. Flip arepas and cook on second side until a dry crust has formed, about five minutes longer. Transfer to a baking sheet and bake until cooked through, about 30 minutes. Remove from oven, let rest 5 minutes.
Make the Hearts of Palm Seca – Drain the Hearts of Palm and shred with a fork and place in a mixing bowl. Add the sliced Vidalia onion, chorizo seasoning, lime zest and bouillon. Mix well.
Bake in preheated oven 45-50 minutes, stirring every 20 minutes for even browning, until the mixture dries out.
Make the aji corn sauce – In a large skillet over medium heat sauté the onion until translucent in the avocado oil. Add the garlic and sauté 2 more minutes. Add the corn kernels and cook, stirring occasionally for 4-5 minutes. Place in a food processor along with the nutritional yeast, aji amarillo chile, salt and vegan mayonnaise. Process until smooth, about 5 minutes. Taste and adjust salt, if necessary.
To serve – Split the arepas and fill the the Hearts of Palm seca. Top with a spoonful of the aji corn sauce. Garnish as desired. Serve warm with plantain chips.
- 1 cup precooked yellow cornmeal
- 1 tsp salt
- 1 tsp turmeric
- 1¼ cups water
- spray oil for pan frying
HEARTS OF PALM SECA
- 2 14.5 oz jars hearts of palm, drained
- ½ cup thinly sliced vidalia onion
- 1 tbsp chorizo seasoning
- 1 tsp freshly grated lime zest
- 1 tsp vegetable Better Than Bouillon
- 2 tsp avocado oil
AJI CORN SAUCE
- 2 ears corn, husked, kernels cut off the cob
- 2 tbsp chopped onion
- 2 tsp avocado oil
- 2 cloves garlic, thinly sliced
- 2 tsp nutritional yeast
- ½ tsp aji amarillo chile
- ½ tsp salt
- 3 tbsp vegan mayonnaise
GARNISHES AND SIDES
- sliced avocado
- sliced radishes
- shredded lettuce
- plantain chips