From 098f988d88f654a51c8698dc60f96263c15db287 Mon Sep 17 00:00:00 2001 From: medusa Date: Fri, 16 Aug 2024 06:03:57 +0000 Subject: [PATCH] Add food_related/reina_pepiada.md --- food_related/reina_pepiada.md | 40 +++++++++++++++++++++++++++++++++++ 1 file changed, 40 insertions(+) create mode 100644 food_related/reina_pepiada.md diff --git a/food_related/reina_pepiada.md b/food_related/reina_pepiada.md new file mode 100644 index 0000000..9b4ea4c --- /dev/null +++ b/food_related/reina_pepiada.md @@ -0,0 +1,40 @@ +# Reina Pepiada Recipe + +## Ingredients: + +- 2 cups cooked chicken breast, shredded +- 2 ripe avocados +- 1/4 cup mayonnaise +- 1/4 cup onion, finely diced +- 2 tablespoons cilantro, finely chopped (optional) +- 1 tablespoon lime juice +- Salt and pepper to taste + +## Instructions: + +1. In a large bowl, mash the avocados with a fork until mostly smooth but still slightly chunky. + +2. Add the mayonnaise, diced onion, cilantro (if using), and lime juice to the mashed avocados. Mix well to combine. + +3. Gently fold in the shredded chicken, ensuring it's evenly distributed throughout the mixture. + +4. Season with salt and pepper to taste. Adjust the seasoning as needed. + +5. Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent browning. Refrigerate for at least 30 minutes to allow flavors to meld. + +6. Serve cold as a filling for warm, freshly made arepas. + +## Serving: + +- Split open a warm arepa and fill generously with the Reina Pepiada mixture. +- Serve immediately. + +## Yield: + +This recipe makes enough filling for approximately 6-8 arepas, depending on size. + +## Notes: + +- For best results, use ripe but firm avocados. +- The filling can be made up to a day in advance and stored in the refrigerator. +- Adjust the amount of mayonnaise to achieve your desired creaminess. \ No newline at end of file