Arepa Dominó with Baranda

Instructions

1. 1
   In a spacious mixing bowl, pour in the warm water and completely dissolve the fine sea salt.
2. 2
   Gradually stream in the pre-cooked white cornmeal with one hand while continuously mixing with your other hand to prevent lumps from forming.
3. 3
   Knead the mixture vigorously with your bare hands for 3-5 minutes until it transforms into a smooth, cohesive, and highly pliable dough. You'll know it's ready when the edges don't crack when pressed and the dough cleanly clears off your hands and the bowl walls. Rest for 5 minutes.
4. 4
   Divide the dough into 3 or 4 equal portions. Roll one portion into a tight, smooth sphere between your palms, then gently press down to flatten it into a disc roughly 1.5 cm (about 1/2-inch) thick.
5. 5
   Heat a flat non-stick skillet, cast-iron griddle, or Venezuelan budare over medium heat and lightly slick the surface with a paper towel dipped in a few drops of oil.
6. 6
   Place your corn discs onto the hot surface. Cook undisturbed for 5-7 minutes per side until a sturdy outer shell forms, showcasing those beautiful toasted char marks captured in the file "Arepas rellenas de caraotas negras.png".
7. 7
   While the arepas are griddling, heat vegetable oil in a separate skillet over medium heat and fry the sweet plantain strips until tender, golden-brown, and caramelized on both faces. Drain on paper towels.
8. 8
   Ensure your refried black beans are warm and thick, and your salty white cheese is finely grated and set at your assembly station.
9. 9
   Remove the arepas from the heat. Using a clean kitchen towel to protect your hand from the steam, slice horizontally along three-quarters of the arepa's edge with a sharp knife, opening a deep pocket without cutting it completely into two separate halves.
10. 10
    To replicate the precise layout of the file "Arepas rellenas de caraotas negras.png", stuff a generous layer of shredded white cheese deep into the pocket first. Follow with two or three spoonfuls of warm black beans layered next to your sweet fried plantains.
11. 11
    Garnish the open rim of the arepa by tucking two fresh avocado slices neatly over the top of the filling.
12. 12
    Serve scorching hot on a wooden board with extra fillings set up in bowls behind it for an authentic, interactive kitchen experience.