Name: La Catira
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 4 servings
Ingredients: 2 chicken breasts; 2 tablespoons chopped fresh cilantro; 1 tablespoon salt; 1 teaspoon garlic powder; 1 teaspoon oregano; 2 bay leaves; 1 cup diced tomato; 1/2 cup diced yellow onion; 2 tablespoons tomato paste; 1 teaspoon ground cumin; 3 cloves garlic, minced; 1 teaspoon salt; 2 cups precooked corn flour (masarepa); Olive oil, for cooking; Shredded cheese, for serving; Garlic Sauce, recipe follows; Microgreens, for serving; 2 cups mayonnaise; 1/3 cup fresh cilantro; 1/3 cup fresh parsley; 3 tablespoons mustard; 10 cloves garlic

Directions

For la catira: In a pot, boil the chicken with the cilantro, salt, garlic powder, oregano, bay leaves and 6 cups water over medium heat for 30 minutes. Remove from the heat and separate the broth from the chicken. Shred the chicken. To the broth, add the tomato, onions, tomato paste, cumin, garlic and shredded chicken.
Boil, covered, until the chicken is stewed, another 30 minutes.
For the arepa: Add the salt to 2 cups water in a bowl, then add the corn flour and knead little by little, making circular movements and breaking any lumps that may form with your fingers, until the dough is soft and manageable. Divide the dough in four equal portions. Roll them into balls, then flatten into 1/2-inch-thick discs.
Preheat a plancha or griddle, then grease with the olive oil and place a disc on it. Cook 4 minutes per side. Repeat with the remaining discs.
Open the arepa in half with a knife, then stuff with the stewed chicken, shredded cheese and Garlic Sauce. Decorate with the microgreens.