Arepas Con Huevo Y Tocino Recipes

AREPAS CON HUEVO Y TOCINO

Steps:

• Mezcla el agua y la sal en un tazón grande. Incorpora poco a poco la harina de maíz. Agrega el queso crema y el cilantro y amasa bien; deja reposar la masa durante 5 min.
• Divide la masa en 6 partes iguales. Haz una bola con cada una. Aplástalas hasta formar tortitas de 5 pulgs. y termina de redondear las arepas con un poco de agua si es necesario.
• Precalienta la plancha (comal) a fuego medio-alto. Agrega las arepas; cocínalas de 10 a 12 min. por cada lado o hasta que estén doradas por ambas caras. Mientras tanto, cocina los huevos, revolviéndolos de vez en cuando, hasta que cuajen.
• Corta las arepas horizontalmente por la mitad y rellénalas con el huevo, el queso y el tocino.

AREPAS DE HUEVOS

Steps:

• Mix corn meal, salt, and sugar together in a bowl. Add hot water and mix with your hands until a dough forms. Roll into a ball and let rest, 5 to 10 minutes.
• Fill a pot with about 4 inches of oil and heat to 350 degrees F (175 degrees C).
• Divide dough into 4 equal-sized balls. Set aside a small amount of dough for repairing holes after cooking. Place a dough ball onto a sheet of plastic wrap and place a second sheet of plastic wrap on top. Use a pan or plate to flatten the dough into a 1/4-inch thick round. Smooth edges of area with your fingers. Repeat with remaining dough.
• Place the arepas carefully into the hot oil and fry until puffed, about 1 1/2 minutes per side. Remove arepas from the oil and drain on paper towels until cool until safe to handle.
• Cut a 3-inch hole near the edge of an arepa. Crack an egg into a small glass and carefully pour it into the hole in the arepa. Repair the hole quickly using reserved dough. Return the arepa to the oil and fry until egg is no longer runny, 2 minutes per side. Drain on paper towels. Repeat with remaining arepas. Let cool briefly.

AREPAS CON HUEVO: CORN CAKE AND EGG BREAKFAST SANDWICH

Steps:

• Mix the masarepa with the salt (and pepper if using) in a medium heatproof bowl. Add the hot water and the melted butter and mix well. Cover with plastic wrap and let rest for 10 minutes. Add a little more water if needed, if mixture seems dry and crumbly. You should be able to form pieces of dough into balls easily, without many cracks in the dough.
• Reserve 2 tablespoons of dough. Divide the remaining dough into 4 pieces, and roll each piece into a smooth ball. Dampen your hands with water to help prevent cracks in the dough when rolling it.
• Place one ball between 2 small zip-close bags, or 2 pieces of plastic wrap. Flatten the ball with the bottom of a heavy pan or skillet until it is about 3 to 4 inches in diameter and about 1/3-inch thick. You can neaten the edges of the circle with dampened fingers.
• Heat about an inch of vegetable oil in a heavy skillet over medium heat, just hot enough so that a piece of dough sizzles gently.
• Fry the arepas for a couple of minutes on each side, until golden.
• Remove from heat and place arepas onto a plate lined with paper towels.
• When the arepas are cool enough to handle, slice into the side of the arepa with a thin sharp knife in the same way you would split open an English muffin. Hollow out a space in the arepa without slicing all the way through.
• Crack an egg into a small ramekin. Sprinkle the egg with salt and pepper lightly if desired. Pour the egg into the hollowed out arepa. Seal the opening with some of the reserved dough.
• Return the arepa to the hot oil and fry for 2 to 4 minutes more. Cook the arepa less if you like a runny egg and more if you prefer the egg to be more well done. Repeat with remaining arepas.
• Remove from heat, season with salt and pepper to taste, and serve warm.

AREPAS CON QUESO

Steps:

• Bring the milk to a boil in a small pan. Add butter. Let stand and cool slightly.
• Grind frozen yellow corn kernels in a food processor. You can find arepa flour at many Latin and Mexican markets. If there isn't one near you, grind corn meal 1/4 cup at a time in your blender, and add 1/2 cup of flour.
• In a large bowl, mix the ground corn, arepa flour or cornmeal, salt, sugar, and mozzarella. Make a well in the center and gradually add the hot milk and butter mixture. Stir until there are no lumps. Work the dough until it is smooth and sticky.
• Take the rest of the butter and heat it on a frying pan. Drop arepa mix in rounded tablespoon fulls on to the pan. Fry on each side 3-5 minutes until browned.
• To serve, butter the arepa and dd extra grated mozzarella cheese or queso blanco on top. If you made the arepa slightly larger, you can cut a slit in the middle and stuff them with the cheese. Otherwise, you can take two arepas, add the cheese in the middle and eat them like a sandwich.
• You may also make the pancakes only and store them in the refrigerator or freezer until ready to serve. Just lightly butter two pancakes, put a slice of cheese in between, and heat on the griddle at low heat until the cheese melts.

MINI AREPAS CON QUESO Y TOCINO CON ADEREZO DE MAYONESA Y CILANTRO

Steps:

• Se une la harina y la sal con el agua, y se amasa hasta que no queden grumos y se forme una masa consistente y suave.
• A esa preparación se le agrega el queso mozzarella junto a los trocitos de tocineta. Se mezcla muy bien y se forman con las palmas de las manos, arepitas de unos 2 a 3 centímetros de diámetro y 1 centímetro de espesor. Se ponen en una bandeja.
• En un caldero se coloca suficiente aceite, cuando este muy caliente se agregan las arepitas poco a poco, de modo que todas queden sumergidas. Se fríen hasta dorar, por aproximadamente unos 8 minutos.
• Consejo: No olvides poner las arepitas sobre el papel toalla absorbente para eliminar el exceso de aceite.
• Aderezo de Mayonesa y Cilantro
• Colocar todos los ingredientes en una licuadora hasta que el resultado sea una salsa verde homogénea y cremosa. Servir en un plato pequeño hondo para acompañar a las arepitas.