Arepas Con Huevos Recipes

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 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.

COLOMBIAN AREPAS

Steps:

• Mix water, corn meal, mozzarella cheese, butter, and salt together in a large bowl. Knead until mixed well and the dough has a soft consistency. Form balls the size of a medium orange and place them between 2 sheets of plastic wrap. Flatten with a rolling pin to your desired thickness.
• Cut the dough into circles using a cereal bowl or drinking glass, lip-down, through the plastic wrap. Remove the plastic wrap and remove excess dough.
• Coat a griddle with cooking spray and heat to medium-high. Add arepas and grill until golden brown, about 5 minutes per side. Serve immediately.

AREPAS DE QUESO

Steps:

• Shred 3 ounces of the mozzarella and cut remaining 5 ounces into 1/2-inch cubes. Transfer shredded cheese to a large bowl and cubed cheese to a medium bowl.
• Add cornmeal, 1 teaspoon salt, and warm water to the shredded cheese and mix to combine. Set aside for 10 minutes to allow cornmeal to absorb liquid. The mixture should resemble soft Play-Doh.
• Preheat the oven to 200 degrees F (95 degrees C).
• With damp palms and fingers, place 1/4 cup arepa mixture into your palm and flatten into a 2 1/2-inch disk. Place 3 to 4 cubes of the mozzarella into the center. Gently fold edges of dough over to cover mozzarella cubes completely, patting to form a cake. Repeat until all dough and cheese has been used.
• Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 3 or 4 arepas and cook until both sides are golden brown and charred in spots, 4 to 5 minutes per side. Remove to a parchment-lined baking sheet and season with a pinch of the remaining salt. Place in the preheated oven to keep warm. Repeat with remaining oil, arepas, and salt.