Arepas Con Huevos Recipes

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.

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 CON HUEVOS PERICO

Steps:

• Heat oven to 400°F. Make Arepas: In large bowl, stir flour, water and 1/4 teaspoon salt with spoon; let rest about 1 minute or until mixture thickens. Stir in mozzarella cheese. Shape 6 balls of dough, using about 1/3 cup dough each. Place each ball on plastic wrap; shape each into 4-inch circle, 1/2 inch thick. In 12-inch nonstick skillet, heat 1 tablespoon oil over medium heat. Cook arepas in oil about 4 minutes on each side, until dark spots appear on both sides. Place arepas on ungreased cookie sheet. Bake about 20 minutes or until fully cooked and hollow sounding when tapped. Keep warm.
• Meanwhile, make Huevos: In same 12-inch nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook and stir tomatoes, green onions and chiles in oil 2 minutes. Pour beaten eggs into skillet; add 1/2 teaspoon salt and the pepper. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so uncooked portions can flow to bottom. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
• Serve egg mixture with warm arepas. Garnish with green onions.

ENCANTO-INSPIRED AREPAS CON QUESO WITH AVOCADO MASH RECIPE BY TASTY

Steps:

• Make the arepas: Add the cornmeal to a medium bowl. Pour in the water, then add the salt and stir with a rubber spatula to combine. The dough will look quite wet at first, but will absorb the water as you stir.
• Turn the dough out onto a clean surface and roll into an 8-inch long, 2-inch (5 cm)-wide log. Cut into 4 equal pieces.
• Flatten one piece of dough in the palm of your hand into a 4-inch-wide disc. Place 1 tablespoon of queso blanco in the center, then fold the dough around the cheese to encase. Flatten the dough again into a 4½-inch-wide disc (if some cheese peeks out, pinch the dough closed around it. Repeat with the remaining dough and cheese.
• Heat a large nonstick skillet over high heat. Grease the pan with nonstick spray, then add the arepas to the pan and cook, without disturbing, until a crispy, golden brown crust forms, 3½-4 minutes. Flip and cook until golden brown on the other side, 3-4 minutes more (some cheese may ooze out a bit; it will sear and add a delicious texture to the arepa).
• Meanwhile, make the avocado cilantro mash: Add the avocado, lime juice, red pepper flakes, and salt to a medium bowl and mash with a fork to combine.
• Spread the butter over the arepas, then serve with the avocado mash and a sprinkle of cilantro.
• Enjoy!