Arepas With Perico Style Eggs Recipes

AREPAS WITH PERICO STYLE EGGS

Steps:

• In medium bowl, mix flour, corn, cheese and 1/4 teaspoon salt. In microwavable measuring cup, heat 1 cup milk on High 1 minute 30 seconds or until hot but not boiling. Stir milk into corn mixture; let stand 10 minutes.
• In 8-inch nonstick skillet, heat 1/2 teaspoon of the oil over medium-high heat. Stir batter. Pour 1/4 cup batter into skillet; spread to 4-inch round. Cook about 30 seconds or until light golden brown on bottom and edges are dry. Turn and cook about 30 seconds longer. Transfer to heatproof plate; cover to keep warm. Repeat with remaining batter and 1/2 teaspoon oil.
• In medium bowl, beat eggs, 1 tablespoon milk, 1/4 teaspoon salt and the pepper; set aside. Heat same skillet over medium heat with any remaining oil. Add bell pepper; cook and stir 1 minute. Pour egg mixture over bell pepper. Cook until eggs are set but slightly moist, stirring occasionally from outside edge to center of pan. Stir in tomato and onions.
• To serve, place 2 arepas on each of 4 plates. Serve with egg mixture. Garnish with parsley.

VENEZUELAN PERICO (SCRAMBLED EGGS WITH ONIONS AND TOMATOES)

Steps:

• Whisk the eggs together with the cream. Set aside.
• Melt the butter with the oil in a large nonstick skillet.
• Add the chopped onions to the pan and sauté over medium heat until they are translucent.
• Add the tomatoes and green pepper and cook over medium heat until soft, 8 to 10 minutes.
• Pour the egg and cream mixture into the skillet and cook gently, stirring them lightly and flipping them as they cook.
• Cook the eggs to the desired doneness and season with salt and pepper to taste.
• Serve warm with arepas or other bread choices.

AREPAS

Steps:

• Combine arepa flour and salt in a medium bowl. Make a well in the center and add 2 1/2 cups warm water. Using a wooden spoon, gradually incorporate dry ingredients, stirring until no dry lumps remain. Let rest 5 minutes to hydrate.
• Knead dough a few times in bowl, then divide into 8 pieces. Roll each piece on work surface into a ball, then gently flatten to about 1/2" thick.
• Heat 1 tablespoons oil in a large nonstick skillet over medium heat. Add 4 arepas, cover, and cook until golden brown, 6-8 minutes. Uncover, flip, and cook (keep uncovered) until other side is golden brown, 6-8 minutes. Transfer arepas to a wire rack.
• Repeat with remaining 1 tablespoons oil and dough.
• Split arepas and stuff with desired fillings; serve with lime wedges for squeezing over.

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.

HOMEMADE AREPAS

Steps:

• Stir water and salt together in a bowl. Gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough.
• Divide dough into 8 golf ball-size balls and pat each one into a patty about 3/8-inch thick.
• Heat oil in a skillet over medium heat until shimmering. Working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.
• Slice halfway through each cake horizontally with a thin serrated knife to form a pita-like pocket.

VENEZUELAN SCRAMBLED EGGS - PERICO VENEZOLANO

Steps:

• Heat the oil in a skillet over medium-high flame. Add the onion, bell pepper and garlic and saute for 3 to 4 minutes, or until the onion is softened and translucent.
• Add the tomatoes and cook for another 3 to 4 minutes to reduce the liquid somewhat.
• Reduce heat to low, add the eggs, salt and pepper and cook, gently stirring the eggs occasionally to scramble them and just long enough to cook them through while keeping them soft.
• Serve with bread or arepas and a slice of fresh cheese.