Fried Egg Arepas 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.

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.

EASY COLOMBIAN CHICKEN SANCOCHO RECIPE

Steps:

• Heat a large pot over medium heat
• Once hot add oil, scallions, onions, and garlic and saute for 1 minute
• Add tomatoes and continue to saute for 1 minute
• Add chicken and brown on all sides
• Season mix with salt and pepper
• Add yucca or sweet potato and then fill the pot with water
• Add chicken bouillon and half of the cilantro and bring to a boil
• Once boiling reduce heat to low and cover the pot
• Simmer on low for about 40-minutes and taste to measure seasoning. Add more if necessary
• Add potatoes and cook for an additional 15 minutes
• Add corn and cook for an additional 7 minutes or until corn is cooked
• Serve in large bowl topped with remaining cilantro

SPICY FRIED AREPAS

Steps:

• Place water in a medium pot over moderate heat, add meat, seasonings and hot pepper, stirring to distribute seasonings.
• Allow to cook for 10 mins then add soy sauce, black pepper , sugar and salt if needed. Add more water if necessary for meat to cook thoroughly.
• Cook until water is absorbed completely. Set aside to cool until dough is ready.
• Dough:.
• In a medium bowl, sift and combine corm meal, flour, salt, and baking powder.
• Add sugar followed by the margarine and shortening. Using a fork or pastry blender combine the fat in to the flour mixture until it looks like bread crumbs.
• Add water half cups at a time and knead into a soft dough. (water amount may vary for different types of cornmeal).
• Divide dough into balls about the size of an egg. On a non-stick surface or on a greased plastic bag, press out a ball into a round disc about 1/8 inch thick. (a tortilla press is ideal for making the discs).
• On one half, fill with one tablespoon of filling, wet the edges of the other side and fold over and seal off by pressing edges together.
• Set aside until ready to fry.
• Heat 2 cups veg oil and fry Arepas until golden brown, turning after the first 4 mins or so.
• Remove the Arepas and drain on brown paper bag sheets or bounty towels. Remove thearepas from the first set of paper and wrap in a second set of paper towels, keep covered in a container if not using immediately.
• Note: the uncooked Arepas can be stored in the refrigerator for up to 3 days and fried immediately when needed without thawing.

FRIED EGG AREPAS

Steps:

• In a medium bowl, stir together the masarepa, 1 teaspoon salt, sugar, 1 cup hot water to form a stiff dough. Cover with a damp cloth and let stand for 20 minutes.
• Pour oil into a large Dutch oven to a depth of 2 inches and heat to 375°F.
• Divide dough into 4 equal pieces and roll each into a ball. Gently press each between 2 sheets of wax paper to form 4-inch wide rounds (about 1/3 inch thick). If edges crack, smooth and press edges together with hands.
• Fry the arepas in the heated oil until light golden and slightly puffed, about 3 minutes. Remove and drain on paper towels. Coll to room temperature, about 10 minutes. Keep oil hot.
• Using a small knife, cut a 2-inch slit along one edge of the arepa. Using a spoon, open a small pouch in the arepa without widening the slit. Crack one egg into a small cup, add a pinch of salt, then pour into arepa. Gently press the arepa closed, then carefully slip it into the hot oil.
• Fry until egg white is set and arepa is crispy, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with remaining arepas, eggs, and salt.
• Serve with avocado slices, crumbly white cheese like queso fresco, hot sauce, and cilantro.