Arepas Con Huevo Y Tocino Recipes

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.

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.

Steps:

• Mix masarepa and salt. Add hot water and melted butter. Cover with plastic wrap and let sit 10 minutes.
• Reserve 2 tablespoons of dough. Shape rest of dough into 4 balls.
• Place one ball between 2 pieces of plastic wrap and press with a heavy skillet until 3" in diameter and 1/3" thick.
• Heat oil in skillet until small piece of dough sizzles. Fry arepas until golden on each side, 2-3 minutes. Place on paper towel.
• When cool enough to handle, partially split arepas. Break egg into small bowl, then pour into arepas. Seal split area with extra dough.
• Fry arepas about 3 minutes per side - less, if you like runny eggs, more if you like firm eggs. Season with salt and pepper.

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.

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.

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.

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!