Breakfast Arepas

These aren't exactly traditional, perhaps even a bit of a mash up with traditional American breakfast. But they came out great!

1c Harina PAN

1c Goya Masarepa (you could eliminate this and do 2c total of Harina PAN instead)

3 slices of bacon, cut into small pieces

1/4 sweet onion, diced

~1 c cheddar cheese

1c chicken stock (hot, but not boiling)

~2 cups water (hot, but not boiling)

Butter for pan for frying

Directions

• Sautee bacon and onions for ~8 minutes over medium high heat.
• Mixed all ingredients in a bowl.
• Wet hands and make arepas. I like mine about 1/2"-3/4" thick and 3-4" in diameter so they can be done in a pan.
• Sauteed arepas in butter on a skillet over medium-high heat until crisp on the outside. Flip and repeat. I cook mine for about 8-10 minutes a side.
• (If you make them thicker, you can pan fry them and finish them in the oven.)

Interestingly, I don't think Goya Masarepa by itself makes good Arepas. However, I had a bunch around and was running out of Harina PAN. The combo of the two got a nice crust and very fluffy inside.

Copyright 2013 - David Etue

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