Arepas with eggs, salsa, and cilantro-jalapeño crema

Fresh arepas are closer at hand than you might think, and an impressive addition to the classic brunch combo of eggs and salsa.

IMG_0156Arepas

  • 1 lb masa harina (fine corn flour), about 4 cups
  • 1 tablespoon salt
  • 2 tablespoons fat (can be coconut oil, butter, lard, vegetable shortening)
  • 4 cups warm water

Mix masa, salt and fat together until combined, and then add the water, stirring to mix evenly. Let the dough rest, covered, for about 10 minutes. This allows the masa to hydrate, soaking up the water.

Portion the dough into about 8 equal balls and flatten to about 1/2 inch in thickness. Cook each arepa in a hot, oiled pan for 2 minutes on each side. This “seals” the arepa and ensures a crispy crust. Then put the arepas into the oven at 350 F for 10-15 minutes to finish cooking through. They are done when they sound hollow when tapped and are crispy on the outside.

You can slice these open to stuff with fillings, or top with eggs, salsa and crema, as I did. I’ll let y’all cook your eggs how you like and pick your favorite salsa recipe, but here is a simple recipe for the crema.

Cilantro jalapeño crema

  • 1 cup cilantro, washed and dried (can use leaves and stems too)
  • 1 jalapeño, stem removed
  • juice of one lime
  • 1 garlic clove, peeled
  • 1 cup sour cream or greek yogurt
  • salt and pepper to taste

Mix in blender until smooth and season to taste. This is great as a salad dressing or dip as well.

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