Arepa Colombiana Rellena Receta

Ingredients:

For the Arepas:

• 250 ml of warm water
• 150 g of cornmeal
• 5 g of salt
• 150 g of grated cheese (mozzarella, mild, semi-cured, etc.)
• 150 g of sliced cheese (your favorite)
• 30 ml of olive oil or sunflower oil

Arepas are the favorite breakfast of many Colombians and Venezuelans, as they are popular in both countries and are one of their most iconic dishes.

Similar to how we use bread, arepas can be eaten as a side dish or filled like a sandwich.

However, they are not only consumed at breakfast; arepas are always present at meals, barbecues, and even as an afternoon snack.

For the Huevos Pericos:

• 2-4 free-range eggs
• 1/2 spring onion
• 1 medium tomato
• Oil for sautéing
• Salt and freshly ground black pepper (to taste)

Step-by-Step Instructions:

Preparation of Colombian Arepa Dough:

1. Warm the water (lukewarm is sufficient) and pour it into a large bowl.
2. Gradually add the cornmeal and salt, stirring with a spoon as you go.
3. Once all the cornmeal is incorporated and the mixture thickens, begin kneading with clean hands.
4. Add the grated cheese and oil, continuing to knead until fully integrated. It is common to use butter instead of oil.
5. Form a ball with the dough and let it rest for 15 minutes.
6. After resting, form small balls from the dough, wet your hands with water, and flatten them to shape the arepas.

Preparation of Cheese-Filled Arepas on the Stove:

1. With these quantities, you can make 4 large arepas, or smaller ones by using less dough.
2. Place the arepas on a clean, smooth surface without them touching each other.
3. Grease a skillet with oil, wiping off the excess with a paper towel. You can fry them without removing the oil, but grilling them this way makes them lighter.
4. Grill for 4 minutes on each side.
5. When ready, place the arepas in a basket or container covered with a clean cloth to retain heat.

Preparation of Huevos Pericos:

1. While the arepas are cooling, prepare the huevos pericos. Chop the tomato and spring onion and add oil to a pan for sautéing.
2. Add the onion and tomato to the pan simultaneously, along with salt and pepper. Let them sauté for a few minutes, stirring occasionally to prevent the onion from burning.
3. Pour the beaten eggs into the sautéed mixture and stir to scramble. Remove from heat just before the eggs are fully set.

Final Presentation of This Colombian Breakfast:

1. Open the still-warm arepas with a knife and fill them with one or two slices of cheese.
2. The cheese will melt from the heat inside the arepa. Enjoy.