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Arepa de Huevo |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Posted: 17 May 2017 at 16:08 |
Arepa de Huevo
Arepa Filled with Egg This Columbian favourite comes from www.mycolumbianrecipes.com, with full credit to that site:
Here is the recipe: Arepa de Huevo Arepa Filled with Egg To make 4 Arepas: 1 cup masarepa, or pre-cooked corn meal 1/2 teaspoon salt 1/2 teaspoon sugar 1 cup hot water Vegetable oil for frying 4 eggs In a medium bowl, mix the masarepa, salt and sugar with a fork. Add the hot water and mix using your hands to form dough. Let it sit for 5 minutes. Divide the mixture into 4 equal size portions and form each portion into a ball by rolling between the palms of your hands. Place a piece of parchment paper or plastic in the kitchen counter, place the ball of dough and cover with another piece of paper or plastic and with a flat pot cover or a cutting board flatten into rounds, about 1/4-inch thick. Heat the vegetable oil in a large heavy pot to 350 degrees. Add the arepas in the heated oil one by one, fry for 3 minutes turning over once, about half-way through. Using a slotted spoon, carefully remove the arepas from the oil and drain on paper towels. When the arepa is cold enough to handle, with a sharp knife make an opening about 1.5 inches long on the side of the arepa, cutting to the middle of the arepa without slicing all the way through, just like making a pocket. Crack 1 egg into a small ramekin and carefully pour the egg into the arepa pocket. Take the small piece of the dough you had aside and close the arepa. Add the arepa filled with egg to the hot oil and fry one more time for about 4 minutes, to cook the egg. With a slotted spoon, remove the arepas from the oil and drain on paper towel and serve immediately. |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Sounds interesting, Ron.
Two small issues with the recipe. First, I don't know what they mean by pre-cooked cornmeal. Second, it says to seal the pockets with the dough set aside. But the recipe doesn't say anything about reserving such extra. Even so, the recipe sounds doable, and is on my list. |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Hi, Brook -
The masarepa threw me for a bit of a loop, too. Here is the little bit of information that I could find on it: http://www.mycolombianrecipes.com/masarepa It "seems" to me that simple masa harina would work, but I could very easily be wrong. I figured that I could just order some masarepa if/when I try this. As for the "Reserve dough," you make a good point. It doesn't sound like much is needed - I would guess a small handful - but I am not sure. The first time I read it, I assumed it was simply trimmings of dough, but re-reading it, that is not the case. I checked the comments section; there was no mention of how much to set aside, but there was a small discussion about the arepas being too thin, leading to cracks and leaks in the arepas.. Here was the "solution" for that, if anyone encounters that problem:
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