Mom's Guide To The Perfect Arepas

By Tasty · 30 min

Ingredients

Instructions

1. Stir the water, cornmeal, salt and brown sugar together in a large bowl with a spatula. Knead by hand until smooth and play-dough-like, 2 to 3 times. Divide the dough into 4 equal portions.
2. Flatten one portion into a 3-inch disk. Place 1½ tablespoons of mozzarella in the centre, fold the dough around it to enclose the cheese, then flatten again into a 3½-inch disk, pinching any leaking cheese closed. Repeat with the rest.
3. Melt 2 tablespoons butter in a nonstick grill pan or skillet over medium-low heat. Add the arepas and cook undisturbed until a deep golden crust with grill marks and slightly crisp edges forms, 3½ to 4 minutes.
4. Flip and cook until the second side is evenly golden with matching grill marks and a crisp outside, 3 to 4 minutes. Remove from the heat and cover to keep warm.
5. Whisk the eggs and salt together in a large bowl until well combined.
6. Heat the canola oil in a large nonstick skillet over medium heat. Add the tomatoes and all but 2 tablespoons of the scallions. Cook, stirring occasionally, until the tomatoes soften and start to break down, 6 to 8 minutes.
7. Lower the heat to low and pour in the seasoned eggs. Gently stir often, pulling the eggs across the pan, until soft curds form, 5 to 6 minutes. Remove from the heat.
8. Divide the eggs between 2 plates, sprinkle with the reserved scallions, and serve with the arepas.

Summarized from Tasty's video. Watch it for the details.

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EggCheeseTomatoScallionBrown sugarMozzarella cheeseCornmeal