Being half Venezuelan, we grew up eating Arepas. The Arepa is one of the most common pre-Hispanic foods still popular in Venezuela. While the country is a prominent topic in the news concerning the political turmoil the country is embroiled in, I pay homage to my heritage by making this popular dish and perico - a meal my mom made a staple in our upbringing.
There are several different ways to make Arepas, but I am partial to the Venezuelan style simply because they aren't as sweet, heavy, or as oily as other ethnic recipes. Here is how I do mine:
Ingredients:
Arepas:
Pinch of salt
Hot Water
Butter
Olive Oil
Perico:
6 eggs
1 tomato
1/2 white onion
1 Garlic clove
Pinch of salt
Pink of Pepper
Olive Oil
Arepas Preparation:
Combine 1 lb of white corn meal into a bowl with salt.
Add hot water and start mixing and folding by hand until corn meal is soft.
Let sit for 5 minutes.
Take a palm size of mixture and roll into a ball then flatten. Tuck the sides so there is an edge around the patty.
Cook in pan with olive oil until both sides are brown.
Once cooked, cut open from the edge and put butter and queso blanco to your liking.
I like mine a bit thinner, so I flatten them a lot but always leaving some edge around them to cut open when done cooking.
Perico Preparation:
Dice onion, garlic and tomato and place in pan with olive oil.
Cook on Medium heat until mixture is infused.
Scramble the eggs and add to the vegetable mixture.
Cook on Medium heat.
Serve on the side of the arepas.
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