Ingredients Jump to Instructions ↓

  1. Salsa Fresca:

  2. 1 cup roughly chopped cilantro

  3. 5 Roma (plum) tomatoes, roughly chopped

  4. 1/2 red onion, coarsely chopped

  5. 2 serrano chiles, split with seeds removed, coarsely chopped

  6. 1/4 cup fresh lime juice

  7. 1 1/2 tablespoons extra-virgin olive oil

  8. Salt and pepper, to taste Arepas:

  9. 1 cup canned hominy

  10. 3/4 cup fresh or frozen, thawed corn kernels

  11. 1/4 cup granulated sugar

  12. 1/2 cup milk - divided use

  13. 1 cup (4 ounces) shredded aged Gouda cheese, queso quesadilla or asadero

  14. 1/2 cup cornmeal

  15. 1 teaspoon kosher salt

  16. 2 tablespoons flour

  17. Olive oil, for frying

  18. 12 large eggs

Instructions Jump to Ingredients ↑

  1. For the Salsa Fresca: Pulse the cilantro, tomatoes, red onion, and chiles in a food processor until chopped. Place in a bowl. Stir in the lime juice and olive oil. Season to taste with salt and pepper. Set aside.

  2. For the Arepas: Combine the hominy, corn, sugar, and 1/4 cup of the milk in the food processor. Purée until medium ground. Transfer to a medium bowl. Stir in the remaining 1/4 cup of milk, cheese, corn meal and salt. If the mixture is too thin to form cakes, add 2 tablespoons of flour. Let rest 20 minutes.

  3. Form the dough into twelve (2 1/2-inch) cakes, 1/2 inch thick.

  4. Heat a thin layer of oil in a large nonstick skillet. Fry the arepas until golden brown, about 2 minutes on each side. Keep warm.

  5. Fry the eggs, sunny-side up (or poached, if preferred).

  6. Into each of six shallow soup bowls, spoon 1/3 to 1/2 cup salsa fresca. Top with 2 arepas and 2 eggs. Serve immediately.


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