Venezuelan Breakfast Arepa
The highlight of this delicious Venezuelan breakfast sandwich is the freshly prepared arepa. Scrambled egg, turkey bacon, turkey sausage, queso fresco, salsa and house-made avocado-cilantro sauce create a balanced blend of flavor for a complete morning meal.
Ingredients
Venezuelan Breakfast Arepa
2 strips
Turkey Bacon, cooked, chopped
1 ea.
White Corn Arepa, warm, split to form a pocket
1 ea.
Egg, scrambled
1 tbsp.
Queso fresco
1 ½ tbsp.
Roasted Corn and Black Bean Salsa
1 tbsp.
Avocado/Cilantro Sauce
WHITE CORN AREPAS
1 ¼ cups
White corn arepa flour
½ tsp.
Sea salt
1 ¼ cups
Water (100ºF)
5 oz.
Butter (room temperature)
¼ cup
Jack cheese, shredded
ROASTED CORN AND BLACK BEAN SALSA
5 ears
Fresh corn
⅓ cup
Olive oil
—
Salt and pepper, to taste
10 oz.
Grape tomatoes, washed and diced
1 can
Black beans, drained
2 cups
Green onions, ¼-inch cubes
4 cloves
Garlic, minced
2 ea.
Jalapeños, seeds removed, sliced thin
3 tbsp.
Fresh lime juice
¾ cup
Fresh cilantro, chopped
1 tsp.
Hot sauce
1 tbsp.
Dark chili powder
1 tsp.
Ground cumin
Avocado/Cilantro Sauce
1 whole
Hass avocado, peeled and pitted
1 cup
Cilantro with stems, tightly packed
1 ea.
Jalapeño
1 tbsp.
Garlic, minced
2 tbsp.
Lime juice
½ cup
Canola oil
—
Hot sauce, a dash
—
Sea salt or kosher salt, to taste
¼ cup
Tomatoes, diced
⅓ cup
Green onions, sliced thin
Directions
To prepare the Venezuelan Breakfast Arepa:
1. Stuff the warm White Corn Arepa with scrambled egg, and then top with queso fresco, chopped turkey bacon and the turkey breakfast sausage crumbles.
2. Top with Roasted Corn and Black Bean Salsa.
3. Drizzle with Avocado/Cilantro Sauce.
To prepare the WHITE CORN AREPAS:
1. Combine the arepa flour and salt. Blend well.
2. Slowly pour in the warm water while adding the butter and cheese. Blend well.
3. Form approximately 3-ounce dough balls, and then form into 4-inch x ½-inch cakes. Place them onto a lightly greased sheet pan. Cover with plastic wrap and refrigerate for 30 minutes.
4. Cook the arepas on a lightly oiled griddle or grill over medium heat. Cook the arepas for about 3–4 minutes per side. Turn only once. Serve warm.
To prepare the ROASTED CORN AND BLACK BEAN SALSA:
1. Rub the fresh corn with 2 teaspoons of oil and season with salt and pepper.
2. Place into a 475°F preheated oven for 15–20 minutes or until golden brown on all sides.
3. Remove the corn from the oven and allow it to cool in a clean container covered with foil.
4. When the corn is cool, carefully remove the roasted kernels from the cob.
5. Combine the corn with all the remaining ingredients and blend well.
6. Chill the salsa in a sealed container for 1 hour before serving.
7. As an alternative, try our abbreviated Roasted Corn and Black Bean Salsa recipe.
To prepare the Avocado/Cilantro Sauce:
1. Using a blender, combine all the ingredients except tomatoes and green onions. Blend until smooth.
2. Pour the blended sauce into a storage container, and then fold in the tomatoes and green onions.
3. Refrigerate for 1–2 hours before serving.
