Venezuelan Breakfast Arepa

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.

RECIPE TWISTS

Swap and substitute to make it your own.

 

ROASTED CORN AND BLACK BEAN SALSA

1 lb.

Frozen corn niblets

2 tsp.

Oil

Salt and pepper, to taste

1 can

Black beans, drained

½ cup

Green onions, ¼-inch cubes

3 tbsp.

Fresh cilantro, chopped

½ cup

Roasted Red Jalapeño Vinaigrette

 

TO PREPARE THE ROASTED CORN AND BLACK BEAN SALSA:

1. Combine the corn, oil, salt and pepper and place on a parchment-lined pan.

2. Bake at 350°F in a convection oven for 30 minutes.

3. Once the corn has cooled, combine with the remaining ingredients and blend well.

Serve with confidence.®

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