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Breakfast-Style Arepas Like A Chef

Breakfast-Style Arepas Like A Chef



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What's better than breakfast in a bun?!

At Areppas, an upscale fast-casual restaurant in New York City, Executive Chef Gabriela Machado takes a unique spin on a breakfast sandwich staple and has created the Morningside Areppas. The Latin-inspired breakfast sandwich can now be made at home, using Chef Gabriela’s simplified shopping list and directions.

Ingredients

For the roja arepa:

  • 2 ½ oz. of finely ground corn flour (restaurant recipe calls for Masa Harina)
  • 1 slice of ham
  • cow’s milk cheese as desired (restaurant recipe calls for Guyanese cheese)
  • 1 raw beet
  • A pinch of salt
  • 1 ½ oz. of water

For the scrambled egg:

  • 1 egg
  • 7 tsp. of chopped tomatoes
  • 2 tsp. of scallions

Venezuelan-style Arepas (Arepas Rellenas) Recipe

Adjust oven rack to middle position and preheat oven to 325°F. Combine masarepa, cheese (if using), 1 cup water, and 1 teaspoon vegetable oil in a medium bowl and knead with hands until a dough is formed. Take a small amount and flatten it between your palms If the edges crack, knead in more water a tablespoon at a time until dough is supple and smooth but not sticky. Season dough to taste with salt, then cover and set aside for five minutes.

Divide dough into four even pieces and roll into balls. Working on a wooden cutting board or a regular cutting board with a sheet of plastic wrap or parchment paper on top of it, flatten each ball down to a disk about 4-inches in diameter and 1/2-inch thick.

Melt butter in a 12-inch cast iron or non-stick skillet over medium-low heat (see note #3 above). Add arepas and cook, moving them around the pan and rotating them occasionally, until first side is charred in spots and a dry crust has formed, about five minutes. Flip arepas and cook on second side until a dry crust has formed, about five minutes longer. Transfer to a baking sheet and bake until cooked through, about 10 minutes longer. Remove from oven, let rest 5 minutes, split, fill, and serve.


Venezuelan-style Arepas (Arepas Rellenas) Recipe

Adjust oven rack to middle position and preheat oven to 325°F. Combine masarepa, cheese (if using), 1 cup water, and 1 teaspoon vegetable oil in a medium bowl and knead with hands until a dough is formed. Take a small amount and flatten it between your palms If the edges crack, knead in more water a tablespoon at a time until dough is supple and smooth but not sticky. Season dough to taste with salt, then cover and set aside for five minutes.

Divide dough into four even pieces and roll into balls. Working on a wooden cutting board or a regular cutting board with a sheet of plastic wrap or parchment paper on top of it, flatten each ball down to a disk about 4-inches in diameter and 1/2-inch thick.

Melt butter in a 12-inch cast iron or non-stick skillet over medium-low heat (see note #3 above). Add arepas and cook, moving them around the pan and rotating them occasionally, until first side is charred in spots and a dry crust has formed, about five minutes. Flip arepas and cook on second side until a dry crust has formed, about five minutes longer. Transfer to a baking sheet and bake until cooked through, about 10 minutes longer. Remove from oven, let rest 5 minutes, split, fill, and serve.


Venezuelan-style Arepas (Arepas Rellenas) Recipe

Adjust oven rack to middle position and preheat oven to 325°F. Combine masarepa, cheese (if using), 1 cup water, and 1 teaspoon vegetable oil in a medium bowl and knead with hands until a dough is formed. Take a small amount and flatten it between your palms If the edges crack, knead in more water a tablespoon at a time until dough is supple and smooth but not sticky. Season dough to taste with salt, then cover and set aside for five minutes.

Divide dough into four even pieces and roll into balls. Working on a wooden cutting board or a regular cutting board with a sheet of plastic wrap or parchment paper on top of it, flatten each ball down to a disk about 4-inches in diameter and 1/2-inch thick.

Melt butter in a 12-inch cast iron or non-stick skillet over medium-low heat (see note #3 above). Add arepas and cook, moving them around the pan and rotating them occasionally, until first side is charred in spots and a dry crust has formed, about five minutes. Flip arepas and cook on second side until a dry crust has formed, about five minutes longer. Transfer to a baking sheet and bake until cooked through, about 10 minutes longer. Remove from oven, let rest 5 minutes, split, fill, and serve.


Venezuelan-style Arepas (Arepas Rellenas) Recipe

Adjust oven rack to middle position and preheat oven to 325°F. Combine masarepa, cheese (if using), 1 cup water, and 1 teaspoon vegetable oil in a medium bowl and knead with hands until a dough is formed. Take a small amount and flatten it between your palms If the edges crack, knead in more water a tablespoon at a time until dough is supple and smooth but not sticky. Season dough to taste with salt, then cover and set aside for five minutes.

Divide dough into four even pieces and roll into balls. Working on a wooden cutting board or a regular cutting board with a sheet of plastic wrap or parchment paper on top of it, flatten each ball down to a disk about 4-inches in diameter and 1/2-inch thick.

Melt butter in a 12-inch cast iron or non-stick skillet over medium-low heat (see note #3 above). Add arepas and cook, moving them around the pan and rotating them occasionally, until first side is charred in spots and a dry crust has formed, about five minutes. Flip arepas and cook on second side until a dry crust has formed, about five minutes longer. Transfer to a baking sheet and bake until cooked through, about 10 minutes longer. Remove from oven, let rest 5 minutes, split, fill, and serve.


Venezuelan-style Arepas (Arepas Rellenas) Recipe

Adjust oven rack to middle position and preheat oven to 325°F. Combine masarepa, cheese (if using), 1 cup water, and 1 teaspoon vegetable oil in a medium bowl and knead with hands until a dough is formed. Take a small amount and flatten it between your palms If the edges crack, knead in more water a tablespoon at a time until dough is supple and smooth but not sticky. Season dough to taste with salt, then cover and set aside for five minutes.

Divide dough into four even pieces and roll into balls. Working on a wooden cutting board or a regular cutting board with a sheet of plastic wrap or parchment paper on top of it, flatten each ball down to a disk about 4-inches in diameter and 1/2-inch thick.

Melt butter in a 12-inch cast iron or non-stick skillet over medium-low heat (see note #3 above). Add arepas and cook, moving them around the pan and rotating them occasionally, until first side is charred in spots and a dry crust has formed, about five minutes. Flip arepas and cook on second side until a dry crust has formed, about five minutes longer. Transfer to a baking sheet and bake until cooked through, about 10 minutes longer. Remove from oven, let rest 5 minutes, split, fill, and serve.


Venezuelan-style Arepas (Arepas Rellenas) Recipe

Adjust oven rack to middle position and preheat oven to 325°F. Combine masarepa, cheese (if using), 1 cup water, and 1 teaspoon vegetable oil in a medium bowl and knead with hands until a dough is formed. Take a small amount and flatten it between your palms If the edges crack, knead in more water a tablespoon at a time until dough is supple and smooth but not sticky. Season dough to taste with salt, then cover and set aside for five minutes.

Divide dough into four even pieces and roll into balls. Working on a wooden cutting board or a regular cutting board with a sheet of plastic wrap or parchment paper on top of it, flatten each ball down to a disk about 4-inches in diameter and 1/2-inch thick.

Melt butter in a 12-inch cast iron or non-stick skillet over medium-low heat (see note #3 above). Add arepas and cook, moving them around the pan and rotating them occasionally, until first side is charred in spots and a dry crust has formed, about five minutes. Flip arepas and cook on second side until a dry crust has formed, about five minutes longer. Transfer to a baking sheet and bake until cooked through, about 10 minutes longer. Remove from oven, let rest 5 minutes, split, fill, and serve.


Venezuelan-style Arepas (Arepas Rellenas) Recipe

Adjust oven rack to middle position and preheat oven to 325°F. Combine masarepa, cheese (if using), 1 cup water, and 1 teaspoon vegetable oil in a medium bowl and knead with hands until a dough is formed. Take a small amount and flatten it between your palms If the edges crack, knead in more water a tablespoon at a time until dough is supple and smooth but not sticky. Season dough to taste with salt, then cover and set aside for five minutes.

Divide dough into four even pieces and roll into balls. Working on a wooden cutting board or a regular cutting board with a sheet of plastic wrap or parchment paper on top of it, flatten each ball down to a disk about 4-inches in diameter and 1/2-inch thick.

Melt butter in a 12-inch cast iron or non-stick skillet over medium-low heat (see note #3 above). Add arepas and cook, moving them around the pan and rotating them occasionally, until first side is charred in spots and a dry crust has formed, about five minutes. Flip arepas and cook on second side until a dry crust has formed, about five minutes longer. Transfer to a baking sheet and bake until cooked through, about 10 minutes longer. Remove from oven, let rest 5 minutes, split, fill, and serve.


Venezuelan-style Arepas (Arepas Rellenas) Recipe

Adjust oven rack to middle position and preheat oven to 325°F. Combine masarepa, cheese (if using), 1 cup water, and 1 teaspoon vegetable oil in a medium bowl and knead with hands until a dough is formed. Take a small amount and flatten it between your palms If the edges crack, knead in more water a tablespoon at a time until dough is supple and smooth but not sticky. Season dough to taste with salt, then cover and set aside for five minutes.

Divide dough into four even pieces and roll into balls. Working on a wooden cutting board or a regular cutting board with a sheet of plastic wrap or parchment paper on top of it, flatten each ball down to a disk about 4-inches in diameter and 1/2-inch thick.

Melt butter in a 12-inch cast iron or non-stick skillet over medium-low heat (see note #3 above). Add arepas and cook, moving them around the pan and rotating them occasionally, until first side is charred in spots and a dry crust has formed, about five minutes. Flip arepas and cook on second side until a dry crust has formed, about five minutes longer. Transfer to a baking sheet and bake until cooked through, about 10 minutes longer. Remove from oven, let rest 5 minutes, split, fill, and serve.


Venezuelan-style Arepas (Arepas Rellenas) Recipe

Adjust oven rack to middle position and preheat oven to 325°F. Combine masarepa, cheese (if using), 1 cup water, and 1 teaspoon vegetable oil in a medium bowl and knead with hands until a dough is formed. Take a small amount and flatten it between your palms If the edges crack, knead in more water a tablespoon at a time until dough is supple and smooth but not sticky. Season dough to taste with salt, then cover and set aside for five minutes.

Divide dough into four even pieces and roll into balls. Working on a wooden cutting board or a regular cutting board with a sheet of plastic wrap or parchment paper on top of it, flatten each ball down to a disk about 4-inches in diameter and 1/2-inch thick.

Melt butter in a 12-inch cast iron or non-stick skillet over medium-low heat (see note #3 above). Add arepas and cook, moving them around the pan and rotating them occasionally, until first side is charred in spots and a dry crust has formed, about five minutes. Flip arepas and cook on second side until a dry crust has formed, about five minutes longer. Transfer to a baking sheet and bake until cooked through, about 10 minutes longer. Remove from oven, let rest 5 minutes, split, fill, and serve.


Venezuelan-style Arepas (Arepas Rellenas) Recipe

Adjust oven rack to middle position and preheat oven to 325°F. Combine masarepa, cheese (if using), 1 cup water, and 1 teaspoon vegetable oil in a medium bowl and knead with hands until a dough is formed. Take a small amount and flatten it between your palms If the edges crack, knead in more water a tablespoon at a time until dough is supple and smooth but not sticky. Season dough to taste with salt, then cover and set aside for five minutes.

Divide dough into four even pieces and roll into balls. Working on a wooden cutting board or a regular cutting board with a sheet of plastic wrap or parchment paper on top of it, flatten each ball down to a disk about 4-inches in diameter and 1/2-inch thick.

Melt butter in a 12-inch cast iron or non-stick skillet over medium-low heat (see note #3 above). Add arepas and cook, moving them around the pan and rotating them occasionally, until first side is charred in spots and a dry crust has formed, about five minutes. Flip arepas and cook on second side until a dry crust has formed, about five minutes longer. Transfer to a baking sheet and bake until cooked through, about 10 minutes longer. Remove from oven, let rest 5 minutes, split, fill, and serve.