Category Archives: Gorditas/Arepas/Pupusas

Adobo Chicken Arepas

 Adobo Chicken Arepas are very similar to  Mexican gorditas. A corn cake prepared with fine white corn flour and warm water on a hot comal until light golden brown in color. For a quick weeknight meal, I like to enjoy them stuffed with cheese and served witha warm salsa over top. Add a fresh green salad with some avocado for a complete, meatless meal. I wish I had some better pictures to share with you, but I pulled this from some of my older recipes. I thought it was good enough to share as is. As I sit here typing up this blog, I am thinking of a warm arepa with a nice poached egg on top…warm salsa…oh my! I do have a picture of that! LOl! Heading to the kitchen!

Arepa with Poached Egg, Warm Salsa, Stuffed with Cheese!
Arepa with Poached Egg, Warm Salsa, Stuffed with Cheese!
Adobo Chicken Arepas
Adobo Chicken Arepas

For  Chicken
3 boneless chicken breast or thighs, about 1 1/2 pounds
Salt and pepper
Olive oil
2 cups seasoned adobo sauce(chile paste) link below or a chile ancho based salsa
2 cups low sodium chicken broth

For Arepas
2 cups white corn flour for arepas “PAN” brand
1 teaspoon salt
1 teaspoon baking powder
2 cups warm water
Olive oil

 

PAN brand white corn flour for making arepas
PAN brand white corn flour for making arepas
Arepas with cheese mixed into the dough
Arepas with cheese mixed into the dough

For Veggie Saute
2 tablespoons olive oil
1 red bell pepper, sliced into small strips
1 poblano pepper, sliced into small strips
1 jalapeño, sliced into small strips
1 small red onion, sliced into small strips
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper
3 tablespoons red wine vinegar

1. Season the chicken with salt and pepper on both sides and brown for 4 minutes per side in a preheated skillet with 2 tablespoons of olive oil. Stir together the adobo sauce andbroth, add it to the skillet with chicken. Bring to a boil, reduce heat and simmer for 35 to 40 minutes. Remove chicken from sauce, shred all the meat and return it to the sauce. Continue cooking for 25 to 30 minutes until the sauce reduces and becomes thick. Taste for salt as it cooks down.

2. While the chicken is cooking, in a bowl, combine the corn flour, salt and baking powder. gradually add in the water and use your hands to work in to a dough. Work the shortening into the dough until smooth. You can make 6 large arepas or 12 small ones. Roll the dough into balls, transfer to a plate, cover with plastic and set aside.

3. To finish the arepas, preheat a large nonstick skillet or comal to medium heat for 5 minutes. Using your hands, form the dough balls into patties. If making small arepas, they will only be about 3 inches wide. Cook on hot pan, brushing both sides with olive oil for about 5 minutes per side. If possible, cover the arepas while they cook, the steam created will help with the cooking process. Transfer to a plate lined with wax or parchment paper, keep covered.

4. For peppers, add two tablespoons of olive oil to a skillet, preheat to medium for 5 minutes. Add all of the peppers and onion. Season with salt, oregano and pepper and cook for 5 minutes. Add in the vinegar and continue cooking for another few minutes. Cover and set aside.

5. To serve, carefully slice the arepas open, fill with chicken, garnish with avocado and cilantro. Serve the sauteed veggies on the side or you can add to the inside of arepa. Yields up to 6 servings.

Notes: Link for making adobo sauce.. You could use any dried chiles, such as chile ancho or guajillo as well to prepare the adobo.
http://www.hispanickitchen.com/profiles/blogs/chile-new-mexico-sauce

Arepas with Poached Eggs and Warm Salsa~My Guilty Pleasure

What’s the cure for a bitter cold start to the week? Brunch! The perfectly poached egg on top of a cheese filled arepa cake and warm homemade tomato salsa. Arepas are prepared with a special corn flour that comes in white or yellow corn. Simply mix with warm water or broth, a drizzle of oil and cook on a hot comal or griddle until crisp! You can stuff them with cheese before cooking or leave as is, cut open and fill with your favorite fillings. I like to prepare a few extra arepas for a quick lunch or dinner. Add your favorite meat or grilled vegetables. Here are a few of my favorite ways to enjoy this guilty pleasure.

 

Arepa Dough

1 1/2 cups warm water or chicken broth
1/2 teaspoon salt
Pinch of fresh cracked pepper
1 1/2 tablespoons olive oil
1 1/2 cups corn,instant dough PAN brand

You will also need
6 ounces of your favorite cheese, sliced or shredded (I used Swiss cheese for this recipe)

2 tablespoons butter or oil for cooking arepas
4 large eggs
1 1/2 cups salsa of your favorite salsa
Avocado slices

Poached Egg on a Cheese Filled Arepa

Directions

1. In a medium bowl, combine the warm water with salt, pepper and olive oil. Gradually add in the instant corn dough and mix with your hand until dough forms . Dip you fingers in some water and roll 4 equal dough balls, flattening them slightly. Transfer them to a plate and cover with plastic wrap.

2.Poaching eggs in water:  Fill a pan with water so it comes up at least 2 inches on the side. Heat to medium. Crack each egg in individual prep bowls. When bubbles start forming on top of the water, carefully add the eggs one at a time. Poach for 2 to 3 minutes and with a silicone spatula, carefully release the egg from the bottom. Cook for another minute. Use a slotted spoon to remove eggs from water and transfer to a plate lined with wax paper. Cover loosely to keep warm.

3. Preheat a large skillet or griddle pan to medium/high heat for 5 minutes. Using a lined tortilla press or flat bottomed plate, form the arepa cakes. They should be about 4 tinches in diameter. Add the butter  or oil to the pan and cook the arepas for about 4 to 5  minutes per side or until you get some nice browned spots.

4. Carefully slice the arepas open and divide the cheese onto them. return them to the griddle, reduce heat and continue cooking until the cheese melts. Turn as needed. Top with poached egg and warmed salsa. Garnish with avocado slices and fresh cracked pepper. Yields 4 servings.

Tips~ Arepa cakes are easier to slice when still warm. You could just throw it back onto the griddle when ready to add cheese. Poached eggs can be prepared ahead as well. To re-heat drop them into simmering water for 30 seconds. For a quick homemade salsa, add 4 poached or roasted Roma tomatoes, 2 roasted serranos, 1 clove garlic, pinch of oregano, salt and pepper, to taste, to the blender. Blend until smooth.

PAN Brand Instant Dough for Arepas

 

Steak and Egg Arepa with Warm Salsa
Steak and Egg Arepa with Warm Salsa

Follow the directions for preparing the arepa dough above. This is truly what I love about having leftober steak!

Poached Eggs in Salsa
Poached Eggs in Salsa

And what’s easier than poaching an egg in water? Poaching eggs in a warm, simmering salsa. As the salsa comes to a boil, reduce heat and gently crack egg into salsa. Cover pan and let the eggs steam for a few minutes. Cook until desired doneness. Spoon warm salsa with eggs over arepas, tostadas or toast.

For Salsa

1 pound roma tomatoes, roughly chopped

salt and pepper

Olive oil

2 serrano pepper, diced

1/2 cup white onion, diced

1 clove garlic, optional

Add the tomatoes to the blender or processor, add a pinch of salt and pepper. Pulse to blend until there are no more large chunks, set aside. 

Preheat 2 tablespoons of olive oil to medium heat in a skillet for a few minutes. Add the onions, serrano and garlic. Season lightly with salt ans pepper and cook for 5 minutes. 

Add the blended tomatoes, bring to a boil, reduce heat and taste for salt. Cook the salsa until it starts to turn a darker red color and  thickens slightly. If poaching the eggs in salsa, add one egg at a time,season with s&p, cover and cook until desired doneness.

Arepas ready to be filled or store for a quick lunch or dinner.
Arepas ready to be filled or store for a quick lunch or dinner.
Arepa stuffed with manchego cheese before I cooked it.
Arepa stuffed with manchego cheese before I cooked it.

To prepare a cheese stuffed arepa, prepare the dough as directed above. Take  2 tablespoons of shredded cheese and place in the center of raw arepa patty. Form the dough around the cheese and form back into a patty. To make this easier, I like to add a little warm water or oil to my hands while I form the patty. Cook as directed. Serve with a fried egg and warm salsa.