Arepas with Perico - Ana Vargas

Recipe

Arepas con Perico”



This is a typical dish for breakfast or dinner in Venezuela, but you can eat the arepa at any hour, and you can fill in anything you can think, it is delicious.

“Arepas”

INGREDIENTS

2 cups bread flour

1 cup of water

Salt

PROCEDURE

Place the cup of water in a big boll, add the flour gradually and mix until it forms a dough balls homogenous mass. Soon it makes small balls with its hands . Molding those pellets in the shape of wheels.

Heat the griddle, grease with oil (a little), to accommodate the arepas and cook until both sides are off the plate easily, remove and keep the oven preheated to 350 ° and leave it up to remove and hit slightly hollow sound as the holes.


Perico

INGREDIENTS

1 Tomato

1Onion

3 Eggs

PROCEDURE

Cook the onion and tomato in the oil for about 10 minutes over medium heat until translucent. Add eggs and salt for all gun is curdled egg and not sticking to the pan, when everything is cooked to remove it and to fill up the Arepas.