Arepas, cornmeal cakes made with pureed hominy and corn and cheese are served topped with a fried egg and fresh tomato salsa. Recipe by Chef Guillermo Pernot.

Arepas with Eggs, Cheese and Salsa Fresca

Salsa Fresca:
1 cup roughly chopped cilantro
5 Roma (plum) tomatoes, roughly chopped
1/2 red onion, coarsely chopped
2 serrano chiles, split with seeds removed, coarsely chopped
1/4 cup fresh lime juice
1 1/2 tablespoons extra-virgin olive oil
Salt and pepper, to taste

 

Arepas:
1 cup canned hominy
3/4 cup fresh or frozen, thawed corn kernels
1/4 cup granulated sugar
1/2 cup milk - divided use
1 cup (4 ounces) shredded aged Gouda cheese, queso quesadilla or asadero
1/2 cup cornmeal
1 teaspoon kosher salt
2 tablespoons flour (optional)
Olive oil, for frying

12 large eggs

1. For the Salsa Fresca: Pulse the cilantro, tomatoes, red onion, and chiles in a food processor until chopped. Place in a bowl. Stir in the lime juice and olive oil. Season to taste with salt and pepper. Set aside.
2. For the Arepas: Combine the hominy, corn, sugar, and 1/4 cup of the milk in the food processor. Purée until medium ground. Transfer to a medium bowl. Stir in the remaining 1/4 cup of milk, cheese, corn meal and salt. If the mixture is too thin to form cakes, add 2 tablespoons of flour. Let rest 20 minutes.
3. Form the dough into twelve (2 1/2-inch) cakes, 1/2 inch thick.
4. Heat a thin layer of oil in a large nonstick skillet. Fry the arepas until golden brown, about 2 minutes on each side. Keep warm.
5. Fry the eggs, sunny-side up (or poached, if preferred).
6. Into each of six shallow soup bowls, spoon 1/3 to 1/2 cup salsa fresca. Top with 2 arepas and 2 eggs. Serve immediately.

Makes 6 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.