Arepa con Perico

Ingredients

• For the Arepas
• 1 package Harina P.A.N., prepared according to package directions
• 1 tablespoon sugar, Rebeca's family secret ingredient
• Butter, for serving
• For the Perico
• 8 large eggs
• 1/2 yellow sweet onion, finely diced
• 1 garlic clove, minced
• 1/2 red bell pepper, finely diced
• 1 tablespoon chopped fresh cilantro
• 1/2 small can whole kernel corn, drained
• Salt, to taste
• White pepper, to taste

Method

1. 01

   Make the Arepas

2. 02

   Prepare the arepa dough following the directions on the Harina P.A.N. package.

3. 03

   Add 1 tablespoon of sugar to the dough.

4. 04

   Knead well until smooth and soft.

5. 05

   Let the dough rest for a few minutes so the cornmeal fully absorbs the water.

6. 06

   Form medium-sized balls, about the size of a pickleball.

7. 07

   Gently flatten each one into an arepa about 1/2-inch thick.

8. 08

   Heat a well-seasoned skillet or griddle over medium heat.

9. 09

   Cook until a beautiful golden crust forms on each side.

10. 10

    Transfer to a 300°F oven to finish cooking while you prepare the remaining batches.

11. 11

    Make the Perico

12. 12

    Saute onion, garlic, and red bell pepper until softened.

13. 13

    Add corn and cilantro. Beat eggs with salt and white pepper.

14. 14

    Pour eggs into skillet and gently stir until softly scrambled.

15. 15

    Assemble

16. 16

    Slice each warm arepa almost all the way through, butter generously, fill with Perico, and serve immediately.