I saw Chef @adrianaurbinap from Venezuela making this mouthwatering arepa. I tried it for a Sunday brunch, and it was delicious! With some mimosas to make the day more special, of course!

There is no recipe, but I have included the ingredients and methods I used if you want to try it.

Green plantains

Egg

Hot Paprika (or regular if you don’t like the heat)

For the chimichurri

– 1/2 cup olive oil + to taste

– 1-2 tablespoons red wine vinegar or white vinegar

– 1 large handful of large-leaf Italian parsley

– 2 cloves of fresh minced garlic

– 1 small shallot minced

-1/8 teaspoon red pepper flakes

– salt and red pepper flakes to taste

Boil the plantains until cooked through. To make the chimichurri, mix the shallots, garlic, parsley, red pepper flakes, EVOO, and vinegar in a bowl. When the plantains are ready, peel them and add EVOO, salt, pepper, and mashed. Then, add the mixture to a food processor or any blender with more EVOO and blend until well combined. Prepare the arepas, and before cooking, add mozzarella on both sides and fry in a nonstick pan until the cheese is golden.

Cook a fried egg and add it on top of the arepa. Finish with hot Paprika, salt, and chimichurri.

Enjoy!

View this post on Instagram

A post shared by CookingMamaPR (@cookingmamapr)