Arepas are my new addiction so be prepared to see a number of these recipes on Galley Pirates. They are super easy to make and can be served plain, stuffed with cheese, smothered in sauces or any way imaginable. My introduction to these savory fried corn cakes was in Santa Marta, Columbia, where they’re a popular street food. They’re sold fresh from beach front food carts and in pretty much every cafe in the city. With the same basic purpose as the Mexican tortilla, the arepa surprisingly has not gained the popularity of the tortilla in the U.S. Galley Pirates hope to change that.
After a 5 day sail from St. Lucia, making landfall in Santa Marta was instant excitement. I love passage making, but being in port, to me, is the prize. Especially in a country infused with culinary history and an array of local food markets. The added bonus was being able to stay at beautiful Marina Santa Marta/IGY Marina, where I could set up shop on the patio with ice cold Coronas, bags of plantain chips, and full-on internet! Food bloggers heaven!
1/2 lb shredded, pulled pork
Cilantro for garnish
Finding Masarepa is the key, but fairly easy to find. It is sold in any Latino grocery store. Don’t substitute masa harina. Masarepa is precooked, ground corn flour. Masa harina is corn treated with lime before it is ground.
Combine the ingredients above and let sit for 5 minutes.
Roll into balls just larger that golf ball size and flatten into patties, about 3″ wide, 1/4″ thick.
Heat the oil, margarine or butter in a large skillet and fry in batches until golden. Flip and fry the other side until golden.
While you have a nice hot fry pan, slice up some plantains to serve on the side.
Next, prepare your pulled pork. Depending on how you prepared your pulled pork you can use as is or season with spices or sauce. My go-to spice for anything Latino is Goya Sofrito. Next make the easy creamy ranchero sauce, again using Sofrito.
Easy Creamy Ranchero Sauce
2/3 cup Yogurt, sour cream or Mexican Crema
1/3 cup heavy whipping cream
3 tablespoons Sofrito
Combine all ingredients together and set aside while you fry the eggs and layer the arepa breakfast meals.
Place an arepa (or two) on every serving plate. Place a serving size of pulled pork on each arepa and spoon the creamy ranchero sauce over the pork. Top with a fired egg and sprinkle with fresh cilantro. Best served with fried plantains and fresh brewed Columbian coffee for that authentic Columbian flavor.
Arepas layered with shredded pork and ranchero sauce, topped with fried or poached eggs and cilantro. This recipe makes 6-8 arepas.
- 2 cups Masarepa (Found in Latino markets. Do not substitute plain Masa.)
- 2 cups Warm water
- 1 tbsp Sazonador (or any seasoning salt)
- 1 pinch Sugar
- 1-2 tbsp Butter, margarine or vegetable oil For frying
- 2/3 cup Mexican crema (or yogurt or sour cream)
- 1/3 cup Heavy cream
- 3 tbsp Goya Sofrito
- 6 Eggs
- 2 tbsp Minced cilantro
- Salt and pepper
Combine the dry ingredients above and let sit for 5 minutes.
Roll into balls just larger that golf ball size and flatten into patties, about 3" wide, 1/4" thick
Fry in batches until golden. Flip and fry the other side until golden.
Next, prepare your pulled pork. Season the pork with your favorite seasoning salt or sauce or any Latino seasoning like Goya Sofrito.
Combine all ingredients together and set aside while you prepare fry the eggs and layer the arepa breakfast meals.
Fry or poach your eggs as desired. Season with salt and pepper
Place an arepa (or two) on every serving plate. Place a serving size of pulled pork on each arepa and spoon the creamy ranchero sauce over the pork. Top with a fired egg and sprinkle with fresh cilantro.