Pork Ranchero Breakfast Arepas
Arepas layered with shredded pork and ranchero sauce, topped with fried or poached eggs and cilantro. This recipe makes 6-8 arepas.
Ingredients
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
Easy Creamy Ranchero Sauce
- 2/3 cup Mexican crema (or yogurt or sour cream)
- 1/3 cup Heavy cream
- 3 tbsp Goya Sofrito
Additional
- 6 Eggs
- 2 tbsp Minced cilantro
- Salt and pepper
Instructions
Arepas
- 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.
Easy Creamy Ranchero Sauce
- Combine all ingredients together and set aside while you prepare fry the eggs and layer the arepa breakfast meals.
Additional
- 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.