dileenthompson 
A vibrant and interactive spread featuring warm corn arepas and soft tortillas, an array of savory fillings, and all the fresh toppings for a build-your-own breakfast fiesta.
Yields: Easily serves 8-10 people
Prep time: 45 minutes (for all components)
Active cooking time: 60-90 minutes
Serving style: Build-your-own, all at once
The Components
1. The Foundations (The “Vessels”)
Arepas (Venezuelan/Colombian Style Corn Cakes)
- 2 cups pre-cooked white cornmeal (like P.A.N. or Masarepa)
- 2 ½ cups warm water
- 1 tsp salt
- 1 tbsp vegetable oil
Instructions:
- In a large bowl, mix the warm water and salt. Gradually sprinkle in the cornmeal, stirring with a wooden spoon until a moist, malleable dough forms. Let it rest for 5 minutes.
- Knead for a minute until smooth. Divide into 8-10 equal portions and shape into balls.
- Flatten each ball into a disc about ½-inch thick and 3-4 inches in diameter.
- Heat a large skillet or griddle over medium heat with the oil. Cook arepas for 5-7 minutes per side, until a golden-brown crust forms.
- Crucial Step: Once cooked on the outside, transfer to a 350°F (175°C) oven for 15-20 minutes to finish cooking the inside. They should sound hollow when tapped.
- Slit them open like a pita pocket just before serving.
Warm Flour or Corn Tortillas
- 1-2 packs of high-quality, small (6-inch) flour or corn tortillas.
Instructions:
- Wrap a stack of tortillas in a damp paper towel and microwave for 60-90 seconds, or
- Heat them individually for 30 seconds per side on a hot, dry skillet until soft and pliable.
- Keep them wrapped in a clean kitchen towel in a tortilla warmer to stay warm and soft.
2. The Main Fillings (The “Heart”)
Prepare 3-4 of these in large skillets or serving dishes.
A. Scrambled Huevos Rancheros-Style
- 10 large eggs
- ¼ cup milk or cream
- 2 tbsp butter
- 1 can (7 oz) diced green chiles, drained
- Salt and pepper to taste
- Instructions: Whisk eggs, milk, salt, and pepper. Melt butter in a large non-stick skillet over medium-low heat. Pour in eggs and green chiles. Gently scramble until soft and creamy.
B. Spicy Chorizo & Potato
- 1 lb raw Mexican chorizo, casing removed
- 2 cups diced Yukon gold potatoes (¼-inch dice)
- ¼ cup diced onion
- Instructions: Boil diced potatoes until just tender, about 5-7 minutes. Drain. In a skillet, cook chorizo and onion, breaking it up, until browned. Add the cooked potatoes and stir to combine. Cook for another 5 minutes.
C. Cumin-Roasted Black Beans
- 2 cans (15 oz each) black beans, rinsed
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ cup water or vegetable broth
- Salt to taste
- Instructions: Combine all ingredients in a saucepan. Bring to a simmer and cook for 10-15 minutes, mashing some beans with the back of a spoon to thicken.
D. Sautéed Garlicky Greens
- 1 large bunch of kale or Swiss chard, stems removed, leaves chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Squeeze of lime juice
- Instructions: Heat oil in a large pan. Sauté garlic for 30 seconds. Add greens in batches, wilting each addition before adding more. Cook until tender. Finish with lime juice and salt.
3. The Toppings & Salsas (The “Soul”)
This is where the magic happens. Offer a variety of textures and heat levels.
Fresh & Crunchy
- Diced Avocado or Simple Guacamole
- Thinly Sliced Red Cabbage or Radishes
- Chopped Fresh Cilantro
- Diced White or Red Onion
- Crumbled Cotija Cheese or Shredded Queso Fresco
- Lime Wedges
Saucy & Spicy
- Salsa Verde: Tomatillo-based, bright and tangy.
- Salsa Roja: Red tomato-based salsa, classic and versatile.
- Pico de Gallo: Fresh diced tomato, onion, cilantro, and lime.
- Crema or Lime Crema: Thin sour cream with a squeeze of lime juice and a pinch of salt.
- Hot Sauce: Valentina, Cholula, or Tapatío on the side.
- Pickled Red Onions: Quick-pickle by soaking thin slices in lime juice with a pinch of salt for 30 minutes.
Assembly & Serving Instructions
- The Setup: Arrange your bar in a logical order: VESSELS (Arepas & Tortillas) -> HOT FILLINGS -> COLD TOPPINGS -> SAUCES.
- Keep Things Warm: Use slow cookers, warming trays, or chafing dishes for the hot fillings (eggs, chorizo, beans). Keep the arepas and tortillas wrapped in towels in a warm oven until service.
- Provide Tools: Have plenty of tongs for the arepas, serving spoons for the fillings, and small spoons for the salsas.
- Encourage Layering: Suggest a build order for the best structural integrity: Base -> Hearty Filling (beans/chorizo) -> Eggs -> Cheese -> Fresh Toppings -> Sauce.
- Make it a Feast: Serve with a large pitcher of Agua Fresca, Mexican Coffee, or Mimosas with a lime twist.
This bar is a celebration of flavor and choice, guaranteeing a memorable and delicious brunch for everyone. ¡Buen provecho
