Liliana’s Perico Filling for Arepas, with Eggs, Tomatoes & Onion

Directions

• Put the oil and butter in a pan over medium-low heat.
• If using the annatto or achiote, place the seeds in the lightly warmed oil until they start to release their iconic yellow color. Stirring the whole time, keep close watch that the seeds do not burn, or they will add a bitter taste to your oil and you will have to change it. When the oil is a nice, bright yellow, remove the seeds. You can save them if you wish: you can use them in another dish if you wish: they are still good.
• Add the onions to the nice hot achiote oil. Use a whisk and stir while they saute for 3 minutes.
• When the onions are translucent, add the tomatoes, stirring often as they cook for about 3 to 4 minutes.
• Whisk in the chopped cilantro and saute for 30 seconds.
• To the bowl with the lightly beaten eggs, add the salt and pepper and whisk together well.
• Now add the egg mixture to the pan with the onion and tomato, still on medium-low heat. Whisk constantly as it all cooks, so that the eggs don’t stick to the pan and stay nice and fluffy.
• Here’s a cooking trick I learned from my father. When the egg mixture was just about fully cooked, he’d add a little drip of water—un chorrito—to keep it moist. About 2 Tbsp of water.
• Taste one last time to adjust seasonings.
• Now I turn off the heat, keeping the egg mixture in the pan to make sure it stays warm, all the while stirring to keep it from sticking.
• I take a steaming hot arepa, slice it open, and fill it with a large spoonful or two of perico relleno. It’s ready! Enjoy for breakfast or any time of day.