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1
Peel and dice raw beets, place it in the blender with the water, oil and salt blended until smooth.
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2
In the bowl of a stand mixer combine the ingredients blended in the blender and the masa harina (corn flour).
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3
Mix on medium/low for 5 minutes until mixture is homogeneous.
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4
Cover dough with moist towel and let it rest for 10 minutes.
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5
Once is rested, portion dough in to 6 oz. balls, flattening each as if making a burger patty until it is about inch thick and 4 inches in diameter. The edges should be tapered instead of at and straight.
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6
Set all arepas on a parchment-lined sheet tray.
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7
Heat the grill until hot. Alternatively, heat the oven to 375u00b0
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8
Heat a griddle on medium heat, swirling a little oil on its surface. Cook each arepa on the griddle for 2 minutes per side.
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9
Finish each arepa on the hot grill by cooking it for 5 minutes on each side. Alternatively, bake in the oven for 10-15 minutes, until golden and crunchy on the outside. It is baked through when it sounds hollow if tapped in the middle.
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10
Remove to a rack to cool.
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11
In a medium non-stick skillet heat the oil over medium heat. Add the tomatoes and scallions and cook about 5 minutes, stirring occasionally.
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12
Meanwhile, in a small bowl beat the eggs and salt. Pour the eggs in the skillet with the tomato mixture and cook over medium heat, without stirring, until mixture begins to set.
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13
Stir twice or until the eggs mix with the tomato and scallions and cook about 2 minutes or until the eggs are the consistency you like.
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14
Transfer to a serving plate. Add a slide of ham. Open up one side of the arepa to form a pocket and stuff scrambled egg and ham inside. ENJOY!
