Making the perfect Arepas Stuffed with Chiles, Chorizo and Corn should only take approximately 1 hr 10 min . It’s considered an Intermediate level recipe. Below are the ingredients and directions for you to easily follow. The Arepas Stuffed with Chiles, Chorizo and Corn recipe can feed your family for 10 to 12 arepas.
There are many different ways to make this Arepas Stuffed with Chiles, Chorizo and Corn recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Arepas Stuffed with Chiles, Chorizo and Corn recipe.
Arepas Stuffed with Chiles, Chorizo and Corn Popular Ingredients
- 3 poblano peppers
- 2 to 3 teaspoons canola oil
- 3 scallions
- 1 ear corn, husked
- 4 ounces goat cheese, at room temperature
- 2 tablespoons grated Parmesan
- 2 links Mexican pork chorizo (about 8 ounces), finely diced
- 2 1/2 cups masa harina flour
- 1 teaspoon salt
- 2 tablespoons melted butter
- 2 tablespoons canola oil
- Chopped fresh cilantro, for garnish
- Lime wedges, for garnish
Steps for making Arepas Stuffed with Chiles, Chorizo and Corn
- For the filling: Preheat a grill to medium-high heat.
- In a bowl, toss the poblano peppers with the canola oil. Place on the grill along with the scallions and corn and cook, turning occasionally, until the vegetables are nicely charred.
- Immediately place the peppers in a bowl, cover with plastic wrap and let sit for 10 minutes to sweat and soften. Chop the charred scallions and put them into a large bowl. Cut the corn kernels off the ear and add to the bowl. Peel the skins off the peppers, finely chop and then add them to the corn and scallions. Stir in the goat cheese and Parmesan.
- Heat a large saute pan on the grill, add the chorizo and cook until the oils are released and the chorizo is slightly browned, 3 to 4 minutes. Add the chorizo to the poblano-cheese mixture and gently fold together. Set aside until ready to use.
- For the arepas: Combine the masa flour and salt in a large bowl. Pour in 2 1/2 cups hot water and, using a wooden spoon, stir to combine. Add in the melted butter, cover with plastic wrap and let rest for 10 minutes.
- Divide the dough into 12 small balls. Place each ball in between two pieces of plastic wrap and flatten using a heavy-bottomed skillet or tortilla press to about 3 1/2 inches in diameter and 1/4 inch thick.
- Heat the canola oil in a cast-iron skillet over medium heat. Fry the arepas until lightly browned–they should have a nice crust on the outside but still be soft inside–about 5 minutes per side.
- Using a sharp knife, slice the arepas in half, similar to an English muffin. Stuff 1 to 2 teaspoons of the filling inside each. Garnish with some chopped cilantro and a squeeze of lime juice.
Popular Categories for this Recipe
- Chorizo – Chorizo (/tʃəˈriːzoʊ, -soʊ/, from Spanish ; similar to but distinct from Portuguese chouriço ; Konkani: शुरीछु ) is a type of pork sausage originating from the Iberian Peninsula.In Europe, chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Elsewhere, some sausages sold as chorizo may not be fermented and cured, and require cooking before eating. Spanish chorizo and Portuguese chouriço are distinctly different sausages, despite both getting their smokiness and deep red color from dried, smoked, red peppers (pimentón/pimentão).Chorizo is eaten sliced in a sandwich, grilled, fried, or simmered in liquid, including apple cider or other strong alcoholic beverages such as aguardiente. It is also used as a partial replacement for ground (minced) beef or pork.
- Sausage Recipes
- Chile Peppers
- Corn Recipes
- Appetizer – An hors d’oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d’œuvre (listen)), appetizer or starter is a small dish served before a meal in European cuisine. Some hors d’oeuvres are served cold, others hot. Hors d’oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d’oeuvres were also served between courses.Typically smaller than a main dish, an hors d’oeuvre is often designed to be eaten by hand.
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this Arepas Stuffed with Chiles, Chorizo and Corn recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
