Arepas Chorizo Egg Avocado Recipe

I love this recipe because it’s the perfect balance of flavors and textures, combining the crispy arepas, savory chorizo, and creamy avocado for a taste explosion in every bite. Plus, it’s such a comforting and satisfying meal that takes me back to those lazy brunch days and makes me feel like a culinary rockstar.

My recipe for Arepas Chorizo Egg Avocado is an exciting interplay of flavors and textures. I use 2 cups of pre-cooked cornmeal, or masarepa, mixed with warm water and salt to make the arepas, which are the base for this meal.

In this case, a “crispy on the outside, tender on the inside” arepa is not just nice; it’s essential to the experience of this dish. Arepas must have that texture.

To top the arepa, you have to have a partnership of spicy chorizo and a perfectly cooked egg. And, because I said it’s a “delightful meal,” I slather on the creamy avocado as a topping.

Ingredients

Cornmeal that has been precooked (masarepa): Carbohydrates and fiber are in ample supply.

Chorizo sausage: Contributes robust taste, considerable protein, and a mild spicy kick to the recipe.

Eggs are rich in protein and good fats.

They serve to bind the mixture and enrich it.

Avocado: Loaded with nutritious fats, supplies the vital creaminess and nutrients that you need.

Ingredient Quantities

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• 2 cups pre-cooked cornmeal (masarepa)
• 2 1/2 cups warm water
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• 6 ounces chorizo sausage, sliced
• 4 large eggs
• 1 ripe avocado, sliced
• Salt and pepper to taste
• Vegetable oil for cooking

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Instructions

1. In a big bowl, combine the warm water and ½ teaspoon salt with the precooked cornmeal (masarepa). Mix until a thick dough forms, and then cover the bowl and let the dough rest for 5 minutes.

2. Split the dough into 8 equal parts and form each part into a patty that is approximately 1/2 inch thick.

3. In a large skillet, heat 1 tablespoon vegetable oil over medium heat. Place the arepa patties in the skillet and cook for about 5 minutes on each side, or until golden brown and cooked through. Remove from heat and set aside.

4. In the same skillet, put in the sliced chorizo and fry over medium heat for 4-5 minutes until it is well browned. Remove from the skillet and set aside.

5. In a clean frying pan, add a small amount of vegetable oil if necessary, and prepare the eggs in whatever style you prefer—scrambled, fried, or poached. Once the eggs are done, season them with salt and pepper to taste.

6. Cut the mature avocado and set it aside.

7. To put together, cut the arepas that have been cooked in half horizontally to create a pocket.

8. Fill each arepa with a portion of chorizo, egg, and avocado slices.

9. If desired, additional salt and pepper may be used for seasoning.

10. While warm, serve and enjoy your Arepas Chorizo Egg Avocado.

Equipment Needed

1. Large mixing bowl
2. Measuring cups
3. Measuring spoons
4. Large skillet
5. Frying pan
6. Spatula
7. Knife
8. Cutting board
9. Spoon or dough scraper
10. Plate for resting cooked arepas and chorizo

FAQ

• Can I use fresh corn instead of pre-cooked cornmeal?This recipe requires pre-cooked cornmeal, known as masarepa, to achieve the arepas’ correct texture.
• Can I substitute the chorizo with another type of sausage?Certainly, you can use various kinds of sausage, such as zesty or sweet Italian, but the flavor will not be as traditional as it is with chorizo.
• Is it necessary to use warm water when preparing the arepas?Indeed, it is the warm water that assists in the even softening of the masarepa, helping it to transition into a smooth dough.
• How can I make this recipe vegetarian?Substitute sautéed mushrooms or another plant-based protein for the omitted chorizo.
• What type of oil is best for cooking the arepas?It is advised to use vegetable oil, but for comparable results, one may also use canola or sunflower oil.
• Do I need a special pan to cook arepas?You do not need a special pan; a non-stick skillet or a well-seasoned cast iron skillet works well.
• How do I know when the arepas are done cooking?Both sides of the arepas should be golden brown, with the exterior having a slight crispness but the interior remaining soft.

Substitutions and Variations

Substitutes for masarepa: 2 cups of polenta or finely ground cornmeal
Use one of these alternatives to chorizo sausage: 6 ounces of Italian sausage, or a soy-based chorizo, for a vegetarian option.
Use one tablespoon of olive oil or coconut oil in place of vegetable oil.
If not using large eggs, try this vegan alternative: 4 ounces of tofu, scrambled, and used in place of 6 large eggs
Instead of ripe avocado: 1 cup of hummus or guacamole

Pro Tips

1. When adding the warm water to the masarepa, do it gradually while mixing to ensure a smooth and uniform dough without lumps.

2. To ensure evenly cooked arepas, press each patty lightly in the center before frying. This helps them cook through without becoming too thick in the middle.

3. Use a non-stick skillet or a well-seasoned cast-iron pan for frying the arepas and chorizo to prevent sticking and allow for an even golden crust.

4. For extra flavor, consider adding a splash of lime juice to the avocado slices before stuffing the arepas, enhancing the freshness and balancing the richness of the chorizo and eggs.

5. If you prefer a spicier kick, add a dash of your favorite hot sauce or a sprinkle of red pepper flakes to the eggs while cooking. This can complement the flavors of the chorizo beautifully.