Choriarepa Recipe
Make Choriarepa Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough (Arepa base)
Chorizo filling
Assembly & finishing
Method
Dough (Arepa base)
- 1
Make the dough
In a medium bowl combine the warm water and salt; stir until salt dissolves. Add the melted butter. Gradually add the precooked cornmeal, mixing with a spoon until a shaggy dough forms. Let rest 3–5 minutes so the meal hydrates, then knead with your hands for 1–2 minutes until smooth and pliable. The dough should hold together and not be sticky; if too dry, add up to 1–2 tablespoons water, if too wet add 1 tablespoon more cornmeal.
- 2
Portion the arepas
Divide the dough into 6 equal portions (about 3.5 oz / 100 g each). Roll each portion into a ball, then flatten gently into discs about 4 inches (10 cm) across and 1/2 inch (1–1.3 cm) thick. Smooth edges with wet fingertips to avoid cracking.
Chorizo filling
- 3
Cook aromatics
Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the diced onion and sauté 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.
- 4
Brown the chorizo
Add the chorizo to the skillet, breaking it up with a spoon. Cook 6–8 minutes until cooked through and some fat has rendered. Stir in chopped tomato, ground cumin, smoked paprika and black pepper. Cook 2–3 minutes more so flavors meld and excess moisture evaporates. Taste and adjust salt if needed (chorizo can be salty). Remove from heat and stir in chopped cilantro if using. Drain off most excess fat, leaving a little to keep filling moist.
Assembly & finishing
- 5
Pre-cook arepas
Heat a large heavy skillet or griddle over medium heat and brush with a little of the oil or butter. Place the arepa discs on the skillet and cook 4–5 minutes per side until a golden brown crust forms and they sound slightly hollow when tapped. They should be cooked through but still soft inside. If they brown too quickly, lower the heat and finish cooking covered for a few minutes.
- 6
Split and fill
Using a sharp knife, slice a pocket into each arepa about 3/4 of the way through (or split horizontally). Fill each arepa generously with warm chorizo mixture and top with crumbled queso fresco. If you prefer melted cheese, return filled arepas to the skillet, cover for 1–2 minutes until cheese softens.
- 7
Serve
Serve the choriarepas hot with lime wedges and optional hot sauce or ají. Enjoy immediately.