Recipe courtesy of Franco Noriega
Baby Arepas
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- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 405
- Total Fat
- 30 g
- Saturated Fat
- 8 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 4 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 34 mg
- Sodium
- 339 mg
These tiny arepas are the perfect bite. The spicy mayo, creamy avocado and crispy chorizo pair perfectly with the warm, chewy arepas.
- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 405
- Total Fat
- 30 g
- Saturated Fat
- 8 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 4 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 34 mg
- Sodium
- 339 mg
Ingredients
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Directions
- Preheat the oven to 200 degrees F.
- Add 1 1/4 cups water to a large bowl. Stir in the cornmeal, 2 tablespoons of the olive oil and some salt and pepper until smooth. Let the dough rest and hydrate, about 10 minutes.
- Meanwhile, heat a large skillet or griddle over medium-high heat. Add the remaining 1 tablespoon olive oil and the chorizo and cook, breaking it up into small pieces with the back of your spoon, until browned and crispy, about 5 minutes. Transfer the chorizo to one end of a baking sheet with a slotted spoon, leaving any rendered fat behind. Transfer to the oven to keep warm.
- Reduce the heat under the skillet to medium. Divide the dough into 16 balls. Flatten the dough balls one at a time with your hands into 1/2-inch-thick disks about 1 1/2 inches in diameter. As you finish each disk, add it to the hot skillet, being careful not to overcrowd. You will need to do this in batches.
- Cook until the arepas are browned on the bottom, about 2 minutes. Flip and cook until browned on the other side, about another 2 minutes. Add about 1 tablespoon of the Muenster cheese to the top of each arepa and cover to melt, about 1 minute. Transfer the arepas to the baking sheet with the chorizo; return to the oven to keep warm. Repeat with the remaining dough and cheese.
- Mix the mayonnaise with the chipotle adobo sauce and lime juice in a small bowl until combined. Mix in the chorizo. Top each arepa with the avocado, chorizo mayo and cilantro. Serve immediately.
