Spanish Chorizo Arepas
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30Prep Time Minutes
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35Total Time Minutes
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10Number of Ingredients
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8Servings
Ingredients
- PAM® Original No-Stick Cooking Spray
- 2 cups (256 g) fine pre-cooked white or yellow cornmeal
- 1/2 teaspoon (2.5 g) salt
- 1/4 teaspoon (1.25 g) ground black pepper
- 2 cups (500 mL) water
- 1 ½ cups (200 g) smoked pork chorizo sausage (Spanish-style), chopped
- 1 can (540 mL) Aylmer® Accents® Original Petite Cut Stewed Tomatoes, drained
- 6 eggs, lightly beaten
- 1 avocado, pitted, peeled, sliced
- 3/4 cup (96 g) crumbled queso blanco
Directions
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Step one
Spray griddle with cooking spray; preheat over medium-high heat.
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Step two
Meanwhile, combine cornmeal, salt and pepper in large bowl. Stir in water. Lightly knead dough with hands just until dough comes together. Divide dough into 8 balls; flatten into patties about 12 cm wide. Place patties on hot griddle and cook 3 to 5 minutes per side or until golden brown and crisp.
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Step three
Meanwhile, spray large non-stick skillet with cooking spray; heat over medium heat. Add chorizo and cook 3 to 5 minutes or until browned, stirring occasionally. Drain; return to skillet. Add drained tomatoes and cook 1 to 2 minutes more. Remove mixture from skillet; set aside. Wipe skillet clean with paper towel.
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Step four
Add eggs to skillet; cook without stirring until edges and bottom begins to set. Gently turn to scramble; continue cooking until almost set.
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Step five
Top each arepa evenly with chorizo mixture, scrambled egg beaters, avocado and cheese. Serve immediately.
Preparation images
Spanish Chorizo Arepas
