SPANISH CHORIZO AREPAS
SPANISH CHORIZO AREPAS

SPANISH CHORIZO AREPAS

Yield
8 portions
Portion Size
1 topped arepa each
Ingredients: Measure:
Fine pre-cooked white or yellow cornmeal
14 cups
Salt
1 tbsp
Ground black pepper
1-3/4 tsp
Water
3-1/2 quarts
Smoked pork chorizo sausage (Spanish-style), chopped
3 lbs
1 (#10) can
Liquid whole eggs or 42 large eggs, beaten
10-1/2 cups
Avocados, pitted, peeled, sliced
7
Crumbled queso blanco
5 cups

Directions

  1. Spray griddle or flat top grill with cooking spray; preheat over medium-high heat.

  2. 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 56 balls; flatten into patties about 4-1/2 inches wide. Place patties on hot griddle and cook 3 to 5 minutes per side or until golden brown and crisp.

  3. Meanwhile, spray large rondeau/brazier pan with cooking spray; heat over medium heat. Add chorizo and cook 3 to 5 minutes or until browned, stirring occasionally. Drain; return to pan. Add drained tomatoes and cook 3 to 4 minutes more. Remove mixture from skillet; set aside.

  4. Spray large skillet with cooking spray. Add eggs; cook without stirring until edges and bottom begins to set. Gently turn to scramble; continue cooking until almost set.

  5. Top each arepa evenly with chorizo mixture, scrambled eggs, avocado and cheese. Serve immediately.

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