• 2servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 ounces fresh Mexican chorizo, casings removed

  2. 4 tablespoons unsalted butter

  3. 1 1/2 cups milk

  4. 1 1/2 cups instant masa (see Note)

  5. 1 tablespoon sugar

  6. 1 teaspoon salt

  7. 1 cup grated mozzarella

  8. 1 tablespoon vegetable oil

Instructions Jump to Ingredients ↑

  1. In a medium skillet, cook the chorizo over moderate heat, breaking it up with a wooden spoon, until fully cooked, about 5 minutes. Drain the chorizo on paper towels and let cool completely.

  2. In a small saucepan, melt the butter in the milk over moderately high heat. In a large bowl, mix the instant masa with the sugar, salt, mozzarella and cooked chorizo. Add the milk mixture and stir until a smooth dough forms. Cover and let the dough rest for 5 minutes; it should be slightly tacky to the touch.

  3. Roll out the dough between 2 sheets of wax paper to a 1/2-inch thickness. Transfer the dough (in the wax paper) to a baking sheet and refrigerate for at least 30 minutes, until firm.

  4. Preheat the oven to 300°. Peel off the wax paper. Using a lightly greased 2-inch round cookie cutter, stamp out arepitas as close together as possible and transfer them to a baking sheet. Gather up the scraps, roll them between two sheets of wax paper and stamp out more arepitas .

  5. In a large cast-iron skillet, heat 1 teaspoon of the vegetable oil. Add one third of the stuffed arepitas and cook over moderate heat until golden outside and moist within, about 3 minutes per side. Transfer the cooked arepitas to another baking sheet and place in the oven to keep warm. Repeat with the remaining oil and arepitas . Arrange on a platter and serve immediately while hot.


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