Crispy Arepitas with Mozzarella and Chorizo

 


Crispy Arepitas with Mozzarella and Chorizo

Ingredients

  • 3 ounces fresh Mexican chorizo (casings removed)
  • 4 tablespoons unsalted butter
  • 1 ½ cups milk
  • 1 ½ cups instant masa (see Note)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup grated mozzarella

Directions

  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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