Recipe of the Month
Cheese Filled Arepas with Chorizo and Salsa
  •  2 cups Goya Masarepa or other cooked yellow cornmeal
  • 1 teaspoon salt
  • 3 cups hot water
  • 8 ounces mozzerella cheese, shredded
  • 2 Tablespoons butter
  • 1 pound Fresh Chorizo

Combine water, salt, cheese and corn meal in a bowl and mix until dough forms. Let rest 5 minutes.

Form dough into patties about 1/2 inch thick and 3-4 inches in diameter.

Remove chorizo from casing and crumble into a hot saute pan. Using a wooden spoon, smash chorizo into crumbles while cooking. Cook until fully cooked and browned. Remove meat retaining fat in pan.

Melt butter in the same saute pan. Add corn patties and saute until golden brown on both sides.

While arepas are browning, in another saute pan, add butter and cook eggs your favorite way (scrambled, sunny side, fried etc.).

Place cooked arepa on plate, top with cooked chorizo and cooked egg.

Serve with favorite salsa.

David Michael & Co. • 10801 Decatur Road • Philadelphia, PA 19154 • 1-800-DM-FLAVORS

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