Arepas Stuffed With Chiles Chorizo And Corn Recipes

PIQUILLO PEPPERS STUFFED WITH CHORIZO AND MANCHEGO

Steps:

• Preheat the oven to 375 degrees F.
• In a large saute pan set over medium-high heat, add the olive oil and chorizo. Cook until well browned, 7 to 8 minutes, breaking up the chorizo with the back of a wooden spoon as it cooks. Add the garlic, carrots, celery, shallots, salt, pepper and chile flakes, and saute until the onions become translucent, 5 to 6 minutes. Remove from the heat and transfer to a large mixing bowl to cool slightly. Add half of the Manchego, the breadcrumbs, half of the parsley and the cream cheese. Stir well to mix everything evenly. Using a medium spoon, carefully stuff each of the piquillo peppers with the filling. Arrange the stuffed peppers on a baking sheet and sprinkle with remaining Manchego. Bake in the center of the oven until the cheese melts and is slightly bubbly around the edges, 6 to 7 minutes. Transfer to a platter and garnish with the remaining chopped parsley to serve.

AREPAS STUFFED WITH CHILES, CHORIZO AND CORN

Steps:

• For the filling: Preheat a grill to medium-high heat.
• In a bowl, toss the poblano peppers with the canola oil. Place on the grill along with the scallions and corn and cook, turning occasionally, until the vegetables are nicely charred.
• Immediately place the peppers in a bowl, cover with plastic wrap and let sit for 10 minutes to sweat and soften. Chop the charred scallions and put them into a large bowl. Cut the corn kernels off the ear and add to the bowl. Peel the skins off the peppers, finely chop and then add them to the corn and scallions. Stir in the goat cheese and Parmesan.
• Heat a large saute pan on the grill, add the chorizo and cook until the oils are released and the chorizo is slightly browned, 3 to 4 minutes. Add the chorizo to the poblano-cheese mixture and gently fold together. Set aside until ready to use.
• For the arepas: Combine the masa flour and salt in a large bowl. Pour in 2 1/2 cups hot water and, using a wooden spoon, stir to combine. Add in the melted butter, cover with plastic wrap and let rest for 10 minutes.
• Divide the dough into 12 small balls. Place each ball in between two pieces of plastic wrap and flatten using a heavy-bottomed skillet or tortilla press to about 3 1/2 inches in diameter and 1/4 inch thick.
• Heat the canola oil in a cast-iron skillet over medium heat. Fry the arepas until lightly browned--they should have a nice crust on the outside but still be soft inside--about 5 minutes per side.
• Using a sharp knife, slice the arepas in half, similar to an English muffin. Stuff 1 to 2 teaspoons of the filling inside each. Garnish with some chopped cilantro and a squeeze of lime juice.

STUFFED CORNBREAD: AREPAS

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, mix flour and salt. Pour in water and mix with a spoon until the dough comes together. Cover with plastic wrap and let rest for 5 minutes. Remove dough from bowl and knead for about 5 minutes moistening your hands and the board with water as you work. (Kneading in the additional moisture is an important step in making a tender arepa.) The dough should be smooth and not crack around the edges; it should be moist but not sticky. Form into disks about 3-inches around and 1/2-inch thick. (The disks can be wrapped tightly in plastic wrap at this point and cooked later.) Add the oil to a non-stick pan over medium heat and cook arepas on each side just until a crust forms. Do not let brown. Place on an ungreased baking sheet and bake for 15 to 20 minutes or until the arepas make a hollow sound when tapped. Open a slit in 1 side of the arepa to make a pocket (or slice in half). Arepas can be stuffed with meat, beans and plantains or your favorite filling.

AREPAS WITH CHEESE AND CORN

Steps:

• Put cornmeal in a large bowl with salt and cheese. Put milk in a small saucepan over medium-low heat until steam rises, then add butter and stir until melted. Remove from heat and stir into cornmeal mixture until a thick batter is formed. Fold in the corn kernels, scallion, cilantro and chili if using.
• Let batter rest until it thickens into a soft dough, about 15 minutes. Gently form 3- to 4-inch balls from mixture and flatten with palm of your hand to a 1/2-inch-thick disk. (You can cover and refrigerate disks for a few hours if you like.)
• Heat oil in a large skillet and cook arepas, working in batches, until golden brown, about 5 minutes, then flip and cook for another 3 minutes on other side. When all arepas are cooked and cool enough to handle, carefully slice them through the middle. If desired, serve with butter or stuff with beans, vegetables or sour cream.