Monday, April 19, 2010

Arepa Sandwiches with Chorizo and Black Beans

Arepa Sandwiches with Chorizo and Black Beans

-serves 2 to 3-


1 1/4 cups white or yellow arepa flour (masarepa)
1/2 teaspoon salt
1 1/3 cups hot water
1 tablespoon melted butter
4 teaspoons vegetable oil
1/2 pound fresh chorizo
1 small onion, diced
2 garlic cloves, minced
salt and black pepper
3/4 cup cooked black beans
3/4 cup melting white cheese like queso oaxaca


1. Preheat the oven to 300°F. Meanwhile, add a teaspoon of vegetable oil to a large skillet set over medium heat. Add the chorizo, and cook for 10 minutes, stirring occasionally. Add the onions and garlic, and cook until the onions caramelize. This should take between 5 and 10 minutes. When done, turn heat to very low.

2. While that's cooking, add the arepa flour to a bowl along with the salt. Stir well, and then add the hot water, stir again, and then add the butter. Mix well until it forms a ball of dough. Wrap in plastic and set aside for 15 minutes.

3. Warm the black beans in a small saucepan.

4. Divide the arepa dough into four balls. Cover with plastic wrap and smash with the bottom of a skillet until they are about 4 inches across and 3/4 inch thick. Smooth the edges of each with your fingers.

5. Pour the rest of the oil into a large skillet set over medium heat. Add the arepas, or as many as will fit in one layer, and cook for 5 minutes per side. When they are done, place in the oven on a cookie sheet and cook for 10 minutes.

6. Slice the arepas in half horizontally. Add chorizo, beans, and a bit of cheese to each bottom. Set the top aside for the moment.

7. Turn the broiler on. Place the areapas without the tops underneath and cook until the cheese melts, about 30 seconds. Add the arepa top to each and serve.

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