Friday, February 10, 2012

Our Family's Favorite Meal...for now!

CHORIZO


We love it.  Have you tried chorizo?

So good.  Like tasty little better.than.taco.seasoned pork.

We love it even more after finally figuring out that our favorite grocery store sells it in bulk from their meat department for a super reasonable price.  Thanks, Fareway!

Several months ago, Rachael Ray featured this recipe on her show.  It looked so delicious!
We've tweaked it and made it a little bit more of our own.  (i.e. I added more peppers!)

Everyone gets excited when this meal shows up for brunch on Saturday or for dinner on a weeknight!

Try it!  It's super tasty!



Cheese and Chili Arepas with Eggs and Chorizo

1 cup fine cornmeal
Salt
1 generous cup shredded cheddar
1 small jalapeño pepper, diced (or just use a green pepper)
1/2 cup milk
2 tablespoons butter
Vegetable oil, for frying

1/2 pound chorizo
4 scallions, finely chopped (or green onions or leeks or all of the above!)
1 green pepper, diced (the more peppers, the better!)
8 large eggs, beaten
A large handful of cilantro, finely chopped

Place the cornmeal in a mixing bowl and season with a little salt. Add the cheese and jalapeño  pepper. Toss with a fork to combine.

In a saucepot, heat the milk but do not boil. Melt in the butter, then stir into the cornmeal and cheese mixture. Let stand for about 15 minutes to cool.

Place a bowl of warm water near a mixing bowl and line a platter with paper towels. With moistened fingers, form 3-inch balls of the cornmeal mixture. Pat each ball into corn cakes about one-half-inch thick. (Make four large balls for entrée size or eight small balls for appetizer size.)

Heat a thin layer of oil in a large nonstick skillet over medium to medium-high heat. Cook for 5 minutes on the first side; flip and cook to golden on the second side, 2-3 minutes more.

Once all the arepas are done, add the chorizo to the pan and brown. Add the scallions, onions or leeks and toss to combine. In a bowl, beat the eggs with some salt, green peppers and the cilantro, then add them to the pan. Scramble the eggs to desired doneness.

To serve, gently split the corn cakes and fill with eggs.  Garnish with more cilantro or green onions.


3 comments:

Hilary said...

ummm...this recipe looks sooo tasty! and, also...goooo fareway! ;)

peter marie said...

Wow! RJ would love this. Going on my "need to make" list!!

Jenn said...

Looks tasty! May have to try it soon!