Prepare to embark on a mouthwatering culinary journey that will transport your taste buds straight to the vibrant streets of Colombia! This incredible Arepa con Chorizo y Hogao is not just a meal – it's a flavor explosion that combines crispy corn arepas, spicy chorizo, and a rich, aromatic creole sauce that will make your kitchen smell like a Colombian grandmother's secret recipe. Whether you're a food adventurer or simply craving something extraordinary, this dish promises to revolutionize your home cooking and impress even the most discerning food lovers!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Colombian
Serves: 4 servings
Ingredients
- 2 cups arepa flour
- 1 1/2 cups warm water
- 1/2 teaspoon salt
- 4 chorizo sausages, sliced
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tablespoon vegetable oil
Instructions
- In a large mixing bowl, combine arepa flour and salt. Gradually add warm water while mixing with your hands until a smooth, pliable dough forms. Let the dough rest for 5 minutes.
- Divide the dough into 4 equal portions. Shape each portion into a round, flat disk about 1/2 inch thick using your palms. Ensure the edges are smooth and compact.
- Heat a griddle or non-stick skillet over medium heat. Cook the arepas for about 5-7 minutes on each side until they develop a golden-brown crust and sound hollow when tapped.
- In a separate skillet, heat vegetable oil over medium heat. Add chopped onions and sauté until they become translucent, about 3-4 minutes.
- Add chopped tomatoes to the skillet and cook for an additional 5 minutes, stirring occasionally. This mixture is called hogao, a traditional Colombian creole sauce.
- In another pan, cook sliced chorizo over medium-high heat until it's crispy and releases its oils, approximately 6-8 minutes.
- Once arepas are cooked, slice them open carefully or create a pocket. Fill each arepa with chorizo and top with hogao sauce.
- Serve hot, garnishing with additional fresh herbs or a side of lime wedges if desired.
Tips
- Dough Consistency is Key: When mixing your arepa flour, aim for a smooth, play-dough-like texture. If the dough feels too dry, add water a tablespoon at a time. Too wet? Sprinkle in a bit more flour.
- Rest Your Dough: Letting the arepa dough rest for 5 minutes helps the flour fully hydrate and makes shaping easier.
- Achieve the Perfect Crust: Use a flat griddle or non-stick skillet and watch for a golden-brown color. The arepa should sound hollow when tapped – this indicates it's perfectly cooked.
- Chorizo Pro Tip: For extra flavor, slightly char the chorizo to bring out its smoky notes and release its delicious oils.
- Hogao Hack: Take your time caramelizing the onions and tomatoes. The slower you cook, the more depth of flavor you'll achieve.
- Serving Suggestion: Serve immediately while hot and crispy. A squeeze of fresh lime can add a bright, zesty finish to the dish.
- Make-Ahead Option: You can prepare the hogao sauce and chorizo in advance, making final assembly quick and easy.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 15g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 55mg
