Transitional [Arepas with Chorizo and Eggs]

arepas2

September: a month for clothes you haven’t seen people wear all summer. You know what I mean. It’s that time of year for justifying that boho-chic dress you bought on sale and then realized was so passé. Well if you wear it at least once. In the most frightening scenario, maybe it even becomes workwear.

I know, I know. It’s a jungle out there. Arepas seem the perfect dish for this hectic-eclectic period. The name itself has a little lift to it, and they’re just so colourful.

Arepas with Chorizo and Eggs

dried, pre-cooked yellow corn maize meal
water, as needed
1 cup fresh chorizo (not the cured kind), removed from casings and crumbled
8 eggs, beaten
1 bunch scallions, sliced fine
1/4 cup roughly chopped cilantro
salt, to taste
red chilli, to taste
oil, for cooking

Prepare the corn meal as per package directions. Most require only cornmeal and water. Heat a large cast iron skillet over low heat. Add some oil. Form the prepared corn meal mixture into small (1 to 1-1/2 inch diameter), cylindrical patties. Fry gently until golden brown on one side, then flip. The arepas are done when they are firm to the touch and a bit crispy on the outside.

Meanwhile, in a separate pan set over medium heat, heat a tablespoon of oil. Add the chorizo. Cook out the chorizo until nicely browned. Immediately add the eggs and a pinch of salt. Scramble the eggs and chorizo together. When the eggs are almost done, toss in the scallions. Stir once or twice and then remove from heat. Stir in the cilantro and red chilli, if desired.

Split the areas in half and stiff with chorizo and eggs.

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