Vegan Lentil Chorizo Arepas w/ Mezcal Lime Corn, Guac, Tomatillo, and Heirloom Tomato
Difficulty: 3/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)
Prep & Cook Time: 35 minutes
Servings: 8 arepas
The Challenge: Chorizo Arepas
Yesterday, we posted a recipe for vegan chorizo. I wanted that chorizo for a bigger goal - AREPAS. Have you ever had an arepa? It is an amazing corn sandwich made from masarepa. It kind of reminds me of a more delicious pita made from corn. They are popular in Venezuela and throughout Latin America. Flaky, crispy, warm, yummmy. Yeah, sounds incredible. Haven't even tried this yet!
Typically, they are filled with meats, cheeses, spicy sauces, and some cooked veggies. I decided constructing an easy-to-make arepa with vegan eat favorites was a worthy cause!
Arepas are actually not terribly difficult to make. Take masarepa and salt, mix with water, flatten, pan fry. YUM. What better to fill it with then yummy vegan chorizo, a quick guac, my yum mezcal lime corn, and some veggies. Hungry?
Me too.
IMPORTANT note though. Make sure to use masarepa rather masa. The latter makes tortillas. Masarepa can be found in the Hispanic section of any store typically from Goya.
One thing that takes the dish to another planet outside the dank ass chorizo is my lime corn. Please don't skimp on it. It is delectable and makes this dish pretty good to damn where have you been my whole life good.
Let's get into it.
Ingredients:
Arepas
- 2 cups arepa flour (precooked cornmeal)
- 2 teaspoons kosher salt
- 2 tablespoons vegetable oil
Mezcal Lime Corn
- 1 tbl vegan butter
- 2 cobs of corn, kernels off
- 1 tbl mezcal
- 1 garlic clove, pressed
- salt, to taste
- pepper, to taste
Toppings
- 2 cups of vegan chorizo
(recipe located here) - 2 tomatillos, sliced 1/4 inch thick
- 2 medium heirloom tomatoes, sliced 1/4 inch thick
- 2 avocados
- 1 lime, juiced
- handful of cilantro
- 2 tbl red onion, chopped
- salt, to taste
- hot sauce
Equipment You'll Need:
Large Mixing Bowl . Wooden Mixing Spoon . Measuring Spoons . Cutting Board . Medium Cutting Knife . Measuring Cups . Large Frying Pan . Medium Frying Pan . Spatula
Before You Cook:
- Prep Chorizo
- Wash and dice all veggies
1. First, we want to combine the masarepa with the salt. Press down a well in the middle of the bowl.
2. Pour water in slowly and begin to gently mix with a wooden spoon. You'll get clumps as you go along. Keep gently stirring until all water is in.
3. The dough will be ready when all dry parts are mixed in with the dough and it is very firm. It should be similar to a soft play-doh consistency. Let dough sit for 10 minutes.
4. While the dough is sitting, add all the corn ingredients to a medium pan. Turn onto medium heat. Stir together well. Cook for 8-10 minutes until the mixture starts to stick to your wooden spoon.
5. Using parchment paper or flour lined countertop, form the dough into 8 large sized balls similar to a large meatball. The dough should stick perfectly. It should not crumble nor be unable to hold shape.
6. Smash the arepas down with your hand till they are about 1/2 inch thick. Pour oil onto a large frying pan and let it heat for 60-90 seconds. Place 4 arepas in pan. Cook on medium for 6-8 minutes covered with lid. Take lid off, flip, keep lid off, cook another 6 minutes. Repeat for other 4 arepas. Set the first batch on some paper towels.
7. Now, we have the arepas, corn, veggies, and chorizo. The last and final step is to make the guac. Super simple - just mix all ingredients in a small bowl. Now, let's build the arepa. Slice open an arepa down the middle into two halves. Build the arepa with chorizo, guac, lime corn, and veggies. Place on a plate and dig in!
