Beef Chorizo and Panela Arepas

INGREDIENTES:

• 2 cups arepa (masa)
• 1 teaspoon salt
• 2 1/2 cups hot water
• 1 package cacique (® Beef Chorizo)
• corn oil (for frying)
• 6 ounces cacique (® Panela – crumbled)
• 1 cup cacique (® Crema Natural)

HOW TO MAKE IT:

1. In a medium bowl, combine the masa arepa, salt and hot water. Stir to combine until there are no lumps left. Cover the bowl and set aside for 10 minutes.
2. While the dough rests, fry the Beef Chorizo in a skillet over medium heat, breaking it up as you cook, until cooked through, approximately 5-7 minutes. Spoon into a bowl and set aside. Wipe out the skillet.
3. To make the arepas, divide the dough into 8 parts and form it into balls. Using your hands, press each ball to make a flat disk 4 inches in diameter.
4. Put 2 tablespoons of oil into the skillet and heat over medium-high heat. Cook the arepas, in batches, for 3 to 4 minutes per side, until golden and crispy, flipping once. Remove to a paper towel-lined plate. When they’re cool enough to handle, use a small knife to cut a pocket in each.
5. Fill the arepas with the Beef Chorizo and crumbled Panela, drizzle with the Crema, and serve warm.