Chorizo & Manchego Arepas

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Crisp corn cakes overflowing with savory chorizo and molten cheese on a rustic board.

Total Cook Time: ~30 minutes | Level of Difficulty: Easy

Give your arepa game a Spanish twist with savory chorizo and nutty Manchego cheese tucked into tender corn cakes. Crispy on the outside and pillowy inside, these hand-held delights come together in under 30 minutes—perfect for brunch, casual dinners, or game-day feasts.

Ingredients (makes 6 arepas)

For the Arepas

• 2 cups precooked white or yellow cornmeal (arepa flour, e.g., P.A.N.)

• 2½ cups warm water

• 1 tsp kosher salt

• 1 Tbsp vegetable oil (for cooking)

For the Filling

• 8 oz fresh Spanish or Mexican chorizo (casings removed)

• 1 small onion, finely chopped

• 1 clove garlic, minced

• 1 Tbsp olive oil

• 1 cup shredded Manchego cheese (or Monterey Jack)

• 2 Tbsp chopped fresh cilantro (optional garnish)

Ingredient Alternatives

• Chorizo: Substitute cooked Italian sausage or crumbled spicy tempeh for a vegetarian twist.

• Manchego: Use feta, queso fresco, or pepper jack for a different tang or kick.

• Cornmeal: Fresh-ground polenta can work—adjust the liquid to achieve a similar dough consistency.

• Oil: Swap olive oil for melted butter or avocado oil when frying for varied flavor.

Step 1: Make the Arepa Dough

In a bowl, whisk warm water and salt. Gradually stir in cornmeal until a smooth, moist dough forms. Let rest for 5 minutes. Divide into 6 equal balls (about ⅔ cup each) and gently flatten into ¾″-thick patties.

Cornmeal, water, and salt blended into a crumbly dough in a clear mixing bowl with a spatula.

Tip Alert: No Cracks: Keep dough moist but not soggy—if it feels dry, add a tablespoon of water at a time; if too wet, add a dash more cornmeal.

Step 2: Cook the Chorizo Filling

In a skillet over medium heat, warm olive oil. Add onion and garlic; sauté until translucent, 2–3 minutes. Crumble in chorizo and cook, stirring, until fully browned, about 6–8 minutes. Drain any excess fat.

Sizzling chorizo, onions, and garlic browning in a skillet.

Step 3: Cook the Arepas

Heat 1 Tbsp vegetable oil in a nonstick skillet over medium-low.

Add arepas and cook 5–6 minutes per side until a golden-brown crust forms and the interior is cooked through. (They should sound hollow when tapped.)

 Four golden arepas sizzling in a skillet with a spatula ready.

Tip Alert: Even Cooking: Press arepas gently to maintain shape and cook over medium-low so the crust browns without burning.

Step 4: Assemble

Slice each arepa halfway through to create a pocket.

Stuff generously with warm chorizo and sprinkle with Manchego cheese so it melts slightly.

Garnish with cilantro if desired and serve immediately.

Arepas being filled with chorizo and cheese, with a spoon adding the final touches.

Tip Alert: Crispy Finish: After frying, you can finish them in a 350°F oven for 5 minutes to ensure they’re cooked through.

Beverage Pairings

• Hoppy Lager or Pilsner: Crisp carbonation cuts through the richness of chorizo and cheese.

• Tempranillo or Garnacha: Medium-bodied reds with bright fruit notes complement the smoky sausage.

• Agua Fresca (Hibiscus or Tamarind): A tart, refreshing non-alcoholic choice to balance savory flavors.

• Mango Michelada: A tropical spin on the classic beer cocktail adds sweet-spicy contrast.

These Chorizo & Manchego Arepas are proof that simple corn dough and bold fillings can create an unforgettable meal. From quick weeknight dinners to fun weekend gatherings, they’re a crowd-pleaser every time. Give them a try and share your favorite twist in the comments—¡buen provecho!