Arepa with Chorizo and Creole Sauce (Arepa con Chorizo y Hogao)

Arepa with Chorizo and Creole Sauce (Arepa con Chorizo y Hogao)

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Ingredients

  • 2 tbsp vegetable oil
  • 1 cup scallions, white and green parts, chopped
  • 2 cups tomatoes, roughly chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • For arepas:
  • 3 sweet corn arepas with mozzarella, cooked according to package instructions
  • 1 cup hogao
  • 2 Colombian chorizos, cooked and sliced
  • handful of fresh cilantro leaves

Directions

Heat the oil in a saucepan, add the tomatoes, scallions, garlic, ground cumin and cook gently for 10 minutes, stirring until softened. Reduce the heat to low, add the s&p, cook for 10 minutes more, stirring occasionally until the sauce has thickened. Check and season to taste with additional s&p (if necessary).

Place the arepas on a platter and top them with the hogao.

Add the chorizo slices on top of the hogao. Garnish with fresh cilantro and serve.