Cuban Dinner: Crispy Arepitas

Crispy Arepitas with Chorizo and Mozzarella

Served With: 

Canchancharra
Jean and Dale

2011 E1 Spanish Red Wine

Dave Phinney Winemaker.  Spain

Mark & Dorte

Ingredients

3 ounces fresh Mexican chorizo, casings removed

4 tablespoons unsalted butter

1 1/2 cups milk

1 1/2 cups instant masa (see Note)

1 tablespoon sugar

1 teaspoon salt

1 cup grated mozzarella

1 tablespoon vegetable oil

Directions

In a medium skillet, cook the chorizo over moderate heat, breaking it up with a wooden spoon, until fully cooked, about 5 minutes. Drain the chorizo on paper towels and let cool completely.

In a small saucepan, melt the butter in the milk over moderately high heat. In a large bowl, mix the instant masa with the sugar, salt, mozzarella and cooked chorizo. Add the milk mixture and stir until a smooth dough forms. Cover and let the dough rest for 5 minutes; it should be slightly tacky to the touch.

Roll out the dough between 2 sheets of wax paper to a 1/2-inch thickness. Transfer the dough (in the wax paper) to a baking sheet and refrigerate for at least 30 minutes, until firm.

Preheat the oven to 300°. Peel off the wax paper. Using a lightly greased 2-inch round cookie cutter, stamp out arepitas as close together as possible and transfer them to a baking sheet. Gather up the scraps, roll them between two sheets of wax paper and stamp out more arepitas.

In a large cast-iron skillet, heat 1 teaspoon of the vegetable oil. Add one third of the stuffed arepitas and cook over moderate heat until golden outside and moist within, about 3 minutes per side. Transfer the cooked arepitas to another baking sheet and place in the oven to keep warm. Repeat with the remaining oil and arepitas. Arrange on a platter and serve immediately while hot.

Makes 2 dozen

Notes:

·         Instant masa, like masa harina, is made from corn treated with limewater. It can be found in the Latin section of most supermarkets or at Latin markets.