See?  Told you it would be worth it.  And oh my good, sweet Lord – was it ever worth it.  I know I’ve sung the praises of chorizo in the past, but I just cannot explain to you how much I really, truly love the stuff.

Now, I realize it’s a pain in the butt.  It’s slimy and the casing sticks and it’s absolutely incredibly annoying to wrangle that tiny, thin little strip off of each individual link.  But it is so worth it.  Because here’s the thing – if you can find a really good, delicious chorizo with jalapenos, you don’t really need any other seasoning to make it sing.  Take this recipe, for example – there’s very little going on here besides the chorizo rendering down and melding with the garlic and onions to create a messy, tasty filling for some already awesome flatbreads.

Because this is the type of filling Bobby and the ladies were after – the kind that makes you not only remember your dinner, but want to come back for seconds.  And thirds.  Are anyone else’s pants feeling a little snug?


Arepas with Chorizo Filling

2 arepas, sliced in half

1 link of chorizo (with jalapenos), casing removed and diced

2 tsp onion, finely chopped

1 tbsp olive oil

1/2 -1 tsp garlic, minced

2 tsp red pepper, finely chopped

1 tbsp beef stock

Heat a saucepan over medium heat and add oil.  Saute onions and garlic until onions are translucent.  Do not burn garlic.  Add red pepper, chorizo, and stock.  Continue to cook until chorizo is cooked through and vegetables are soft.  Most of the liquid should now have cooked off, but not all of it.

Place filling between two halves of the arepa, and enjoy.  Sort of like a south-of-the-border sloppy joe.