- 1 cup fine cornmeal
- About 1/2 cup shredded cheddar or Jack cheese (a couple of handfuls)
- 1 small jalapeño pepper or Fresno chili pepper, seeded and finely chopped
- 1/2 cup milk
- 2 tablespoons butter
- Corn or vegetable oil, for frying
- 1/3 pound chorizo, casing removed and finely chopped
- 4 scallions, finely chopped
- 8 large eggs, beaten
- A small handful of cilantro or flat leaf parsley, finely chopped
Note: You will need parchment paper to prepare this recipe.
Place the cornmeal in a mixing bowl and season with a little salt. Add the cheese and jalapeño or Fresno pepper. Toss with your fingertips to combine.
In a saucepot, heat the milk but do not boil. Melt in the butter, then stir into the cornmeal and cheese mixture. Let stand for about 15 minutes to cool.
Place a bowl of warm water near a mixing bowl and cover a baking sheet with parchment paper. With moistened fingers, form 3-inch balls of the cornmeal mixture. Pat each ball into corn cakes about one-half-inch thick. (Make four large balls for entrée size or eight small balls for appetizer size.)
Heat a thin layer of oil in a large nonstick skillet over medium to medium-high heat. Add enough cakes to fill the pan and cook for 5 minutes on the first side; flip and cook to golden on the second side, 2-3 minutes more. Repeat with the remaining batter.
Once all the arepas are done, add the chorizo to the pan and brown. Add the scallions and toss to combine. In a bowl, beat the eggs with some salt and the cilantro or parsley, then add them to the pan. Scramble the eggs to desired doneness.
To serve, gently split the corn cakes and fill with eggs.