Chef Tatiana Iglesias' Arepas with Cheese, Chorizo, and Chimichurri Sauce Recipe

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Arepas are flatbread made from ground maize and are typically found in parts of South America, predominantly in Columbia and Venezuela, but can also be found in Bolivia, Ecuador, and Central America. They’re the perfect vehicle for cheeses and meats, and in this case cheese and chorizo with the herbal, garlicky bite of chimichurri cutting through the richness. Enjoy Chef Tatiana’s recipe!

I’m originally from Colombia, and this is a recipe we use a lot to accompany BBQ. The bright, herby chimichurri is a perfect match for rich meats.

Arepas with Cheese, Chorizo, and Chimichurri Sauce

by Tatiana Iglesias

Serves 4

Ingredients

Arepa Ingredients:

4 arepas grilled
4 Colombian chorizos grilled sliced
5 oz Colombian Style Fresh Cheese crumbled

Chimichurri Sauce Ingredients:

1 garlic clove peeled
1 cup fresh parsley
¼ cup fresh cilantro
2 tablespoons chopped
green onions
2 tablespoons red wine vinegar
2 tablespoons olive oil
¼ teaspoon red pepper flakes
Salt and pepper to your taste

Procedure

To prepare chimichurri sauce: Place all the chimichurri ingredients in a food processor and process until smooth. Transfer to a container. You can cut them by hand if you prefer.
To assemble arepas: Place the arepas on a serving plate, top with crumbled cheese and cooked chorizo. Drizzle chimichurri sauce on top of the chorizo and serve immediately.