-
1
In a medium skillet, cook the chorizo over moderate heat, breaking it up with a wooden spoon, until fully cooked, about 5 minutes.
-
2
Drain the chorizo on paper towels and let cool completely.
-
3
In a small saucepan, melt the butter in the milk over moderately high heat.
-
4
In a large bowl, mix the instant masa with the sugar, salt, mozzarella and cooked chorizo.
-
5
Add the milk mixture and stir until a smooth dough forms.
-
6
Cover and let the dough rest for 5 minutes; it should be slightly tacky to the touch.
-
7
Roll out the dough between 2 sheets of wax paper to a 1/2-inch thickness.
-
8
Transfer the dough (in the wax paper) to a baking sheet and refrigerate for at least 30 minutes, until firm.
-
9
Preheat the oven to 300.
-
10
Peel off the wax paper.
-
11
Using a lightly greased 2-inch round cookie cutter, stamp out arepitas as close together as possible and transfer them to a baking sheet.
-
12
Gather up the scraps, roll them between two sheets of wax paper and stamp out more arepitas.
-
13
In a large cast-iron skillet, heat 1 teaspoon of the vegetable oil.
-
14
Add one third of the stuffed arepitas and cook over moderate heat until golden outside and moist within, about 3 minutes per side.
-
15
Transfer the cooked arepitas to another baking sheet and place in the oven to keep warm.
-
16
Repeat with the remaining oil and arepitas.
-
17
Arrange on a platter and serve immediately while hot.
