Arepas with Spanish Chorizo, Scallions, and Longhorn Cheddar

On the last attempt at making Arepas, I had failed to locate the authentic masarepa. Since then, I found masarepa flour at Store Perez (2 locations in Denver). The preparation of the dough used the same ratios as before.

From gastronomic guesswork

The Spanish chorizo was separately sliced, crisped and diced; the scallions were blistered under the broiler then chopped and incorporated. Cooking time was a little longer than the last attempt to gain a bit crisper crust, and this did not affect the internal moisture. Will definitely make this one again for the crew.

The masarepa flour did noticeably change the texture, this was heartier, less sweet, rustic and addictive. I guess I'd characterize the masarepa flour as more neutral, closer to corn meal, less adulterated than the masa harina - but I could see using the masa harina in arepas wherein I wanted to play up the sweetness of the corn.