These delicious Arepas with Chorizo, Egg, and Avocado are a great twist on a classic Colombian recipe. Check it out below. 

Being from Mexico, the majority of my Latin-America themed recipes come from Mexico. That said, Latin-America is full of diverse and delicious recipes. 

Over the past couple of years, I have become friends with many people from many different countries – including Colombia and Venezuela. We have gotten together for many different fiestas with our families, and each time we all bring tasty recipes from our home countries. One of the recipes that one of my friends from Colombia recently brought was for Arepas. 

Colombian arepas are a breakfast staple, and you can mix it up with an endless number of delicious toppings. Arepas are easy to make (or buy if they sell them where you live), so they are perfect for busy mornings. After you have the arepas ready, you can add so many different ingredients, like chorizo simmered in tomatoes, onions, garlic, and just a touch of Knorr Chicken Flavor Bouillon. 

You can find this easy-to-follow recipe, which uses nutritious twists like no salt added canned tomatoes and egg substitute, here. I decided to serve this with some fresh cooked black beans with some delicious queso fresco to make it an even more complete breakfast. 

I love incorporating Knorr products into my recipes. My mama always used to use it to add some extra flavor when I was growing up in Mexico, and I have continued the tradition to this day. One great thing about Knorr, is that they pride themselves on sourcing high quality ingredients and helping farms to implement sustainable practices such as reducing water and energy consumption, minimizing fertilizer usage, optimizing renewable resources, and increasing biodiversity.

As you will see at the link for this recipe, it calls for purchasing pre-made arepas. If you can’t find those, you can make them by purchasing arepas flour, which is available at many grocery stores, and following the instructions on the package. They don’t take long at all, so you can have this delicious meal made in a hurry. I made the Arepas this time, and they turned out great. 

If you are looking for other delicious recipes like this one, check out ViveMejor.com!

The post Arepas with Chorizo, Egg, and Avocado appeared first on My Latina Table.

There are so many varieties of tacos in Mexico cuisine – they can be soft, fried, or even crispy. In Mexico you can find every type and you can find them anywhere. My favorite, of course, are still barbacoa tacos,  tacos al pastor (recipe coming shortly), and these chorizo and potato tacos.

Made with homemade corn tortillas, these chorizo and potato tacos are delicious! I remember making these with my grandma when my grandpa and my uncles were out harvesting corn and beans. Whenever they got home from a hard day of work, they were very hungry and we were happy to have these delicious tacos waiting for them. They aren’t only great because they are inexpensive to make, but they are actually really good too!

To start, you should go ahead and make your own tortillas. Although if you don’t have a lot of time, you can always buy them pre-made at the store. I saw some raw tortillas the other day in the frozen section and they looked pretty good! That said, it really isn’t very hard to make your own tortillas, so if you have a little extra time go ahead and give it a shot!

For the homemade tortillas, you will need corn flour (maseca). Form the dough by following the instructions on the package (basically just water and salt). Once ready, you can make them pretty easily using a tortilla press. When the tortillas are flat they are ready to cook on a skillet or other non-stick pan. After they are cooked though, set them aside and they are ready to add the chorizo and potato filling.

Like I said above, these tacos are the best when you make them with homemade tortillas, but they wouldn’t be the same without a fresh and delicious homemade salsa, and what salsa is better to give food that nice spicy kick than a fresh Mexican salsa?

In the house where I grew up, my abuela always had fresh chorizo that she made herself to use and to sell. Unfortunately I don’t have access to that fresh of chorizo now, but for this recipe I used the pre-packaged chorizo that looks kind of like ground beef – not the kind that comes in the form of a sausage. You can find differing levels of spiciness – being Mexican, I of course chose the spiciest! You should cook the chorizo while the potatoes are boiling in a pot of water for about 15 minutes. This is important so that the potatoes are soft and tender.

After combining the chorizo, potatoes, seasonings and cilantro in a skillet and cooking through, the last step is to add the mix to your homemade tortillas, and finally to add the salsa, lettuce, and cheese! This mix is great to use on burritos, quesadillas, and more too!

If you try these, let me know how they turned out in the comments below!

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Chorizo and Potato Tacos (with homemade tortillas)

Author Charbel Barker

Ingredients

For the Tortillas

• *Skip this step if you are buying pre-made tortillas
• Corn Flour maseca(prepare according to package instructions)
• Water
• Salt

For the Chorizo and Potato Filling

• 1 pound of chorizo
• 1-2 large potatoes cut into small cubes
• 1/4 onion finely chopped
• 1/2 bunch of cilantro finely chopped
• Salt and Pepper to taste

For the Salsa Roja

• 3 to matoes
• 1 jalapeno
• 1 clove of garlic
• chopped onion
• chopped cilantro
• salt to taste

Accompaniments

• Chopped Lettuce
• Cheese
• Salsa

Instructions

Chorizo and Potatoes Filling

• Cook the potatoes in a boiling pot of water for 15 minutes.
• Cook the chorizo in a skillet until browned, and add the softened potatoes, the onion, the cilantro and the seasonings.

For the Salsa

• Blend all of the Salsa Roja ingredients in a blender except for the onion.
• Transfer to a frying pan and cook the salsa with a small amount of olive oil.
• Add the onions and let cook for a few minutes.
• Add salt to taste.

For the Tortillas

• Prepare according to package instructions.
• Cook on a frying pan and add the chorizo and potatoes filling.

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