Crispy Arepitas with Mozzarella and Chorizo
Arepas, fried or baked skillet breads made from corn flour, are eaten night and day in Venezuela (usually stuffed) and Colombia (usually not). Bernstein says they're also her favorite snack at street fairs and carnivals in Miami. Here, she makes mini arepas, or arepitas, to serve as canapés, adding cheese and chorizo to the dough. They're her answer to the corn dog. More Hors D'Oeuvres Recipes
The arepitas can be prepared through Step 3; cover and refrigerate them for up to 6 hours.
Instant masa, like masa harina, is made from corn treated with limewater. It can be found in the Latin section of most supermarkets or at Latin markets. Do not substitute other types of cornmeal.