Chorizo Arepas with Arugula & Orange Salad

Chorizo Arepas

with Arugula & Orange Salad

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Chorizo is a pork sausage originally from Spain and commonly used in Latin American cooking. In Spain, the chorizo gets most of its bright color from smoked paprika, and in Latin America from smoked chili peppers. These arepas, or corn cakes, are a popular hand-held street food in Colombia, where they’re often grilled or fried and served with chorizo.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Chorizo Arepas with Arugula & Orange Salad
Title
  • 1 Poblano Pepper
  • 1 Red Bell Pepper
  • 1 bunch Oregano
  • 1 bunch Parsley
  • 1 bunch Cilantro
  • 2 cloves Garlic
  • 1 Orange
  • 1 Jalapeño Pepper
  • 1½ cups Masarepa
  • 8 oz Chorizo
  • 1 Tbsp Red Wine Vinegar
  • 1 Lime
  • 3 oz Arugula
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare your ingredients:
1 Prepare your ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Slice both the red and poblano peppers into thin matchsticks. Finely chop the oregano, parsley, and cilantro leaves all together. Peel and mince the garlic until it resembles a paste. Peel the orange with a knife, and slice it crosswise into rounds. Thinly slice the jalapeño. (Remove the jalapeño’s ribs and seeds if you prefer less heat.)
Form the arepas:
2 Form the arepas:
In a medium bowl, combine the masarepa with 1½ cups of water, and a pinch of salt. Stir until a dough forms. Transfer the dough to a clean work surface, and knead it for about 1 minute until smooth. Form the dough into 4 equal balls and gently flatten them with the palm of your hand into ½-inch thick discs.
Cook the arepas:
3 Cook the arepas:
In a large pan, heat some oil on medium-high until hot. Add the arepas to the pan and cook 4 to 6 minutes per side, or until golden brown. Transfer the arepas to a lightly oiled baking sheet and bake in the oven 13 to 16 minutes, or until cooked through in the middle. Allow them cool for about 5 minutes after they’re done.
Cook the chorizo & peppers:
4 Cook the chorizo & peppers:
While the arepas bake, in the same pan used for the arepas, heat a little more oil on medium until hot. Add the chorizo and cook 5 to 6 minutes on the first side, or until browned. Add the poblano and red pepper and season with salt and pepper. Flip over the chorizo and cook it with the peppers 6 to 8 minutes, or the peppers are completely softened and the chorizo is cooked through. Remove from the heat and let the chorizo rest for about 5 minutes.
Make the chimichurri sauce & the salad dressing:
5 Make the chimichurri sauce & the salad dressing:
While the arepas finish baking, combine the cilantro, parsley, oregano, vinegar, and half the garlic paste in a small bowl. Add about 2 tablespoons of olive oil and whisk to combine. Season the sauce with salt and pepper to taste. In a separate small bowl, combine the remaining garlic paste, the juice of the whole lime, and some salt and pepper. Add a little olive oil to make a dressing for the salad. Whisk to combine.
Assemble the arepas & dress the salad:
6 Assemble the arepas & dress the salad:
When the arepas are cool enough to handle, slice them in half horizontally. Slice the chorizo on an angle. Place the chorizo slices, peppers, and sliced jalapeños on the bottom halves of the arepas. Drizzle each with a little chimichurri sauce. Top with the other arepa halves. In a large bowl, toss the arugula with the orange slices and a little bit of the salad dressing. Serve the arepas with the arugula and orange salad. Enjoy!

Tips from Home Chefs

See Plans

Chorizo Arepas

Prepare your ingredients:
1 Prepare your ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Slice both the red and poblano peppers into thin matchsticks. Finely chop the oregano, parsley, and cilantro leaves all together. Peel and mince the garlic until it resembles a paste. Peel the orange with a knife, and slice it crosswise into rounds. Thinly slice the jalapeño. (Remove the jalapeño’s ribs and seeds if you prefer less heat.)
2 Form the arepas:
In a medium bowl, combine the masarepa with 1½ cups of water, and a pinch of salt. Stir until a dough forms. Transfer the dough to a clean work surface, and knead it for about 1 minute until smooth. Form the dough into 4 equal balls and gently flatten them with the palm of your hand into ½-inch thick discs.
Form the arepas:
Cook the arepas:
3 Cook the arepas:
In a large pan, heat some oil on medium-high until hot. Add the arepas to the pan and cook 4 to 6 minutes per side, or until golden brown. Transfer the arepas to a lightly oiled baking sheet and bake in the oven 13 to 16 minutes, or until cooked through in the middle. Allow them cool for about 5 minutes after they’re done.
4 Cook the chorizo & peppers:
While the arepas bake, in the same pan used for the arepas, heat a little more oil on medium until hot. Add the chorizo and cook 5 to 6 minutes on the first side, or until browned. Add the poblano and red pepper and season with salt and pepper. Flip over the chorizo and cook it with the peppers 6 to 8 minutes, or the peppers are completely softened and the chorizo is cooked through. Remove from the heat and let the chorizo rest for about 5 minutes.
Cook the chorizo & peppers:
Make the chimichurri sauce & the salad dressing:
5 Make the chimichurri sauce & the salad dressing:
While the arepas finish baking, combine the cilantro, parsley, oregano, vinegar, and half the garlic paste in a small bowl. Add about 2 tablespoons of olive oil and whisk to combine. Season the sauce with salt and pepper to taste. In a separate small bowl, combine the remaining garlic paste, the juice of the whole lime, and some salt and pepper. Add a little olive oil to make a dressing for the salad. Whisk to combine.
6 Assemble the arepas & dress the salad:
When the arepas are cool enough to handle, slice them in half horizontally. Slice the chorizo on an angle. Place the chorizo slices, peppers, and sliced jalapeños on the bottom halves of the arepas. Drizzle each with a little chimichurri sauce. Top with the other arepa halves. In a large bowl, toss the arugula with the orange slices and a little bit of the salad dressing. Serve the arepas with the arugula and orange salad. Enjoy!
Assemble the arepas & dress the salad:
Browse Steps
1 of 6