Grilled Chorizo Santarrosano with Arepa and Hogao

Why You’ll Love This Recipe

• Authentic Santa Rosa de Cabal-style chorizo with juicy snap, balanced by bright, homey hogao.
• A complete plate: smoky chorizo, thin golden arepa, tangy tomato–scallion sauce, and fresh lime.
• Approachable for weeknights—minimal prep, simple techniques, big flavor.
• Flexible cooking methods: grill, stovetop, or broiler.

Grocery List

• Produce: 2 ripe tomatoes, 4 scallions (green onions), 2 garlic cloves, 1 small bunch cilantro, 2 limes
• Dairy: 1 tbsp butter (or use oil)
• Pantry: 8 fresh pork chorizos, masarepa (precooked white cornmeal), neutral oil, ground cumin, salt, black pepper, achiote/annatto (optional), white vinegar or extra lime

Full Ingredients

Chorizo

• 8 fresh Colombian-style pork chorizos (Santa Rosa de Cabal-style), about 2 lb/900 g total

Tomato–Scallion Hogao

• 2 tbsp neutral oil (sunflower or canola)
• 4 scallions, finely chopped (about 1/2 cup/60 g)
• 2 medium ripe tomatoes, diced small (about 1 1/2 cups/225 g)
• 2 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/2 tsp ground achiote or 1 tsp annatto oil (optional, for color and aroma)
• 2 tbsp chopped fresh cilantro
• 1 tsp white vinegar or fresh lime juice

Thin Arepas (makes 4)

• 1 cup (120 g) masarepa (precooked white cornmeal)
• 1/2 tsp fine sea salt
• 1 cup (240 ml) warm water
• 1 tbsp melted butter or neutral oil

To Serve

• 2 limes, cut into wedges
• Extra cilantro, finely chopped (optional, for garnish)

Step-by-Step Instructions

Step 1: Prep and preheat

Preheat a grill to medium heat (375–400°F/190–205°C). If using charcoal, set up a two-zone fire with one hotter side and one cooler side. Place a cast-iron skillet or griddle over medium heat on the stovetop for the arepas. Gather and measure all ingredients.

Step 2: Start the hogao

In a medium skillet over medium heat, warm the oil. Add the chopped scallions and cook, stirring, for 2 minutes until fragrant. Add the minced garlic and cook 30 seconds. Stir in tomatoes, cumin, salt, pepper, and optional achiote. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the tomatoes soften and the sauce thickens slightly, 12–15 minutes.

Step 3: Finish and hold the hogao warm

Stir in the cilantro and vinegar or lime juice. Taste and adjust salt and acidity. Turn heat to low to keep warm (or cover and set aside; rewarm before serving). The texture should be spoonable with visible tomato and scallion pieces, not fully pureed.

Step 4: Mix the arepa dough

In a bowl, whisk the masarepa and salt. Pour in the warm water and melted butter or oil. Mix with your hand until a soft dough forms. Let the dough rest 5 minutes to fully hydrate. If it cracks when pressed, knead in 1–2 tsp more water; if sticky, dust with 1–2 tsp more masarepa.

Step 5: Shape and cook thin arepas

Divide dough into 4 equal portions (about 60 g each). Roll each into a ball and flatten between your palms or under plastic to 5 inches (12–13 cm) wide and about 1/4 inch (6 mm) thick. Cook on the preheated griddle or skillet 2–3 minutes per side until lightly golden with scattered brown spots. If you want extra crisp edges, cook 30–60 seconds more per side. Transfer to a towel-lined plate and cover to keep warm.

Step 6: Grill the chorizos

Place the chorizos on the hot side of the grill. Do not pierce the casings—this keeps them juicy. Grill, turning every 2–3 minutes, until evenly browned with light blistering, 12–15 minutes total. If they color too quickly, move to the cooler side to finish gently. Cook to an internal temperature of 160°F/71°C. Transfer to a plate and rest 3 minutes.

Step 7: Plate Santa Rosa-style

Set one warm thin arepa on each plate. Top with two chorizos per serving. Spoon 2–3 tablespoons of hogao over or alongside. Garnish with chopped cilantro if you like, and serve with lime wedges for squeezing over the chorizo just before eating.

Pro Tips

• Use masarepa (precooked cornmeal), not masa harina. Masarepa hydrates differently and makes proper Colombian-style arepas.
• Two-zone grilling helps: sear on the hot side, finish gently on the cooler side to avoid burst casings.
• Rest the chorizo for at least 3 minutes so juices redistribute and don’t spill out at first cut.
• For a sunnier hogao color, bloom 1/2 tsp achiote in the oil before adding scallions.
• Keep cooked arepas wrapped in a clean towel; the residual steam keeps them supple while you grill.

Variations

• Stovetop method: Brown chorizos in a skillet over medium heat 5 minutes. Add 1/2 cup (120 ml) water, cover, and simmer 6–8 minutes. Uncover and cook until water evaporates and casings crisp; reach 160°F/71°C.
• Arepas con queso: Add 1/2 cup (55 g) shredded melting cheese (mozzarella or quesito) to the dough for a richer arepa.
• Spicy hogao: Stir in 1–2 tsp minced fresh ají or serrano pepper with the scallions for heat.

Storage & Make-Ahead

Hogao keeps 4 days refrigerated in an airtight container or 2 months frozen; rewarm gently over low heat. Arepa dough can rest (covered) up to 4 hours at room temperature or 24 hours in the fridge—bring to room temp before shaping. Cooked arepas keep 2 days refrigerated; reheat on a dry skillet 2 minutes per side. Cooked chorizos keep 3–4 days refrigerated; reheat at 300°F/150°C for 10–12 minutes or in a covered skillet with a splash of water until hot.

Nutrition (per serving)

Approximate: 720 calories; 28 g protein; 50 g fat; 41 g carbohydrates; 3 g fiber; 1480 mg sodium. Values will vary based on chorizo brand and exact sizes.