Grilled Chorizo and Arepa Sandwich with Spicy Guasacaca Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Smoky grilled Venezuelan chorizo served inside toasted arepas with a zesty avocado and cilantro guasacaca sauce. This latin american-inspired sandwiches & wraps ready in about 35 minutes blends warm water, salt, vegetable oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups precooked white cornmeal (Harina P.A.N.)
• 1 cup warm water
• 3/4 tsp salt
• 2 tbsp vegetable oil
• 4 links (about 12 oz) Venezuelan-style chorizo sausage
• 1 large ripe avocado
• 1/2 cup packed cilantro leaves
• 1/2 jalapeño, seeded and chopped
• 1 tbsp white vinegar
• 1 garlic clove
• 3 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp salt (for sauce)
• 1/4 tsp black pepper (for sauce)

Instructions

1. Step 1: Combine 1 1/2 cups precooked white cornmeal with 3/4 tsp salt in a bowl; slowly add 1 cup warm water while mixing until a smooth dough forms. Let rest for 5 minutes.
2. Step 2: Divide the dough into 4 equal portions and shape each into a 4-inch diameter, 1/2-inch thick round. Heat 2 tbsp vegetable oil in a skillet over medium heat and cook the arepas for 5 minutes per side until golden and crispy.
3. Step 3: Grill 4 Venezuelan-style chorizo links over medium heat on a grill pan or outdoor grill, turning occasionally, for 10-12 minutes until cooked through and nicely charred.
4. Step 4: Meanwhile, prepare guasacaca sauce by blending 1 large ripe avocado, 1/2 cup packed cilantro leaves, 1/2 chopped jalapeño (seeded), 1 minced garlic clove, 1 tbsp white vinegar, 3 tbsp olive oil, 1 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
5. Step 5: Slice open each arepa horizontally to form a pocket, then fill with one grilled chorizo link sliced lengthwise, and 2-3 tbsp of the guasacaca sauce.
6. Step 6: Serve immediately while warm, enjoying the smoky sausage balanced by the bright, spicy avocado sauce.