Chorizo And Cheese Arepas

I get to go out with the girls again to my all time favorite hang out.  (http://ormondwineco.com/)  I left the husband to reinvent a previous recipe we have made and really liked.  (see 12/12/11) It was made almost the same except the fillings.  He cooked up some chorizo we had on hand, but it wasn't quite enough so he diced up some of the leftover steak as well and threw that in.  They thought the end result was a bit pitchy. I tried it reheated later and it was alright.  I remembered the sour cream and they didn't.  I think that would have made the dish.  Reheated fried thing are never as good and I seemed to like it better than they did.  (ahh the magic of sour cream:)

Chorizo And Cheese Arepas
2 c  Masa Harina,(maseca Brand if Possible)
1 3/4 c  Water,Hot (plus 2 Tablespoons)
2 c  Red Cabbage
1/4    Small Red Onion,Thinly Sliced
2 T  Red Wine Vinegar
1/2 lb Chorizo (sauteed)
4 oz Sharp Cheddar Cheese Shredded
Hot Sauce
Pickled Jalapeno Peppers
Sour Cream
Cilantro
1. In a bowl, mix the masa harina, water and 1 teaspoon of salt to
form a soft dough. Cover with plastic wrap and let stand 15 minutes.
2. Meanwhile, in another bowl,  toss the cabbage, onion and vinegar.
Season with salt
3. In a small bowl, combine chorizo and cheddar and season with salt and
hot sauce. Form the pork filling into 4 compact balls.
4. Form the dough into 4 balls and covert with plastic wrap.  Working
with the balls one at a time, flatten it on a sheet of plastic wrap
into a 7 in round.  Place pork filling ball in  the center of the dough.
Bring the dough up to cover the filling. Gently flatten the ball into
a 4inch patty and patch any holes or tears.  Repeat with the remaining
dough and filling.
to plates.  With a slotted spoon, mound the cabbage slaw on top and
serve with the jalepenos, hot sauce and sour cream.
Make Ahead:
The uncooked arepas can be stacked between sheets of plastic wrap and
refrigerated overnight.  Bring the arepas to room temperature before
frying