Start by making the arepa dough. To do this, place the flour in a bowl with a little water and mix well until you achieve a dough-like consistency. Add salt and a bit more water if needed to shape the dough.

In a preheated pan, add a bit of oil and take some of the arepa dough to form into circles with your hands. Make sure the arepas are not too thin so you can fill them later.

Place the arepas in the pan and cook for about 10 minutes on each side. Then, transfer them to the oven for 5-7 minutes to puff them up and make them easier to fill.

In another pan, add oil and the chorizo cut into pieces along with the pico de gallo. Mix well.

In the pan with the chorizo, add the eggs and salt. Continue mixing thoroughly.

Open the arepas to create a “pocket” and add a bit of butter in the center. Finish by adding the chorizo and egg mixture with pico de gallo.