arepa-santandereana-arepa-from-santander

 

Ingredients

 

  • 1 pound dried yellow hominy corn (Maiz)
  • 1/4 cup water or more if needed
  • Salt to taste
  • 1 cup of diced crispy chicharrón
  • 1/2 cup peeled and grated cassava o yucaGood homemade arepas with dried corn are great. If you’ve never tasted these arepas,  you’re missing out! Very much like bread, these arepas are best when eaten fresh, straight out of the panor the oven.

    This recipe is easy although it does take a little bit of planning since the dried corn needs to be soaked the night before you plan to make the arepas.

    Directions

    1. Place the dried corn in a large bowl with water and let it soak overnight.
    2. Rinse and drain. Place it a large pot with salted water and cook over medium heat until the corn is soft, about 2 to 3 hours, stir occasionally, adding additional water if needed.
    3. Drain and let it cool. Place the hominy corn with the rest of the ingredients in a food processor or food grinder and process until a dough is formed. Transfer to a bowl and mix thoroughly. Let mixture stand for 10 minutes.
    4. Knead and form small balls with the dough. Place each ball between 2 plastic bags and with a flat pot cover, flatten to 1/2 inch or form small patties with your hands.
    5. Cook the arepas on a clay comal, the oven, or griddle until they are crispy, about 3 minutes on each side, until a crust forms or they are golden brown.

 


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