- 1 pound dried yellow hominy corn (Maiz)
- 1/4 cup water or more if needed
- Salt to taste
- 1 cup of diced crispy chicharrÃ³n
- 1/2 cup peeled and grated cassava o yucaGood homemadeÂ arepasÂ with dried corn are great. If youâ€™ve never tasted theseÂ arepas, Â youâ€™re missing out! Very much like bread, theseÂ arepasÂ are best when eaten fresh, straight out of theÂ panor the oven.
This recipe is easyÂ although it does take a little bit of planning since the dried corn needs to be soaked the night before you plan to make theÂ arepas.
- Place the dried corn in a large bowl with water and let it soak overnight.
- 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.
- 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.
- 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.
- 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.