Arepa Santandereana Recipe

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 (cooked pork belly recipe here)
• 1/2 cup peeled and grated cassava o yuca

Instructions

1. 1

   Place the dried corn in a large bowl with water and let it soak overnight.

2. 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. 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 form. Transfer to a bowl and mix thoroughly. Let mixture stand for 10 minutes.

4. 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. 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.