Arepa Santandereana Recipe

Since posting my recipe for Arepa Boyacense, I've had several requests for a recipe for Homemade Arepa Santandereana. It took a few months, but I finally headed to the kitchen to give it a shot. The good news is, they are very easy to make. This Arepa Santandereana is from El Santander department of Colombia,

📝 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. 1Place the dried corn in a large bowl with water and let it soak overnight.
2. 2Rinse 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. 3Drain 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. 4Knead 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. 5Cook 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.