Arepas de Maiz Peto (Colombian Hominy Corn Arepas)

by Erica Dinho on July 31, 2012

Arepas de Maiz Peto (Colombian Hominy Corn Arepas)

Arepas de Maiz Peto (Colombian Hominy Corn Arepas)

When I was a chiId, I would often stay at Mamita’s house on the weekends and the breakfasts prepared by her were always the highlight of each day. The day for her would begin at 6 a.m. and I would awake to the smell of fresh coffee and hot chocolate.

I would join Mamita in the kitchen, where she was always busy moliendo maiz (grounding dried corn) to make the masa (dough) for fresh arepas. Just after eight the rest of the family, my aunts and uncles who still lived at home, were seated at the table to enjoy a wonderful traditional Colombian breakfast. Corn arepas, eggs, cheese, coffee, chocolate, and Colombian cheese bread.

I had the best time staying at her house on weekends. She was my idol in every way!

Here is my recipe for arepas de maiz. Nowadays many Colombians, including me, make arepas from masarepa, because it’s easier and faster, but this recipe is the traditional recipe for corn arepas made from scratch.

Buen provecho!

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Ingredients

  • 1 pound dried hominy corn (Maiz)
  • Water
  • Salt
  • 1/4 cup melted butter

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.
  4. Place the hominy corn and butter in a food processor or food grinder and process until a dough is form. Transfer to a bowl mix thoroughly. Let mixture stand for five minutes.
  5. 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.
  6. Add butter to a nonstick pan or a “parilla” over medium heat. Place the arepas in the pan, and cook about 3 minutes on each side, until a crust forms or they are golden brown.Serve with butter and fresh cheese.
  7. Arepas de Maiz Peto (Colombian Hominy Corn Arepas)

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{ 14 comments… read them below or add one }

1 Joanne July 31, 2012 at 11:37 AM

Areas are one of my favorite foods! Thanks for this great recipe.

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2 Belinda @zomppa July 31, 2012 at 11:56 AM

These homemade ones are awesome! Now to top off with some dulce de leche!

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3 sippitysup July 31, 2012 at 1:28 PM

I fell hard for arepas in Venezuela and have even made them at home. This is even further inspiration. GREG

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4 Angie@Angie's Recipes August 1, 2012 at 8:10 AM

I don’t think I have ever had areas…they look rustic, healthy and delicious.

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5 PJ August 1, 2012 at 12:20 PM

I make these vegan by using olive oil instead of butter. They are wonderful and my vegan husband loves them as much as I do. Making them is a tribute to Ofelia Pascualy Olaya who taught me about Colombian cooking in her Bogota home. She passed into the next world recently and will live on in my memory and my cooking. Ofelia was also a fantastic fiber artist, too.

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6 ruth August 1, 2012 at 4:14 PM

Such a sweet story and a lovely recipe. Sounds like the perfect family reakfast!

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7 Juliana August 1, 2012 at 9:09 PM

I never had anything like this Erica…so interesting…and nice reading about your childhood :)
Hope you are having a fabulous week!

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8 grace August 3, 2012 at 5:31 AM

i love seeing hominy in places other than soup! these look extra tasty, erica!

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9 Alexandra August 10, 2012 at 12:47 PM

My mom grew up in Baranquilla- I spent my American childhood learning a lot of receipes at her elbow in the kitchen. Here is a family favorite that I plan on passing to my children.. I have never seen it anywhere but my aunts, uncle’s and cousins all make it.

arepas con huevos-

1 package masarepa
1 cup sugar
1 teaspoon salt
2 cups cold water
oil to fry in- NOT OLIVE OIL- Use canola or lard or peanut or anything else that has a high smoke point
eggs

use a cast metal pan/pot-caldero, my mom always called it that. I’ve tried the thin sided alumiminium pans and they don’t work well. cast iron/cast aluminium only!

-mix the dry ingredients in a bowl until well blended
-slowly add water until a dough is formed
-break apart and form balls-about the size of your hand
-smush to about 1/4 inch thick
-smooth the edges- it is very important that they be smoothed-keep dipping your fingers in water to help with this-don’t use oil to do it with-it will make the arepa too heavy
-fry

now start cracking eggs – one per small cup-season now if you like

-fry until light golden brown-they should puff up, if they do then..

-remove from oil and put a slit in it
-add the egg-the size of the cup will help with this
-return to oil until dark golden brown-the egg should be cooked
-remove from oil, drain and cool
!!!****–if they don’t puff up..don’t worry-they’re delicious anyway—***!!!

Enjoy and Good luck!

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10 Erica August 11, 2012 at 2:05 PM

Thank you,everyone!

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11 Norma-Platanos, Mangoes and Me! August 14, 2012 at 9:18 AM

Those were the days when everything was made at the moment…good memories…

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12 Leah December 30, 2012 at 1:02 AM

Is there a way to make arepas from corn meal?

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13 Erica December 30, 2012 at 8:31 AM

I didn’t try making them with corn meal, bu you can try it…..the texture will be different.

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14 Alicia August 14, 2013 at 11:37 PM

I’m in Bogotá at the moment and I can’t wait to get home to Australia and try out this recipe for myself! But in the meantime, I’ll enjoy eating the authentic arepas :)

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