Arepas de Maíz are made with hominy corn or maíz peto. This is the traditional way to make Colombian arepas.You don't see people making them this way any more, because it requires time, they use masarepa or precooked corn meal as a shortcut.
Arepas de Maiz Peto (Colombian Hominy Corn Arepas)
Ingredients
- 1 pound dried hominy corn Maiz
- Water
- Salt
- ¼ cup melted butter
Instructions
- 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 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.
- Form small balls with the dough. Place each ball between 2 plastic bags and with a flat pot cover flatten to ½ inch or form small patties with your hands.
- Add butter to a nonstick pan or a u201cparillau201d 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.
Nutrition
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!
OG
Thank you so much for this website and sharing all of these recipes! I grew up and live in NY often visiting lots of family in Antioquia. We are lucky to have decent Colombian restaurants in NYC but they often don't compare to the real deal and many of your recipes truly take me back there. I get to share your recipes with my Colombian family members living in NY that are homesick and their resulting smiles are priceless. More people need to know (in Colombia and USA) that Arepas made with Hominy have tons of Corn flavor and crunchiness that is totally lost with the common cornmeal version. Thanks again!
Rob
I'm a chef and when i work breakfast shifts. I love to make these for the staff. My Colombian coworkers absolutely love them.
Cynthia
Can you use canned hominy instead of cooking dried hominy? Will the dough still hold together?
lynne
I was wondering the same thing. Did you ever find out if you could use canned hominy?
Erica Dinho
Yes, I used canned hominy before.
lynne
What is the ration of canned hominy to butter. The recipe above says to start with one pound of dried. How much canned would you need to use? Or how much butter do you need for one can of hominy?
Thanks!
Dori
Thank you bith pan and goya enrich their mararepa with folic acid. This makes me very sick. Great to have a safe recipe.