Arepa Santandereana (Arepa from Santander)
- 1 pound dried yellow hominy corn Maiz
- ¼ cup water or more if needed
- Salt to taste
- 1 cup of diced crispy chicharruón cooked pork belly recipe here
- ½ cup peeled and grated cassava o yuca
- 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 form. 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 ½ 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.
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, located in the central northern part of the country, and is made with dried yellow corn masa, crispy pork belly (chicharrón) and cassava.
Good homemade arepas with dried corn are a thing of beauty. If you've never tasted these arepas, well, lets just say you're missing out! Very much like bread, these arepas are best when eaten fresh, straight out of the parrilla or the oven.
This recipe is really not complicated at all, although it does take a little bit of planning since the dried corn needs to be soaked the night before you plan to make the arepas.
If you're like me, you'll wonder what took so long to make this delicious and easy arepa recipe?