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    My Colombian Recipes » Recipes » Main Dishes » Arepas and Tamales » Arepa Santandereana (arepa From Santander)

    Arepa Santandereana (Arepa from Santander)

    Apr 25, 2014 · Modified: Feb 28, 2023 by Erica Dinho · 18 Comments

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    This Arepa Santandereana recipe is from El Santander region in Colombia. It's a delicious variation of our traditional arepa.

    Arepa Santandereana (Arepa from Santander)Pin

    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.

    Arepa Santandereana (Arepa from Santander)Pin

    What is Arepa Santandereana?

    It is a popular arepa recipe 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 (yuca).

    Arepa Santandereana (Arepa from Santander)Pin
    Arepa Santandereana (Arepa from Santander)Pin

    Arepa Santandereana Recipe

    Erica Dinho
    5 from 17 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Resting Time 10 mins
    Total Time 15 mins
    Course Side Dish
    Cuisine Colombian
    Servings 4 servings
    Calories 429 kcal

    Ingredients
     

    • 1 pound dried yellow hominy corn Maiz
    • ¼ cup water or more if needed
    • Salt to taste
    • 1 cup of diced crispy chicharrón cooked pork belly recipe here
    • ½ cup peeled and grated cassava o yuca

    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 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.

    Nutrition

    Calories: 429kcalCarbohydrates: 26gProtein: 8gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 43mgSodium: 414mgPotassium: 189mgFiber: 3gSugar: 3gVitamin A: 10IUVitamin C: 5mgCalcium: 19mgIron: 1mg
    Keyword Arepa
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
    Arepa Santandereana (Arepa from Santander)Pin

    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?

    Arepa Santandereana (Arepa from Santander)Pin

    More Arepas Recipes to Try

    Arepa with Cheese, Chorizo and Chimichurri

    Potato Arepas (Arepas de Papa)

    Egg Stuffed Arepa (Arepa de Huevo)

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    Arepa Con Huevo Frito, Hogao Y Aguacate (Arepa With Egg, Avocado And Creole Sauce)Arepas Carisecas (Sweet Arepas)What Are Arepas?Arepa Con Carne A La Criolla (Arepa With Beef A La Criolla)Arepa Con Jamón , Queso Y Hogao (Arepa With Ham, Cheese And Creole Sauce)
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. Mayito Castillo

      April 25, 2014 at 4:09 pm

      5 stars
      Deliciosas, tienen un sabor unico, me recuerdan a mi abuelita que las hacia casi todos los dias.

      Reply
    2. ela@GrayApron

      April 26, 2014 at 1:51 am

      5 stars
      Oh yeah...I would like these arepas a lot. Pretty yellow and a touch of browning! I thought they had to be fried... 🙂 ela

      Reply
    3. grace

      April 26, 2014 at 6:28 am

      5 stars
      what a versatile and delicious creation! i hope arepas find their way to north carolina. soon. 🙂

      Reply
    4. Lea Ann (Cooking On The Ranch)

      April 27, 2014 at 11:08 am

      5 stars
      These look delicious. My experiments with pork belly have been a little flawed. Heading over to take a look at your cooked pork belly recipe.

      Reply
    5. isabel

      April 27, 2014 at 1:40 pm

      5 stars
      Hola. Podría sugerirle que pusiera las recetas de:
      Pastel de Pollo
      Sudao con albóndigas.
      Excelente su blog.
      Saludos

      Reply
    6. Belinda @zomppa

      April 28, 2014 at 7:56 pm

      5 stars
      You now have me trying all sorts of arepas!! Still haven't quite got the grasp of your craftsmanship.

      Reply
    7. Platanos Mangoes and Me

      May 28, 2014 at 12:55 pm

      5 stars
      You know me and my areas. By the way I made these and they were a hit

      Reply
    8. J'Marinde Shephard

      September 08, 2014 at 3:06 pm

      5 stars
      1. there is no link for the pork belly as stated to be "here." Can you please add this.

      2. Isn't cassava tapioca flour? What is the equivalent amount if I use that instead? I have carpal tunnel and arthritis and try not to grate things, as they pressure on my wrists is very painful.

      3. Thank you for this LOVELY page!

      Reply
      • Peggy

        May 10, 2020 at 12:09 pm

        5 stars
        Cassava is yuca. Can be found fresh in store or frozen in Spanish stores.

        Reply
    9. aracelly

      September 26, 2014 at 6:02 pm

      5 stars
      is the cassava or yuca cooked?

      Reply
      • Erica Dinho

        September 26, 2014 at 7:41 pm

        5 stars
        Uncooked.

        Reply
    10. Anonymous

      September 29, 2014 at 12:38 am

      5 stars
      gracias

      Reply
    11. aracelly

      September 29, 2014 at 8:07 am

      5 stars
      por favor el chicharron el frito con piel {garra] o cocinado
      gracias

      Reply
      • Erica Dinho

        September 29, 2014 at 9:23 am

        5 stars
        Frito.

        Reply
    12. aracelly

      September 29, 2014 at 11:47 am

      5 stars
      gracias ya me pongo en esa tarea

      Reply
    13. Johana

      April 28, 2020 at 1:38 am

      5 stars
      Una preguntita, No puedo encontrar el dried corn, me sale la opcion de comprar el que es para hacer pop-corn,O hay uno enlatado que se llama Horminy corn o la harina de maiz de Goya. Me podrías aconsejar cuál sería mejor?

      Gracias por tus recetas, un pedacito de mi tierra.

      Reply
    14. María Garcia

      February 13, 2021 at 1:24 pm

      5 stars
      Me encanta tu receta, pero dime cómo puedo reemplazar el maíz amarillo.
      No puedo conseguirlo aquí donde vivo.

      Reply
    15. Sophie

      March 06, 2023 at 7:23 am

      Living in Australia which will be the best corn to use for arepas santandereana Thanks Sophie

      Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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