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.