Arepa Santandereana (Santander Corn Cake)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Preparation time
60 minutes
Number of servings
10
Difficulty
Medium
Ingredients
1
kg peeled and cooked corn
1
cup(s) pork or beef chicharrones (pork rinds)
1
piece(s) slice of raw yuca (cassava), chopped
1
tbsp oil
Directions
- Finely grind the corn by machine, with the chicharrones and yuca.
- Then, in a trough, place the dough and gradually add warm salt water, kneading until obtaining a smooth and manageable paste. (The success of the arepa lies in the patience to knead it, an operation that is done for ½ hour straight.) Form medium-sized balls, according to the desired size, and arrange on a cloth or piece of plastic.
- Make the arepas by thinning them with the fingertips until they are ½ finger thick; if you want them thinner, stretch more.
- Place on a greased and preheated griddle, over low heat so they don't burn and so they brown on both sides.
- This dough is also used for chorotas or sopladas, small, thin arepitas that are fried in very hot oil to make them puff up.