Arepas in Colombia are very important at every breakfast. That is why it is common to hear that breakfast without arepa is not breakfast. It is a constituent that comes from our grandparents to serve them at each breakfast, especially accompanied by fried eggs, scrambled eggs, or with hogao.
Today, they are usually so essential that they sold in each store or supermarket, and you can even buy pre-cooked dough to prepare them at home much faster without the need to cook the corn, which significantly facilitates its preparation.
They are essential in our traditional food, and you can also prepare them stuffed with meat, chicken, cheese, eggs with a large number of fillings to delight our palates. Today I invite you to make this delicious recipe for typical Colombian arepas.
If you guys are looking for some other easy recipes, check these out: Mondongo Soup.
Receta original en Español
Ingredients
Grandma’s arepas
- 1 kilo of threshed corn
- Salt to taste
- Sufficient water
Areparina arepas or pre-cooked dough
- 2 cups pre-cooked dough (for arepas)
- 2 cups of water
- Salt to taste
Instructions
Instructions for preparing grandmother’s arepas:
- Last night, place the threshed corn in the pressure cooker with enough water for an hour over medium heat or until it is soft, in the woodstove or on the stove. Let stand overnight.
- Using a grinding machine, pass the corn until it is in bulk, you must find the ideal point for your raisin, neither too thick nor too thin. Sometimes the corn usually sticks to the bottom of the grinding machine tolfa. You should help either with a spoon or with your fingers to push the corn (Be very careful not to hurt your fingers).
- Remember that when the corn passes to the grinding machine, it must drain. Otherwise, the dough will be watery and will not serve you.
- When you have the dough, on a flat surface, start molding it into a large ball, crushing it in itself so that a very firm dough is left.
- Add salt to taste and again knead well.
- Divide the dough into balls of dough, the size of a golf ball, take each ball and start to form the arepa in the form of a disk, it is a technique to make them in this way. You will have to take the ball in your hands, and with the help of your fingers, shape it, flatten it and turn it at the same time so that the disk forms, when it starts to break you will have to spread your hands with a little water to join the broken edges again and give more mass handling.
- The second option is to spread the ball on a floured surface with the help of a roller or between two plastics, use a mold for arepas or a plate to form the disk in the dough, then remove the remaining edges of the dough and your arepa will be perfect.
- If you use a wood-burning stove or have coal, you must have turned it on beforehand to place the grill on top and then the arepa on it, or the stove. You can do the same procedure over medium heat with a stove grill.
- Let the arepa roast for about 10 minutes on each side, regularly check so that it does not burn.
- Prepare some delicious scrambled eggs and a cup of chocolate to accompany these delightful typical Colombian arepas.
Pre-cooked arepas:
- In a large bowl, add the flour and water, knead very well until you get a smooth dough without lumps.
- If the dough has been very watery, add more flour. Let stand for about 5 minutes.
- Shape the arepas, either by hand, as the previous instructions or with the help of a roller. Between two plastics, spread the dough, and with a plate form the arepa. Removing the excess dough from the edges.
- Transfer the arepa to the grill and handle for about 10 minutes on each side, frequently check so that you are not going to burn.
- Enjoy them with a delicious hogao.
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