Traditional Arepas

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These arepas are a grandmother's recipe, arepas made with pre-cooked, hand-ground corn and roasted on charcoal. I hope you enjoy this Colombian arepas recipe. Remember what our grandmothers used to say, a breakfast without arepa, is not breakfast.

Prep Time20

Cook Time1

Total Time1 20

Course: Breakfast

Cuisine: Colombian

Keyword: arepas, colombian arepas

Servings:

Calories: 475kcal

Author: Angela Giraldo

Ingredients

Grandmother's Arepas

1 kilo of shelled corn
Salt to taste
Enough water

Arepas from Areparina or Precooked Dough

2 cups of precooked dough For arepas
2 cups of water
Salt to taste

Instructions

The night before, put the shelled corn in the pressure cooker with enough water for an hour over medium heat or until it is soft, on the wood stove or on the kitchen stove. Let it rest overnight.
Using a grinder, pass the corn until it becomes dough, you should find the ideal point for your dough, neither too thick nor too thin. Sometimes the corn tends to stick to the bottom of the grinder's hopper, you should help it either with a spoon or with your fingers to push the corn (Be very careful not to hurt your fingers).
Remember that when passing the corn to the hopper of the grinder, it must be drained, otherwise the dough will be watery and will not serve you.
When you have the dough, on a flat surface, start shaping it into a large ball, crushing it on itself so that it becomes a very firm dough.
Add salt to taste and knead again.
Divide the dough into dough balls, the size of a golf ball, take each ball and start forming the arepa in the shape of a disk, it's a technique to make them this way. You should take the ball between your hands, and with the help of your fingers start shaping it, flattening it and spinning it at the same time to form the disk, when it starts to break you should wet your hands with a little water to rejoin the broken edges and give the dough more handling.
The second option is to spread the dough ball on a floured surface with the help of a rolling pin or between two pieces of plastic, use an arepa mold or a plate to form the disc in the dough, then remove the remaining edges of the dough and your arepa will be ready and perfect.
If you use a wood stove or have charcoal, you should have lit it beforehand, to place the grill on top and then the arepa on it, or on 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, check constantly so it doesn't burn.
Prepare some delicious scrambled eggs and a cup of chocolate to accompany these delicious traditional Colombian arepas.
Precooked 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 too watery, add more flour. Let it rest for about 5 minutes.
Form the arepas, either by hand like the previous instructions for the grandmother's arepas or with the help of a rolling pin and between two plastics, extend the dough and with the help of a plate form the arepa, removing the excess dough from

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