Recipe: Yellow or White Corn Arepas (Arepas de Maiz, Colombian)

YELLOW OR WHITE CORN AREPAS (AREPAS DE MAIZ)

"These are traditional arepas made from dried corn kernels, nowadays prepared that way mostly on farms. They are served with cheese on top, added after cooking. They are cooked on the grills directly over the heat, or on an asador de arepas, a special cooking pan that is basically a flat-surfaced pan made of very thin metal, which has over it another very thin metal rack."

2 1/2 cups (1 pound) white or yellow dried corn kernels (maiz peto)*
1/2 teaspoon butter
1/4 teaspoon salt (plus more for cooking)
4 tablespoons melted butter
White farmer's cheese for serving

DAY 1: Wash the dried corn kernels with plenty of water. Place in a bowl with enough water to cover them, and let sit for 24 hours. This will rehydrate the corn a little.

DAY 2: Drain the corn and discard the water.

Place the corn in a medium pot or pressure cooker, and add 8 cups of water. If using a regular pot, cover and simmer over medium-low heat for 2 1/2 hours; keep adding water, 1 cup at a time, if it dries out. If using a pressure cooker, cover and cook under pressure on medium heat for about 1 hour. The corn should be very soft; if not, return the pot to the stove and cook 20 minutes more. Let cool, uncover, and drain the corn; you will have about 8 cups of corn.

Pass the corn through a molino or meat grinder into a bowl. Add the butter and salt; mix well to blend evenly.

Form the ground corn mixture into a log; divide it into 16 pieces. Form each piece into a ball.**

Place the arepa balls between 2 sheets of plastic and with a heavy pan or pot cover, flatten to the thickness you desire, from 1/4- to 1/2-inch.

To cook the arepas, place them on a rack directly over a very low flame and cook about 5 minutes, until they look dry on the outside; brush melted butter and sprinkle salt, turn and cook 5 minutes more on the other side.

Serve with white farmer's cheese.

*Maiz peto is what we call the corn that is dried and sold in bags at the market.

**VARIATION:
You can also form arepas with cheese already mixed into the dough. In that case, add about 1 cup (1/2 pound) of grated white farmer's cheese to the corn after it has come out of the grinder, and before forming the balls.

Makes sixteen (4 inch) arepas
Source: Secrets of Colombian Cooking by Patricia McCausland-Gallo