Arepas de Maíz Pilado (Traditional Colombian Style)
Traditional dish · Colombian
Colombian-style arepas made from ground dried corn (maíz pilado), resulting in a slightly coarser texture than Venezuelan arepas. They are typically grilled or griddled until golden and served as a side or base for toppings.
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Ingredients
- Coarsely ground dried corn (maíz pilado or hominy cornmeal)2 cups
- Water1.5 cups
- Salt1 teaspoon
- Butter or lard (optional, for richness)2 tablespoons
Steps
- 1
In a bowl, combine the ground cornmeal and salt.
- 2
Gradually add the water, mixing until a cohesive dough forms. If using butter or lard, incorporate it now. Let the dough rest for 10-15 minutes.
- 3
Knead the dough until smooth. Adjust consistency with a little more water or cornmeal if needed.
- 4
Divide the dough into 8 portions and shape into flat discs, about 1/2 inch thick.
- 5
Heat a griddle or cast-iron skillet over medium heat. Cook the arepas for 8-10 minutes per side, until they develop a golden-brown crust and are cooked through.
- 6
Serve warm as a side dish or with your favorite toppings.
