Name: Traditional Hominy Arepas-arepas De Maiz Peto Recipe
Total time: 495 min
Yield: 6
Cuisine: South American

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Know How Make A Delicious Chicken Burger In Microwave

How To Make Perfectly Smooth And Creamy Latte In Coffee Machine

Chef Sadik Azad Khan Shares A Recipe For Spicy Rock Corn Tempura

These Are The 5 Most Popular Non Stick Kadhai For Your Kitchen!

Mathanga Erissery Recipe, A Soothing Summery Dish From Kerala

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

You can make delicious arepas de maiz peto (hominy corn) using canned hominy. But you can also make them from dried hominy corn, which results in a fresher tasting arepa with a slightly more substantial texture. I like to make theseit seems more like what traditional women would have made in the past (ie, it's more work). You need to soak the dried hominy corn overnight to soften before boiling and grinding it the next morning (at least nowadays we can use a food processor as a shortcut). Serve them sliced and filled with cheese, or alongside a plate of eggs. 

How to make Traditional Hominy Arepas-arepas De Maiz Peto Recipe

Marian Blazes

Crawler

South American

<p>You can make delicious arepas de maiz peto (hominy corn) using canned hominy. But you can also make them from dried hominy corn, which results in a fresher tasting arepa with a slightly more substantial texture. I like to make theseit seems more like what traditional women would have made in the past (ie, it's more work). You need to soak the dried hominy corn overnight to soften before boiling and grinding it the next morning (at least nowadays we can use a food processor as a shortcut). Serve them sliced and filled with cheese, or alongside a plate of eggs. </p>

Dried white hominy corn

Butter

Salt

Milk

Rinse the hominy and place it in a bowl. Cover it with water and let it soak overnight. 

step 1

In the morning, drain the hominy and place it in a heavy saucepan. Add 3 to 4 cups fresh water and 1 teaspoon salt, and bring to a simmer. Cook at a gentle simmer, covered, stirring from time to time, until corn is soft and chewy, about the texture of steel cut oatmeal. Add more water if needed to prevent corn from sticking to the bottom of the pan. 

step 2

Once most of the water is absorbed and corn is soft enough, remove from pan (drain any excess water) and place in a food procesor. Add butter and 1/2 cup milk, and process with short quick pulses until you obtain a sort of dough. The mixture should clump together and you should be able to form balls of dough with your hands. If the dough cracks when you try to flatten the dough into a disk, add more milk to the mixture. 

step 3

Shape the dough into flat disks, about 3 inches in diameter and about 1/2 inch thick. 

step 4

Rub a small amount of vegetable oil onto a heavy skillet (cast iron is good) and heat over medium-low heat. Cook arepas in batches, turning after about 5 minutes, until both sides are browned and slightly crispy. 

step 5

Serve warm. If you have extras, save shaped, uncooked arepas for the next day by wrapping them in plastic wrap and storing them in the refrigerator until ready to cook them. (arepas taste best fresh off of the griddle. 

step 6

The Spruce Eats