Authentic Arepa Paisa

Authentic Arepa Paisa: Traditional Colombian Corn Cakes

Arepa Paisa is a staple in Colombian cuisine, renowned for its simplicity and versatility. Made from 100% threshed white corn, these delightful corn cakes capture the heart of traditional Colombian cooking. Perfect for breakfast, snacking, or as a hearty side dish, Arepa Paisa offers a comforting experience and can be easily tailored with various toppings and fillings to suit your taste.

Ingredients

🌽 1 lb threshed white corn, unbranded
💧 Water, generic
🧂 Pinch of salt, unbranded
🧈 Small amount of butter, unbranded
🥚 1 egg, optional, generic

Instructions

1- Wash and Soak:

• Place the threshed white corn in a metal strainer, rinse thoroughly under running water.
• Transfer to a large glass mixing bowl and cover with water. Soak overnight 8-12 hours.

2- Drain and Rinse:

• Drain the soaking water, rinse the corn again, and transfer it to a light purple ceramic-coated cooking pot.

3- Cook the Corn:

• Add enough water to cover the corn and a pinch of salt.
• Bring to a boil and cook for 2 hours until the corn is very tender, adding more water as necessary.

4- Drain and Reserve Liquid:

• Drain the corn using a colander, reserving some cooking liquid for later.

5- Process the Corn:

• Place the cooked corn in a Ninja food processor.
• Process until smooth and dough-like consistency is achieved.

6- Form the Arepas:

• Take portions of the dough and shape into balls. Wet hands slightly to prevent sticking.
• Flatten into discs of desired thickness using hands, or for a perfect shape, roll dough between plastic wrap with a wooden rolling pin and cut with a red small plate.

7- Prepare for Cooking:

• Separate shaped arepas with pieces of wax or parchment paper.

8- Initial Cooking (Griddle):

• Heat a black, geometric patterned non-stick griddle over high heat.
• Cook arepas until light golden-brown spots form on both sides.

9- Final Cooking (Grill):

• Place semi-cooked arepas on a metal grill/rack over a direct gas stovetop flame.
• Cook until puffed and golden, creating a crispy crust.

10- Serve:
- Serve hot with butter using a rainbow-iridescent small spreader knife.
- Optionally top with a fried egg prepared in a black small frying pan if desired.

Prep Time: Soaking Time: Overnight 8-12 hours
Active Prep Time: Approximately 30-45 minutes after cooking
Cook Time: 2 hours
Total Time: 10-14 hours
Equipment: Metal strainer, cooking pot (ceramic-coated), Ninja food processor, large glass mixing bowl, metal spoon, small metal bowl, plastic wrap, wooden rolling pin, small plate (red), wax/parchment paper, non-stick griddle, gas stovetop, metal grill/rack, rainbow-iridescent spreader knife, small frying pan, pink silicone basting brush with a wooden handle

Cooking Tips:

• Soak corn overnight for optimal softening.
• Reserve corn cooking liquid to adjust dough consistency.
• Wetting hands prevents dough from sticking during shaping.
• Using a food processor provides a consistent dough texture.
• Two-stage cooking (griddle then grill) ensures even cooking and crispy texture.

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Authentic Arepa Paisa