Ingredients Jump to Instructions ↓

  1. 1 20 ounce can of hominy corn

  2. 3 tablespoons butter, melted

  3. 2 tablespoons oil

  4. 1/2 teaspoon salt (or to taste)

  5. 2 tablespoons cream cheese

Instructions Jump to Ingredients ↑

  1. Place the corn in a food processor with 1 tablespoon melter butter, salt, and 2 tablespoons cream cheese. Process until mixture is smooth (several 5 second pulses).

  2. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet (preferably non stick or cast iron) over medium-low heat. Oil hands so that dough does not stick to them, then gather a golf ball piece of dough and roll in into a ball in your hands. Flatten the ball slightly into a disk, then place it on the skillet. Make a couple more, adding as many can fit comfortably in the skillet.

  3. Cook arepas slowly, letting the first side dry slightly and develop a crust before trying to turn them. Turn and cook for a similar length of time on the other side. The outsides should be crispy, while the inside remains soft. Add more butter or oil if needed. Remove to a plate and serve warm. Repeat with remaining dough. Makes about 10-12 arepas, depending on size.


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