Arepa de Arriero: The Authentic Muleteer’s Corn Cake
If there is one figure that defines the history of the Colombian mountains, it is the Arriero (Muleteer). These hardworking men traversed the steep Andes with their mules, transporting goods and opening up the country’s economy. Because their journeys were long and exhausting, their food needed to be durable, portable, and incredibly high in energy. Enter the Arepa de Arriero.
Unlike the soft, cheesy white arepas often served at breakfast, this version is rustic, savory, and undeniably hearty. The magic lies in the preparation: whole dried corn is soaked for days to soften (and slightly ferment), then ground directly with crispy cracklings (chicharrones) into the dough itself. The result is a thin, crispy corn cake speckled with savory bits of meat—a true caloric boost that sustained the men who built a nation.
Arepa de Arriero (Muleteer’s Corn Cake)
Ingredients
- 1 lb Dried Threshed White Corn Maíz Trillado (This is dried hominy corn, not cornmeal or pre-cooked flour).
- ½ lb Beef Cracklings Chicharrones de ampolleta de res (While this specific recipe calls for beef cracklings, pork belly cracklings (chicharrón de cerdo) are also a very popular and delicious substitute).
- Salt to taste.
Step-by-step preparation
- Place the dried corn in a large bowl and cover with plenty of water. Let it soak for 5 days. (Crucial: You must change the water every single day to prevent spoilage and control the fermentation process.)
- After 5 days, drain the corn well. Run the corn through a meat grinder or food processor along with the Beef Cracklings and salt. Process until you have a consistent, moldable dough speckled with the meat.
- Take portions of the dough and flatten them into thin discs. Grill them on a hot griddle, cast-iron skillet, or place them on a baking sheet. Cook until golden and crispy on both sides.
Interesting Facts
- By soaking the corn for 5 days, you are essentially making Masa Agria (Sour Dough). This gives the arepa a distinctive, slightly tangy flavor profile that contrasts beautifully with the fatty richness of the cracklings.
- In the photo provided, you can see these served with toppings. While traditionally eaten plain on the trail, modern kitchens love topping them with Hogao (Colombian tomato-onion sauce), melted cheese, or fresh guacamole.
- Because this uses whole corn rather than pre-cooked flour (Masarepa), the texture will be crunchier and more “rustic” than a standard supermarket arepa.