Arepas Santandereanas (Arepas Amarillas): Traditional Colombian Peeled Corn Arepas
Arepas Santandereanas, also famously known as Arepas Amarillas (Yellow Arepas) or Arepas de Maíz Pelao, are a delicious and deeply traditional culinary specialty originating from the Santander region of Colombia. If you want to experience one of the most authentic, flavor-packed arepas in Latin American gastronomy, this regional masterpiece is an absolute must-make. Renowned for being incredibly crispy and toasted on the outside while remaining soft on the inside, these arepas boast an authentic rustic flavor that perfectly highlights traditional Colombian ingredients.
The secret to this magnificent dish lies in the ancient technique of “pelando” (peeling) the yellow corn by boiling it with wood ash, a traditional nixtamalization process that alters the corn’s texture and flavor. The softened, peeled corn is then ground together with crispy pork cracklings (chicharrones), butter, and salt to create a rich, savory dough. Roasted on a traditional clay griddle (tiesto), this foolproof recipe will fill your kitchen with an irresistible aroma and deliver the ultimate Colombian side dish for breakfast, lunch, or dinner!
Arepas Santandereanas (Yellow Peeled Corn Arepas)
Ingredients
- 1 lb Soft yellow corn maíz amarillo blando
- 5 Liters Water
- 1/2 lb Clean culinary wood ash ceniza – Used for the traditional peeling process
- 1/2 cup Pork cracklings chicharrones, pre-cooked and crispy
- 1 tablespoon Butter mantequilla
- Salt to taste
Instructions
- Peel the corn (Maíz Pelao): The first and most crucial step is to cook the soft yellow corn in water mixed with the wood ash for about 30 minutes. This process causes the skin or hull (hollejo) of the corn to loosen and detach (hence the name "peeled corn arepas"). Afterward, thoroughly wash the corn in a basket or sieve with abundant running water to remove all the ash and skins. Let the clean corn rest soaked in cold water overnight.
- Grind and knead: The next day, drain the corn. Using a traditional mill or grinder, grind the peeled corn together with the crispy pork cracklings (chicharrones). Add the tablespoon of butter and salt to taste. Knead everything together thoroughly until you achieve a consistent, smooth dough. Chef's Tip: If necessary, you can add a tiny bit of warm water to moisten the dough and give it elasticity. (Shortcut: You can opt to buy pre-made "masa de maíz pelao" to skip steps 1 and 2).
- Shape and roast: Take portions of the dough and shape them into flat, round arepas, about 0.5 cm (1/4 inch) thick. Once shaped, place them on a hot traditional clay griddle (tiesto) or a flat frying pan. Roast them until they are beautifully golden, toasted, and slightly charred on both sides.
- Serve with a trick: Your arepas are ready to be served! A great traditional tip for serving is to stand them up vertically against the edges of the basket or container you serve them in; this prevents the steam from making them soggy, keeping that perfect crispy crust intact.
Video
Notes
- A Daily Staple: Yellow peeled corn arepas are one of the most heavily consumed side dishes in the gastronomy of the Santanderes (Santander and Norte de Santander departments). They are enjoyed universally at breakfast, lunch, and dinner.
- The Shortcut vs. Tradition: If you don’t want to spend so much time on the preparation process, you can buy the dough already made at local markets. However, preparing them following the traditional recipe from scratch preserves a much better, authentic flavor.
- Nutritional Value: Corn is a food rich in riboflavin, phosphorus, potassium, iron, calcium, zinc, and vitamin B. Yellow corn, in particular, contains a very high amount of Vitamin A (carotenoids)!
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