Carisecas: Sweet Santanderean Corn Arepas
Carisecas are traditional, slightly sweet arepas hailing from the Santander department of Colombia. Made from a rich, dense dough of cooked yellow corn, eggs, butter, and intensely sweetened with unrefined cane sugar, they are a fantastic snack or side dish.
The secret to this fast 20-minute recipe is creating a concentrated agua de panela to hydrate and flavor the freshly ground corn. Traditionally baked on a clay griddle and finished next to glowing embers, they can also be perfectly executed in a modern skillet for a beautiful, golden crust!
Carisecas (Sweet Santanderean Corn Arepas)
Traditional sweet arepas from Santander! Ground yellow corn dough enriched with butter, beaten eggs, and a strong panela syrup.
Ingredients
- 2 lbs Soft yellow corn Previously cooked
- 2 blocks Panela Unrefined cane sugar
- 2 cups Water
- 5 Eggs Beaten
- 1/2 lb Butter
Instructions
- Prep the syrup and dough: The very first step is to boil the 2 cups of water and dissolve the blocks of panela in it to create a strong, concentrated syrup (agua de panela fuerte). While that cools slightly, grind the cooked soft yellow corn until you achieve a rustic dough.
- Mix and knead: In a large bowl, combine the ground corn dough with the strong panela syrup, the previously beaten eggs, and the butter. Knead everything vigorously until all the ingredients are fully integrated and you have a smooth, pliable dough.
- Shape the arepas: Take small portions of the mixed dough, roll them into balls, and flatten them into round arepas. It is highly recommended to shape and stretch them over a clean cloth (lienzo) to prevent sticking.
- Cook: Traditionally, the arepas are placed on a warm clay griddle (tiesto) until golden on one side, then propped up vertically near the fire's embers (rescoldo) to finish baking the other side. (Chef's Hack: For a modern kitchen, simply place the shaped arepas into a non-stick pan or skillet over the stove, flipping them to ensure both sides are beautifully golden and cooked through).
- Serve: Once toasted on the outside and cooked inside, your carisecas are ready to be enjoyed!
Notes
- Storage Tip: A unique characteristic of carisecas is their shelf life. If you wrap the cooked arepas tightly in a clean cloth, they can be safely stored at room temperature and enjoyed over several days without spoiling.
- Regional Heritage: These sweet arepas are deeply traditional to the Andean department of Santander. They are a close culinary cousin to the region’s most famous savory preparation, the arepa santandereana (which features yellow corn mixed with pork cracklings and ashes).
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