Arepas with Chicharrón

Description

Arepas with Chicharrón - Authentic recipe from Colombia. Ready in 60 min. Try it now!

1. 1

   Knead 400 g corn flour (Masarepa) with 300 ml water and 1 tsp salt into a smooth, pliable dough. Let the dough rest briefly.

   ⏱️ approx. 10 min

   💡 Tip: Arepas con chicharrón combine the Colombian corn flatbread with crispy fried pork rind — a hearty classic.

2. 2

   Shape the dough into flat, round arepas (about 1 cm thick). Cut 300 g pork rind (with a little meat) into pieces and slowly render and fry until crispy (chicharrón).

   ⏱️ approx. 18 min

   💡 Tip: Shape the dough smoothly so the arepas don't crack. Fry the chicharrón slowly until crispy and golden brown.

3. 3

   Fry the arepas in 2 tbsp oil (or on a griddle) on both sides until golden brown and crispy. Serve with the chicharrón.

   ⏱️ approx. 12 min

   💡 Tip: The arepas are crispy on the outside and soft on the inside. Serve with the crispy chicharrón and ají or hogao.