Masa Harina

Masa (Dough) For Making Arepas Recipe – How To Cook Hominy Corn – Sweet y Salado


In this video I will show you how to make the "masa" or dough to make Colombian arepas, empanadas and tamales by cooking and grinding hominy corn.

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Music courtesy of Audio Network
Song: Tierras Verdes

33 thoughts on “Masa (Dough) For Making Arepas Recipe – How To Cook Hominy Corn – Sweet y Salado

  1. Hi Diana that looks so cool. I love this. I think I actually found the Masa flour online the other day so I might buy it and try it out, but I love this technique also. Looks like fun 🙂

    1. It’s pretty cool, right? The flavor is better than the actual precooked corn meal, but nothing beats the convenience of making it with the packaged stuff since cooking and grinding the hominy takes a long time.

    1. It really makes a difference and the taste is soooo good. Too bad it takes forever and a day to make. LOL!

  2. deberias usar la harina pre cocida !! -.-!! asi le complicas las cosas a las personas!! ademas esto es de venezuela tambien! 

    1. Como dije al principio del video esta es otra opción para hacer la masa. Lo hice porque muchas personas que no viven en Colombia y que están en países como Argentina, Brasil, México, etc. no pueden encontrar la harina precocida en ningún lugar y me han preguntado cómo obtener la masa. Otras me han dicho que prefieren usar un método más natural y esta es una excelente opción, además el sabor es superior. Y sí, este ingrediente también es venezolano ya que los aborígenes que empezaron a hacerlo vivían en el mismo territorio que compartían Colombia y Venezuela, sin embargo, mi canal es más que todo de recetas colombianas, ésta siendo una de ellas.

  3. Hi Diana. I am from Greece and I read on your blog that you went to a Greek festival last summer. I’m glad you enjoyed it and that you enjoy our culture. I have never been to Colombia, the closest I’ve been is to Latin parties that feature Colombian music and food. 🙂 I’m not sure if I can find this particular corn but I’ll look maybe I’ll find it in a speciality store. What are the kind of meals you serve arepas with?

    1. Hi there! Thank you so much for you comment and for reading the blog. Some times I wonder if people actually read what I write over there and I’m glad you did! And yes, that Greek festival is our all time favorite, in fact, it should be taking place in a few weeks and we can’t wait to go back. You guys have fantastic food! As for arepas, you can serve them with almost anything, think of them as pita bread. So you can serve them with grilled meats like chicken, beef, pork, lamb, all that good stuff. You can also make them vegetarian and serve them with grilled or cooked vegetables. Or you can serve with with eggs or omelettes for breakfast. They’re so versatile you can serve them any way you want!

    2. +Sweet y Salado Thank you! So it goes with pretty much anything. I’ll see what I can do.  

  4. Today I bought white and yellow hominy corn. I have other plans for the white but now I know what to do with the yellow. 

    1. Absolutely! In fact, in the Department of Santander they actually make “arepas santandereanas” with the golden hominy and pork belly which are amazing and I’m sure you’ll love them. Here’s a link on how to make them if you feel up to the challenge:

  5. It’s so sad that I can’t get a decent arepa where I live…must make this one because it looks awesome!!

  6. Even though it’s time consuming sometimes, fresh is always best! Thanks for sharing, Diana 🙂

    1. I always say that after I’m done grinding it but let me tell ya, I always think twice before I make it!

  7. I am always excited to learn about new techniques and ways to make different kinds of dough..I will definitely be trying this recipe.. I have to now keep an eye out for hominy thinking a local mexican store should have it..don’t think I’ve seen it in superstore..

    1. Absolutely, Mexicans use it a lot in different recipes, the most common being “pozole” and some times “tortilla soup”. 

  8. Estaba buscando la receta original para hacer arepas de maíz trillado. Y voilà! La he encontrado. Muchas gracias Diana.

  9. I find that even if it takes a bit more effort to make these. It’s worth it because its not processed corn meal. Besides leaving it in water the night before then boiling it for awhile is like making beans from scratch. So good. I do have the ready cornmeal. But I want to do this I just bet the taste is different and better. Thank you for the recipe

  10. no pinches, “which is exactly the way our grandmothers used to do it”. I don’t know how your grandmother did in in Columbia but my gueli didn’t buy already made hominy and use an electric food processor XD.

    Good stuff tho; clean recipe and easy to follow. Very good video production!

    1. Thanks Bonzai, if you had watched the video, you would have seen that I soaked, cooked and grinded the hominy, just like my grandmother did back in the day. She had a different grinder but the end result was the same. =)

    2. +Sweet y Salado what I mean was, I thought that this was going to show how to make pozole from maize

    1. Actually there are two types of grits in the US, regular and hominy . Hominy is made from soaking corn in a lye solution. It actually makes corn more nutritious by allowing the body to absorb the niacin . Something that it can’t do with regular corn. You have to look at the packaging to see which one is what. My mother doesn’t like the taste of hominy grits.

  11. Thanks for the video. I found a recipe for Arepas something I’ve never heard of and now want to make. Then got curious about the precooked corn flour. A curse of mine , curiosity. It’s unbelievable how hard it was to find any information on making the Masarepa from scratch. I can buy the stuff in the local China-mart but I always like to learn how things are done traditionally. I searched 4 hours with no luck before getting the idea of checking Youtube. Every search before then brought me to either making Arepa or places to buy the premade masarepa flour. You popped up on my first search. LOL.

    1. Glad to hear it! It’s a time consuming process that my mother and grandmother always did every morning while we lived in Colombia. Needless to say, it all changed when they decided to give the pre-cooked cornmeal a try. And believe it or not, most people don’t make arepas anymore, they just buy them frozen at the grocery store.

    2. I believe it. Its the same here in the States. Except for the doomsday preppers and the back to earth crowd who wants to have to grind grain every time they want bread if there is a option. As for buying the arepas frozen in the grocery stores I hope the quality never get as bad as what passes for sandwich bread here in the US. LOL.

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