Preparation

finely grind the corn with the yucca and pork rinds. add to this dough, little by little, the salt dissolved in warm water and knead for 30 minutes until obtaining a smooth and manageable paste. make medium balls or the size you want the arepa. then place them on a damp canvas to assemble them, thinning them with the tips of your fingers until they are the desired thickness. to finish, roast over low heat, so that they are not snatched, in a pot for arepas.

Ingredients

  • 1 kilo of corn peeled and cooked
  • 1 cup of pork rinds
  • 1 slice of yucca chopped enough salt
  • 1 tablespoon of oil