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Masa (Dough) Used For Making Arepas

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  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: 1lb 1x


  • 1 lb (16 oz/454 g) white hominy corn
  • Water to rinse, soak and cook the hominy


  1. Place the hominy in a large bowl and take out any dirt or bad corn kernel you may find. Then rinse the hominy with water and drain it. Finally cover it with enough water and let it soak overnight at room temperature.
  2. The next day drain the hominy and place it in a large pot. The size of the pot depends on how much corn you are cooking. Add enough water to cover the hominy, cover the pot and bring the water to a boil on high heat. Then reduce the heat to medium low and cook the hominy for about 2 hours or until tender. Check the water level every 20 minutes and add more if necessary.
  3. Once the hominy is cooked, drain it well and let it cool completely. It’s very important to make sure that the hominy is as dry as possible so the “masa” or dough doesn’t come out too watery and soft.
  4. Grind the hominy using a grinder or a food processor until you get a smooth dough. Season it to taste to make arepas, empanadas and tamales.