White Corn Flour Ricamasa

Ricamasa
The one with our own authentic flavor

Ricamasa is a precooked corn flour ideal for preparing such DELICIOUS Colombian and Latin American delicacies as: arepas, empanadas, envueltos, tamales, hayacas, etc.

Recipes

Empanadas

1.On a clean, wet cloth, build a flat, thin disk made of masa Ricamasa.
2.Place any filling you like on the middle, fold the disk in half, covering the filling, and seal the edges.
3.Fry in abundant hot oil until the empanadas reach a golden color, remove and let the oil drip.

Arepa de Huevo

1.Mix one cup of Ricamasa with 1/4 cup of grated cheese.
2.Pour 1 1/2 cups of warm water on the mix and salt to taste.
3.Mix uniformly and knead until the dough reaches a homogenous state, then build thick disks (arepas).
4.Fry the arepa in very hot oil until it becomes slightly golden in color.
5.Remove the arepa from the oil, let it drip, and open it on one edge with a knife. Place a raw egg in the arepa and seal it with a cube of dough.
6.Fry until the arepa gains a full golden color, remove from the oil and let it drip. .

Arepa Soup

Ingredients:

1/2Cup of RICAMASA corn flour
1/2Cup of water
6 Cups of broth
2 diced potatoes
4 tablespoons of hogao (condiment sauce)
1 egg per person

With the RICAMASA corn flour, build three thin disks (arepas), roast them and leave them until they are toasty. Break the arepas into small pieces and place them in the broth along with the potatoes and the hogao. Bring to a boil, then lower the heat to medium and add the eggs one at a time until they become hard. The eggs may be broken one at a time on a serving spoon and then added. Serve hot.

Migas De Arepa

(6 Porciones) Tiempo de preparación: 45 min.
Ingredientes:

3 thin, roasted Arepas made with RICAMASA
4 beaten eggs
½ cup of hogao
Salt and pepper to taste
¼ lb white cheese in small cubes
2 Tablespoons of oil

Break the arepas into very small pieces, making crumbs. Panfry the crumbs in the oil. Add the sauce and mix well. Add the beaten eggs and when they are cooked, place the cheese on top and serve.

Vegetable Packets

(6-8 servings) Preparation time: 1 hour
Ingredients:

2 Cups of dough made with yellow RICAMASA
2 Tablespoons of hogao
Salt and pepper to taste
1 cup of pre boiled mixed vegetables
1 tablespoon of La Buena margarine

Heat the La Buena margarine in a pan and sauté the hogao in the pan. Knead the Ricamasa dough again with the condiments, a bit of salt and pepper. Flatten each dough ball and add the vegetables as a filling, forming packets. Fry in very hot oil. Serve with chili.

Corn Stew

(6 servings) Preparation time: 1 hour
Ingredients:

6 Rancheras sausages
6 flat Arepas made with RICAMASA, cut into pieces
6 Servings of beans made in the usual way
1 lb of bacon fried with fried pig meat (chicharron)
3 ripe plantains diced into small cubes and fried
6 tablespoons of hogao
4 scrambled eggs
6 tablespoons of white grated cheese
6 teaspoons of La Buena margarine

In individual deep plates, place half a serving of beans on top of the chicharron, then add the arepa pieces, cover with sausages, then add another layer of beans. Then add the fried plantains and cover everything with the scrambled eggs. Finally, add a tablespoon of hogao, one of grated cheese and a teaspoon of margarine. Bake at 350 oC for 10 minutes.It can also be made in a in a large baking pan to later serve the individual portions. Serve alone or with more arepa or white rice.

Delicious Pastel

(20 servings) Preparation time: 2-3 hours
Ingredients:

2 Kg of RICAMASA corn flour
1 500 c.c. oil bottle
1⁄2 Lb of La Buena margarine
4 beef broths
Salt and pepper to taste
3 Lb of pig meat cut into 20 pieces
20 chicken drumsticks
20 Pieces of pork ribs
20 Pieces of pork sausage (optional)
20 Strips of bacon
1 Lb of cooked chickpeas
20 diced garlic cloves
20 carrot slices
20 filled olives
2 cups of hogao
Broken plantain leaves

In a large pot pour the corn flour, measuring the amounts, and for each cup of flour, add 1 and ½ cups of water. Cook on medium heat, then add the oil, the margarine, the broth and the salt, and mix constantly until the dough acquires a compact consistency. Add the hogao, and let the dough heat up. Form balls and then flatten them over the previously greased plantain leaves. Build the pastel placing each of the ingredients and a bit of hogao, close the dough, wrap and cook.