Venezuelan Vegan Arepas with Guasacaca Sauce – An Exquisite Mouthwatering Experience!
Discover a delectable vegan take on traditional Venezuelan arepas with this recipe, served alongside a tangy guasacaca sauce. Perfect for a light snack or appetizer, these mouthwatering cornmeal patties will transport your tastebuds straight to the vibrant streets of Caracas!
Allergens
None (excluding possible allergies to avocado, cilantro or jalapeño)
Ingredients
- 1. 2 cups precooked white cornmeal (harina de maíz) 2. 1 cup warm water 3. 1 tablespoon vegetable oil 4. 1 teaspoon salt 5. Guasacaca Sauce: a. 2 large ripe avocados, pitted and peeled b. 1 small red onion, roughly chopped c. 1 bunch of fresh cilantro, roughly chopped d. 1 jalapeño pepper, seeds removed e. 1 cup of fresh cilantro leaves for garnish f. Salt and pepper to taste
Instructions
- In a large bowl, combine the precooked white cornmeal, warm water, vegetable oil, and salt. Mix until well incorporated.
- Form the dough into 6 equal sized balls and flatten them into patties.
- Heat a non stick pan over medium heat and cook each arepa for 3 4 minutes on each side or until they turn golden brown and slightly crispy.
- To prepare the guasacaca sauce, blend together avocados, red onion, fresh cilantro, and jalapeño pepper in a food processor. Season with salt and pepper to taste.
- Serve arepas warm with a generous helping of guasacaca sauce and garnish with fresh cilantro leaves.
Chef’s Insight
Ensure that the cornmeal is well mixed to achieve a smooth dough consistency.
Notes
To achieve a soft daylight in the image prompt, use natural light or adjust the lighting settings on your camera.