Venezuelan Guasacaca Without Avocado Food Cart Version Recipes

GUASACACA

Steps:

• Add the cilantro, parsley, avocado flesh, lime zest and juice, garlic, jalapeno, onion and bell pepper to the bowl of a food processor and pulse 4 or 5 times until finely chopped. With the motor running, drizzle in the olive oil and process until completely smooth. Adjust the consistency with up to 4 tablespoons water if needed. Taste and season with salt and pepper. Transfer to a bowl and serve immediately. A perfect addition to a beautifully seared hanger steak.

VENEZUELAN GUASACACA (WITHOUT AVOCADO- FOOD CART VERSION)

Steps:

• Put all ingredients in blender
• Add some of the reserved water .
• Blend on coarse setting for 20 seconds.
• Stir, then repeat 2 more times, adding water if neccesary.
• You want a creamy and not watery consistency with very small chunks. It should be able to go through a "ketcup-like sqeezy bottle" (technical term).
• If you want avocado for a creamier version, just add one.

SALSA GUASACACA - VENEZUELAN AVOCADO SALSA

Steps:

• Cut out the stem of the tomato, then slice it in half. Gently squeeze each half so that the seeds and juices run out. Discard the seeds and juices. Chop the tomato into little pieces.
• Cut the avocado in half. With the tip of a small spoon or knife, loosen the seed and lift it out. Gently strip off the skin with your fingers. Chop the avocado into little chunks. Chop up the garlic, too.
• In a large mixing bowl combine the oil, vinegar, chili powder (or fresh chili), salt and black pepper. Mix with a large wooden spoon. Add the diced tomato, avocado, black pepper, chopped egg, garlic, parsley and cilantro. Mix all ingredients gently and thoroughly.
• Serve fresh.

VENEZUELAN AREPAS

Steps:

• Pre heat oven to 350 degrees Fahrenheit.
• Lightly grease and heat flat griddle or frying pan on medium high.
• Add water to a medium bowl.
• Dissolve sugar and salt in water. You want a mild flavor, not too salty but enough to taste it.
• Add the Harina P.A.N little by little as you mix with your hands.
• Stop adding the corn meal just before the mix becomes solid. It should be the consistency of a thick pancake batter at this stage.
• Continue to stir vigorously with your hands until the dough starts to pull away from the sides of the bowl and forms a very soft ball. Sprinkle additional corn meal into the mix if the dough doesn't firm up at all.
• Pick up the dough and slap it down back into the bowl a few times to speed up the process. Note: the dough should never become as firm as a ball of bread dough or pizza dough. There is no real kneading involved.
• When the dough forms a nice, moist ball, break off a small piece and work it in your hands rolling it into a small ball (about 1-2 inches) and then gently flattening it so it is about 3 inches across and 1/2inch tall. Note: if the dough cracks on the edges when you flatten it, it is too dry. Wet your hands and try again.
• Place the arepa on the preheated griddle and continue forming the rest in the same manner.
• Flip the arepas just before they are about to burn, when the bottom is golden brown. Allow them to brown on the other side.
• At this point the arepas are done, but for an added touch of authenticity, place the arepas into the preheated over directly onto the racks and allow them to bake for 10-15 minutes or until they puff up.
• Slice open and fill with butter, cheese, meat or anything else!

GUASACACA - VENEZUELAN AVOCADO SALSA

Steps:

• Combine first 9 ingredients in a large bowl; toss mixture gently.
• Cover and refrigerate 3 hours.
• Stir in avocado and remaining ingredients just before serving.

GUASACACA - GUACAMOLE FROM VENEZUELA

Steps:

• Chop the avocados and the green pepper and place in a bowl with the chopped onion.
• Finely chop the garlic and chile pepper and add to the onions and avocado.
• Add the vegetable oil, vinegar, tomato, and the cilantro or parsley and toss gently.
• If you prefer a smoother guasacaca, add all the ingredients to a blender or food processor, and process until smooth.

GUASACACA

Steps:

• Combine everything except olive oil in food processor. Process until mostly smooth. Continue processing while adding olive oil in a steady stream, until fully emulsified and smooth.
• Scrape into a serving bowl and let stand at room temperature 1 hour to allow flavors to blend. Serve over grilled meats, fish or vegetables, or with chips. Store in refrigerator, but bring to room temperature before serving.
• To use as a dip, I recommend adding finely diced red bell pepper and tomato for texture. Remove tops and bottoms from two red bell peppers. Cut into 3 or 4 planks by cutting alongside the ribs; discard the ribs and seeds. Cut into 1/8" julienne, then cut across into 1/8" dice (this very fine dice is called brunoise). Remove the seeds, jelly and internal ribs from two ripe Roma tomatoes using a grapefruit spoon. Repeat the brunoise procedure. Stir the diced red pepper and diced tomato into the guascaca.