AREPAS WITH GUASACACA

AREPAS WITH GUASACACA image

Yield 6 arepas

Number Of Ingredients 16

2 cups Arepa flour (Harina P.A.N.)
warm water
1/3 pound 1/2 inch thick sliced ham
butter lettuce or romaine
butter
1/2 cup Monterey Jack cheese, sliced
For Guasacaca (Avocado Sauce)
3 ripe avocadoes
2 tomatoes
1 small red onion
1 jalapeno
1 bunch cilantro
1 bunch flat leaf parsley
1/4 cup olive oil
2-4 tablespoons white wine vinegar
freshly ground black pepper

Steps:

~ Preheat oven to 400 degrees. Prepare arepa flour according to directions on bag. Flatten into 4 inch by 1/2 inch disks. Heat a cast iron skillet over medium-high heat. Fry on hot skillet until charred on both sides. Transfer to a baking tray placed in the oven. Continue with remaining arepa dough. When all arepas have been formed, allow to bake for 20 minutes, or until they sound hollow when rapped with knuckles. While arepas are baking, prepare guasacaca. Chop the tomato into 1/2 inch chunks. Finely chop the jalapeno. Chop the onion into 1/4 inch dice. Mash one avocado in a medium bowl. Cut the remaining avocados into 1/2 inch dice. Add the tomatoes, chilies, and onion. Stem and chop the parsley and cilantro. Add to the avocado mixture. Add the olive oil and mix. Add salt and black pepper to taste. Add white wine vinegar to make a tangy sauce. The sauce should have a noticeable black pepper taste. Arrange the ham, cheese, and lettuce on a platter. When the arepas are done baking, take them from the oven to cool slightly. For each arepa: slice arepa in half and slather with butter. Place a piece of cheese, ham, and lettuce inside the arepa and allow to sit and warm up the cheese. To eat, top with guasacaca and enjoy!