Best Venezuelan Guasacaca Recipes

TEQUEñOS WITH GUASACACA (VENEZUELAN FRIED CHEESE STICKS WITH AVOCADO SAUCE)

Steps:

• Cut the cheese into 3-inch-long planks, then cut them into sticks. Ideally, each one would be 1/2-by-1/2-by-3 inches but the shape of your cheese will dictate the dimensions and number of sticks. If the cheese is hard and crumbles easily, you may want cut it into wider rectangular planks instead of sticks. If using white cheese for frying or mozzarella, heavily salt the cheese, then place on a wire rack set over a rimmed baking sheet and let the liquid release while you prepare the dough.
• Working with one empanada disc at a time (keep the rest stacked with their liners, or they'll start to dry out the when you separate them), cut it into six 1-inch-wide strips. Remove the liners in between the discs and reserve them; they will come in handy if storing the tequeños later.
• Fill a small bowl with water. Dab water onto one end of each of the 2 shortest strips, overlap and press them together to create a strip that's as long as one of the remaining four strips.
• Spread the strips out, then dab the ends of one with water and slightly flatten. Place a cheese stick on the strip at an angle and wrap to cover the top of the cheese, pinching if necessary. Once the top is secure, wrap the dough around the stick, overlapping as you go, until the whole stick is covered with no cheese peeking through. You may need to pull and slightly stretch the dough to completely cover the end of the cheese stick. Cut off any excess dough and reserve it to patch up other tequeños, if necessary. If you need to attach another half strip with some water to completely seal, do so. Give the stick a very gentle roll and a tap on either end to seal. Repeat with the remaining cheese and discs. Depending on which cheese you use, you may have discs leftover. Save these for another use.
• The wrapped tequeños can be stacked in an airtight container, each layer separated with the reserved liners, and frozen for up to 3 months or they can be fried immediately.
• If frying right away, heat 2 inches of oil in a medium heavy-bottomed pot to 325 degrees F. Place a couple of tequeños in the oil, making sure not to overcrowd the pan. Fry, flipping once or twice, until golden brown and crisp, about 4 minutes. Bring the oil back up to the correct temperature in between batches.
• Remove with a slotted spoon to a paper towel-lined plate and sprinkle with salt. Let cool slightly before serving with the guasacaca, for dipping.
• Combine all the ingredients in a blender and blend until smooth. Taste for seasoning and add more salt or sugar, if necessary. The guasacaca can be refrigerated in an airtight container for up to 5 days. Makes 1 3/4 cups.

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.

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.

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.

GUASACACA(VENEZUELAN SPICY AVOCADO SALSA)

Steps:

• Chop the avocados roughly and place them in a large bowl. Mash them well with the back of a spoon or with a potato masher, leaving them slightly chunky.
• Stir in the rest of the ingredients, adjust seasoning to taste and serve.

VENEZUELAN GUASACACA

Steps:

• 1. Mash the avocados well with a potato masher or fork, leaving them slightly chunky.
• 2. Stir in the rest of the ingredients, adjust seasoning to taste and serve.
• 3. Guasacaca Variations **Mix in some chopped parsley or cilantro if you like. **The tomato is sometimes eliminated from the recipe.

GUASACACA SAUCE: VENEZUELAN GUACAMOLE RECIPE

Steps:

• Combine all ingredients in a food processor. Blend until smooth.
• Transfer to a serving bowl and garnish with lime wedges, pumpkin seeds and chopped cilantro.