Arepas con Guasacaca

Overview

Arepas con Guasacaca brings together two Venezuelan staples: a golden corn cake with a creamy, herby sauce. The griddled cakes have roots that stretch back to Indigenous traditions across northern South America, while the vibrant sauce became a favorite at backyard cookouts and bustling street grills. Together they form a versatile, satisfying meal that works for breakfast, lunch, or dinner, and welcomes countless fillings to match your taste.

Ingredients

For the arepas

• precooked cornmeal (masarepa): about 2 cups
• warm water: about 2 to 2 1/2 cups, as needed
• salt: 1 teaspoon, plus more to taste
• neutral oil: 2 tablespoons, plus more for cooking

For the guasacaca

• avocados: 2 large, ripe
• cilantro: 1 cup, packed leaves and tender stems
• parsley: 1/2 cup, packed
• garlic: 1 to 2 cloves
• scallions: 2, roughly chopped
• green bell pepper: 1/2, diced
• lime juice: 3 tablespoons
• white vinegar: 2 tablespoons
• olive oil: 3 tablespoons
• black pepper: 1/2 teaspoon
• salt: 1/2 teaspoon, to taste

Optional fillings

• queso blanco, crumbled or sliced
• shredded chicken
• tomato, sliced
• red onion, thinly sliced

Step-by-step preparation

1) Make the guasacaca

1. Add avocados, cilantro, parsley, garlic, scallions, green bell pepper, lime juice, white vinegar, olive oil, salt, and black pepper to a blender or food processor. Blend until smooth and creamy, scraping the sides as needed.
2. Taste and adjust: add more lime juice for brightness, a splash of olive oil for silkiness, or a pinch of salt to sharpen the flavors. Transfer to a bowl, cover, and chill while you prepare the arepas.

2) Mix and rest the arepa dough

1. In a large bowl, whisk warm water with the salt until dissolved. While stirring with your hand or a spatula, slowly rain in the precooked cornmeal. Mix until no dry spots remain; the dough should be soft, moist, and pliable.
2. Let the dough rest for 5 minutes to fully hydrate. If it feels stiff afterward, knead in a tablespoon more warm water at a time; if it feels sticky, dust in a teaspoon of precooked cornmeal.

3) Shape the arepas

1. Lightly coat your palms with a touch of neutral oil. Divide the dough into 6 equal portions and roll each into a ball. Flatten each ball into a disk about 1/2 inch thick, smoothing any cracks by rubbing the edges with slightly wet fingers or a dab of warm water.

4) Cook the arepas

1. Preheat a heavy skillet or griddle over medium heat with a thin film of neutral oil. Place the disks on the hot surface and cook the first side until golden with light brown spots, about 6 to 8 minutes. Flip and cook the second side until similarly golden and the crust feels set, another 6 to 8 minutes.
2. For an extra-steamy interior, you can finish the arepas in a 375°F oven for about 8 to 10 minutes, directly on the rack.

5) Fill and serve

1. Split each arepa halfway like a pocket. Add a swipe of the chilled guasacaca, then fill with your choice of queso blanco, shredded chicken, tomato, and red onion. Spoon more guasacaca on top and serve warm.

Tips and variations

• If the dough cracks while shaping, moisten your fingertips with a touch of warm water and smooth the edges, or knead in a teaspoon of olive oil for extra suppleness.
• Flavor boosts: mix a pinch of black pepper into the dough, or brush cooked arepas with a light coat of olive oil for sheen.
• Texture control: thinner arepas crisp more; thicker ones stay steamy inside. Adjust cooking slightly, adding a minute or two to each side as needed, always keeping an eye on color and feel; use the timer to stay consistent.
• Guasacaca tweaks: for extra tang, add 1 teaspoon more white vinegar; for richness, a bit more olive oil; for herb-forward flavor, increase cilantro or parsley.

How to enjoy

Pair hot arepas with a generous spoon of guasacaca and your favorite fillings. A classic combo layers salty queso blanco with juicy tomato and crisp red onion, all tied together by the creamy, herb-packed sauce. For a heartier plate, pile in warm shredded chicken and finish with more guasacaca. Serve immediately so the contrast of a crisp crust and soft crumb shines.

Storage

Cooked arepas keep well at room temperature for the day; rewarm on a skillet to restore the crust. Guasacaca is best fresh; refrigerate covered and stir before serving if it thickens—brighten with a splash of lime juice and a drizzle of olive oil if needed.