Spanish
Follow us
Appetizers
Organic Cream Cheese

Arepas corn flour tortillas with Quescrem Organic cream cheese and avocado sauce

Arepas corn flour tortillas with Quescrem Organic cream cheese and avocado sauce
Share recipe
Arepas are corn flour tortillas that are filled with any ingredients that are part of the daily menu of Venezuelans and Columbians, but have become trendy in Spain just a few years ago.
Ingredients
4
Avocado (known as guasacaca in Venezuela):
1 avocado
Half an onion
Half garlic
1 bunch of parsley
1 bunch of coriander
Extra virgin olive oil
Jalapeno pepper slices (optional)
Salt

Arepas:
2 cups of precooked corn flour
2 cups of water
Salt

Arepa filling:
1 tub 200 g. de Quescrem Organic cream cheese
1 ripe tomato
Preparation
40'
Avocado sauce: This sauce is called “guasacaca” in Venezuela and has a certain resemblance to guacamole. It is made by mixing the avocado, onion, garlic, parsley, coriander, a pinch of salt and a few jalapenos (if you want it hot) all in a blender. Gradually stir in the extra virgin oil to get the sauce to emulsify and have a creamy texture.

Arepas: Mix the corn flour with water and a little salt in a bowl. Work with your hands until you get a soft dough. Let it stand for 5 minutes at room temperature. Then, make a medium sized tortilla with your hands. Grill then with a drop of oil. Just before serving you can put them in the oven for 10 minutes at 180 ºC.
Display
Open each Arepa with a knife until halfway and insert a thin filling of tomato and two generous tablespoons of Quescrem Organic cream cheese. The guasacaca or avocado sauce can also be put inside or on the side according to taste.