TEQUEñOS WITH GUASACACA (VENEZUELAN FRIED CHEESE STICKS WITH AVOCADO SAUCE)
Tequeños are cheese sticks that are wrapped in dough and then fried. They're a staple of Venezuelan get-togethers. In fact, my parents say that one of the factors for deciding if a party was great is whether or not the hosts ran out of tequeños. Now that you are learning how to make these, you won't be in that tough spot. I like to eat them with guasacaca, which is an avocado sauce that we put on nearly everything. It takes a little bit of searching to find the right cheese for the tequeños, but you can always substitute mozzarella. Depending on how many you're making, wrapping them may take a while, so we love to sit down and do this as a family.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 25 to 40 tequeños, depending on the cheese purchased
Number Of Ingredients 13
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.
GUASACACA - GUACAMOLE FROM VENEZUELA
Venezuelans have their own version of guacamole called guasacaca. It's more of an avocado relish, and is made with vinegar instead of lime juice, and lots of garlic. It's often served with fried plantain and yucca for dipping. There are many variations of guasacaca - some have tomato, some have hot chile peppers, and some are made with green peppers rather than avocado. Some people seem to prefer it as a salsa, with the ingredients chopped and mixed together, while others blend it until it's very smooth. Serve guasacaca with tortilla chips, fried plantains, and especially with grilled steaks and chicken.
Provided by JackieOhNo
Categories Onions
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
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 (VENEZUELAN GUACAMOLE)
Guasacaca! Meet guacamole's tangier, herbier cousin. Venezuelans love this avocado based condiment and now you can too!
Provided by GypsyPlate
Categories Sauce Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Gather and prepare all ingredients. Quickly wash cilantro and parsley and remove the larger stems. Peel garlic. Roughly chop onion, green pepper and jalapeño. Scoop out the avocado pulp.
- Add everything to your food processor or blender and blend until fairly smooth, scraping down the sides as needed.
- Drizzle in olive oil and give a few more pulses.
- Taste and adjust to your taste, adding more salt, lime juice or jalapeño.
- Transfer to your bowl and serve.
Nutrition Facts : Calories 244 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 23 grams fat, Fiber 5 grams fiber, Protein 2 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 59 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
GUASACACA SAUCE (VENEZUELA)
Make and share this Guasacaca Sauce (Venezuela) recipe from Food.com.
Provided by Daniel Aguilar
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel tomatoes and dice them, along with the chili peppers and the onions.
- Mix the tomatoes, onions, chiles, the parsley and the cilantro with the vinegar, the oil the salt and the pepper, mixing with a wooden spoon.
- Peel the avocados, puree the most ripe one, cut the other one into dice.
- Add to the other ingredients and place the avocado pip in the sauce, so it does not go black.
- Before you serve remove the pips.
Nutrition Facts : Calories 289.7, Fat 28.2, SaturatedFat 3.8, Sodium 978.5, Carbohydrate 10.6, Fiber 5.7, Sugar 3.2, Protein 2.3
GUASACACA
Steps:
- Combine all ingredients in a food processor. Blend until smooth.
- Transfer to a serving bowl and garnish with lime wedges and chopped cilantro.
- Serve as a dip like guacamole with nachos, toasted pita chips and vegetable sticks. Or use as a sauce to slather over barbecued shrimp, fried fish, roasted chicken or grilled steak.
Nutrition Facts : Fat 13.3 g, Fiber 5.8 g, Calories 166 kcal, SaturatedFat 2.8 g, Sugar 2.6 g, Carbohydrate 11.9 g, Sodium 326 mg, Protein 2.2 g, ServingSize 1 serving
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- Place the flour, salt, and baking powder into the bowl of a stand mixer with the hook attachment. Mix to combine.
- Roll the dough out into a 12 x 15-inch rectangle, 1/8-inch thick. Using a knife, or a pizza cutter, cut the dough into 1 inch wide strips lengthwise, so that you end up with 12 strips.
- Add about 2-inches of oil to a skillet. Heat oil to 350°F over medium heat. When the oil is hot, cook the tequeños in batches, 2 -3 at the time, turning them with until all sides are golden brown. Remove tequeños to a plate lined with paper towels. Let cool for 1 minute, and serve immediately with guasacasa, cilantro mojo, garlic sauce, and/or spicy pink sauce.
- Mix all the ingredients with a fork or wire whisk until smooth and creamy. If you like a sauce with more bite, add more cayenne pepper. This sauce will keep in the refrigerator for a couple of weeks.
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- Hallacas. Hallacas are constructed of maize dough wrapped with plantain, stuffed with “guiso” (beef, olives, pork, capers, and a variety of vegetables), and then cooked in boiling water.
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- Pisca Andina. Pisca Andina is the most beloved and ancient meal from the Venezuelan Andes. Because the Andes are a very freezing location, this soup generally consumes for breakfast to help people warm up in the morning.
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- Mandocas. Mandocas is yet another tasty fried snack. This style of “donut” originates in Venezuela’s west, namely the Zulia area. They are, meanwhile, well for most of the country.
- Fosforera. Fosforera is a popular dish from the coast of Venezuela. This soup is said to have aphrodisiac characteristics due to the vast amount of seafood in it.
- Dulce de Lechosa. This is a beloved December dessert, especially for Christmas dinner and New Year’s Eve gatherings. Dulce de lechosa is irreplaceable these days, and folks like sharing it with their family and friends, just like they do with Hallacas.
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