Arepas with guasacaca. We had ours with black beans rather than carnitas, and really liked it. I used about half the onion that was called for, and it turned out really good- wouldn't have liked it with a whole onion. Also, next time we need to remember to do them thicker than we think, because they were too thin to slice easily. Oh! And squeeze lime on top!
guasacaca (guacamole salsa) 1 onion, cut into eighths 1 avocado 2-3 T white or rice wine vinegar (more if necessary) 2-3 cloves garlic 1 jalapeño pepper, seeded and cored 2 c parsley 2 c cilantro salt to taste 3 T vegetable oil Place onion, avocado, vinegar, garlic, jalapeño in blender/food processor. Purée until smooth. Add parsley & cilantro and purée smooth. add salt & oil
arepas = small white corncakes that are light and crisp on the outside and soft and fluffy on the inside. You split them open like a pita and stuff with shredded beef, marinated chunks of chicken, or roasted pork shoulder. They are served with guasacaca, Venezuela’s version of guacamole, which is so good, that you should just make it by itself at some point and put it on everything