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Plantain & Guasacaca Arepas

Ingredients (Pink Onions):

  • 1 Red onion (sliced)

  • 200ml white wine vinegar

  • 3 Tbsp Granulated sugar

  • 200ml water

  • Half a Tbsp of Mexican Oregano

Ingredients (Arepas):

Method:

Pink Onions

  1. Heat olive oil in the pan on a medium heat

  2. Add your onions and Mexican oregano, lightly fry for 3 minutes

  3. Fry your plantain for around 5 mins

  4. In a bowl, add your white wine vinegar and sugar

  5. Stir until the sugar has dissolved

  6. Add your pink onions to the bowl, clingfilm and leave to pickle for a minimum of 4 hours.

Arepas

  1. In a blender place your avocado pulp, red pepper, onion, white wine vinegar, olive oil, half of your coriander, freshly squeezes lime juice and a sprinkle e of salt and pepper.

  2. Blend until you have a smooth sauce, place in a bowl and leave to one side.

  3. In a deep fryer, fry your plantain for 3-4 minutes

  4. Heat your Arepa in a dry pan on a medium heat for 3 minutes on each side. Once the Arepa is nicely toasted split into two halves.

  5. Top your Arepa with your Avocado sauce, plantain and pink pickled onions.

  6. Add a sprinkle of fresh coriander and serve.

Serves 4