Mini Chorizo Arepa Sliders with Guasacaca Sauce

For Guasacaca sauce:

avocado, halved, pitted and peeled

1/2 cup

chopped green bell pepper

1/2 cup

chopped white onion

1 cup

roughly chopped fresh cilantro

1/4 cup

GOYA® White Wine Vinegar

1 tbsp.

GOYA® Lime Juice, or fresh lime juice

2 tsp.

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1/3 cup

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GOYA® Sea Salt, to taste

For the sliders and assembly:

2 lb.

ground pork

1 tsp.

GOYA® White Vinegar

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11 tsp.

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1 tbsp.

GOYA® Ground Cumin

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2 tsp.

GOYA® Ground Oregano

2 tsp.

GOYA® Ground Black Pepper

1 tsp.

2 tsp.

GOYA® Masarepa – Pre-Cooked White Corn Meal

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Find in-store

1 cup

pickled red onions, finely chopped

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Directions

Kitchen View

Step 1

For arepas: In large bowl, combine Masarepa flour, water, butter and salt, mixing thoroughly. Let dough stand, covered, for five minutes. Divided dough in half (keep remaining dough covered so it does not dry out). Roll out half the dough between two sheets of parchment paper into a 1/2-inch-thick circle. Cut with a 2 1/2-inch round cookie cutter and place on a parchment-paper-lined rimmed baking sheet. Repeat with remaining dough, re-rolling trimmings to create 24 arepas.

Step 2

Heat a lightly buttered skillet over medium heat. Cook arepas in batches until crispy and golden-brown, about 1 to 2 minutes per side. Set aside.

Step 3

For Guasacaca sauce: In bowl of blender, combine avocado, bell pepper, onion, cilantro, vinegar, lime juice and garlic. Blend on high until vegetables are finely chopped, about 30 seconds. With the blender running, slowly stream in oil until emulsified. Season with salt, to taste. Cover with plastic wrap and refrigerate until ready to use.

Step 4

For the sliders and assembly: In a large bowl, mix pork, vinegar, garlic, cumin, oregano, salt and pepper together until just combined. Form pork mixture into 12 3-inch-wide patties. Heat oil in large skillet over medium-high heat. Working in batches, cook patties until golden-brown and internal temperature registers 160°F on a quick-read thermometer, about 2 to 3 minutes per side.

Step 5

To assemble arepas, top half the arepas evenly with patties, Guasacaca and pickled red onions. Top with remaining arepas and secure with a skewer or toothpick.

How to Make Pickled Red Onions

Place 1 thinly sliced red onion in a large glass jar. In a medium saucepan, bring 3/4 cup water, 1/2 cup GOYA® Apple Cider Vinegar, 1 tbsp sugar, and 2 tsp GOYA® Salt to a boil over medium-high heat. Remove from heat once the sugar and salt have dissolved, about 1 minute. Pour the vinegar mixture over the onions, making sure they are completely covered. Set aside to cool for at least 1 hour before using. Keep refrigerated for up to 2 weeks.

How to Make Pickled Red Onions

Place 1 thinly sliced red onion in a large glass jar. In a medium saucepan, bring 3/4 cup water, 1/2 cup GOYA® <a href="https://www.goya.com/en/products/apple-cider-vinegar/">Apple Cider Vinegar</a>, 1 tbsp sugar, and 2 tsp GOYA® <a href="https://www.goya.com/en/products/iodized-salt/">Salt</a> to a boil over medium-high heat. Remove from heat once the sugar and salt have dissolved, about 1 minute. Pour the vinegar mixture over the onions, making sure they are completely covered. Set aside to cool for at least 1 hour before using. Keep refrigerated for up to 2 weeks.

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Recipe Tags

Mini Chorizo Arepa Sliders with Guasacaca Sauce

Prep Time: 25m

Total time: 45m

Yields: 12 Mini arepas

Ingredients

For arepas:

1 1/2 cups

1 1/2 cups

warm water

2 tbsp.

unsalted butter, melted, plus more for coating skillet

1 tsp.

For Guasacaca sauce:

avocado, halved, pitted and peeled

1/2 cup

chopped green bell pepper

1/2 cup

chopped white onion

1 cup

roughly chopped fresh cilantro

1/4 cup

GOYA® White Wine Vinegar

1 tbsp.

GOYA® Lime Juice, or fresh lime juice

2 tsp.

1/3 cup

GOYA® Ground Black Pepper

GOYA® Sea Salt, to taste

For the sliders and assembly:

2 lb.

ground pork

1 tsp.

11 tsp.

1 tbsp.

2 tsp.

2 tsp.

1 tsp.

2 tsp.

GOYA® Masarepa – Pre-Cooked White Corn Meal

1 cup

pickled red onions, finely chopped

Directions

Step 1

Step 2

Heat a lightly buttered skillet over medium heat. Cook arepas in batches until crispy and golden-brown, about 1 to 2 minutes per side. Set aside.

Step 3

Step 4

Step 5

To assemble arepas, top half the arepas evenly with patties, Guasacaca and pickled red onions. Top with remaining arepas and secure with a skewer or toothpick.

Return

Kitchen View

Mini Chorizo Arepa Sliders with Guasacaca Sauce

Prep Time: 25m

Total time: 45m

Yields: 12 Mini arepas

Ingredients

For arepas:

1 1/2 cups

1 1/2 cups

warm water

2 tbsp.

unsalted butter, melted, plus more for coating skillet

1 tsp.

For Guasacaca sauce:

avocado, halved, pitted and peeled

1/2 cup

chopped green bell pepper

1/2 cup

chopped white onion

1 cup

roughly chopped fresh cilantro

1/4 cup

GOYA® White Wine Vinegar

1 tbsp.

GOYA® Lime Juice, or fresh lime juice

2 tsp.

1/3 cup

GOYA® Ground Black Pepper

GOYA® Sea Salt, to taste

For the sliders and assembly:

2 lb.

ground pork

1 tsp.

11 tsp.

1 tbsp.

2 tsp.

2 tsp.

1 tsp.

2 tsp.