Tequeños with Guasacaca, aji amarillo and papelón sauce

Name: Tequeños with Guasacaca, aji amarillo and papelón sauce
Cook time: 30 min
Cuisine: Venezuelan recipes
Ingredients: 1 box of Pre-fried Tequeños Goya; 250 grams of Avocado Hass Pulp; 1 medium onion, diced; 0.5 green bell bell pepper, chopped; 2 cloves garlic, minced; 0.5 cup fresh cilantro (leaves only), chopped or Goya Cilantro Paste; 0.33 cup wine vinegar; 1 tbsp. salt; 0.25 tsp black pepper; 0.25 tsp hot sauce; 1 cup corn oil; 1 packet of Sazón Goya; 0.5 cup Philaphelphia; 0.5 tsp. of Panca Pepper Paste; 1 pinch of sugar; 250 grams of Panela Pulverizada GOYA; 1 cup water; 1 teaspoon rum; 1 tbsp. cinnamon; 4 units cloves; 1 pinch of salt; 1 tablespoon of Chipotle peppers in sauce

Venezuelan recipes

Pasta

Appetizer

Easy

30'

Tequeños (a classic of Venezuelan gastronomy) are the perfect appetizer for any occasion! In this recipe we show you how to elevate them even more with three irresistible sauces: Guasacaca, a fresh blend of avocado and cilantro; a creamy aji amarillo sauce that adds a spicy kick; and a sweet and salty papelón sauce that balances perfectly. By using Goya's pre-fried Tequeños, you'll save time without losing that irresistible crunch you love so much. Get ready to enjoy a festival of flavors with these irresistible combinations!

Ingredients Preparation Share

Ingredients

Necesary

1 box of Pre-fried Tequeños Goya

For the Guasacaca Sauce

250 grams of Avocado Hass Pulp
1 medium onion, diced
0.5 green bell bell pepper, chopped
2 cloves garlic, minced
0.5 cup fresh cilantro (leaves only), chopped or Goya Cilantro Paste
0.33 cup wine vinegar
1 tbsp. salt
0.25 tsp black pepper
0.25 tsp hot sauce
1 cup corn oil

For the Ají Amarillo sauce

1 packet of Sazón Goya
0.5 cup Philaphelphia
0.5 tsp. of Panca Pepper Paste
1 pinch of sugar

For the Papelón Sauce

250 grams of Panela Pulverizada GOYA
1 cup water
1 teaspoon rum
1 tbsp. cinnamon
4 units cloves
1 pinch of salt
1 tablespoon of Chipotle peppers in sauce

Preparation

For the tequeños:

Introduce the product for approximately 8 minutes in the airfryer at 190 degrees.

For the Guasacaca sauce:

Place all ingredients in a food processor and process until you get the desired consistency.
Cover and refrigerate in the fridge until ready to serve.

For the Ají Amarillo sauce:

Blend all ingredients until you get a homogeneous sauce.

For the Papelón sauce:

Place a medium saucepan over medium heat and pour in the water and panela.
Start stirring constantly as it melts so that it does not stick to the pot.
Add the liqueur, the spices and the chili when it acquires a liquid consistency, let it boil.
Correct the taste when it acquires a dark golden color and remove from the fire.