Venezuelan Cheese Sticks With Green Sauce

To make the Guasacaca: In a large food processor, add the avocados, onion, green pepper, jalapeño, garlic, parsley, cilantro, vinegar, salt, and pepper. Blend until combined and mostly smooth. Continue to run the processor while slowly pouring in the oil. Once smooth, transfer to an airtight container and allow to rest at room temperature for an hour before serving. If making in advance, store in the refrigerator and bring to room temperature before serving. To make the tequeños: In a large bowl, combine the flour and salt. Make a well in the center and mix in the butter and eggs until well combined. Slowly add warm water just until the dough comes together. Knead on a lightly floured surface until soft and smooth. Transfer to a bowl, cover, and allow to rest for 30 minutes. Slice one 12 ounce block of cheese into 6 sticks. Lay each stick on its side and cut in half lengthwise to make 12 equal sized rods. They should be about 3 inches long and 1/2 inch thick. If you have a larger block of cheese, the sticks can be halved to reach the desired size. Repeat with the second block of cheese. Store in the refrigerator until ready to wrap. Divide the dough into 2 equal pieces. Place on on a lightly floured surface and cover the other until ready to use. Roll the dough into a thin rectangle (about 1/8 inch thick) about 10 inches long. Cut into strips lengthwise about 3/4 inch wide. Pour about 2 inches of oil into a pan and place over medium heat to 350 degrees F. Start with one end of a cheese stick and roll a strip of dough around the cheese, slightly overlapping the layers, to cover the other end. Make sure the cheese is completely covered. Roll lightly to seal. Repeat with remaining dough and cheese. Fry the covered cheese, in batches, in the heated oil until just golden on all sides. Transfer to a towel-lined plate and serve after a couple of minutes with the guasacaca.

2018-02-02T22:02:30+00:00
Duration: 05:00