Arepa con Cerdo,Champiñones y Salsa de Aguacate(Arepa with Pork, Mushrooms and Avocado Sauce)
Ingredients
- 4 arepas
- 2 tablespoons butter
- 1 ½ pounds pork loin cut into 4 pieces
- 2 garlic cloves minced
- ¼ cup finely chopped onion
- 2 scallions finely chopped
- ¼ teaspoon ground cumin
- Salt and pepper
- 2 cups sliced portobello mushrooms
- Fresh cilantro for garnish
- 1 small avocado diced
- 1 cup crema fresca or creme fraiche
- 2 tablespoon mayonnaise
- 1 jalapeño pepper
- 1 cup fresh cilantro
- ¼ cup red onion
- Juice of 1 lime
- ¼ teaspoon ground cumin
- Salt and pepper
Instructions
- Place the pounded pork in a zip lock plastic bag. Add the onion, scallion, cumin, garlic, salt and pepper. Refrigerate for 1 hour or overnight. Be sure the steaks are evenly covered.
- Place the pork pieces between sheets of wax paper, then pound until each steak is about ¼ inch thick.
- In a large skillet, heat the olive oil over medium heat. Place the pork into the skillet and cook for 2 minutes per side. Add the mushrooms and cook for 3 minutes more or until the pork and mushrooms are cooked. Season with salt and pepper and set aside.
- To make the sauce, In a blender, mix all the ingredients until smooth.
- To assemble: Top each arepa with pork and mushrooms. Drizzle avocado sauce on top and garnish with fresh cilantro. Serve warm.
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