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Arepa con Champinones y Cerdo

Arepa con Cerdo,Champiñones y Salsa de Aguacate(Arepa with Pork, Mushrooms and Avocado Sauce)

Erica Dinho
5 from 11 votes
Course Main Course
Cuisine Colombian
Servings 4 servings


  • 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


  • 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.
Keyword Arepa
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