Molten Cheese Arepa Bites with Guasacaca

Method

1. Guasacaca: roughly chop the onion, green pepper and garlic and blend them with the avocado, coriander, parsley, vinegar and olive oil until fairly smooth but still a little textured. Season with salt, press cling film onto the surface and refrigerate. No blender? Chop everything very finely and mash it into the avocado with a fork.

   Add in this stepRipe avocado 1Onion 20 gGreen bell pepper 30 gGarlic clove 1Fresh coriander (cilantro) leaves and tender stems 10 gFlat-leaf parsley leaves 5 gWhite wine vinegar 2 tspExtra virgin olive oil 2 tbspSalt (for the sauce) to taste

2. In a bowl, dissolve the salt and sugar in the lukewarm water, then rain in the corn meal, stirring constantly. Knead for 1 to 2 minutes into a ball, cover with a damp cloth and rest for 5 min. The touch of sugar helps the bites colour evenly, and its faint sweetness is lovely against the salty cheese.

   Add in this stepLukewarm water (about 35 °C) 130 mlSalt (for the dough) ¼ tspSugar 1 tspPrecooked white corn meal (masarepa) 100 g

3. Divide the dough into 12 pieces (about 20 g each). Flatten one in your palm to a 6 cm round, set a cheese cube in the middle, bring the dough up around it to seal completely, then roll it into a smooth ball between your hands. Seal any crack with a wet finger: if there is a gap, the cheese leaks out in the oil and makes it spit hard. Keep the finished balls under a damp cloth.

   Add in this stepLow-moisture mozzarella block, cut into 1.5 cm cubes 80 g

4. Pour oil into a deep 18 cm pot to a depth of 4 cm, no more than one third of the way up, and heat it over medium-high heat for 7 min to 175 °C. Without a thermometer, dip in a dry wooden chopstick: a steady stream of small bubbles around it means it's ready. Turn the pot handle inwards, keep anything wet well away from the oil, and never leave it unattended.

   Add in this stepVegetable oil for deep-frying 700 ml

   medium-high heat

5. Lower the balls gently into the oil on a ladle and fry over medium heat for 4 min, rolling them often, until deep golden all over. Fry no more than 6 at a time so the oil doesn't cool down, and adjust the heat to keep it between 170 and 180 °C. Number of batches: 2.

   medium heat

6. Lift them onto a rack or paper towels to drain and sprinkle with a little flaky salt while hot. The cheese inside is extremely hot, so wait about 2 minutes, then serve with the cold guasacaca. Pull one apart and watch the cheese stretch.

   Add in this stepFlaky salt 1 pinch