Tag: Venezuelan Recipes

Easy Venezuelan Pasticho (Béchamel and Meat Lasagna)
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This Easy Venezuelan Pasticho is the ultimate comfort food! It’s rich, creamy, cheesy, and loaded with layers of flavor that bring everyone to the table with a smile. Made with savory meat sauce, silky béchamel, and lots of melty cheese, it’s a delicious twist on classic lasagna that tastes like home with every bite.
Oriana’s Thoughts On The Recipe

Pasticho is our Venezuelan twist on lasagna, and let me tell you—it’s creamy, cheesy, comforting, and packed with flavor in every bite. This dish has always held a special place in my heart. Back home, Pasticho is a classic, and almost every family has their own secret version they swear by. Mine? I truly believe the magic is in the meat sauce. That rich, savory layer gives it the wow factor that keeps everyone coming back for seconds (or thirds!).

I used to think making Pasticho was a major kitchen marathon, the kind of meal I’d save for holidays or special family gatherings. But not anymore! These days, I keep my homemade meat sauce in the freezer and use no-boil noodles to save time. The béchamel sauce comes together in just 10 minutes, which makes the whole process so much easier. With a little planning, you can enjoy this delicious Venezuelan Pasticho any day of the week!

What I Love About This Recipe

It’s incredibly creamy and cheesy: Thanks to the rich béchamel and layers of melty cheese, every bite is pure comfort.

Packed with flavor: The meat sauce is hearty, savory, and full of delicious seasoning. It’s the heart of the dish!

Perfect for feeding a crowd: This recipe makes a generous amount, so it’s great for family dinners or sharing with guests.

Freezer-friendly: You can prep the meat sauce ahead and freeze it, making future meals quick and easy.

Great for special occasions and weeknights: It feels like a celebration meal, but with a little planning, you can enjoy it any time.

Leftovers are even better: Like many baked pasta dishes, it tastes amazing the next day (if there are any leftovers!).

A guaranteed crowd-pleaser: Even picky eaters love it, which makes it a go-to in your kitchen.
What Is Pasticho?

If you grew up in a Venezuelan home, chances are Pasticho holds a very special place in your heart—and on your plate! Pasticho is our version of lasagna, but with a delicious Latin twist. It’s made with layers of pasta, hearty meat sauce, creamy béchamel (we don’t use ricotta!), and lots of melty cheese. Every layer brings comfort, flavor, and that unmistakable taste of home.

In Venezuela, Pasticho is the kind of dish you make for Sunday family lunches, special celebrations, or anytime you want to spoil your loved ones with something cozy and satisfying. It’s rich, indulgent, and so worth the effort. While it may be inspired by the classic Italian lasagna, Venezuelan Pasticho has its own personality—and once you try it, you’ll see why it’s such a beloved classic in our kitchens.

Pasticho vs. Lasagna

At first glance, Pasticho and Italian lasagna might look pretty similar—layers of pasta, sauce, and cheese all baked into one bubbling, comforting dish. But they’re not quite the same!

The biggest difference? Pasticho uses creamy béchamel sauce instead of ricotta cheese. That white sauce adds a rich, velvety layer that’s totally irresistible and gives the dish its signature texture and flavor. Another key detail: Pasticho is all about comfort and celebration. It’s not something we eat every day—it’s often reserved for special family gatherings, holidays, or when you just want to show someone a little extra love from the kitchen.

So yes, they’re cousins in the world of baked pasta, but Pasticho has its own unique identity—and if you ask me, it deserves a spot on every comfort food lover’s table.

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

For the Béchamel Sauce:
- Unsalted Butter: This gives the béchamel sauce a rich and velvety base. Using unsalted butter helps you control the salt level in the final dish.
- All-Purpose Flour: Works with the butter to create a roux, which thickens the sauce.
- Milk: Whole milk is best for a creamy texture, but you can use 2% in a pinch. Avoid skim—it won’t be as rich.
- Kosher Salt: Enhances the flavor of the sauce. Always taste and adjust to your preference.
- Nutmeg: Just a pinch adds a subtle, warm, nutty flavor that makes the béchamel special.
- Black Pepper: Adds a mild heat and depth to balance the creamy flavors.
For the Pasticho:
- Lasagna Pasta: No-boil or oven-ready lasagna noodles are a great time-saver. Traditional lasagna sheets work too—just boil them beforehand. 365 by Whole Foods Market, No Boil Lasagne are egg-free.
- Bolognese Sauce: This is the soul of the dish! Rich, flavorful, and full of love. You can use your favorite homemade Bolognese sauce recipe or a high-quality store-bought version if you’re short on time.
- Parmesan Cheese: Adds a salty, nutty flavor that complements the béchamel beautifully.
- Mozzarella Cheese: Melty and stretchy, this gives the Pasticho that irresistible cheesy layer everyone loves.
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Wheat/Gluten-Free: Swap regular lasagna noodles and flour for certified gluten-free lasagna noodles and a gluten-free all-purpose flour blend for the béchamel.
Potential Recipe Challenges & Pro Tips

Lumpy Béchamel Sauce: If the flour isn’t mixed in well with the butter or the milk is added too quickly, lumps can form. Pro Tip: Whisk constantly when adding milk to the roux, and make sure the milk is warm—it helps the sauce come together more smoothly.

Watery Pasticho: This can happen if the sauce or noodles release too much liquid during baking. Pro Tip: Let the meat sauce simmer until thickened, and don’t add extra liquid. Also, let the baked Pasticho rest for 10–15 minutes before slicing.

Overcooked Top Layer: The cheese can brown too much or get hard if baked uncovered the entire time. Pro Tip: Cover the dish loosely with foil for the first part of baking, then uncover during the last 10–15 minutes to get that perfect golden top.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Make the Bolognese Sauce:

Start by preparing your Bolognese sauce. I like to make it the day before to save time, but you can make it fresh, too. Just follow your favorite recipe—or mine! Check out my Classic Italian Bolognese Sauce recipe.

Step 2 – Make the Béchamel Sauce:

In a medium pot, melt the butter over medium heat. Once melted, add the flour and whisk it for a couple of minutes until smooth and bubbly. Slowly pour in the warm milk while whisking constantly so you don’t get lumps. Add the salt, a pinch of nutmeg, and black pepper, and keep whisking until the sauce thickens and becomes nice and creamy—about 5 to 8 minutes. It should coat the back of a spoon when it’s ready. Set it aside.

Step 3 – Preheat and Prep:

Preheat your oven to 350º F (180º C). Line a large baking sheet with aluminum foil to catch any drips. Spray a 13 x 9-inch baking dish with olive oil, butter, or nonstick spray. Spread about ½ cup of the béchamel sauce on the bottom of the dish.

Step 4 – Assemble the Pasticho:

Spread about ½ cup of the béchamel sauce on the bottom of the dish. Lay down 3 lasagna noodles side by side to cover the bottom of the dish. Spread about 2 cups of Bolognese sauce over them, then 1½ cups of béchamel sauce, and sprinkle ½ cup of Parmesan cheese. Repeat this process: pasta, meat sauce, béchamel, Parmesan—until you have 3 layers. For the top layer, place the last noodles and cover with the remaining béchamel, a good sprinkle of Parmesan, and a generous layer of mozzarella.

Step 5 – Bake:

Cover the dish with foil and place it on the prepared baking sheet. Bake it on the middle rack for 45 to 50 minutes, until it’s bubbling and the pasta is tender. Then, uncover and bake for another 15 minutes so the top gets golden and cheesy.

Step 6 – Let It Rest:

Once it’s out of the oven, let your Pasticho rest for 10 – 15 minutes before cutting into it. This helps everything set and makes it easier to serve. Enjoy!
Make the meat sauce ahead of time and freeze in portions for an easy start.

Let your béchamel cool slightly before layering so it thickens and spreads easily.

Use freshly grated Parmesan—it melts better and has more flavor than the pre-shredded kind.

Be sure to grease your casserole dish so your lasagna can come out easily.

Lasagna Pasta. If you’re using oven-ready lasagna sheets, don’t worry if they don’t fit perfectly in your baking dish—these sheets will expand and soften as they bake. It’s totally fine to break them into smaller pieces to fill any gaps or corners. The goal is to create even layers, so feel free to piece things together like a puzzle!

Don’t overload the layers! Even spacing helps everything cook evenly and hold together better when serving.

Let the Pasticho rest before cutting! When you let the lasagna rest before serving, it will keep the lasagna from becoming runny and help it to keep its shape when cut. So, I highly recommend that you don’t skip this extra step.
Variations & Additions
- Add veggies: Finely chopped spinach, zucchini, or mushrooms can be added to the meat sauce for extra nutrition.
- Make it spicy: Add a pinch of red pepper flakes or a splash of hot sauce to the Bolognese for a little heat.
- Add Ham: Some Venezuelan Pasticho recipes include adding a layer of ham on top of the bolognese sauce. I personally don’t add it, but feel free to do so if you want to add an extra layer of flavor.
Serving Suggestions

Serve warm with a simple green salad and Breadsticks (Egg-Free & Dairy-Free) on the side. For a fully Venezuelan experience, add a side of plantains. It also pairs beautifully with a glass of red wine or sparkling juice for a cozy meal. This is one of those dishes that makes the whole table happy!

Storage and Freezing Instructions

To Store: Let it cool completely, then cover and refrigerate for up to 4 days.

To Freeze: Wrap tightly in foil and plastic wrap. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

To Reheat: Warm in a 350ºF (180ºC) oven, covered, until heated through. You can also reheat individual portions in the microwave.

Frequently Asked Questions

Try These Venezuelan Recipes Next!

Recipe Card
Venezuelan Pasticho
Oriana Romero
This Easy Venezuelan Pasticho is the ultimate comfort food! It’s rich, creamy, cheesy, and loaded with layers of flavor that bring everyone to the table with a smile. Made with savory meat sauce, silky béchamel, and lots of melty cheese, it’s a delicious twist on classic lasagna that tastes like home with every bite.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Make the Bolognese sauce:
Prepare Bechamel sauce:
In a medium pot, melt butter over medium heat. When the butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly to prevent any lumps from forming. Add salt, nutmeg, and black pepper and continue to simmer and whisk over medium heat until the sauce is thick, smooth, and creamy, about 5 – 8 minutes. The sauce should be thick enough to coat the back of a wooden spoon. Remove from heat and check for seasoning. Set aside.
Preheat oven to 350º F (180º C). Line a large baking sheet with aluminum foil.
Spray with olive oil or butter a 13 x 9-inch baking dish.
Assemble Pasticho:
Spread 1/2 cup of the bechamel sauce into the bottom. Arrange the 3 pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of bolognese sauce, about 2 cups. Spread 1 1/2 cups of the bechamel sauce. Sprinkle 1/2 cup of Parmesan cheese on top. Arrange another 3 layers of the pasta sheet, bolognese sauce, bechamel sauce, and Parmesan cheese. Repeat. Arrange the final layer of pasta sheets and top with remaining béchamel, Parmesan cheese, and mozzarella cheese. Add the diced butter on top. Pro-Tip Lasagna Pasta: If you’re using oven-ready lasagna sheets, don’t worry if they don’t fit perfectly in your baking dish—these sheets will expand and soften as they bake. It’s totally fine to break them into smaller pieces to fill any gaps or corners. The goal is to create even layers, so feel free to piece things together like a puzzle!

Cover the lasagna dish with aluminum foil and place it on the baking sheet. Bake on the middle rack of the oven for 45 – 50 minutes, or until the top is bubbling and the pasta is tender. Remove the foil and continue to bake uncovered for about 15 minutes or until the cheese on top becomes golden.

Let it rest for 10-15 minutes before serving.

Store: Store in an airtight container in the fridge for up to 3 days. Reheat the lasagna in the oven or microwave until heated through. Freeze: To freeze before baking it, cover the tray tightly with a layer of plastic wrap, then the entire tray with aluminum foil, and freeze the whole pan for up to 3 months. When ready to enjoy, thaw and bake as instructed. To freeze after baking, let the lasagna cool to room temperature and store it as above, or cut it into individual portions before freezing. Lasagna Pasta: No-boil or oven-ready lasagna noodles are a great time-saver. Traditional lasagna sheets work too—just boil them beforehand. 365 by Whole Foods Market, No Boil Lasagna is egg-free. Food Allergy Swaps: This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Wheat/Gluten-Free: Swap regular lasagna noodles and flour for certified gluten-free lasagna noodles and a gluten-free all-purpose flour blend for the béchamel.

Potential Recipe Challenges & Pro Tips:

Lumpy Béchamel Sauce: If the flour isn’t mixed in well with the butter or the milk is added too quickly, lumps can form. Pro Tip: Whisk constantly when adding milk to the roux, and make sure the milk is warm—it helps the sauce come together more smoothly.

Watery Pasticho: This can happen if the sauce or noodles release too much liquid during baking. Pro Tip: Let the meat sauce simmer until thickened, and don’t add extra liquid. Also, let the baked Pasticho rest for 10–15 minutes before slicing.

Overcooked Top Layer: The cheese can brown too much or get hard if baked uncovered the entire time. Pro Tip: Cover the dish loosely with foil for the first part of baking, then uncover during the last 10–15 minutes to get that perfect golden top.

Extra Recipe Tips For Success:

Make the meat sauce ahead of time and freeze in portions for an easy start.

Let your béchamel cool slightly before layering so it thickens and spreads easily.

Use freshly grated Parmesan—it melts better and has more flavor than the pre-shredded kind.

Be sure to grease your casserole dish so your lasagna can come out easily.

Lasagna Pasta. If you’re using oven-ready lasagna sheets, don’t worry if they don’t fit perfectly in your baking dish—these sheets will expand and soften as they bake. It’s totally fine to break them into smaller pieces to fill any gaps or corners. The goal is to create even layers, so feel free to piece things together like a puzzle!

Don’t overload the layers! Even spacing helps everything cook evenly and hold together better when serving.

Let the Pasticho rest before cutting! When you let the lasagna rest before serving, it will keep the lasagna from becoming runny and help it to keep its shape when cut. So, I highly recommend that you don’t skip this extra step.

Variations & Additions:

Add veggies: Finely chopped spinach, zucchini, or mushrooms can be added to the meat sauce for extra nutrition.

Make it spicy: Add a pinch of red pepper flakes or a splash of hot sauce to the Bolognese for a little heat.

Add Ham: Some Venezuelan Pasticho recipes include adding a layer of ham on top of the bolognese sauce. I personally don’t add it, but feel free to do so if you want to add an extra layer of flavor.

I appreciate your feedback, and it helps others, too!

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 532kcalCarbohydrates: 38gProtein: 25gFat: 23gSaturated Fat: 14gFiber: 7gSugar: 25g

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine Venezuelan
Calories 532
Keyword pasticho venezuelan
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Oriana Romero
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August 7, 2025
Venezuelan Potato and Beet Salad
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This Venezuelan Potato and Beet Salad is super-rich, hearty, and full of flavor! It’s the perfect spin on traditional potato salad. The distinct and satisfying flavors of the potatoes and beet blend perfectly in this salad.

Oriana’s Thoughts On The Recipe

I’m so excited to share one of my all-time favorite side dishes with you—Venezuelan Potato and Beet Salad. Growing up, my mom used to make this vibrant salad often, especially when Asado Negro was the star of the meal. It brings back such fond memories of family gatherings and Sunday lunches. I absolutely love it!

This salad is not only satisfying but also super delicious. The combination of potatoes and beets with a tangy dressing is just perfect. My kids have even given it a cute nickname—they call it “the pink salad” because of its lovely rosy hue.

If you’re looking for a fresh and colorful spin on traditional potato salad, this is it! It’s a dish that’s sure to brighten up any table and delight your taste buds. Trust me, once you try it, you’ll be hooked!

Best Potatoes For Potato Salad

With so many varieties of potatoes to choose from, it can be a bit daunting to figure out which one to use for potato salad. The type of potatoes you choose will affect the texture and consistency of your salad. So, the type of potatoes you should use will depend on what consistency and texture you are looking for in your salad.

Creamy: For a creamy salad, I recommend using Russet Potatoes. They have a higher starch level, and when they cook, they fall apart, which helps create a creamy potato salad.

Heartier And Buttery: For a heartier consistency, use waxy potatoes, like Yukon golds. They have less starch than Russet, so your salad will be less creamy.

Dense And Chunky: For a dense and chunkier consistency, use Red potatoes. They retain their shape well when boiled, and a thin skin also means that peeling is optional.

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Potatoes: These form the base of the salad. Note: Use your favorite potatoes. Keep in mind that the type of potatoes you choose will affect the texture and consistency of your salad. Read more above.
- Beets: They add sweetness and a vibrant color. Note: You can use canned beets for convenience.
- Olive Oil
- Shallot: Adds a mild, sweet flavor. Note: Shallots are preferable for their delicate taste, but onions work too.
- Green Peas: Use canned or frozen peas for a pop of color and sweetness.
For the Dressing:
- Mayonnaise: Makes the dressing creamy. Note: I use vegan mayonnaise.
- Apple Cider Vinegar: Adds a tangy kick.
- Mustard: For a bit of sharpness.
- Salt and Pepper: To taste.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Cook The Potatoes And Beets
- Potatoes: Place the potatoes in a large pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over medium heat and bring to a boil. Cook until just tender, about 15 – 20 minutes. Drain. When warm, remove the loose peels and chop the potatoes into 1/2-inch chunks. Drizzle 1 tablespoon of olive oil and toss to cover. Set aside.
- Beets: Cook the beets in a separate pot over medium heat for 45- 60 minutes, or until fork-tender. The cooking time will depend on the size of the beets. Drain and let them cool slightly. Peel and cut into 1/2-inch cubes. When still warm, drizzle 1 tablespoon of olive oil and toss to cover. Set aside.
Note: I like to cook the potatoes whole. This method ensures better nutrient retention, improved texture and flavor, easier handling, and more uniform cooking. Once they are cooked and cooled, you can easily remove the peel (if desired) and dice them to the desired size for your salad.

Step 2 – Make The Dressing

In a small bowl or measuring cup, whisk together the mayonnaise, vinegar, mustard, salt, and pepper. Taste and adjust salt, if necessary.

Step 3 – Assemble The Salad

Mix cooked potatoes, beets, shallot, green peas, and corn in a large bowl. Gently mix in the dressing until it coats the potatoes well. Cover the potato salad and refrigerate for at least 2 hours. If you have time to make it ahead, it tastes even better the next day!
Recipe Tips

I like to cook the potatoes whole. This method ensures better nutrient retention, improved texture and flavor, easier handling, and more uniform cooking. Once they are cooked and cooled, you can easily remove the peel (if desired) and dice them to the desired size for your salad.

Cook the potatoes and beets until just tender. Overcooking will make them mushy.

Wear gloves while handling beets to avoid staining your hands.

Prepare the salad a few hours ahead and chill it in the refrigerator to let the flavors meld together perfectly.

Shortcut. If you’re in a hurry, use canned beets and frozen sweet peas to save time.
Food Allergy Swaps
- For a dairy-free version, use a dairy-free or vegan mayonnaise. My favorite is Hellmann’s Vegan Mayo.
- If you’re allergic to mustard, leave it out entirely.
Serving Suggestion

Potato salad will always be a hit. This versatile salad is hearty and delicious and goes well with almost any main dish. Serve this vibrant salad as a side dish with grilled meats. I love to serve it with Asado negro, white rice, and plantains. You can also enjoy it on its own for a light, refreshing meal.

Storing and Freezing Instructions

Store in an airtight container in the refrigerator for up to 5 days. This recipe is NOT freezer-friendly, as the thawing process will change the texture of the potatoes and make the dressing less creamy.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes, it’s actually better to make it ahead so the flavors have time to meld together.

How do I keep the potatoes from getting mushy?

I recommend using red potatoes, which retain their shape well when boiled. Cook them until just tender, and avoid over-mixing the salad.

What can I use instead of apple cider vinegar?

You can use white vinegar or lemon juice for a similar tangy flavor.

Do I need to peel the potatoes?

Peeling the potatoes for this Venezuelan Potato and Beet Salad is a matter of personal preference. For this particular salad, I recommend peeling the potatoes for a smoother, more refined texture that complements the beets and the creamy dressing. However, if you prefer the added nutrients and rustic look of unpeeled potatoes, feel free to leave the skins on. Just make sure to scrub them well to remove any dirt.

More Venezuelan Recipes You’ll Love!

Recipe Card 📖
Venezuelan Potato and Beet Salad

Oriana Romero

This Venezuelan Potato and Beet Salad is super-rich, hearty, and full of flavor! It’s the perfect spin on traditional potato salad. The distinct and satisfying flavors of the potatoes and beet blend perfectly in this salad.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 6 servings

Instructions

Cook the Potatoes and Beets:

Place the potatoes in a large pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over medium heat and bring to a boil. Cook until just tender, about 15 – 20 minutes. Drain. When warm, remove the loose peels and chop the potatoes into 1/2-inch chunks. Drizzle 1 tablespoon of olive oil and toss to cover. Set aside.

Cook the beets in a separate pot over medium heat for 45- 60 minutes, or until fork-tender. The cooking time will depend on the size of the beets. Drain and let them cool slightly. Peel and cut into 1/2-inch cubes. When still warm, drizzle 1 tablespoon of olive oil and toss to cover. Set aside.

Make the Dressing:

In a small bowl or measuring cup, whisk together the mayonnaise, vinegar, mustard, salt, and pepper. Taste and adjust salt, if necessary.

Assemble the Salad:

Mix cooked potatoes, beets, shallot, and green peas in a large bowl. Gently mix in the dressing until it coats the potatoes well.

Cover the potato salad and refrigerate for at least 2 hours. If you have time to make it ahead, it tastes even better the next day!

Store in an airtight container in the refrigerator for up to 5 days. This recipe is NOT freezer-friendly since the thawing process will change the texture of the potatoes, and the dressing will not be as creamy. Best Potatoes For Potato Salad: With so many varieties of potatoes to choose from, it can be a bit daunting to figure out which one to use for potato salad. The type of potatoes you choose will affect the texture and consistency of your salad. So, the type of potatoes you should use will depend on what consistency and texture you are looking for in your salad.

Creamy: For a creamy salad, I recommend using Russet Potatoes. They have a higher starch level, and when they cook, they fall apart, which helps create a creamy potato salad.

Heartier And Buttery: For a heartier consistency, use waxy potatoes, like Yukon golds. They have less starch than Russet, so your salad will be less creamy.

Dense And Chunky: For a dense and chunkier consistency, use Red potatoes. They retain their shape well when boiled, and a thin skin also means that peeling is optional.

Food Allergy Swaps:

For a dairy-free version, use a dairy-free or vegan mayonnaise. My favorite is Hellmann’s Vegan Mayo.

If you’re allergic to mustard, leave it out entirely.

Recipe Tips:

I like to cook the potatoes whole. This method ensures better nutrient retention, improved texture and flavor, easier handling, and more uniform cooking. Once they are cooked and cooled, you can easily remove the peel (if desired) and dice them to the desired size for your salad.

Cook the potatoes and beets until just tender. Overcooking will make them mushy.

Wear gloves while handling beets to avoid staining your hands.

Prepare the salad a few hours ahead and chill it in the refrigerator to let the flavors meld together perfectly.

Shortcut. If you’re in a hurry, use canned beets and frozen sweet peas to save time.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 434kcalCarbohydrates: 29gProtein: 5gFat: 34gSaturated Fat: 5gPolyunsaturated Fat: 18gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 16mgSodium: 573mgPotassium: 686mgFiber: 5gSugar: 6gVitamin A: 683IUVitamin C: 28mgCalcium: 35mgIron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad Side Dish

Cuisine Venezuelan

Calories 434

Keyword beet potato recipe salad venezuelan
Eggless Baking Frequently Asked Questions

You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

This was a sponsored post in partnership with the Idaho Potato Commission. As always, however, all opinions expressed are my own. Thank you, though, for supporting them and the other brands that helped make this site possible.

Originally posted in June 2015, the post was edited to add more helpful information, and the recipe remained unchanged in August 2024.
[ad_2] Oriana Romero
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August 5, 2024
Venezuelan Black Bean Soup (Sopa de Caraotas)
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This Venezuelan Black Bean Soup (Sopa de Caraotas) is hearty, satisfying, and incredibly flavorful! It’s quick and easy to make and perfect for feeding a crowd. Serve them on their own or as a side dish to complete any meal.

My Favourite Black Bean Soup (Sopa de Caraotas)!

This is hands down the best Black Beans Soup recipe I’ve ever made!

My family LOVES black beans as much as I do, so I make them frequently. They’re super popular in Venezuela. I guess because they are very cheap, they are available all year long, and like most beans, they are a good source of protein and nutrients.

I also love that they are extremely versatile. You can use them to make soups, side dishes, and burger patties or add them to salads, tacos, burritos, quesadillas, and arepas; the possibilities are seemingly endless. Plus, you can cook them over the stovetop, in the instant pot, or in a slow cooker!

Whether you’re whipping it up for a quick weeknight dinner or simmering it low and slow for a lazy Sunday supper, this Venezuelan black bean soup with chorizo is sure to become a staple in your recipe repertoire.

What To Love About This Recipe

Easy to make: This black bean soup with chorizo is a breeze to whip up and totally stress-free.

Simple ingredients: With everyday ingredients like onions, garlic, bell peppers, black beans, and chorizo, you don’t need to hunt down exotic items. Plus, you likely already have many of these staples in your pantry.

Nutritious and healthy: Packed with protein, fiber, and essential vitamins and minerals, this soup is as good for your body as it is for your taste buds. Black beans are rich in antioxidants and are known to promote heart health, while the chorizo adds a punch of protein and flavor.

Hearty and satisfying: This soup is a meal in itself. It’s hearty enough to satisfy you, making it perfect for chilly nights or when you need a comforting pick-me-up.

Full of flavor: Thanks to the combination of aromatic vegetables, savory chorizo, and spices, every spoonful bursts with deliciousness. It’s a flavor-packed experience that will leave you wanting more.

Versatile cooking methods: Whether you prefer the convenience of the stovetop, the speed of the Instant Pot, or the set-it-and-forget-it ease of the slow cooker, you can make this soup using your preferred cooking method. Flexibility at its finest!

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Oil: Choose a neutral oil like vegetable, canola, or avocado oil for sautéing the vegetables. This provides a base for building flavor.

Yellow onion: Adds sweetness and depth of flavor to the soup base.

Bell pepper: Adds color, sweetness, and texture to the soup. Feel free to use any color bell pepper you have on hand.

Garlic: Aromatic and pungent, garlic enhances the savory notes of the soup.

Cured Spanish chorizo: This flavorful sausage adds richness, smokiness, and a hint of spice. If you can’t find Spanish chorizo, you can substitute it with another type of cured sausage or even smoked paprika for a similar flavor profile and keep your soup vegetarian.

Black beans: Rich and creamy, black beans are the star of this soup. You can use either dried beans (soaked overnight) or canned beans, depending on your preference and time constraints.

Chicken stock: Provides a savory base for the soup. You can use homemade or store-bought chicken stock or substitute with vegetable broth for a vegetarian version.

Salt and black pepper: Enhances the flavors of the other ingredients. Adjust to taste.

Fresh cilantro leaves: Add brightness and freshness as a garnish. If you’re not a fan of cilantro, you can omit it or substitute it with fresh parsley.

Process Overview: How To Make Venezuelan Black Bean Soup Step-by-Step

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Saute Chorizo and Veggies
In a large pot, heat the oil over medium-high heat. Add sliced chorizo and saute for 2-3 minutes until it is slightly crispy and has released its fat. Add chopped onions and bell peppers; sauté with the chorizo for 2 more minutes. Add garlic and saute for 2 minutes.

Add Beans
Stir in the drained black beans and stock. Mix to combine.

Cook
Turn the soup to low heat and let simmer, partially covered, stirring occasionally, for 25 -30 minutes. Taste and add salt and pepper, if necessary. Simmer for 2 more minutes.

Serve and Enjoy!
Garnish with cilantro, if desired. Ladle the soup into bowls and serve warm with desired toppings.

Recipe Tips

Prep ingredients before you start: Chop your onions, garlic, bell peppers, and chorizo before you begin cooking to streamline the process.

Sauté for flavor: Don’t rush the step of sautéing the onions, garlic, and bell peppers. This helps develop their flavors and creates a rich base for the soup.

Adjust seasoning: Taste the soup before serving and adjust the seasoning as needed with salt and pepper. Remember, you can always add more, but you can’t take it away!

Chorizo: For this recipe, you have to use cured Spanish chorizo, which you can find with other ready-to-eat cured meat products like salami. I usually buy it at Wegmans or World Market. It can also be bought online at Amazon.

Got picky eaters in the house? Here’s a sneaky trick to get those veggies into their meals without them even knowing! Just toss the onions, garlic, and peppers into the blender with a splash of oil (about 3-4 tablespoons) and give it a whirl until it’s all smooth. Then, add this veggie-packed mixture to your sautéed chorizo. Voila! Your picky eater(s) won’t even be able to see those veggies sneaking into their meal! It’s like magic!

Variations & Additions

Vegetarian option: Omit the chorizo and use vegetable broth instead of chicken stock for a meat-free version of this soup. You can add 1 teaspoon of smoked paprika to emulate the chorizo taste.

Spicy kick: If you like things spicy, add a diced jalapeño or a pinch of red pepper flakes when sautéing the vegetables.

Serving Suggestions

Venezuelan Way!: In Venezuela, black beans are a staple ingredient in many traditional dishes and are enjoyed in various ways:

Pabellón Criollo: This is Venezuela’s national dish and typically consists of shredded beef, white rice, fried plantains (tajadas), and black beans. The black beans are often cooked with onions, bell peppers, and spices to add flavor.

Caraotas Negras: These are Venezuelan-style black beans, often cooked with onions, garlic, bell peppers, and sometimes a bit of sugar for sweetness. They’re served alongside rice, meat, or arepas (cornmeal cakes) for a hearty and satisfying meal.

Domino Arepas: A Domino Arepa is a popular type of arepa that originates from Venezuela, named after the traditional black and white tiles used in the game of dominoes. It typically consists of a cornmeal arepa that’s split open and filled with a combination of black beans and white cheese. Learn how to make Venezuelan arepas.

Empanadas: Empanadas are savory pastries filled with various ingredients. In Venezuela, black beans are a common filling, either on their own or combined with cheese, meat, or plantains.

Sopa de Caraotas: This is a hearty black bean soup flavored with onions, garlic, bell peppers, and sometimes a bit of pork or bacon for added richness. It’s often served with a side of rice and avocado for a complete meal.

Other ideas on how to serve this soup!

Main Dish: Serve this black bean soup with crusty bread or cornbread, a dollop of sour cream or Greek yogurt, and a sprinkle of fresh cilantro leaves for a satisfying meal.

Add Toppings: Most of your favorite Mexican food toppings would be delicious on Black Bean Soup! Such as tortilla chips, shredded cheese, and sliced avocado.

Storing and Freezing Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave before serving.

To freeze, let the soup cool completely before transferring it to freezer-safe containers or resealable bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use dry beans instead of canned ones?

Absolutely! Read the recipe card for details and instructions.

Can I make this soup ahead of time?

Yes, this soup actually tastes even better the next day as the flavors have time to meld together. Simply let it cool, then store it in the refrigerator until ready to reheat and serve.

Is chorizo spicy?

Spanish chorizo tends to be less spicy than Mexican chorizo. However, if you’re sensitive to heat, you can look for a mild (sweet) variety or adjust the amount used in the recipe to suit your taste.

Can I make beans in the Instant Pot without pre-soaking them?

Yes! To do so, just increase the Instant Pot cooking time from 20 minutes to 40 minutes and add 2 more cups of liquid.

What is the difference between Mexican chorizo and Spanish chorizo?

Mexican chorizo is usually sold uncooked (raw) in a casing or loose. It can be found with other raw meats or sausages at the grocery store. Spanish chorizo is a ready-to-eat dried and cured sausage in a casing. They come in different versions: smoked or unsmoked and may be sweet or spicy.

How do I soak dried beans?

Rinse the beans under running water. Take out dirty pebbles and broken beans.
Add the beans and enough water to submerge them completely. Make sure there’s plenty of extra water, as the beans will expand as they soak. Let them soak for 8 hours or overnight. Discard the soaking water and rinse the beans again. Cook as desired.

More Venezuelan Recipes You’ll Love!

Recipe Card 📖

Venezuelan Black Bean Soup (Sopa de Caraotas)

Oriana Romero

This Venezuelan Black Bean Soup (Sopa de Caraotas) is hearty, satisfying and incredibly flavorful! They’re quick and easy to make and perfect for feeding a crowd. Serve them on their own, or as a side dish to complete any meal.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8 servings

Ingredients

▢ 2 tablespoons oil (olive oil, vegetable, canola, or avocado)

▢ 7 oz. cured Spanish chorizo, sliced (see notes)

▢ 1 cup yellow onion , diced

▢ 1 cup bell pepper, , diced (I used green and red)

▢ 6 garlic cloves , peeled and minced

▢ 60 oz. (4 cans 15oz / 425 g each) black beans, , rinsed and drained (see notes for dried beans)

▢ 3 cups chicken or vegetable stock

▢ Salt and black pepper to taste (I use 1 teaspoon of salt + 1/4 teaspoon of pepper)

▢ Fresh cilantro leaves, chopped (optional)

Instructions

Easyest and Fastest Way > Stovetop (canned beans):

In a large pot, heat the oil over medium high heat. Add sliced chorizo and saute for 2-3 minutes until it is slightly crispy and has released its fat. Add chopped onions and bell peppers; sauté with the chorizo for 2 more minutes. Add garlic and saute for 2 minutes.

Stir in the drained black beans and stock. Turn the soup to low-heat and let simmer, parcialy covered, stirring occasionally, for 25 -30 minutes. Taste and add salt and pepper, if necessary. Simmer for 2 more minutes.

Garnish with cilantro, if desited. Ladle the soup into bowls and serve warm with desired toppings.

To Soak the Beans:

Rinse the dry black beans under running water. Take out dirty pebbles, stones, debris, or broken beans.

In a large bowl, add 16 oz of dry black beans and 8 cups of water and let them soak for at least 4 hours or overnight (better). Beans will swell to at least twice their dry size.

Discard the soaking water and rinse the beans again.

Pressure Cooker (if using dry beans):

Select "Sauté" on the Instant Pot and adjust to more. Add sliced chorizo and cook for 2-3 minutes until it is slightly crispy and has released its fat. Add chopped onions and bell peppers; sauté with the chorizo for 2 more minutes. Add garlic and saute for 2 minutes.

Add soaked beans and stock to the pot. Mix to combine. Secure lid and close pressure-release valve.

Select "Beans" adjust to 20 minutes. When the time is over, carefully release the pressure turning the valve to "Venting". Then, carefully remove the lid.

Taste and add salt and pepper, if necessary. Simmer for 2 more minutes. Press "cancel".Extra Tip: For a creamier soup, once the beans are very soft, use an immersion blender to blend the soup until it is thick and creamy, leaving some beans whole.

Garnish with cilantro, if desited. Ladle the soup into bowls and serve warm with desired toppings.

Slow Cooker (if using dry beans):

In a large pot, heat the oil over medium high heat. Add sliced chorizo and saute for 2-3 minutes until it is slightly crispy and has released its fat. Add chopped onions and bell peppers; sauté with the chorizo for 2 more minutes. Add garlic and saute for 2 minutes. Transfer the mixture to the slow cooker. Note: if you slow cooker has a saute mode, you can do this step directly in your slow cooker.

Add soaked beans and stock to the pot. Mix to combine. Place the lid on the slow cooker and cook on high for 6-8 hours (you want the beans to get VERY soft). Whe the beans are ready, taste and add salt and pepper, if necessary. Extra Tip: For a creamier soup, once the beans are very soft, use an immersion blender to blend the soup until it is thick and creamy, leaving some beans whole.

Garnish with cilantro, if desited. Ladle the soup into bowls and serve warm with desired toppings.

Stovetop (if using dry beans):

Important: for the cooking method, you will need 6 cups (instead of 3) + of stock since the beans will need to simmer for longer.

In a large pot, heat the oil over medium high heat. Add sliced chorizo and saute for 2-3 minutes until it is slightly crispy and has released its fat. Add chopped onions and bell peppers; sauté with the chorizo for 2 more minutes. Add garlic and saute for 2 minutes.

Stir in the soaked black beans and 6 cups of stock. Turn the soup to low-heat and let simmer, parcialy covered, stirring occasionally, for 2 – 3 hours. Check the liquid level frecuenly, and add more stock or water if necesary. Taste and add salt and pepper, if necessary. Simmer for 2 more minutes.

Garnish with cilantro, if desired. Ladle the soup into bowls and serve warm with desired toppings.

Chorizo: For this recipe, I recommend using cured Spanish chorizo, which you can find with other ready-to-eat cured meat products. I usually buy it at Wegmans or World Market. It can also be bought online at Amazon. Dry Beans: If you want to make this soup using dry beans, use 16 oz (454 g) and increase the stock to 4 cups. To make this soup with dry beans, I recommend cooking them in the pressure cooker or slow cooker. You can do it over the stovetop, but you must simmer them for about 2+ hours. Also, I highly recommend soaking the beans the night before, but if you are pressed for or forgot to do it, you still can make this recipe without pre-soaking them; just increase the Instant Pot cooking time from 20 minutes to 40 minutes and add 2 more cups of liquid. The texture won’t be as tender and smooth as making the soup with soaked dry beans. Store leftovers in the refrigerator in a covered container for up to 4 days. You can also freeze them in an airtight container for up to 3 months. Recipe Tips:

Prep ingredients before you start: Chop your onions, garlic, bell peppers, and chorizo before you begin cooking to streamline the process.

Sauté for flavor: Don’t rush the step of sautéing the onions, garlic, and bell peppers. This helps develop their flavors and creates a rich base for the soup.

Adjust seasoning: Taste the soup before serving and adjust the seasoning as needed with salt and pepper. Remember, you can always add more, but you can’t take it away!

Got picky eaters in the house? Here’s a sneaky trick to get those veggies into their meals without them even knowing! Just toss the onions, garlic, and peppers into the blender with a splash of oil (about 3-4 tablespoons) and give it a whirl until it’s all smooth. Then, add this veggie-packed mixture to your sautéed chorizo. Voila! Your picky eater(s) won’t even be able to see those veggies sneaking into their meal! It’s like magic!

Variations & Additions:

Vegetarian option: Omit the chorizo and use vegetable broth instead of chicken stock for a meat-free version of this soup. You can add 1 teaspoon of smoked paprika to emulate the chorizo taste.

Spicy kick: If you like things spicy, add a diced jalapeño or a pinch of red pepper flakes when sautéing the vegetables.

Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more. ★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️ ⭐️ ⭐️ ⭐️ ⭐️) rating below! Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition

Calories: 199kcalCarbohydrates: 7gProtein: 9gFat: 14gSaturated Fat: 4gCholesterol: 25mgSodium: 479mgPotassium: 286mgSugar: 2gVitamin A: 70IUVitamin C: 16.9mgCalcium: 15mgIron: 0.8mg

Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

Course Soup

Cuisine Venezuelan

Calories 199

Keyword black beans chorizo
[ad_2] Oriana Romero
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February 25, 2024
Venezuelan Garlic Sauce (Salsa de Ajo Venezolana)
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By: Oriana Romero / Published: February 16, 2024 / Leave a comment

This Venezuelan Garlic Sauce (Salsa de Ajo Venezolana) recipe is incredibly flavorful and versatile. It will bring an explosion of flavor to everything it touches and It keeps in the fridge for days so you can enjoy it again and again.

Authentic Venezuelan Garlic Sauce (Salsa de Ajo Venezolana) Recipe

You need to try this incredible 5-minute Venezuelan Garlic Sauce (Salsa de Ajo Venezolana) ASAP! You’ll be blown away by how a few simple ingredients can come together into such an incredibly flavorful sauce.

This homemade sauce is the real deal and might become your new go-to condiment. Use it as a topping for empanadas or arepas, a sandwich spread, a veggie dip, over-grilled meat or yuca fries, or even in burgers or corndogs. However you use it, this easy garlic sauce will add a tasty punch of flavor to all your favorite foods.

The fresh garlic packs a flavorful punch, while the vinegar’s acidity and the mayo’s creaminess tie it all together. Once you try it, you’ll never want to go back to the store-bought stuff again. The best part? It keeps in the fridge for days so you can enjoy it again and again.

Trust me, this sauce will bring an explosion of flavor to everything it touches!

What To Love About This Recipe

Easy and Quick to Make: With just a handful of ingredients and a blender, you can whip up this sauce in a mere 5 minutes.

Made from Simple, Natural Ingredients: This recipe calls for simple, everyday ingredients that you likely already have in your pantry and fridge. There are no preservatives, artificial colors, or fillers. Just real, natural ingredients that provide amazing flavor.

Keeps Well in the Fridge: Make a batch ahead of time and enjoy it for days! This sauce keeps beautifully in the refrigerator for several days, so you can always have it on hand to add a burst of flavor to your meals.

Flavorful: Prepare your taste buds for a flavor explosion! With fresh herbs, garlic, and a hint of tanginess from apple cider vinegar, this sauce packs a punch that’s way better than anything you’ll find in a jar.

Versatile: Whether you’re drizzling it over grilled meats, spooning it onto roasted vegetables, or using it as a dip for crusty bread, this sauce adds a vibrant burst of flavor to any dish.

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Parsley, Cilantro, Green Onions: These fresh herbs provide a vibrant green color and fresh flavor base for the sauce.

Oil: Use a neutral-flavored oil like vegetable, avocado, or canola to help emulsify the sauce and achieve a creamy consistency. I like to use avocado oil. I do not recommend using olive oil as the taste is too strong.

Water: Helps to thin out the sauce to your desired consistency.

Vinegar: Adds a tangy kick and balances the richness of the mayonnaise. I use apple cider vinegar, but regular white vinegar can also be used.

Mayonnaise: Provides creaminess and helps to bind the ingredients together. I used vegan (egg-free and dairy-free) mayonnaise.

Fresh Garlic: The star of the show! Use as much or as little as you prefer, depending on your garlic tolerance. Use as much or as little as you want. I added 2 cloves; for a milder taste, use only one.

Salt: Enhances the flavors and brings everything together. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.

Process Overview: How To Make Venezuelan Garlic Sauce Step-by-Step

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Blend the Herbs

Place the parsley, cilantro, green onions, oil, water, vinegar, salt, and minced garlic (s) in a small food processor or blender. Blend until smooth.

Step 2 – Mix with the Mayo

Add the herbs mixture to the mayo. Mix well.

Step 3 – Adjut Seasoning

Taste and adjust seasoning if necessary.

Recipe Tips

For a smoother consistency, blend the sauce for a longer duration.

Adjust the amount of garlic and salt according to your taste preferences.

Feel free to customize the herbs based on what you have on hand or your personal preferences.

If you want to use this sauce as a dip or spread, skip the water called in the recipe.

Variations & Additions

Spice it up with a pinch of cayenne pepper or a splash of hot sauce for a fiery kick.

Add a squeeze of lemon juice for an extra pop of brightness.

Swap the mayonnaise for Greek yogurt for a lighter alternative.

Serving Suggestions

Empanadas (our fave ❤️): This is the most used way we serve the sauce with! We usually add a teaspoon or so of sauce per every empanada bite. Delicious! Check out my Empanadas Recipe.

Arepas: Use it as a topping for arepas, adding a zesty kick to the classic Venezuelan staple. Here is my Arepas Recipe.

Grilled Meat: Serve it as a dipping sauce alongside grilled meat, skewers, or kebabs for an added punch of garlic goodness.

Fries & Yuca Fries: Use Venezuelan Garlic Sauce as a dip for crispy French fries or yuca fries, elevating them from ordinary to extraordinary. These yuca fries are to die for!

Dip & Spread: Use it as a dip for vegetable crudites, crackers, or breadsticks at your next party or gathering. Or spread it onto sandwiches, wraps, or burgers in place of traditional condiments for a burst of fresh flavor.

Roasted Vegetables: Use it as a finishing sauce for roasted Brussels sprouts or potatoes, adding a zesty kick to every bite.

Storing and Freezing Instructions

Store any leftovers in an airtight container in the refrigerator for up to 10 days. Give it a little shake/mix before using.

Frequently Asked Questions

Can I make this sauce ahead of time?

Absolutely! In fact, the flavors meld together even more deliciously if you allow the sauce to sit in the fridge for a few hours before serving.

Can I adjust the consistency of the sauce?

Yes, feel free to add more water for a thinner consistency or more mayonnaise for a thicker sauce.

Is this sauce spicy?

The base recipe is not spicy, but you can easily add heat by incorporating chili flakes or a dash of your favorite hot sauce.

What is the best oil to make this sauce?

I like to use avocado oil. However, you can use vegetable, canola, or any neutral-tasting oils. I do not recommend using olive oil as the taste is too strong.

Does this sauce solidify in the fridge?

No, this Venezuelan garlic sauce typically remains liquid even when refrigerated.

How many tablespoons are in 240 g of mayo?

On average, 1 tablespoon of mayonnaise weighs approximately 15 grams. Using this estimate, we can calculate:
240 grams of mayonnaise ÷ 15 grams per tablespoon ≈ 16 tablespoons
So, approximately 240 grams of mayonnaise would be equivalent to about 16 tablespoons.

More Recipes You’ll Love!

Recipe Card 📖

Venezuelan Garlic Sauce (Salsa de Ajo Venezolana)

Oriana Romero

This Venezuelan Garlic Sauce (Salsa de Ajo Venezolana) recipe is incredibly flavorful and versatile. It will bring an explosion of flavor to everything it touches and It keeps in the fridge for days so you can enjoy it again and again.

Prep Time 5 minutes

Total Time 5 minutes

Servings 2 cups

Instructions

Place the parsley, cilantro, green onions, oil, water, vinegar salt and minced garlic(s) in a small food processor or blender. Blend until smooth.

Add the herbs mixture to the mayo. Mix well.

Taste and adjust seasoning if necessary. Enjoy!

Store any leftovers in an airtight container in the refrigerator for up to 10 days. Give it a little shake/mix before using. Recipe Tips:

For a smoother consistency, blend the sauce for a longer duration.

Adjust the amount of garlic and salt according to your taste preferences.

Feel free to customize the herbs based on what you have on hand or your personal preferences.

If you want to use this sauce as a dip or spread, skip the water called in the recipe.

Variations & Additions:

Spice it up with a pinch of cayenne pepper or a splash of hot sauce for a fiery kick.

Add a squeeze of lemon juice for an extra pop of brightness.

Swap the mayonnaise for Greek yogurt for a lighter alternative.

Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more. ★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️ ⭐️ ⭐️ ⭐️ ⭐️) rating below! Please note that nutritional information is a rough estimate and can vary depending on the products used. The values below correspond to 2 cups of sauce. 1 tablespoon of sauce is about 30 calories.

Nutrition

Serving: 2 cupsCalories: 989kcalCarbohydrates: 11gProtein: 1gFat: 101gSaturated Fat: 12gPolyunsaturated Fat: 16gMonounsaturated Fat: 6gTrans Fat: 0.2gSodium: 955mgPotassium: 129mgFiber: 1gSugar: 1gVitamin A: 1031IUVitamin C: 16mgCalcium: 34mgIron: 1mg

Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

Course Condiments

Cuisine Venezuelan

Calories 989

Keyword recipe sauce venezuelan
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[ad_2] Oriana Romero
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February 16, 2024
Easy No-Bake Venezuelan Bienmesabe
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Discover this delicious Easy No-Bake Venezuelan Bienmesabe! Ladyfingers soaked in rum syrup and laced with coconut cream. A perfect dessert for just about any occasion!

What is Bienmesabe?

This, my friends, is my favorite dessert of all time: Bienmesabe!!

Bienmesabe is a traditional Venezuelan dessert made with sliced cake, layered with coconut cream, and topped with meringue. If you are wondering, the name translates to “tastes good to me”. And believe me … it lives up to its name!!

I chose to make a no-bake version. You know I love a fast and easy recipe. Instead of using sliced cake, I decided to cut time in the kitchen, and I used ladyfingers.

This recipe is quick and easy to make because it’s a no-bake recipe! It’s tremendously rich, sweet, and moist. And its delicious coco-nutty cream is to die for. It’s made mainly with coconut milk and La Lechera sweetened condensed milk – a marriage made in heaven – among a few other ingredients.

You can also make a single-serving sized portion, like this cutie down here ↓↓↓

Ingredients You’ll Need

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Sweetened Condensed Milk

Salt

Cornstarch

Eggs

Unsweetened Shredded Coconut

Canned Coconut Milk

Granulated Sugar

Cinnamon Stick

Fresh Lemon Zest

Ladyfingers

Rum Or Jerez (Optional)

To Decorate, Meringue Or Whipped Cream

How to Make Easy Venezuelan Bienmesabe Step-by-Step

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Make the coconut custard
Mix in a medium bowl water, sweetened condensed milk, salt, cornstarch, egg yolks, and shredded coconut. Reserve.

Add the coconut milk, 3/4 cup sugar, cinnamon stick, and lemon zest to a medium saucepan over medium heat. Bring to a boil, stirring occasionally. Add in the liquid mixture, in a slow steady stream, stirring constantly. Bring to boil again, reduce heat to low, and cook for 5 minutes. Remove the pan from heat and let it cool.

Prepare the Syrup
In a small saucepan, combine sugar and the water over medium-high heat. Cook, stirring, until the sugar dissolves. Continue cooking without stirring until the mixture reaches a boil. Reduce heat to low and simmer for 5 minutes. Remove pan from heat, and stir in rum or Jerez. Let cool to room temperature.

Assemble
Pour syrup into a shallow dish. Quickly dip each ladyfinger into the syrup, wetting both sides of the cookie but not soaking. Then, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered. Spread half of the coconut mixture evenly on top. Then, add another layer of soaked ladyfingers. Top with remaining coconut mixture. Cover and refrigerate for at least 2 hours.

Just before serving, decorate with meringue or whipped cream, and topped toasted coconut, if desired.

Storing and Freezing Instructions

Storing: Bienmesabe can typically be stored in the refrigerator for 2-3 days. However, for the best taste and texture, consuming it within the first 1-2 days after preparation is ideal.

Freezing: While bienmesabe can be frozen, it might alter the texture, so I don’t recommend it.

More Venezuelan Recipes You’ll Love!

Recipe Card 📖

Easy No-Bake Venezuelan Bienmesabe

Oriana Romero

Discover this delicious Easy No-Bake Venezuelan Bienmesabe! Ladyfingers soaked in rum syrup and laced with coconut cream. A perfect dessert for just about any occasion!

Prep Time 10 minutes

Cook Time 15 minutes

Cooling Time 2 hours

Total Time 2 hours 25 minutes

Servings 10

Instructions

Make the Coconut Custard:

Mix in a medium bowl water, sweetened condensed milk, salt, cornstarch, egg yolks, and shredded coconut. Reserve.

Add the coconut milk, 3/4 cup sugar, cinnamon stick and lemon zest to a medium saucepan over medium heat. Bring to a boil, stirring occasionally. Add in the liquid mixture, in a slow steady stream, stirring constantly. Bring to boil again, reduce heat to low, and cook for 5 minutes. Remove pan from heat and let it cool.

Prepare the Syrup:

In a small saucepan, combine sugar and the water over medium-high heat. Cook, stirring, until the sugar dissolves. Continue cooking, without stirring, until mixture reaches a boil. Reduce heat to low, and simmer for 5 minutes. Remove pan from heat, and stir in rum or Jerez. Let cool to room temperature.

Assemble:

In an 8 x 10-inch pan add a thin and even layer of coconut mixture.

Pour syrup into a shallow dish. Quickly dip each ladyfinger into the syrup, wetting both sides of cookie, but not soaking.

Arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered. Spread half of the coconut mixture evenly on top. Then, add another layer of soaked ladyfingers. Top with remaining coconut mixture. Cover and refrigerate at least 2 hours.

Just before serving, decorate with meringue or whipped cream, and topped toasted coconut, if desired.

Meringue:

Place egg whites, 3/4 cup sugar, and 1/4 teaspoon cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with 2 inches of simmering water. Do not let it touch the water..) Whisk constantly until sugar is dissolved and the mixture has thinned out, about 4 minutes. The mixture’s temperature taken with an instantread thermometer should be 160°F (71°C). If it’s not, keep cooking and whisking until thinned out and the temperature is warm enough. Remove from heat and then, using a handheld or stand mixer fitted with a whisk attachment, beat on high speed for 5 minutes or until stiff glossy peaks form. To check if the meringue is ready, stop the mixer and lift the beaters. If the peaks formed by the meringue hold their shape firmly without drooping, and the texture is smooth and glossy, the meringue is ready.

IMPORTANT: Just wanted to give you a heads-up: This recipe comes from my family’s treasure trove of Venezuelan delights, and it’s been a longtime favorite. I used to make this before my daughter was diagnosed with an egg allergy. So, it’s important to note that this recipe isn’t egg-free. Hope you enjoy this dish as much as my family does! Remember, if you’re on the lookout for egg-free recipes, I’ve got plenty of those too! What to do with the egg whites? Reserve the egg whites to make the meringue to decorate the bienmesabe, if desired. You can also decorate the bienmesabe with whipped cream. Ladyfingers: The quantity of ladyfingers will depend on the size of your pan. I used a package of 24. ★ Did you make this recipe? Don’t forget to give it a star rating below! Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 488kcalCarbohydrates: 54gProtein: 5gFat: 28gSaturated Fat: 23gCholesterol: 70mgSodium: 63mgPotassium: 341mgFiber: 3gSugar: 46gVitamin A: 135IUVitamin C: 3.1mgCalcium: 72mgIron: 2mg

Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

Course Dessert

Cuisine Venezuelan

Calories 488

Keyword coconut dessert no bake

Disclosure: I was a member of the La Lechera Team and helped spread the word about La Lechera. As a team member, I received products and incentives in exchange for participating in brand-related activities and spreading the word about La Lechera.
[ad_2] Oriana Romero
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December 30, 2023
Easy Venezuelan Sancocho
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This delicious and easy to make Venezuelan Sancocho is filled with vegetables, starches and hearty beef! Perfect Sunday dish to enjoy with family and friends.

Venezuelan Sancocho Recipe

Venezuelan Sancocho is a dish that warms my soul! Every time I feel homesick, I prepare a big ol’ pot of this hearty soup, some arepas with nata and my nostalgia is cured.

My mom used to make Sancocho almost every Sunday, that is why it reminds me of home. And while there’s no panacea for homesickness, this Venezuelan sancocho comes damn close.

This hearty and absolutely delicious soup is made with different beef meat, vegetables, and starches.

Venezuelan cuisine has such a wide repertoire of delicious and hearty soups, such as Mondongo, Sopa de Rabo among others.

Give this Venezuelan Sancocho recipe a try soon! It’s Cozy, comforting, healthy-ish, and perfect to share with family and friends.

What do you need to make Venezuelan Sancocho?

Meat: Rumba Meats Hind Shank (Lagarto con Hueso)

Stock: Beef or vegetable stock. I prefer vegetable so the broth is not too dark.

Vegetables: Onion, garlic, leeks, scallions, bell pepper, mini sweet red pepper, fresh corn, and cilantro.

Root Vegetables: Yucca or cassava, yautia (ocumo), white yam (ñame), butternut squash (auyama). I did not add green plantains, but you can add them if you like.

How to make Venezuelan Sancocho?

When making sancocho, the most important thing is the broth. It has to be full of flavor and delicious. To achieve this, I use Rumba Meats Hind Shank, a.k.a Lagarto con Hueso in Venezuela.

Broth: Add hind shank, 1 small onion halved, bell pepper, 4 whole garlic cloves, and stock to a large stockpot. Cook for 45-60 minutes until the meat is fork-tender.

Add Veggies: Add diced onion, garlic, mini sweet peppers, sliced leeks (light green part), scallions, yucca, and corn; Mix and simmer covered over medium heat for 5- 8 minutes, until the yucca is starting to soften. Then, add yautia, white yam, and butternut squash. Mix to combine. Simmer covered over medium heat for 5 – 6 minutes, until all the root vegetables are tender. NOTE: Do not cook too much or they will fall apart.

My Secret: 2 minutes before turning the heat off add chopped cilantro and 2 minced garlic cloves. This final step will make your sancocho ultra delicious!

I love Rumba Meats because they offer products that help families share their heritage through food by providing the ingredients to make traditional dishes.
- Availability – Rumba offers specialty ingredients that are readily available in regular grocery stores or on Amazon. To find a store near you click here.
- Authentically Hispanic – Influencers usually identify with the Rumba Meats brand because it celebrates the values that are tied to their heritage.
- High Quality – Rumba Meats products are of the highest quality, have a long shelf life and are easy to store/freeze.,
How to Store Venezuelan Sancocho?

You can store sancocho leftover covered in the refrigerator for up to 3 days. I recommend removing the corn from the soup, so there’s no risk that it ferments.

Can you freeze Venezuelan Sancocho?

Yes, you can. Let it cool completely and then place in an airtight container. Freeze sancocho for up to a month. I recommend removing the corn from the soup, so there’s no risk that it ferments.

LOOKING FOR MORE VENEZUELAN RECIPES?
Easy Venezuelan Sancocho

Oriana Romero

This delicious and easy to make Venezuelan Sancocho is filled with vegetables, starches and hearty beef! Perfect Sunday dish to enjoy with family and friends.

Prep Time 20 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 40 minutes

Servings 6

Ingredients

▢ 1 ½ – 2 lb Rumba Meats Hind Shank (1 package)

▢ 2 small onions, divided (one halved + one diced)

▢ ½ bell pepper, halved

▢ 8 garlic cloves, divided (4 wholes + 4 minced)

▢ 1 leek, separated (dark green leaves and light part)

▢ 8 cups beef or vegetable stock

▢ ½ cup mini red sweet peppers, thinly diced

▢ ½ cup scallions, sliced

▢ 2 ears of corn, cleaned and sliced into 4 parts each (you can use frozen if fresh is not available)

▢ ½ lb Cassaba Yuca, cut into 1-inch pieces

▢ ½ lb Yautia Ocumo, cut into 1-inch pieces

▢ ½ lb White Yam ñame, cut into 1-inch pieces

▢ ½ lb Butternut Squash Auyama, cut into 1-inch pieces

▢ Salt and black pepper to taste (I added 1 teaspoon of salt)

▢ Cilantro leaves, chopped

Instructions

Add hind shank, 1 small onion halved, bell pepper, 4 whole garlic cloves and stock to a large stockpot. Cook for 45-60 minutes until the meat is fork-tender.

When the meat is tender, remove the big pieces of vegetables and bones. Discard.

Add diced onion, 2 minced garlic, mini sweet peppers, sliced leeks (light green part), scallions, yucca and corn; Mix and simmer covered over medium heat for 5- 8 minutes, until the yucca is starting to soften.

Add yautia, white yam, and butternut squash. Mix to combine. Simmer covered over medium heat for 5 – 6 minutes, until all the root vegetables are tender. NOTE: Do not cook too much or they will fall apart.

Taste and add salt to your taste, if necessary. Add cilantro and the remaining 2 minced garlic cloves. Mix and let simmer for 2 more minutes.

Serve hot in large soup bowls, dividing the meat and vegetables evenly. Add a squish of lime juice and/or hot sauce, if desired. Serve along with arepas and or casabe (cassava bread).

Rumba Meats Hind Shank can be bought at your local Walmart or online at Amazon. STORE: You can store sancocho leftovers covered in the refrigerator for up to 3 days. I recommend removing the corn from the soup, so there’s no risk that it ferments. FREEZE: Let it cool completely and them place in an airtight container. Freeze sancocho for up to a month. I recommend removing the corn from the soup, so there’s no risk that it ferments. Root Vegetables: I buy the root vegetables (casaba, yautia and white yam) in my local Asian store. LOOKING FOR MORE VENEZUELAN RECIPES? ★ Did you make this recipe? Don’t forget to give it a star rating below! Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 353kcalCarbohydrates: 56gProtein: 23gFat: 4gSaturated Fat: 1gCholesterol: 35mgSodium: 1333mgPotassium: 1160mgFiber: 5gSugar: 8gVitamin A: 5493IUVitamin C: 61mgCalcium: 85mgIron: 3mg

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Course Soup

Cuisine Venezuelan

Calories 353

Keyword beef easy hind shank sancocho soup
8-Quart Stock Pot

7-Inch Knife

Plastic Cutting Board Set

Kitchen Scale

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October 24, 2023