Venezuelan Cachapas Recipe
Cachapas originated in central Venezuela, dating back to the pre-Columbian era when indigenous communities cultivated corn. Today, they remain a beloved dish, commonly enjoyed for breakfast or as popular street food.
Ingredients
- Fresh corn, cut from the cob - 2 cups
- Eggs - 1
- Milk - 1/2 cup
- Masa harina - 5 tbsp
- Sugar - 1 tbsp
- Salt - 1 tsp
- Butter - 2 tbsp
- Fesh Queso de Mano or Mozzeralla, sliced - 8 oz.
Instructions
- Place the fresh corn, egg, milk, corn flour, sugar, and salt in a blender and blend until a thick paste form.
- Let stand for about 10 minutes to allow the mixture to thicken. If your mixture is still too thin, add a little more masa harina or flour to thicken it.
- Preheat a large frying pan, over medium heat.
- When the pan is hot, grease it with some butter.
- Pour 1/3 cup of batter into the frying pan, making a circle around the pan.
- Cook for 4-5 minutes and flip with a spatula. Cook for 3 more minutes until the cachapa is golden brown.
- Place sliced cheese on one half of the cachapa and let it melt.
- Fold the other half over the cheese and spread some butter on top.
Nutrition
Calories: 206kcalCarbohydrates: 21gProtein: 8gFat: 11gSaturated Fat: 6gCholesterol: 61mgSodium: 847mgFiber: 2gSugar: 7g
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