Cachapas are a delicious Venezuelan dish made from fresh corn that is ground into a batter and cooked on a griddle. These sweet, thick corn pancakes are typically filled with cheese and are often enjoyed as a breakfast or snack. The combination of the naturally sweet corn flavor and the creamy, melted cheese makes cachapas a delightful comfort food that is both satisfying and flavorful. Whether enjoyed on their own or with a variety of toppings, cachapas bring a taste of Venezuelan cuisine to your table.
Ingredients:
- 2 cups fresh corn kernels (or 1 can of corn, drained)
- 1/2 cup masa harina (corn flour)
- 1/4 cup milk (or as needed)
- 1 tablespoon sugar (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- Butter or oil (for cooking)
- Cheese for filling (such as queso blanco or mozzarella)
Instructions:
1. In a blender or food processor, combine the fresh corn kernels, masa harina, milk, sugar (if using), salt, and baking powder. Blend until you have a smooth batter. If the batter is too thick, you can add a little more milk to reach your desired consistency.
2. Preheat a griddle or non-stick skillet over medium heat and lightly grease it with butter or oil.
3. Pour about 1/4 cup of the corn batter onto the hot griddle, spreading it out into a circle about 1/2 inch thick.
4. Cook for about 3-4 minutes, or until the edges begin to set and the bottom is golden brown.
5. Carefully flip the cachapa and cook for another 3-4 minutes on the other side.
6. During the last minute of cooking, place a slice of cheese on one half of the cachapa, allowing it to melt.
7. Fold the cachapa in half over the cheese and cook for an additional minute until the cheese is fully melted.
8. Remove the cachapa from the griddle and keep warm while you repeat the process with the remaining batter.
9. Serve warm, and enjoy your delicious cachapas as a filling snack or a delightful meal!
Aprile's Kitchen 