Best 3 Venezuelan Cachapas Recipes
Are you looking for a delicious and authentic Venezuelan cachapa recipe? Look no further! Cachapas are a traditional Venezuelan dish made from fresh corn and stuffed with a variety of fillings. They are a popular street food and are often served with cheese, pork, or beef. This article will provide you with a step-by-step guide on how to make the perfect cachapa, including tips on how to select the freshest corn and how to make the perfect filling. So grab your apron and get ready to learn how to make this delicious Venezuelan dish!
Here are our top 3 tried and tested recipes!
CACHAPAS (VENEZUELAN CORN PANCAKES)
These sweet corn pancakes are a breakfast staple in Venezuela. You can have them with just butter, but they're amazing sandwiched with some soft, melty cheese between two of them. Think: elote meets breakfast. Cachapas are very delicate, so be sure to flatten the center of the pancake when you scoop the batter into the pan. You'll be on your way to a slightly charred, salty and sweet breakfast treat.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 200 degrees F.
- Add the crema, half of the corn, eggs, sugar and salt to a blender and blend until the mixture is evenly combined but still chunky. Add the arepa flour and the remaining corn, then blend until a thick, even batter forms with pieces of corn still visible. Let the batter sit a couple of minutes.
- Meanwhile, heat a large nonstick skillet or a griddle over medium heat until warm and spray generously with cooking spray. Add two 1/4-cup scoops of the batter, spacing them apart, to form 2 pancakes. Smooth each out with the back of your measuring cup to form a 5-inch-wide pancake, making sure the center is thin and flat -- the center takes longer to cook and if mounded will make the pancake much harder to flip. Cook until the bottoms are dark brown, almost black, about 5 minutes. While the pancakes cook, shred or slice your cheese, if necessary.
- Flip the pancakes and top one of them with a quarter of the cheese. Cook until the cheese melts, about 3 minutes, then top the cheese with the second pancake. Transfer to a baking sheet and keep warm in the oven.
- Make more cachapas with the remaining batter and cheese, wiping out the previous oil and spraying the skillet or griddle generously with cooking spray for each batch. Once all of the cachapas are filled with cheese, top each with a half tablespoon of butter and serve with crema on the side, for dipping.
VENEZUELAN CORN CAKES: CACHAPAS
Steps:
- Remove kernels form husk of corn using a sharp knife. Puree in a blender. Mix in the sugar, milk, and salt. Heat griddle to medium heat, lightly coat with canola oil. Spoon mixture onto hot griddle to form "pancakes" of your desired size. Cook for 2 minutes on each side. Garnish with sour cream.
VENEZUELAN CACHAPAS
A Venezuelan Cachapa is a pancake-like, grilled, traditional Venezuelan food that can be served for breakfast, lunch, or dinner. It is usually served with "queso de mano" or a soft, creamy cheese (not sharp), and topped with a dollop of Venezuelan Nata or Mexican Sour Cream.
Provided by Patricia Gonzalez
Categories Other Main Dishes
Time 30m
Number Of Ingredients 7
Steps:
- 1. Mix all of the ingredients together in the same order as listed. You can do it by hand or you can use a blender to reduce the corn kernels as much as possible. Let the mix rest for about 5 minutes while is thickens.
- 2. Heat up a griddle on medium high until water dances on the surface (put a couple of drops of water on the griddle and they should dance across the griddle). With a ladle, add the mix on the griddle as if making pancakes. Flip the carefully as they tend to break easily. They should turn golden brown when they are ready.
- 3. Enjoy them by folding them with a piece of cheese inside. Generally, the cheese used is called Queso de Mano, but if you cannot find it, you can try a slice of Mexican Queso Fresco, or a soft and creamy cheese (not sharp), and as a last resort, Feta cheese. Top up with a dollop of Mexican Sour Cream (Crema Mexicana) or Salvarodian Sour Cream (Crema Salvaroneña).
- 4. You can place the finish product (without the cream) in a warm oven to help the cheese melt quicker. Enjoy them while they are still warm.
Tips:
- Use fresh corn: Fresh corn on the cob will give you the best flavor and texture for your cachapas.
- Shuck the corn properly: Make sure to remove all of the husks and silk from the corn before cooking. This will help to prevent the cachapas from being gritty.
- Grind the corn finely: The finer you grind the corn, the smoother your cachapas will be. You can use a food processor or a blender to grind the corn.
- Add enough liquid: The amount of liquid you add to the cornmeal will determine the consistency of your cachapas. If you want thick cachapas, add less liquid. If you want thin cachapas, add more liquid.
- Cook the cachapas over medium heat: Cooking the cachapas over medium heat will help to prevent them from burning. Cook them for about 2-3 minutes per side, or until they are golden brown.
- Serve the cachapas warm: Cachapas are best served warm. You can top them with your favorite fillings, such as cheese, beans, or meat.
Conclusion:
Cachapas are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. So next time you're looking for a new recipe to try, give cachapas a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
