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.
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Steve Bertolini
[email protected]Not the best cachapas I've ever had. The corn cakes were a bit too thick and the fillings were a bit dry.
Sohailiqbal official
[email protected]These corn cakes were a bit more work than I expected, but they were worth it. The flavor was incredible!
Taniya Jacobs
[email protected]I've made these cachapas several times now and they're always a hit. I love the versatility of the fillings - you can really use anything you have on hand.
Toasif Kingofart
[email protected]These cachapas were easy to make and tasted amazing! I used leftover pulled pork for the filling and it was a perfect match. Highly recommend!
Watchtower 2020
[email protected]Not bad, but not great. The corn cakes were a bit dry and the fillings were bland. I think I'll try a different recipe next time.
Raju ahammed
[email protected]Delicious! The corn cakes were fluffy and flavorful, and the fillings were a great complement. I especially liked the combination of cheese and ham.
Anyiah Beasley
[email protected]Followed the recipe exactly and the cachapas turned out perfect! My family loved them, especially with the queso fresco and crema. Will definitely be making these again.
Ilyas Dogar
[email protected]These cachapas were a hit at our Venezuelan-themed dinner party! The corn cakes were crispy on the outside and tender on the inside, and the fillings were flavorful and authentic. Definitely a keeper recipe!