Cachapas recipe

Cachapas are a typical dish of Venezuela, Ecuador, Colombia and Costa Rica, resemble a pancake but are made based on ground corn, water, sugar, oil and salt. Generally, they are stuffed with white cheese, fried pig, tuned meat or chicken, although they are also eaten alone with a butter brushstroke. In other countries they are known as chorreada, choclo arepa, jojoto corn arepa and choclo tortilla. This recipe for Venezuelan cachapas is easy to prepare, you can buy the whole cob and break it down, or use frozen or can corn to facilitate you the job. Of course, you must drain it and wash it very well before using it. Do not worry that in recipesgratis we will take all the steps you need to know how to do Venezuelan cachapas and enjoy them with what you like.

Ingredients to make cachapas:

1. Disconnect corn and wash it under the water jet for a few minutes, drain well before using.

2. In a blender or processor pour the corn grains together with sugar and salt, process and add the milk little by little. Last, add the melted butter and eggs if you used.

3. Pass the mixture to a bowl and add two tablespoons of cornmeal, mix well and wait 5 minutes. Add the others if necessary, a thick and thick dough should be left.

4. In a pan or budare heat a tablespoon of butter. You can also use vegetable oil, keep in mind that this dough is sticky and this will prevent burning and sticking.

5. Pour a portion of the mixture with the help of a ladle and aspire it well. Cook each side over a medium heat for approximately 6 minutes.

6. When you start drying above, take off the edges with care and turn the cachapa, add the cheese to melt while cooking the other side.

7. Close the Cachapa in half and cook for about 2 more minutes side and side.

8. Serve your Venezuelan cachapas with a piece of butter on top or the accompaniment you prefer, enjoy!