Cachapas
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The Tale of Cachapas
Story updated
Cachapas, thick griddled pancakes made from fresh sweet corn, descend from indigenous corn-based cooking traditions in Venezuela that predate Spanish colonization. Typically folded around soft white cheese, they remain a popular roadside and market food throughout the country's rural areas.
Ingredients
Scale:· 4 servings
- 4 cups fresh corn kernels
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons cornmeal (if needed to thicken)
- 2 tablespoons butter, for cooking
- 1 cup queso de mano or fresh mozzarella, sliced
Instructions
- 1Blend the corn kernels with sugar and salt until you get a thick, slightly chunky batter.
- 2If the batter is too thin, stir in a little cornmeal to thicken.
- 3Heat butter on a griddle or nonstick skillet over medium heat.
- 4Pour a ladleful of batter onto the griddle and spread slightly into a round pancake.
- 5Cook for 3-4 minutes per side until golden and cooked through.
- 6Fold each warm cachapa around a slice of queso de mano and serve immediately.
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