Cachapas. Venezuelan Cuisine!

My relationship with cachapas is very strange. I feel like eating them ,all over sudden ,and eat everyday for a week, then don’t eat them for a few months.

The taste of cachapas just different to any other food you have tried. I only use fresh corn , I tried using frozen, but didn’t like it.

The dish is very easy and very quick, you just have to have the ingredients.

Ingredients:

Fresh corn-3 pieces, kernels removed.

Masa Harina-3 tablespoons

Mozzarella- 100g finely grated

Salt, pepper

Butter

Directions:

Blend corn kernels in a food processor or whatever you have, and masa harina, salt, pepper, blend again.


Heat butter in a pan put a large spoon of mixture on a pan and with a help if a spatula press it gently and form a patty around 13 cm in diameter.


Cook for 1-1.5 and turn , immediately as soon as you turn put a layer of mozzarella.


Wait for 30 seconds then fold a cachapa in half and set aside. Even though cachapas are best to be eaten warm, cold are also tasty.

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14 thoughts on “Cachapas. Venezuelan Cuisine!

  1. This looks like a fun recipe to try for our annual “putting up corn” party. Several people join us to pick, shuck, clean, blanch, and freeze corn. Then we have a fun bbq and eat fresh corn with lots of side dishes.

    1. It’s a corn flour, but there are few of them, it’s quite easy to get, I have a picture of a packet in the recipe.:)

      1. I saw the picture, don’t think I’ve seen it for sale in the UK but then I’m also in quite a rural area so we don’t have lot of things.

      2. I go to a specialized stores here in Perth, but you can buy it online, it’s quite cheap and lasts for a very long time.

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