Best 5 Cachapas From Venezuela Recipes
**Cachapas: A Culinary Journey Through Venezuela's Sweet Corn Pancakes**
Embark on a delightful culinary adventure with Venezuela's beloved cachapas, a symphony of flavors and textures that will tantalize your taste buds. These golden-brown pancakes, crafted from fresh corn kernels, boast a soft and fluffy interior enveloped by a crispy exterior. Savor the harmonious blend of sweet and savory notes, as the corn's natural sweetness dances in harmony with the subtle saltiness of the batter.
Our comprehensive guide unveils the secrets behind creating authentic cachapas, offering a step-by-step roadmap to success. Discover the art of selecting the perfect corn, the delicate balance of ingredients, and the precise cooking techniques that transform humble ingredients into a culinary masterpiece.
Indulge in a trio of cachapa recipes, each a unique expression of Venezuela's culinary heritage. The Traditional Cachapa embodies the classic flavor profile, a testament to simplicity and authenticity. For a taste of innovation, venture into the realm of the Cachapa de Budare, where the pancake meets the traditional Venezuelan griddle, resulting in a delightful crispy crust. And for those seeking a vegetarian delight, the Cachapa de Maíz y Queso beckons with its irresistible combination of corn and cheese, a vegetarian's dream come true.
Join us on this culinary odyssey, where the aroma of freshly cooked cachapas fills the air, and every bite transports you to the vibrant streets of Venezuela. Prepare to be captivated by the harmonious blend of flavors, textures, and aromas that define this iconic dish. Let your senses rejoice as you embark on a journey of culinary discovery with our comprehensive guide to cachapas.
CACHAPAS
Cachapas are cheese-filled corn pancakes that are native to Venezuela. They're called arepa de choclo in Colombia, chorreada in Costa Rica, toquete or toquera in Mexico and güirila in Nicaragua.
Provided by Hands Doing Things
Categories Breakfast Lunch Main Course
Time 25m
Number Of Ingredients 15
Steps:
- If the corn is frozen, thaw it completely.
- Whether the corn is frozen, canned or fresh, drain it well and place it in the bowl of a blender.
- Add the milk, cornmeal, sugar and salt to the blender and blend for just a few seconds so that the mixture is a little homogeneous but it is also important that it stays somewhat lumpy.
- Add 1 tablespoon of melted butter and the eggs and blend again for a few seconds.
- The texture should be quite crumbly, so rectify it if necessary: all types of corn do not have the same amount of liquid, if necessary add 1 to 2 tablespoons of all-purpose flour and mix again for a few seconds until obtaining a thick mixture, which can be poured into a pan with a ladle.
- Place the batter in a container, cover it and let it rest in the refrigerator for an hour.
- Heat a non-stick skillet over medium heat.
- Brush the bottom of the skillet with melted butter.
- Pour in a ladle of batter and spread it quickly with a spatula into a circle of about 6 inches (15 cm) in diameter and ¼ inch (½ cm) thick.
- Wait for bubbles and holes to appear on the surface (about 2 to 3 minutes), before turning over the cachapa very gently using a large spatula. Cook again for 2 to 3 minutes and gently place it on a plate using a large spatula.
- Repeat the operation until the batter is used up.
- As the cachapas cook, place a portion of cheese inside and fold them in half.
- Brush the cachapas with a little melted butter.
- Serve and enjoy hot.
Nutrition Facts : Calories 557 kcal, Carbohydrate 35 g, Protein 33 g, Fat 33 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 182 mg, Sodium 1379 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving
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 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.
CACHAPAS FROM VENEZUELA
Cachapas are traditional to Venezuela. They are a corn pancake that are so delicious and very easy to make. Traditionally they are topped with cheese or meat. Add a little butter on top and queso blanco or any cheese you like. They are loved by all ages.
Provided by Mariposa
Categories 100+ Everyday Cooking Recipes
Time 9m
Yield 6
Number Of Ingredients 7
Steps:
- Blend corn, milk, egg, masa harina, sugar, and salt together in a blender until the mixture has the consistency of pancake batter.
- Heat oil in a a large skillet over medium heat. Add enough batter to form the size of a taco shell, 4 to 5 inches around. Cook until golden brown, about 2 minutes per side. Repeat with remaining batter.
Nutrition Facts : Calories 246 calories, Carbohydrate 35.1 g, Cholesterol 31.8 mg, Fat 11.6 g, Fiber 3.3 g, Protein 5.6 g, SaturatedFat 2.1 g, Sodium 634 mg, Sugar 9 g
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.
Tips:
- For the best flavor, use fresh corn. If you can't find fresh corn, you can use frozen corn, but be sure to thaw it completely before using it.
- If you don't have a cachapa griddle, you can use a regular griddle or frying pan. Just be sure to heat it over medium-high heat before adding the batter.
- To make sure the cachapas are cooked through, insert a toothpick into the center. If it comes out clean, the cachapas are done.
- Cachapas are best served hot off the griddle. You can top them with your favorite toppings, such as butter, cheese, or salsa.
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. You won't be disappointed!
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