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.
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MD JOWEL RANA
[email protected]These cachapas were a lot of work to make, but they were definitely worth it. They were so delicious!
Aklema Recipe
[email protected]I had a hard time finding some of the ingredients for this recipe, but it was worth it. The cachapas were delicious!
B2 World
[email protected]I thought these cachapas were just okay. They were a little bland for my taste.
Ahmed Amin
[email protected]These cachapas were a nice change from the usual breakfast fare. They were easy to make and very filling.
Thomas Barnes
[email protected]I'm Venezuelan and these cachapas are just like my grandmother used to make. They were so good!
Abrehmanmani07 Mani
[email protected]These cachapas were delicious! I especially loved the combination of cheese and pork in the pabellón filling. I will definitely be making these again.
Nadeem Azeem
[email protected]I followed the recipe exactly, but my cachapas turned out dry and crumbly. I'm not sure what I did wrong.
James TNG
[email protected]These cachapas were a little too greasy for my taste. I think I would use less oil next time.
Arda Gürsoy
[email protected]I'm not a huge fan of cornbread, but these cachapas were really good. The cornmeal pancakes were light and airy, and the fillings were flavorful and satisfying.
Susanna Aguilar
[email protected]These cachapas were amazing! I loved the crispy edges and the soft, fluffy interior. The fillings were also delicious.
Kayum Ali
[email protected]Overall, I thought this was a good recipe. The cachapas were tasty, and they were relatively easy to make. I would definitely recommend this recipe to others.
Is Ma
[email protected]I had a hard time getting the cachapas to cook evenly. Some parts were overcooked while others were still undercooked.
Tarfo Chettry
[email protected]The cachapas were a little bland for my taste, but they were still good. I think I would add more salt and spices next time.
Facebook Boy
[email protected]These cachapas were a hit at my party! Everyone loved them. I will definitely be making them again.
Sumayya Akter
[email protected]I've never had cachapas before, but I'm so glad I tried this recipe. They were so easy to make and turned out so well. My family loved them!
Tezu Dove
[email protected]These cachapas were absolutely delicious! The cornmeal pancakes were perfectly cooked, and the fillings were flavorful and satisfying. I especially loved the combination of cheese and pork in the pabellón filling.