Cachapas are a traditional Venezuelan dish, typically made for breakfast, corn pancakes filled with melted cheese and/or meat. Usually the cheese used is called queso de mano, which is a soft milky fresh cheese.
They are traditionally thick and sweet and perfect to hold practically any filling your heart desires.
Much like arepas, cachapas are popular at roadside stands throughout Venezuela. Learn more about the Venezuelan Cachapa here.
- 5 Cups Corn Kernels
- 1/2 Cup Maseca or Harina P.A.N.
- 1/2 tsp Salt
- 1/2 Cup Heavy Cream
- 1/2 Cup Skim Milk
- 1 TBSP Sugar
- 1/4 tsp Black Pepper
- 3/4 Cup Mozzarella Cheese, Grated
- 3/4 Cup Queso Fresco, Crumbled
- 2 TBSP Vegetable Oil
- 1 Lime, Cut in Wedges
Place the corn, masa, salt, cream, milk, sugar and pepper in a food processor. Pulse until well combined and you have a thick batter.
Scrape the cachapa batter into a bowl.
Heat oil in a skillet over medium heat.
Add about 1/3 cup of the batter to the skillet. Spread it with a spatula to make a circle. Cook over medium high heat until the tops are set and the edges are beginning to brown, about 5 minutes. Flip with a spatula. Cook for several more minutes until the cachapas are golden brown and a skewer inserted in the middle of each one comes out clean,
Sprinkle each Cachapa with the mozzarella and queso fresco, cover and cook until the cheese is melted, about 3 minutes.
Carefully fold the Cachapas in half and transfer to a platter. Keep warm
Serve with remaining cheese and lime wedges.