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Ingredients List:

  • 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
  • Preparation:

    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.

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