How to Make Authentic Venezuelan Cachapas with Fresh Cheese and Corn

Simple Summary

Cachapas are delicious Venezuelan corn pancakes filled with fresh cheese, offering a perfect blend of sweet and savory flavors in every bite.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 6-8 cachapas
• Difficulty: Intermediate

Ingredients

• 3 cups fresh corn kernels (from about 4-5 ears of corn)
• 1/2 cup cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup milk
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 large eggs
• 2 tablespoons unsalted butter, melted
• 1 cup queso fresco or queso de mano, sliced
• Vegetable oil for cooking

Instructions

1. In a blender, combine the fresh corn kernels, cornmeal, flour, milk, sugar, salt, eggs, and melted butter. Blend until smooth, about 1-2 minutes.

2. Let the batter rest for 10 minutes to allow the cornmeal to absorb some liquid.

3. Heat a large non-stick skillet or griddle over medium heat. Lightly grease with vegetable oil.

4. Pour about 1/4 cup of batter onto the hot surface for each cachapa, spreading it into a circle about 5 inches in diameter.

5. Cook for 2-3 minutes, until bubbles form on the surface and the edges start to look dry.

6. Flip the cachapa and cook for an additional 1-2 minutes on the other side, until golden brown.

7. Place a few slices of cheese on one half of the cachapa while it's still in the pan.

8. Fold the cachapa in half over the cheese and press gently with a spatula.

9. Cook for another 30 seconds to 1 minute, allowing the cheese to melt slightly.

10. Remove from the pan and repeat with the remaining batter.

11. Serve the cachapas warm, with additional cheese on the side if desired.

Chef's Notes

• For the best flavor, use fresh corn when in season. If unavailable, frozen corn kernels can be substituted.
• The batter should be thick but pourable. If it's too thick, add a little more milk; if too thin, add more cornmeal.
• Queso de mano or queso fresco are traditional, but you can use mozzarella or a mild feta as alternatives.
• Cachapas are best enjoyed immediately, but you can keep them warm in a low oven (200°F) for up to 30 minutes.
• For a savory twist, add some crumbled bacon or shredded chicken to the cheese filling.

Nutritional Info

Per serving (1 cachapa): Approximately 250 calories, 10g protein, 30g carbohydrates, 12g fat. Cachapas are a good source of fiber from the corn and calcium from the cheese. They also provide essential vitamins and minerals like vitamin A, vitamin C, and potassium.

Serving Suggestions

Serve cachapas for breakfast or brunch with a side of fresh avocado slices and a sprinkle of cilantro. For a more substantial meal, pair with a light salad or black beans. A traditional Venezuelan hot chocolate or fresh fruit juice makes an excellent beverage accompaniment. For presentation, stack the folded cachapas on a colorful plate and garnish with a small dollop of cream and a sprinkle of extra corn kernels.