Cachapas are kind of corn pancakes, which are cooked on a griddle or hot pan. In Venezuela, you can buy them in road "tarantines" or in the more popular "areperas." There is nothing like a good cachapa with melted cheese for breakfast or brunch and even for dinner.
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Cachapas are made with ground fresh corn, but here the corn does not have the consistency of Venezuelan corn, so we can solve this problem solved by adding some corn flour (the same we use to make arepas) to the batter.
Queso de mano is a fresh hand made white cheese, similar to fresh mozzarella, but firmer and saltier. It comes in discs about half an inch thick. As it's no so easy to find here the U.S., I suggest that it will replace it with a good fresh white cheese, whole or shredded. You can also fill your cachapa with ham and cheese of your choice.
Cachapas with melted cheese
Makes 8 portions
3 1/2 of fresh corn (from 4 corn ears)
1/4 cup of heavy cream
1 tablespoon of sugar
1/2 teaspoon of salt
1/3 cup of corn (arepa) flour
4 quesos de mano divided in 2, o queso fresco
1. Put all ingredients except butter and cheese in a blender and blend until it forms a thick batter.
2. Preheat a thick pan over medium heat.
3. When the pan is hot grease it with butter.
4. Do each cachapa pouring 1/4 cup of the batter at a time, and making a circle about 3 inches.
5. Cook for 2-3 minutes and turn with a spatula. Cook for 2 more minutes.
6. Serve hot with butter and cheese.
For more of my recipes visit my cooking blog.
Image via Enriqueta Lemoine.