Cachapa con queso de mano by enrilemoine
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5 from 4 votes

Cachapas with queso de mano

Cachapas are corncakes, rustic pancakes perfect for breakfast or brunch. Serve them with gooey queso de mano for a heavenly experience.
Course: Breakfast, Brunch
Cuisine: Venezuelan
Keyword: cachapas, cachapas recipe, cachapas with cheese, cachapas with cheese recipe, cachapas with queso de mano, Venezuelan cachapas recipe, Venezuelan corn pancakes

Ingredients

  • 4 cups of fresh corn kernels (about 6 ears of corn)
  • 1/2 cup of heavy cream (I used Cacique Crema Mexicana)
  • 1/4 cup of skim milk
  • 1 tablespoon of sugar
  • 1/2 teaspoon of salt
  • 1/2 cup of arepa flour (I used Harina P.A.N.)
  • Butter
  • 2 disks of queso de mano

Instructions

  • Save 4 tablespoons of corn kernels.
  • Put the rest of the ingredients, except for butter and cheese, in a blender and blend until a thick paste forms.
  • Add the rest of the corn kernels and stir. Press to liquefy for a few seconds so that you can feel the kernels when eating the cachapa.
  • Let stand for about 5 minutes for the mixture to thicken.
  • Preheat a frying pan, budare or comal over medium heat.
  • When the pan is hot, add some butter to grease it.
  • Make each cachapa using 1/3 cup of the mixture at a time, and making a circle of about 4 inches.
  • Cook for 4-5 minutes and flip with a spatula. Cook for 3 more minutes until the cachapas are golden brown.
  • Serve hot with butter and cheese: place a cachapa, cover it the cheese, and then top with another cachapa.

Notes

You can serve your cachapas with Guayan├ęs cheese or fresh white cheese slices, mozzarella, ham and cheese.