Cachapas with queso de mano
Cachapas are gluten-free corn cakes, rustic pancakes perfect for breakfast or brunch. Serve them with gooey Venezuelan fresh cheese queso de mano for a heavenly experience.
Servings: 4
Calories: 1225kcal
Ingredients
- 4 cups fresh corn kernels about 6 ears of corn
- 1/2 cup heavy cream
- 1/4 cup milk
- 1 tablespoon sugar optional
- 1/2 teaspoon salt
- 1/2 cup arepa flour I used Harina P.A.N.
- Butter
- 2 8- ounce queso de mano disks
- Instructions
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. The idea is to get a rustic batter to feel pieces of corn when eating the cachapa.
- For best results, let stand for about 5 minutes for the mixture to thicken.
- Preheat a non-stick pan, budare, comal, or griddle over medium-hight heat.
- When the pan is hot, add butter to grease it.
- Make each cachapa using 3/4 cup of the batter at a time, and make a circle of about 4 inches.
- Cook for 7-8 minutes and flip with a spatula. Cook for 6 more minutes until the cachapas are golden brown.
- Serve hot with butter and cheese. You may cover a cachapa with cheese, then top it with another cachapa. You may also cover half of the cachapa with cheese and fold it.
Video
Notes
I used to add sugar to the cachapa batter. Now I don't think it's necessary.
Some people add eggs top the batter. If you consider this, you may need to add more arepa flour to the batter.
Nutrition
Serving: 1cachapa | Calories: 1225kcal | Carbohydrates: 178g | Protein: 30g | Fat: 55g | Saturated Fat: 30g | Cholesterol: 166mg | Sodium: 1342mg | Potassium: 2001mg | Fiber: 16g | Sugar: 55g | Vitamin A: 3026IU | Vitamin C: 42mg | Calcium: 253mg | Iron: 4mg