Cachapas are gluten-free corncakes, rustic pancakes perfect for breakfast or brunch. Serve them with gooey queso de mano for a heavenly experience.
Course: Breakfast, Brunch
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4cupsof fresh corn kernels (about 6 ears of corn)
1/2cupof heavy cream (I used Cacique Crema Mexicana)
1/4cupof skim milk
1/2cupof arepa flour (I used Harina P.A.N.)
28-ouncedisk of queso de mano
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.
You can serve your cachapas with Guayanés cheese or fresh white cheese slices, mozzarella, ham and cheese.