Cachapas

Cachapas

52 weeks of cooking – Street Food

I have a fondness for street food, especially street food from South America. While visiting friends in Boston they took us out to breakfast at a Venezuelan restaurant. When it comes to eating out I always choose something that I’ve never heard of or something that I don’t make, which usually ends up being the same thing since I strive to make everything. My husband is always a little more adventurous than I am and really goes for the unexpected like that time in Germany when he ended up eating pork jello for lunch, but that’s another story. So at this Venezuelan place Jesse ordered mechada cachapa: Venezuelan sweet corn pancakes with white cheese and shredded beef. They were definitely sweeter than I expected but who doesn’t love a sweet savory combo, especially for breakfast. The shredded beef they were stuffed with was the perfect compliment to make the dish deep and rich with the creamy sweetness of the corn cake.

Now that I knew cachapas existed I had to make them myself so I dove down the rabbit hole of research and ended up watching a lot of videos of street venders making pancake after pancake. In their street food form these can be quite large, stuffed with a huge amount of cheese, folded in half and wrapped in paper, but they can more easily be made in smaller sizes. Cachapas work great as the starch of any Latin American themed meal, server them with shredded pork and black beans for lunch or a fried egg and some tomatoes for breakfast, but they always need to be covered in a good layer of cheese.

 

Cachapas

Ingredients

Cachapa

  • ½ c masa harina or cornmeal
  • ¼ c milk
  • 1 egg
  • 1 tbsp. sugar
  • 1 ½ tsp. salt
  • 3 c defrosted corn kernels
  • oil for cooking

Toppings

  • fresh mozzarella
  • cotija

Directions

  1. Add all of the cachapa ingredients to a blender adding the corn kernels last, this will ensure a chunkier batter, not all the corn will be blended smooth.
  2. Pulse the blender until the top layer of corn just starts to turn under the surface, do not blend anymore!
  3. Pour the batter out and into a bowl, let it sit at room temperature for at least 30 minutes, an hour it better.
  4. Heat a large griddle or the largest frying pan you have on medium high heat.
  5. Add a little oil, dish out ½ a cup of batter onto the griddle, if using a frying I’d only make one at a time, I could fit three on my large griddle.
  6. Cover the cachapas and cook for about 5 minutes or until the top surface looks a little dry, loosen the edges and flip the corn cake over

Cachapa



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