Sunday, January 7, 2018

Fresh Corncakes with Cheese | Cachapas

3 cups corn from fresh ears or frozen, thawed
1/4 cup masa harina
1/2 cup mozzarella, (shredded) - OR - queso mano (shredded)
vegetable oil, for frying

  1. Grind the corn kernels to a smooth pulp, along with the salt and pepper. 
  2. Add in the masa harina. Note: You can use a food processor or a blender for this step. If you use a blender, you’ll need a tamper or long spoon to push the corn into the blade (not while the blender is running, of course!). 
  3. Once the mixture is smooth, preheat a griddle or large frying pan over medium heat. Add on some oil, then spoon the batter onto the pan. With the back of your spoon, press the batter into a rough circle. 
  4. Cook the cachapas for 3-5 minutes. Flip and cook for 3-5 more minutes, pressing the mixture flat if desired. 
  5. Sprinkle with mozarella and let melt. If necessary, keep warm in the oven until all cachapas are cooked. 
  6. Fold in half and enjoy!
Notes: These turned out a little bit different than expected. It is a traditional breakfast food in Venezuela, but we chose to eat it as a side dish. It is not sweet at all (like a cornbread might be). It was still a unique thing to try.

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