Venezuelan Cachapas
Cachapas are a classic Venezuelan dish made from tender corn, offering both simplicity in preparation and deliciousness. Although they have a hint of sweetness, cachapas are typically enjoyed as a savory dish, served for breakfast, lunch, or dinner.
Visually, they resemble a thick omelet filled with cheese. The key ingredient is tender yellow corn, which is blended with eggs, milk, wheat flour, and a touch of sugar to create a flexible mixture that enhances the flavor and texture.
Cachapa fillings
Cachapas can be stuffed with a range of fillings, with “queso de mano” being the most popular. This fresh, creamy cheese is produced in Venezuela’s cattle-producing regions. Other filling options include ham, chunks of roasted pork (pernil), cheddar cheese, or shredded beef.
How to substitute tender corn?
The simplest option is to use frozen sweet corn; the results are practically the same. However, if you use frozen sweet corn you should omit the sugar recommended in the recipe.
What cheese should I use? “Queso de mano” is a fresh cheese that is difficult to find outside of Venezuela. The closest option is cottage cheese, although a mixture cheese or even cheddar could also work.
How to cook cachapas?
Cachapas are usually cooked on an iron griddle called a “budare.” However, any medium-sized non-stick skillet works perfectly.
Enjoy the traditional cachapas recipe below!
Cachapas
Ingredients
- 2 ½ cups corn kernels (or frozen sweet corn – see notes below)
- 1 egg
- ½ cup milk
- ¼ cup sugar
- 2 tbsp all-purpose flour
- 1 tbsp butter
- cooking oil spray
For the filling:
- 7 oz queso fresco (or other cheeses)
Instructions
- Rinse the corn kernels and place them in a blender with the egg, milk, sugar, and all-purpose flour. Blend on high speed until the mixture is smooth and homogeneous.
- Add the butter to the mixture and blend for another 10 seconds.
- Heat a non-stick pan or griddle over medium heat and spray it with cooking spray.
- Pour a ladleful of the corn mixture into the pan or griddle and spread it out into a 5–6-inch circle.
- Cook the cachapas for 3-4 minutes on one side, or until they start to dry around the edges and bubbles form on the surface.
- Use a spatula to carefully flip the cachapas over and cook for another 3-4 minutes on the other side, or until golden brown.
- Repeat with the remaining corn mixture until all the cachapas are cooked.
- To serve, slice the queso fresco and place into of each cachapa. Fold in half and enjoy!
Notes
Related: Tostones: Fried Green Plantains
Related: Easy Red Lentil Pancakes (Flatbread)
Related: Macarronada: Venezuelan Macaroni Casserole
Related: Quesillo: Venezuelan Flan
Related: Pancakes with Brie and Honey
