Authentic Venezuelan Cachapas Recipe

Ingredients

  • 2 cups of fresh sweet corn
  • 2 tablespoons of sugar
  • 1 teaspoon of salt
  • 1/2 cup of milk
  • 1/2 cup of cornmeal
  • 2 tablespoons of melted butter
  • 1 cup of grated mozzarella cheese
  • Additional butter for cooking

Steps and instructions

  1. In a blender, combine the fresh sweet corn, sugar, salt, milk, cornmeal, and melted butter. Blend until you obtain a thick and lumpy batter. Let it rest for about 15 minutes.
  2. Preheat a non-stick pan or griddle over medium heat. Once it's hot, brush it with some butter.
  3. Pour a scoop of the batter onto the pan or griddle, then spread it out into a circle about 1/4-inch thick and 6 inches in diameter.
  4. Cook the cachapa until it's golden brown and crispy on the bottom, about 2-3 minutes. Carefully flip it over and cook the other side for another 2-3 minutes.
  5. Sprinkle some of the grated mozzarella cheese on one half of the cachapa, then fold the other half over the cheese, like an omelette. Continue to cook until the cheese is melted, about 1 minute more.
  6. Remove the cachapa from the pan or griddle and keep it warm. Repeat with the remaining batter and cheese.
  7. Once all of the cachapas are cooked, serve them warm with additional butter, if desired.

Tools for making

  • Blender - A blender is needed to blend the corn and other ingredients into a thick batter.
  • Non-stick pan or griddle - A non-stick pan or griddle is necessary to cook the cachapas without them sticking to the surface.
  • Brush - A brush is used to spread butter on the pan or griddle for cooking the cachapas.
  • Spatula - A spatula is required for flipping the cachapas during cooking.
  • Grater - A grater is needed to grate the mozzarella cheese for filling the cachapas.

Recipe variations

  • Add diced jalapenos or green chilies to the batter for a spicy kick.
  • Replace the mozzarella cheese with crumbled feta or queso fresco for a different flavor.
  • Mix in some cooked and crumbled bacon or diced ham for a savory twist.
  • Add a handful of chopped fresh herbs like cilantro or parsley to the batter for added freshness.
  • For a gluten-free version, use gluten-free cornmeal or replace it with chickpea flour.
  • Make it vegan by using plant-based milk and replacing the butter with a vegan alternative.
  • Create a sweet version by adding a sprinkle of cinnamon and a drizzle of honey on top of the cooked cachapas.
  • Top the cachapas with avocado slices, salsa, or sour cream for a delicious Mexican-inspired variation.

Recipe overview

Cachapas are a beloved Venezuelan street food made from a batter of fresh sweet corn, sugar, milk, and a bit of cornmeal, which is cooked like a pancake until golden brown and crispy. The real magic happens when they're topped with butter and a generous amount of melted mozzarella cheese, then folded in half. These sweet and savory corn pancakes are deliciously satisfying and can be enjoyed for breakfast, lunch, or dinner. This recipe walks you through the steps to make your own homemade cachapas. Expect to blend the batter, cook the cachapas on a pan or griddle, and serve them warm for the ultimate food experience. It's a simple process that yields a flavorful reward!

Common questions

  1. Can I use frozen corn instead of fresh corn? Yes, you can use frozen corn as a substitute for fresh corn. Just make sure to thaw it before blending.
  2. Can I use a different type of cheese? Absolutely! While mozzarella cheese is commonly used, you can experiment with different types of cheese like cheddar, Monterey Jack, or queso fresco.
  3. Can I make the batter in advance? It's best to make the batter fresh and cook the cachapas immediately after blending. However, you can refrigerate the batter for up to 24 hours if necessary.
  4. Can I reheat leftover cachapas? Yes, you can reheat cachapas in a skillet over low heat until warmed through. Be careful not to overheat them, as they may become dry.
  5. What can I serve with cachapas? Cachapas are often served with traditional accompaniments like cheese, avocado slices, and Venezuelan-style shredded beef called "carne mechada." You can also enjoy them with a side of sour cream or a drizzle of hot sauce.

Serving dishes and utensils

  • Blender - Used to blend the corn batter to the desired consistency.
  • Non-stick pan or griddle - Essential for cooking the cachapas without them sticking to the surface.
  • Brush - Used to brush butter onto the pan or griddle for cooking the cachapas.
  • Spatula - Helps to flip and fold the cachapas during cooking.
  • Cheese grater - Used to grate the mozzarella cheese for topping the cachapas.
  • Plate - Used to serve the finished cachapas.

Origin stories

Cachapas are a much-loved dish hailing from the heart of Venezuela, a country renowned for its diverse culinary landscape. The sweet corn pancakes, often filled with creamy, melted cheese, have been a staple of Venezuelan cuisine for centuries. The origins of the dish trace back to pre-Colonial times when the indigenous people used corn in many forms as a primary source of sustenance. Over time, the recipe has been passed down and shared, evolving into the delightful treat enjoyed today. It's not uncommon to see roadside vendors across Venezuela, cooking cachapas on a large, round griddle and serving them hot to eagerly waiting customers. This humble yet delicious dish, in essence, captures the warmth and richness of Venezuelan culture, making it more than just food, but a symbol of national identity.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.