For every Venezuelan it is a delirium just thinking about the smell of corn in the budare to make delicious Venezuelan cachapas. It is that who could resist to that soft consistency and golden color with that so peculiar flavor of exquisite cachapas of corn. Nobody, right?
For this reason, we delve into the best kept secrets of Venezuelan cuisine to discover how to make corn cachapas, then accompany with hand cheese and, why not, some Charvenca premium cooked ham.
How to make dough for corn cachapas?
Ingredients:
4 cups of tender corn (around 12 pieces).
3 teaspoons of salt
¾ cup of sugar (or paper, if you like).
1 cup of milk
♦Preparation:
To start, peel and peel the chopped up to get 4 cups of corn and then you have to grind it to get the base of the mixture. The truth, this part is usually the most cumbersome and can be skipped if you buy the previously ground dough in a market, but we think that doing it with our hands is a really pleasant experience and therefore we always recommend that it be done like this.
When you have the dough, either made by your own hands or bought in the market, you should mix it with salt and sugar (or paper, if you opted for it), and add the milk to mix everything in a blender to get a homogenous result, that is liquid but a little thick.
Next, with the help of a soup spoon, add a portion of the dough in a budare or pan previously greased with butter or oil. Do not forget to water the mixture until you create that peculiar circular shape of the Venezuelan cachapas.
Let it cook for a while until it browns the face that gives the budare / frying pan and turn it with subtlety to brown the other half without losing the shape that you already gave.
For when both sides have that special gold that we all love, remove them from the fire and go. Habemus cachapas!
Then you can spread a little butter before putting the cheese on top. And if you're going to put ham on it too, then put it first and then add the cheese.
Another secret: if you accompany the corn cachapas with a little whey and fried pork, you will know the glory.
Thank you for your attention, have a nice day and I hope you enjoy the recipe.