Cachapas
Servings: 4
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Cachapas tradicionalmente se come con queso de mano (queso artesanal), un queso suave muy similar al mozzarella, y en ocasiones con chicharrón de cerdo frito. Mis favoritas son con carne mechada y queso! una delicia, para esta receta usé queso de hoja Dominicano, muy similar al queso de mano.
Ingredients
- 1 can of corn 14 oz or 2 cups of kernels
- 2 tablespoons of fine corn meal Masa hrina
- ¼ cup of milk
- 1 egg
- 1 pinch of salt
- 1 tablespoon sugar
- 1 tablespoon butter melted
- Oil for frying pan
Instructions
- You can use many ingredients for the filling, as well as countless combinations Queso fresco, Cheese, Mozzarella, Gouda cheese, shredded beef, ham, chorizo, pork cracklings, etc.
- Preparation
- In a blender or a food processor mix the corn, egg, milk, corn meal, melted butter, sugar and salt, until you get a thick and chunky dough, this should not be too thick.
- Heat a griddle or nonstick skillet on the stove over medium heat, smear a little oil on a paper towel and grease the griddle lightly for each pancake, then pour a ladle of the corn mix on the griddle about ½ cup of the mixture, spreading it with a spoon or spatula to form a circle. When the bubbles formed on the entire surface and it seems to be dry and get golden edges, flip it with a spatula to cook the other side, about 1-2 minute on each side. Remove it from the griddle or skillet and reserve, keeping them warm.
Nutrition
Serving: 6Ounces
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