Traditional Venezuelan Dishes
Venezuelan Cachapas with Cheese
Prepare authentic Venezuelan cachapas: corn pancakes, golden on the outside, soft on the inside, and filled with hot cheese. A homemade and comforting recipe to enjoy for breakfast, snack, or as a main dish.
Venezuelan cachapas are made with ground tender corn and cooked until golden and tender. In this version, they are filled with melted cheese.
01
Ingredients
Have everything ready before you begin.
- ✓800 g of fresh or canned tender corn kernels, well drained
- ✓120 ml of whole milk
- ✓60 g of pre-cooked yellow cornmeal
- ✓30 g of wheat flour
- ✓1 tablespoon of sugar
- ✓1/2 teaspoon of salt
- ✓30 g of melted butter
- ✓1 tablespoon of vegetable oil for the pan
- ✓400 g of queso de mano, mozzarella, Oaxaca cheese, or any fresh cheese that melts well
02
Step-by-step method
- 01
If using fresh corn, carefully remove the kernels
If using fresh corn, carefully remove the kernels. If using canned or frozen corn, drain it well; frozen corn should be thawed.
- 02
Place the corn kernels in a blender or food processor
Place the corn kernels in a blender or food processor. Add the milk, pre-cooked cornmeal, wheat flour, sugar, salt, and melted butter.
- 03
Grind in short intervals until a thick batter is obtained, leavin…
Grind in short intervals until a thick batter is obtained, leaving some corn bits to achieve a more traditional texture.
- 04
Check the consistency
Check the consistency: the batter should fall slowly from the spoon and hold its shape for a few seconds. If it's too liquid, add a little pre-cooked cornmeal. If it's too thick, gradually add a little of the already measured milk.
- 05
Let the batter rest for ten minutes to allow the flours to absor…
Let the batter rest for ten minutes to allow the flours to absorb some of the moisture.
- 06
While the batter rests, cut the cheese into thick slices or piec…
While the batter rests, cut the cheese into thick slices or pieces that can be folded inside each cachapa.
- 07
Heat a non-stick pan or griddle over medium heat and brush wi…
Heat a non-stick pan or griddle over medium heat and brush with a thin layer of vegetable oil.
- 08
Pour about a quarter of the batter into the pan
Pour about a quarter of the batter into the pan. Spread it with the back of a spoon to form a circle of about fifteen centimeters in diameter and about one centimeter thick.
- 09
Cook for four or five minutes, until the surface loses its sh…
Cook for four or five minutes, until the surface loses its shine, small bubbles appear, and the edges are firm.
- 10
Loosen the edges with a wide spatula and flip with confidence
Loosen the edges with a wide spatula and flip with confidence. Cook the second side for three or four minutes more, until it's golden and the cachapa can be easily moved.
- 11
Place a generous portion of cheese on one half of the hot cach…
Place a generous portion of cheese on one half of the hot cachapa. Fold it like a half-moon and press gently.
- 12
If desired, leave the cachapa in the pan for thirty seconds on e…
If desired, leave the cachapa in the pan for thirty seconds on each side, over low heat, to warm and soften the cheese without burning the surface.
- 13
Repeat the process with the remaining batter and add a thin la…
Repeat the process with the remaining batter and add a thin layer of oil only when the pan needs it.
- 14
Serve the cachapas immediately, while they're hot and the chee…
Serve the cachapas immediately, while they're hot and the cheese remains soft.
- The batter should be thick but easy to spread.
- Grind the corn leaving some bits to achieve a more authentic texture.
- Cook over medium heat so the cachapas brown without burning.
- If a cachapa breaks when flipping, it may need more cooking on the first side or the batter may be too wet.
- Avoid stacking the cachapas for too long, as the steam can soften the golden surface.
- You can keep several cachapas warm in a low oven, without covering them completely.
- The batter can be prepared in advance and stored covered in the refrigerator for a few hours. Stir before cooking and adjust the texture if it has thickened too much.
- Serve the cachapas freshly made to better enjoy the contrast between the tender corn and the hot cheese.