Venezuelan Cachapas with Queso De Mano Recipe + VIDEO

Ingredients

• 4 cups fresh corn kernels about 6 ears of corn
• 1/2 cup heavy cream
• 1/4 cup milk
• 1 tablespoon sugar optional
• 1/2 teaspoon salt
• 1/2 cup arepa flour I used Harina P.A.N.

Butter

• 2 8- ounce queso de mano disks

Directions

Save 4 tablespoons of corn kernels.

1. Put the rest of the ingredients, except for butter and cheese, in a blender and blend until a thick paste forms.
2. Add the rest of the corn kernels and stir. Press to liquefy for a few seconds. The idea is to get a rustic batter to feel pieces of corn when eating the cachapa.
3. For best results, let stand for about 5 minutes for the mixture to thicken.
4. Preheat a non-stick pan, budare, comal, or griddle over medium-hight heat.

When the pan is hot, add butter to grease it.

1. Make each cachapa using 3/4 cup of the batter at a time, and make a circle of about 4 inches.
2. Cook for 7-8 minutes and flip with a spatula. Cook for 6 more minutes until the cachapas are golden brown.
3. Serve hot with butter and cheese. You may cover a cachapa with cheese, then top it with another cachapa. You may also cover half of the cachapa with cheese and fold it.

Nutrition

Saturated Fat 30g Cholesterol 166mg Sodium 1342mg Potassium 2001mg Carbohydrates 178g Fiber 16g Protein 30g Vitamin C 42mg Calcium 253mg Iron 4mg