Cachapas

Cachapas , These corn tortillas are a staple food in Venezuela , as well as arepas. Typically they will be prepared with fresh jojoto (sweet corn, corn), but this version combines canned cream corn, pancake mix and cornmeal. Traditionally, Guyana cheese is used, one very similar to mozzarella. But you can use any other type of cheese.

Summary

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  • 1 Story
  • 2 Ingredients and quantity
  • 3 Preparation
  • 4 How are they eaten?
  • 5 Sources

History

The cachapas are very rich, they are eaten with butter, with cheese, preferably hand cheese or Guyana; They can also be accompanied with other dishes, for example, the cachapa with grill is delicious. Cachapas are typical of Venezuela . The neighboring country, Colombia , has also adopted this delicious dish as its own. Cachapas are also made in other countries such as Spain , the United States , some places in Mexico. They are very healthy and nutritious, as they use natural, tender corn without any industrialized process. It is also called candied corn disk, candied corn is the jojoto, it is tender corn. Some history. In the time of our grandmothers, cachapas were prepared in the houses, as they are done now, they bought the jojotos (elotes), they peeled them, they removed the beans with a knife and ground them, kneaded them with salt and made the cachapas in a budare.

Ingredients and quantity

  • 4 cups of corn kernels extracted from the jojoto
  • 1 tablespoon and a half of salt (or to taste)
  • ¾ cup of sugar
  • Water or milk

Preparation

  • Grind the grains in a food processor or in the traditional mill.
  • Add salt and sugar to taste to the dough that we already have in a container, add water so that the mixture is fluid and thick so that the cachapas are well.
  • In a hot plate or budare, we spread oil or butter, this so that the cachapa does not stick.
  • With a large spoon or as we call it, a ladle (like the one we use for soup), we pour the corn mixture into the budare or griddle, spread it out to make it look like a pancake.
  • After a while, the cachapa is turned when small bubbles form.
  • In a short time it will be ready to enjoy it.

If we do not have the natural corn, we can use the one that comes packaged, grinds and makes the cachapa as we explained above, it is not exactly the same, it is a way of maintaining the tradition of our beloved and famous dish. Like arepa, this dish has become well-known in almost all over the world.

How are they eaten?

  • If they are eaten freshly made they are very rich, with Guiana cheese, Telita cheese, hand cheese, milk cream or butter.
  • There is a vegetarian dish that tries to imitate this sweet dish, it is the carrot cachapa.
  • They are eaten as a main or side dish.
  • When the cachapas are stored, a very good option is to fry them, they are very tasty.

 

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