Cachapa Con Queso De Mano Recipe
Make Cachapa Con Queso De Mano Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Batter
Cheese & toppings
Method
Prepare batter
- 1
Process the corn
If using fresh corn: remove kernels from the cobs. Place kernels in a blender or food processor and pulse until mostly smooth but with some small corn bits remaining (aim for a meal-like texture). If using frozen, thaw and drain excess water before processing.
- 2
Combine dry ingredients
In a medium bowl, whisk together the all-purpose flour, sugar, fine cornmeal (if using), baking powder, and salt so they are evenly distributed.
- 3
Make the batter
Pour the processed corn into a bowl, add the milk (or cream) and melted butter, then stir to combine. Fold in the dry ingredients and mix until just combined. Batter should be thick but spreadable; if too thick, add up to 1–2 tablespoons more milk. Let batter rest 5–10 minutes to hydrate the cornmeal and flour.
Cook cachapas
- 4
- 5
Fry the cachapas
Spoon or ladle about 1/3 to 1/2 cup of batter into the hot pan and gently spread into a roughly 5–6 inch round. Cook undisturbed for 3–4 minutes until the underside is golden and edges look set and slightly caramelized. Flip carefully and cook the second side 3–4 minutes, pressing gently with a spatula to ensure even contact. Reduce heat slightly if the exterior browns too quickly while the inside remains raw.
- 6
Adjust and repeat
Add a little more butter to the pan between cachapas as needed. Continue with the remaining batter, making 6–8 cachapas depending on thickness. Keep finished cachapas warm on a baking sheet in a low oven (about 200°F / 95°C) if making a batch.
Assemble with queso de mano
- 7
Prepare the cheese
Slice or tear queso de mano into rounds or pieces about 1/4-inch thick so it will melt easily. If using fresh mozzarella, pat dry and slice similarly.
- 8
Fill and melt
When a cachapa is cooked on both sides, place a quarter to a third of the cheese (about 1–2 ounces) on one half of the cachapa, fold it over like a pancake or sandwich, and press gently. Let it sit in the pan for 30–60 seconds to soften the cheese; if desired, cover the pan briefly with a lid to help the cheese melt evenly.
- 9
Finish and serve
Transfer the filled cachapa to a serving plate. Optionally brush the exterior with a little melted butter for shine. Serve hot with a dollop of crema or sour cream, a sprinkle of chopped cilantro or scallions, and a crack of black pepper if using.