Cachapa Recipe
Venezuelan Corn Cake, (Choice of: Slow Roasted Pork or Jackfruit) Cheese, Crema, Pickled Red Onion, Organic Spicy Microgreens
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Ingredients
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Cachapa Batter
Filling (choose one)
Toppings
Method
Prepare the Cachapa Batter
- 1
Blend the Corn
In a blender, combine the fresh corn kernels, cornmeal, milk, eggs, baking powder, and salt. Blend until the mixture is smooth but still has some texture from the corn.
- 2
Rest the Batter
Let the batter sit for about 10 minutes to allow the cornmeal to absorb some moisture.
Cook the Cachapas
- 3
Heat the Pan
In a non-stick skillet, melt the butter over medium heat.
- 4
Pour the Batter
Pour about 1/2 cup of the batter into the skillet for each cachapa. Spread it out slightly with the back of a spoon.
- 5
Cook the Cachapa
Cook for about 4-5 minutes until the edges start to look set and the bottom is golden brown. Flip and cook for another 4-5 minutes on the other side.
- 6
Repeat
Repeat with the remaining batter, adding more butter as needed.
Prepare the Filling
- 7
Prepare the Filling
If using slow roasted pork, shred it into bite-sized pieces. If using jackfruit, ensure it is shredded and seasoned to taste.
Assemble the Cachapas
- 8
Layer the Toppings
On each cachapa, add a generous amount of your choice of filling (pork or jackfruit), followed by cheese, crema, pickled red onion, and a handful of organic spicy microgreens.
- 9
Serve
Fold the cachapa in half and serve warm.
