Cachapa Recipe

Name: Da Silva Steakhouses Cachapa Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Venezuelan
Ingredients: 3 cups fresh corn kernels (from about 4–5 ears) or frozen, thawed; 1 tbs all-purpose flour; 1 tbs granulated sugar; 1 tsp salt; 0.5 tsp baking powder; 0.5 cup whole milk; 2 tbs unsalted butter, melted (plus extra for cooking); 8 oz handmade fresh queso blanco or queso de mano (or farmer's cheese), sliced; 0.5 cup nata (thick Venezuelan cream) or crème fraîche/sour cream substitute; 0.75 cup grated cheese (queso amarillo, cheddar, or a mild melting cheese); 0.25 tsp salt (for seasoning cheese to taste); 1 tbs fresh butter (for spreading/cooking)

Inspired by Da Silva Steakhouse

Time40m

Serves4

Prepared with Handmade Cheese, Nata and Grated Cheese

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

3 cups fresh corn kernels (from about 4–5 ears) or frozen, thawed

1 tbs 00 bread flour

1 tbs granulated sugar

1 tsp Celtic sea salt

1/2 tsp Baking powder

1/2 cup whole milk

2 tbs unsalted butter, melted (plus extra for cooking)

Fillings & Toppings

8 oz handmade fresh queso blanco or queso de mano (or farmer's cheese), sliced

1/2 cup nata (thick Venezuelan cream) or crème fraîche/sour cream substitute

3/4 cup grated cheese (queso amarillo, cheddar, or a mild melting cheese)

1/4 tsp salt (for seasoning cheese to taste)

1 tbs fresh butter (for spreading/cooking)

Method

Batter

Prepare corn

If using fresh corn, remove kernels from the cobs. If using frozen, thaw and drain any excess water. Reserve any corn milk that comes from running the kernels through the blender.

Blend batter

In a blender or food processor, add the corn kernels (and any reserved corn milk), the all-purpose flour, granulated sugar, salt, baking powder, whole milk, and melted butter. Pulse until you have a coarse, slightly chunky batter — not completely smooth. The mixture should hold together but still show small corn bits (about 20–30 seconds of pulsing depending on your machine). Scrape down the sides and check consistency; add up to 1–2 tablespoons more milk if too thick.

Rest batter

Transfer the batter to a bowl and let it rest 10 minutes at room temperature. This lets the flour hydrate and the batter settle.

Cooking & Assembly

Heat skillet

Place a heavy skillet or griddle over medium heat and let it get hot for 3–4 minutes. Lightly brush the surface with a little melted butter or neutral oil.

Cook cachapas

For each cachapa, pour about 1/3 cup to 1/2 cup of batter onto the hot skillet (depending on desired size), spreading gently with the back of a spoon to form a circle roughly 5–6 inches in diameter and about 1/4 inch thick. Cook 3–4 minutes until the underside is golden brown and bubbles appear on the surface.

Flip and add cheese

Carefully flip the cachapa and immediately place 1–2 slices (about 1–2 oz) of the handmade cheese on the hot side, then sprinkle about 1–2 tablespoons of grated cheese over the slice so it begins to melt. Cook another 2–3 minutes until the second side is golden and the cheese is soft and slightly melty.

Finish and keep warm

Transfer finished cachapas to a plate and keep warm in a low oven (about 200°F / 95°C) while you cook the remaining batter. Re-butter the skillet as needed between cakes.

Assemble with nata

When ready to serve, fold each cachapa in half over the melting cheese or place the nata on the side as a topping. Spread about 1 tablespoon of fresh butter on the hot cachapa if desired, then add approximately 1 tablespoon of nata inside or on top and sprinkle an extra tablespoon of grated cheese. Taste and season lightly with the additional 1/4 tsp salt if needed.