Cachapa Recipe

Place the corn kernels in a food processor or high-speed blender. Pulse until coarsely ground but still slightly chunky — you want texture, not a completely smooth purée (about 8–12 pulses).

Add the flour, sugar, baking powder, salt, milk, and melted butter to the processor with the corn. Pulse/blend until the mixture is combined into a thick batter with small visible corn pieces. Do not over-blend; batter should be pourable but thick (consistency like thick pancake batter). If too thick, add up to 2 tablespoons milk.

Taste a small spoonful of batter and adjust salt or sugar if desired. Let the batter rest 10 minutes while you prepare fillings and heat the pan.

Heat a large nonstick skillet or cast-iron griddle over medium heat until hot. Brush a thin film of vegetable oil or add 1/2 teaspoon oil and wipe to spread.

For each cachapa, pour about 1/2 cup to 2/3 cup batter onto the hot surface and spread slightly with the back of a spoon into a round pancake 6–7 inches in diameter and about 1/4 inch thick. Cook 3–4 minutes until the underside is golden and edges slightly firm.

Flip carefully and cook the second side 2–3 minutes until golden and cooked through. Keep finished cachapas warm in a low oven (90–100°C / 200°F) on a sheet pan while you make the rest.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and cook until translucent, about 4–5 minutes.

Add the minced garlic and cook 30 seconds until fragrant. Stir in smoked paprika and ground cumin and cook 15–20 seconds to bloom the spices.

Add the shredded brisket to the pan, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and stir to combine. Add the Worcestershire sauce and cook until the meat is heated through and flavors meld, about 3–4 minutes. Taste and adjust seasoning.

If substituting chicken, use 2 cups cooked shredded rotisserie or poached chicken and follow the same steps to sauté with onion, garlic and spices.

In a nonstick skillet over medium-low heat, melt 1 tablespoon butter. Crack two eggs into the pan and cook to preference: for sunny-side-up, cover and cook 2–3 minutes until whites set but yolks still runny; for over-easy, cook 2 minutes then flip and cook 20–30 seconds. Season with 1/8 teaspoon salt and a pinch of black pepper per egg.

Repeat to cook the remaining two eggs (or cook two at a time if your pan fits). Keep warm on low heat or in the oven with the cachapas.

When cachapas are assembled, sprinkle approximately 1/4 cup crumbled queso on each one so it melts slightly from the heat of the pancake and eggs.

Place a warm cachapa on a plate. Spoon about 1/2 cup of the brisket filling in the center (adjust to taste).

Top the brisket with one cooked egg (two eggs total per serving — the recipe makes 2 servings). Sprinkle 1/2 cup (total 1 cup for 2 servings) crumbled queso over the top so it warms and softens.

Finish with a small pat of butter on the cachapa if desired, a drizzle or dollop of sour cream or crema, chopped cilantro, and a lime wedge on the side.

Serve immediately while hot. Repeat assembly for the second cachapa.