Venezuelan Cachapas

About This Recipe

Cachapas are Venezuela's answer to the pancake, but made entirely from fresh ground corn — no flour needed. The natural sweetness of fresh corn, the slight char from the griddle, and the salty, squeaky hand cheese (mano de queso or queso de mano) that melts inside create a perfect harmony of flavors. Found at roadside stands throughout Venezuela, they are a non-negotiable national treasure.

Ingredients

Serves 4

• 3 cupsfresh corn kernels (from about 4 ears)
• 1/4 cupsugar
• 1/2 tspsalt
• 2 tbspbutter, melted
• 1/4 cupmilk (as needed)
• 200 gqueso de mano or fresh mozzarella, sliced
• 2 tbspbutter (for cooking)

Instructions

1. 1

   Blend the corn

   Blend fresh corn kernels until mostly smooth but slightly chunky. Add sugar, salt, and melted butter. If too thick, add milk a tablespoon at a time until pourable but thick.

2. 2

   Cook the cachapas

   Heat a griddle or non-stick pan over medium heat. Add a little butter. Pour about 1/2 cup batter and spread into a circle about 15cm across. Cook for 3–4 minutes until the surface looks dry and the edges set.

3. 3

   Add cheese and fold

   Place a slice of cheese on one half. Fold the cachapa over the cheese. Press gently and cook another 1–2 minutes until golden and cheese melts.

4. 4

   Serve

   Serve immediately while the cheese is still melty. A pat of butter on top is traditional.

Variations

• •

  Add a spoonful of sour cream inside

• •

  Use butter instead of vegetable oil for richness

• •

  Make mini cachapas as appetizers

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Best eaten immediately. Batter can be refrigerated overnight.

Frequently Asked Questions