CACHAPAS NEAR ME RECIPES

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CACHAPAS FROM VENEZUELA RECIPE | ALLRECIPES



Cachapas from Venezuela Recipe | Allrecipes image

Cachapas are traditional to Venezuela. They are a corn pancake that are so delicious and very easy to make. Traditionally they are topped with cheese or meat. Add a little butter on top and queso blanco or any cheese you like. They are loved by all ages.

Provided by Mariposa

Categories     Everyday Cooking

Total Time 9 minutes

Prep Time 5 minutes

Cook Time 4 minutes

Yield 6 cachapas

Number Of Ingredients 7

2 (15.25 ounce) cans whole kernel corn, drained
¼ cup milk
1 egg
¼ cup masa harina
2 tablespoons white sugar
½ teaspoon salt
4 tablespoons vegetable oil

Steps:

  • Blend corn, milk, egg, masa harina, sugar, and salt together in a blender until the mixture has the consistency of pancake batter.
  • Heat oil in a a large skillet over medium heat. Add enough batter to form the size of a taco shell, 4 to 5 inches around. Cook until golden brown, about 2 minutes per side. Repeat with remaining batter.

Nutrition Facts : Calories 246 calories, CarbohydrateContent 35.1 g, CholesterolContent 31.8 mg, FatContent 11.6 g, FiberContent 3.3 g, ProteinContent 5.6 g, SaturatedFatContent 2.1 g, SodiumContent 634 mg, SugarContent 9 g

CACHAPAS VENEZOLANAS - RECETA ORIGINAL PASO A PASO



Cachapas venezolanas - Receta original paso a paso image

Las cachapas son un plato típico de Venezuela, Ecuador, Colombia y Costa Rica, se asemejan a un panqueque pero están hechas a base de maíz molido, agua, azúcar, aceite y sal. Generalmente, se rellenan con queso blanco, cochino frito, carne mechada o pollo, aunque también se comen solas con una pincelada de mantequilla. En otros países se les conoce como chorreada, arepa de choclo, arepa de maíz jojoto y tortilla de choclo.Esta receta de cachapas venezolanas es fácil de preparar, puedes comprar la mazorca entera y desgranarla, o bien usar maíz congelado o en lata para facilitarte el trabajo. Eso sí, debes escurrirlo y lavarlo muy bien antes de usarlo. No te preocupes que en RecetasGratis te daremos todos los pasos que necesitas para que sepas cómo hacer cachapas venezolanas y las disfrutes con lo que más gustes.

Provided by Dani León

Total Time 30 minutes

Yield 2

Number Of Ingredients 8

2 tazas de maíz desgranado
1 taza de agua o leche
2 cucharadas soperas de mantequilla
2 huevo (opcional)
4 cucharadas soperas de azúcar
1 cucharadita de sal
4 cucharadas soperas de harina de maíz
Queso de mano o mozzarella (opcional)

Steps:

  • Desgrana el maíz y lávalo bajo el chorro de agua por unos minutos, escurre bien antes de usar.
  • En una licuadora o procesadora vierte los granos de maíz junto con el azúcar y la sal, procesa y agrega la leche poco a poco. De último, agrega la mantequilla derretida y los huevos si utilizaste.
  • Pasa la mezcla a un bol y agrega dos cucharadas de harina de maíz, mezcla bien y espera 5 minutos. Agrega las demás si es necesario, debe quedar una masa espesa y gruesa.
  • En una sartén o budare calienta una cucharada de mantequilla. También puedes usar aceite vegetal, ten en cuenta que esta masa es pegajosa y esto evitará que se queme y pegue.
  • Vierte una porción de la mezcla con ayuda de un cucharón y espárcela bien. Cocina cada lado a fuego medio por 6 minutos, aproximadamente.
  • Cuando empiece a secarse por arriba, despega los bordes con cuidado y voltea la cachapa, agrega el queso para que se derrita mientras se cocina el otro lado.
  • Cierra la cachapa por la mitad y cocina por unos 2 minutos más de lado y lado.
  • Sirve tus cachapas venezolanas con un trozo de mantequilla encima o el acompañamiento que prefieras, ¡disfruta!

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Mar 08, 2021 · La Arepa’s owner, Nohemi Rodriguez, is excited to introduce her native Venezuelan staple—sweet corn cakes called cachapas— to more Rhode Islanders. Crediting her culinary knowledge to generations of her family, she said, “They will be named Elena’s Sweet Corn Cakes. When I launched the restaurant [in Pawtucket], my mother [Elena] taught me the recipe.
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Jun 10, 2021 · Cachapas comes in different forms, the popular ones being the Cachapa de budare and the Cachapa de hoja. The former is known to be a mix of ground corn, cheese and sugar or panela, which is then cooked in a budare (clay-made plate) and served with the widely known Venezuelan cheese, queso de map and some butter.
From thefoodwonder.com
See details


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Mar 08, 2021 · La Arepa’s owner, Nohemi Rodriguez, is excited to introduce her native Venezuelan staple—sweet corn cakes called cachapas— to more Rhode Islanders. Crediting her culinary knowledge to generations of her family, she said, “They will be named Elena’s Sweet Corn Cakes. When I launched the restaurant [in Pawtucket], my mother [Elena] taught me the recipe.
From ediblerhody.ediblecommunities.com
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