Cachapa is a typical Venezuelan dish very similar to pancakes or thin cakes, only they are made from very, very tender ground corn (jojoto).
They have a sweet flavor and are almost always filled with butter and "e'mano cheese" or "Guiana" cheese. They are made on a budare or cast iron plate, although Teflon pans are used today.
450 grams of tender corn (jojoto corn) in grains
½ cup milk
2 tablespoons of cornmeal
1 spoon of sugar
1 tablespoon butter or margarine
Salt to taste
2 hand cheeses * (400 grs.) Or sliced mozzarella cheese
* Fresh and creamy cheese typical of Venezuela.
We put all the ingredients, except the eggs and the butter, in the glass of a blender and crush, until we obtain a dough, neither too thick nor very liquid. When we have this consistency add the butter and eggs and continue beating for one more minute. If the mixture is too runny, add a little cornmeal to thicken it.
Pour the mixture into a bowl or container, cover with plastic wrap and let it rest for about 20 minutes in the fridge.
After this time, heat a pan (it can be Teflon) and lightly grease it with butter or oil.
With the help of a ladle or a cup, pour a little of the mixture into the pan and distribute it until we have a circumference of approximately 12-14 cm. in diameter and about 5 mm. thick. If we want to make mini-cachapas, we add less mix.
We wait for it to cook on the one hand, we will notice that bubbles and small holes begin to come out on the surface and it turns golden below. That means the mix is drying out and it's time to turn them over.
When it is golden brown on both sides, remove it from the pan and immediately spread it with butter, fill it with the cheese and fold it in half.
We hope the cheese melts and we enjoy the Venezuelan flavor.