These thin, sweet corn griddle cakes are a breakfast staple and popular street food in Venezuela. Tender on the inside, crispy on the outside – they’re delicious with just a pat of butter, or use them as a vessel for other ingredients. Fold in melty cheese, Pulled Pork or Instant Pot Pulled Chicken.
Time: 20 min
Serves 4Rating
/rating_off.png "1 Star")
Loading...| 2 cups corn kernels, fresh or frozen | |
| 1 egg | |
| 1 Tbl sugar | |
| 3 Tbl heavy cream | |
| 1.5 tsp Roasted Garlic Sea Salt | |
| 1/4 cup all-purpose flour | |
| 1/4 cup corn flour (masa harina) | |
| Roasted Garlic Avocado Oil | |
| Pulled Pork, for serving | |
| Oaxaca cheese, for serving |
| 1. | Place the corn, egg, sugar, heavy cream, flours and salt in a blender and puree to create a batter. |
| 2. | Heat a griddle or large skillet over medium-high heat. Drizzle in Garlic Extra Virgin Olive Oil. Drop batter by quarter cups into the skillet or griddle. Cook until golden brown, turn and cook another 2-3 minutes. Move to a plate and proceed with the remaining batter. |
| 3. | Serve the cachapas with butter or tuck in Oaxaca cheese and pulled pork or chicken and fold. |
Leave a Reply