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Venezuelan Cachapas with Queso de Mano

Venezuelan Cachapas with Queso de Mano

Recipe by ANDRES DE OLIVEIRA @andrescooking · Instagram

Imported by Tony Sham on SeeMeCook

Sweet young-corn arepas that are slightly creamy with whole kernels, slowly cooked in butter and filled with queso de mano.

4 servings30 minLatin American

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Ingredients

  • 600 g Canned corn, drained (Without liquid.)
  • 0.75 taza Heavy cream
  • 2 Eggs
  • 0.5 taza Pre-cooked corn flour
  • 3 cdas Sugar
  • 1 cdita Salt
  • Butter (As needed for cooking.)
  • Queso de mano (For filling.)

Steps

  1. 1

    Place the drained corn, heavy cream, eggs, pre-cooked corn flour, sugar, and salt in a blender.

  2. 2

    Blend in short pulses without over-processing, so that some whole corn kernels remain.

  3. 3

    Add enough butter to a skillet.

  4. 4

    Cook the cachapas over low heat for 10 minutes on each side.

  5. 5

    Fill the cooked cachapas with queso de mano.

Notes

The source does not specify the amount of butter or queso de mano, nor the exact size or number of cachapas. The recipe also does not explicitly indicate how to portion or shape the mixture before cooking.

Nutrition per serving

410Calories
10gProtein
51gCarbs
21gFat
5gFiber
  • breakfast
  • main course
  • Venezuelan
  • vegetarian
  • corn
  • skillet cooking
  • gluten-free

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