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Cachapas de Budare
Also known as
'Venezuelan Corn Pancakes'.
This pancake-like breakfast dish is popular throughout Central America, originating in Venezuela. It is traditionally cooked on a clay or iron budare. The pancake is typically served filled with fresh cheese and butter, and is commonly found for sale by street vendors.
Ingredients
Instructions
Instructions
1.
Grind the corn, egg, mix, masa, sugar, and salt to form a thick paste. Let rest 10 minutes to hydrate.
2.
Heat a pan over medium heat. Add some butter to grease, then pour in 1/3 cup of batter, spreading it out in a circle about 4 inches across. Cook until golden brown on both sides. Repeat with remaining batter.
3.
Place the cheese on one half of each hot cachapa and let it melt, then fold the other half of the cachapa over top of the cheese and spread butter over top. Serve hot.
Rekamanon,
1RCP
- Feb. 20, 2022
I made this with a scant 2 cups of canned corn (drained) and Colby Jack cheese. I think the combination of slightly less batter and a slightly saltier cheese made this a bit too salty, but they are still pretty good. I had a hard time getting them to fold in half without breaking. I made the last one with slightly more than 1/3 cup of batter, which I think worked better, but it did still split.