Ingredients with Measurements:
- 2 cups of yellow cornmeal
- 1 cup of milk
- 1/4 cup of sugar
- 1/2 teaspoon of salt
- 2 cups of cooked black beans
- 1 pound of pork loin, sliced
- 1/2 cup of chopped onion
- 1/4 cup of chopped cilantro
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
- Large skillet
Step-by-step instructions:
1. In a blender or food processor, blend the yellow cornmeal, milk, sugar, and salt until smooth. Set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced pork loin and cook until browned on both sides, about 5 minutes per side. Remove the pork from the skillet and set aside.
3. In the same skillet, add the chopped onion and cook until translucent, about 3 minutes. Add the cooked black beans and cook for another 2-3 minutes, stirring occasionally. Season with salt and pepper to taste.
4. Return the pork to the skillet and stir to combine with the black beans. Add the chopped cilantro and stir to combine.
5. Heat a non-stick skillet over medium-high heat. Pour 1/4 cup of the cornmeal mixture onto the skillet and spread it into a circle. Cook until the edges start to dry and the bottom is golden brown, about 2-3 minutes. Flip the cachapa and cook for another 2-3 minutes until golden brown. Repeat with the remaining cornmeal mixture.
6. Serve the cachapas topped with the pork and black bean mixture.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Skillet: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 580
- Fat: 16g
- Carbohydrates: 79g
- Protein: 32g
Substitutions for ingredients:
- Yellow cornmeal: white cornmeal or masa harina
- Milk: almond milk, soy milk, or coconut milk
- Sugar: honey or agave nectar
- Pork loin: chicken breast or beef sirloin
- Black beans: pinto beans or kidney beans
- Onion: shallots or leeks
- Cilantro: parsley or basil
Variations:
- Add sliced avocado or tomato as a topping
- Use shredded cheese as a topping
- Add hot sauce or salsa for extra spice
Tips and tricks:
- Make sure the skillet is hot before pouring the cornmeal mixture to ensure a crispy cachapa.
- Use a non-stick skillet to prevent the cachapa from sticking.
- If the cornmeal mixture is too thick, add a little more milk to thin it out.
Storage instructions:
- Store leftover cachapas and pork and black bean mixture separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the cachapas in a non-stick skillet over medium heat until heated through.
- Reheat the pork and black bean mixture in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the cachapas on a platter with the pork and black bean mixture on top.
- Garnish with chopped cilantro or sliced avocado.
Garnishes:
- Chopped cilantro
- Sliced avocado
- Shredded cheese
Pairings:
- Serve with a side salad or grilled vegetables.
Suggested side dishes:
- Grilled zucchini
- Roasted sweet potatoes
- Corn on the cob
Troubleshooting advice:
- If the cachapa is sticking to the skillet, add a little more oil to the skillet before pouring the cornmeal mixture.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Cachapas are a traditional Venezuelan dish made from fresh corn. They are often served with cheese, meat, or avocado.
Flavor profiles:
- The cachapa is sweet and savory, with a crispy exterior and a soft interior. The pork and black bean mixture is savory and slightly spicy.
Serving suggestions:
- Serve the cachapas as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Venezuelan