Ingredients with Measurements:
- 2 cups of corn kernels
- 1 cup of all-purpose flour
- 1/4 cup of sugar
- 1/2 teaspoon of salt
- 1/2 cup of milk
- 2 cups of fresh spinach, chopped
- 1 cup of shredded cheese (cheddar or mozzarella)
- 2 tablespoons of butter
Special equipment needed:
- Blender or food processor
- Non-stick skillet or griddle
Step-by-step instructions:
1. In a blender or food processor, blend the corn kernels until smooth.
2. In a large mixing bowl, combine the corn puree, flour, sugar, salt, and milk. Mix well until the batter is smooth.
3. Add the chopped spinach and shredded cheese to the batter. Mix well.
4. Heat a non-stick skillet or griddle over medium heat. Add a tablespoon of butter and let it melt.
5. Pour 1/4 cup of the batter onto the skillet or griddle. Cook for 2-3 minutes on each side or until golden brown.
6. Repeat until all the batter is used up.
7. Serve hot with additional butter on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- Makes 8 cachapas
Nutritional information:
- Calories: 237
- Fat: 9g
- Carbohydrates: 33g
- Protein: 8g
- Fiber: 2g
Substitutions for ingredients:
- You can use frozen corn kernels instead of fresh.
- You can substitute the all-purpose flour for cornmeal or masa harina.
- You can use any type of cheese you prefer.
Variations:
- You can add cooked bacon or ham to the batter for a meatier version.
- You can add chopped jalapenos or hot sauce for a spicier version.
- You can omit the spinach and add chopped onions or bell peppers for a different flavor.
Tips and tricks:
- Make sure the skillet or griddle is hot before adding the batter.
- Use a non-stick skillet or griddle to prevent the cachapas from sticking.
- You can keep the cooked cachapas warm in the oven at 200°F until ready to serve.
Storage instructions:
- You can store the leftover cachapas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the cachapas in a skillet or griddle over medium heat until warmed through.
Presentation ideas:
- Serve the cachapas on a platter with a dollop of sour cream and chopped cilantro on top.
Garnishes:
- Sour cream
- Chopped cilantro
- Sliced avocado
Pairings:
- Black beans
- Rice
- Grilled chicken or steak
Suggested side dishes:
- Avocado salad
- Tomato and cucumber salad
- Roasted vegetables
Troubleshooting advice:
- If the batter is too thick, add a little more milk to thin it out.
- If the cachapas are not cooking through, lower the heat and cook for a little longer.
Food safety advice:
- Make sure to cook the cachapas thoroughly to prevent any foodborne illnesses.
Food history:
- Cachapas are a traditional Venezuelan dish made with cornmeal or fresh corn. They are usually served as a breakfast or snack food.
Flavor profiles:
- Sweet, savory, cheesy, and slightly crunchy.
Serving suggestions:
- Serve the cachapas with a side of black beans and rice for a complete meal.
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Region: Venezuelan