Ingredients
-
5
-
1/4
-
2
-
1/2
-
1/4
-
1
-
3/4
-
4
-
-
-
-
-
-
-
Directions
Jimmy’s Cachapas, I was looking for a recipe for cachapas one day so my husband could have some He lived in Venezuela for a couple years and this was one of his favorite foods He said they served these with a thick slice of either jack or mozzarella cheese Anyway, I found this online and it’s from Jimmy’s Bronx Cafe , These were great! I loved the addition of pepper, gives it a bit of pep without being peppery I’m used to much bigger cachapas from Miami and from Venezuela, which are made like a pancake, then flipped, covered in cheese, folded and have more butter added on top I like these better, as they are easier to flip and make into cheese-cachapa towers! Shredded Queso blanco is my favorite cheese to use, but any gooey melting cheese like jack or mozzarella is great Chef Lorn (other review) you got my afternoon toppings down pat
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Steps
|
1
Done
|
In the Bowl of a Food Processor Fitted With the Metal Blade, Puree the Corn With Milk, Sugar, Salt, Pepper, Egg and Cornmeal. the Batter Should Be the Consistency of a Thick Pancake Batter. |
|
2
Done
|
Heat a Large Nonstick Saute Pan Over Low Heat. Add 1 Tbsp Butter. |
|
3
Done
|
When the Butter Has Melted and Is Hot, Add Batter, Forming 3 Inch Rounds. Cook For 2 Minutes on Each Side. |
|
4
Done
|
Repeat Process With Remaining Butter and Batter. |
|
5
Done
|
the Cachapas May Be Made 2 Hours in Advance and Kept Uncovered at Room Temperature. They May Be Reheated in a 350f Oven Until Heated Through. |
