If you’ve never heard of Cachapas, prepare for your world to be changed!
This incredible Venezuelan dish is essentially a corn pancake stuffed with melty cheese and topped with pulled pork and Mexican crema.
Oh. My. Heavens.
I am not kidding when I say it is one of the most delicious things I have ever tasted.
I mean, who doesn’t love anything topped with pulled pork??
The Discovery…
My husband and I were introduced to Cachapas when we were in Orlando on a Disney trip and a friend of ours told us to try her favorite restaurant in town. (It’s called Sofrito Latin Café if you ever find yourself in the Orlando area. I HIGHLY recommend it!)
Being the thorough food researcher that I am, I scoured Yelp for the most popular dishes at this restaurant and this dish called the Cachapa kept popping up. I decided that the masses wouldn’t steer us wrong.
And they didn’t!
We even got our food to go to eat back at our hotel and it was still one of the best things we had ever eaten from a restaurant. My husband was speechless!
It was so delicious that we got dinner there the following night and ordered the same thing, except we got two this time!
I quickly decided that this was something I had to figure out how to make at home! It didn’t seem too difficult so I did some googling and developed this version of the Venezuelan Cachapa.
These are surprisingly simple to make, but will wow any guests you have come through your door!
I’ve already blown the minds of my sister and brother-in-law with these amazing creations and I plan to conquer the world one day with a Cachapa in each hand!
I promise you won’t regret widening your food horizons by trying these beauties! Now let’s get to widening!
How To Make Venezuelan Cachapas With Pulled Pork:
1.Steam/cook the corn.
2. Preheat your griddle or skillet to medium-high heat. (I prefer to use an electric griddle so I can make more at one time.)
3. Combine the corn, heavy cream, sugar, salt, corn meal, and milk in the blender or food processor and blend until mixed and thick, but you can still see tiny bits of corn.
4. Slice cheese into ¼-½ inch thick slices.
5. Spray your griddle or skillet with the cooking spray and spoon about ½ cup of the corn mixture onto the griddle. Try your best to flatten them like a pancake. (Feel free to do multiple at a time, but don’t overcrowd them or they will be hard to flip!)
6. Cook about 5 minutes on each side until slightly browned.
7. After flipping, put one slice of cheese on one half of the cachapa so that you can fold it over. Let the cheese melt slightly as you’re cooking the second side of each cachapa.
8. Once the second side has cooked for 5 minutes, fold the cachapas in half, squishing the melty cheese inside!
9. Transfer to a plate then repeat the process until all cachapas are made.
10. Serve hot, topped with pulled pork and Mexican crema (sour cream)! I prefer using a pre-seasoned carnitas pork shoulder from the grocery store and cook it in the instant pot. You can also use regular sour cream in a pinch if you can’t find Mexican crema!
If you’re looking for some more hispanic recipes, try our Shredded Chicken Flautas!
Venezuelan Cachapas With Pulled Pork
Equipment
- Blender or Food Processor
Ingredients
- 12 oz frozen corn, steamed (You can also use fresh corn, just make sure you cook it first!)
- ½ cup heavy cream or half & half
- 1 tbsp sugar
- 1 tsp salt
- ¾ cup white corn meal (P.A.N.)
- ¾ cup milk
- cooking spray
- 10 oz oaxaca cheese (You can also use queso de mano or even monterrey jack in a pinch!)
For Topping
- Pulled Pork
- Mexican Crema (Or normal sour cream if you can't find crema!)
Instructions
- Steam/cook the corn.
- Preheat your griddle or skillet to medium-high heat. (I prefer to use an electric griddle so I can make more at one time.)
- Combine the corn, heavy cream, sugar, salt, corn meal, and milk in the blender or food processor and blend until mixed and thick, but you can still see tiny bits of corn.
- Slice cheese into ¼-½ inch thick slices.
- Spray your griddle or skillet with the cooking spray and spoon about ½ cup of the corn mixture onto the griddle. Try your best to flatten them like a pancake. (Feel free to do multiple at a time, but don't overcrowd them or they will be hard to flip!)
- Cook about 5 minutes on each side until slightly browned.
- After flipping, put one slice of cheese on one half of the cachapa so that you can fold it over. Let the cheese melt slightly as you're cooking the second side of each cachapa.
- Once the second side has cooked for 5 minutes, fold the cachapas in half, squishing the melty cheese inside!
- Transfer to a plate then repeat the process until all cachapas are made.
- Serve hot, topped with pulled pork and Mexican crema (sour cream)! I prefer using a pre-seasoned carnitas pork shoulder from the grocery store and cook it in the instant pot. You can also use regular sour cream in a pinch if you can't find Mexican crema!
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I seriously could not love these things any more than I do. WOW. I can’t even put into words. TRUE LOVE
This is the most amazing thing!
Where has this recipe been all my life?!
I really didn’t know something so simple could be so delicious and addicting! We’ve already made this 3 times in our house!
These things are THE BEST. Seriously one of the best things I’ve ever tasted. My husband agrees and he’s hard to please!