FARMS: THE CACHAPA / Products, Typical Dishes and Culinary Wonders of VENEZUELA # 3
This will allow us to know what is the procedure for its development, forms of consumption and natural benefits, that is why I invite you to read these publications where I will provide a very detailed content, to know some products and traditional dishes that you can find it in this beautiful country, with which you can fall in love and delight with each of the flavors of these great recipes that I put at your disposal. Today I will talking about: The Cachapa.
Today I will talk about La Cachapa:
The Cachapa, Chorreada or Corn Arepa:
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Next I will describe the procedure to follow to carry out its preparation:
INGREDIENTS:
• 1 Kg. Of corn in grain (can be yellow or white)
• Sugar to taste.
• Salt to taste.
• Milk (Only in case the corn is a bit hard because don't need it when the corn is tender it because produces its own milk).
• Butter to taste.
• Hard cheese to grate, e'mano cheese, roasted meat, fried pork, stewed chicken and avocado, to use as companions or contours, are ideal for the delicious cachapas.
PREPARATION:
- We remove the corn leaves and remove the beard.
- We grab the cob and with a sharp knife we make horizontal cuts from the widest end to the thinnest one and progressively we turn the cob until we cut all the grains of corn. It is important to take into consideration that when making cuts you should not be so deep to avoid cutting the tussa.
- Once the corn is cut, we wash it, since this helps us to remove all the residues of beard and tussoe.
- Then grind the corn with a mill until it becomes a semiliquid paste.
- Place the mixture in a large bowl and pour salt and sugar to taste, as I mentioned, only if the corn is not tender we take a cup of milk and proceed to move it.
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- We prepare our budare or frying pan to start the cooking, we put it to heat, when it is hot we clean the surface with a napkin with a little oil, butter or butter pig, this to avoid that the cachapa sticks in the budare.
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- With a ladle, cup of coffee or large teaspoon, pour a little of the mixture into the bulker and distribute until you have a circumference with the length and thickness of your preference.
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- We must be aware and watching our cachapa so that it does not burn, when the mass has bubbles and holes in the surface it means that we can turn it over.
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- We hope that it will brown on both sides and our delicious cachapa will be ready.
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- Then we add butter to our liking, fill it with preferably ground cheese, fold it in half and place the contours that we like the most.
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Cachapa Ready! To taste and delight us with the Venezuelan flavor!
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Cachapa is my favorite, I eat this every week. thanks to you for sharing this lovely post.upvota & follow from today...@dulce85
Excelente publicación... @dulce85 ¡Bendito Dios!
¡Shalom!