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The cachapas in Venezuela are part of our heritage, today to be many Venezuelans emigrating to many sister countries, are carrying this rich recipe, there is no place where we do not get a cahapas, with cheese, pork, ham, in short with what our palate is of good taste, so here I share this rich recipe.

INGREDIENTS:

• 4 cups of grains of tender corn (about 6 ears of corn), from which 4 spoons are separated
• 1/4 cup of milk
• 1 spoon of sugar
• 1/2 teaspoon salt
• 1/2 cup precooked cornmeal to make arepas
• Butter
• 2 hand cheeses cut in two (you can substitute other types of cheeses)

Preparation

• Remove 4 tablespoons of corn kernels and put the rest of the ingredients, except butter and cheese, in the glass
  of a blender and blend until a thick paste forms.

• Add the 4 tablespoons of corn kernels and stir. Press to liquefy and liquefy for a few seconds so that
  feel the grains when eating the cachapa.

• Let stand for about 5 minutes for the mixture to thicken.

• Preheat a frying pan, budare or comal over medium heat.

• When the pan is hot, add it with a little butter.

• Make each cachapa using 1/3 cup of the mixture at a time, and making a circle of about 3-4 inches.

• Cook for 4-5 minutes and flip with a spatula. Cook for 3 more minutes until the cachapas are golden brown.

Serve hot with a little butter and cheese.

As you can read it is a recipe that is very easy to prepare and very rich to share with the family, since children love its taste, I hope it is to your liking.

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¡ Y BUEN PROVECHO !