Garrido's is here with some authentic Venezuelan favorites.
CACHAPA recipe
Venezuelan Corn Pancakes
1 lb. sweet corn kernels
1 egg
1/2 cup milk
1/2 cup Harina PAN white corn meal
1 pinch salt
diced butter, to serve
Process the corn kernels in a food processor or blender, until a batter forms. Add milk and egg, and incorporate. Transfer to a bowl, sprinkle the corn meal evenly on top, add the salt, and mix in. Set the griddle to medium-low heat, and when it's completely warm, pour the batter in a 6" circle to make one pancake, repeat for the rest of the batter, the Cachapas should be about 1/2" thick. Let cook for about 7 minutes, or until the pancake separates from the griddle, then flip and cook for about 5 minutes more. Serve each Cachapa on a plate and add the desired toppings, fold over the toppings and add a dice of butter.
The most traditional topping would be fresh cheese, in Venezuela there are many different kinds, but here we use one called Latin Cheese, which has the best texture. You can also add, ham, pulled beef, roasted pork (pernil), or veggies.
