Cachupa Rica Recipes

CACHAPAS FROM VENEZUELA

Cachapas from Venezuela image

Cachapas are traditional to Venezuela. They are a corn pancake that are so delicious and very easy to make. Traditionally they are topped with cheese or meat. Add a little butter on top and queso blanco or any cheese you like. They are loved by all ages.

Provided by Mariposa

Categories 100+ Everyday Cooking Recipes

Time 9m

Yield 6

Number Of Ingredients 7

Ingredients

2 (15.25 ounce) cans whole kernel corn, drained
¼ cup milk
1 egg
¼ cup masa harina
2 tablespoons white sugar
½ teaspoon salt
4 tablespoons vegetable oil

Steps:

Blend corn, milk, egg, masa harina, sugar, and salt together in a blender until the mixture has the consistency of pancake batter.
Heat oil in a a large skillet over medium heat. Add enough batter to form the size of a taco shell, 4 to 5 inches around. Cook until golden brown, about 2 minutes per side. Repeat with remaining batter.

Nutrition Facts : Calories 246 calories, Carbohydrate 35.1 g, Cholesterol 31.8 mg, Fat 11.6 g, Fiber 3.3 g, Protein 5.6 g, SaturatedFat 2.1 g, Sodium 634 mg, Sugar 9 g

CACHUPA RICA

Cachupa Rica image

Make and share this Cachupa Rica recipe from Food.com.

Provided by Member 610488

Categories Stew

Time 22m

Yield 8-10 serving(s)

Number Of Ingredients 17

Ingredients

1/2 lb beef, cubed
1/2 lb bacon, cubed
4 linguica sausage, sliced thinly
1 pork trotter
3 tablespoons oil
2 small red potatoes, diced
2 onions, chopped
2 garlic cloves, minced
salt, to taste
chili paste, to taste
1 cup white wine
1 cup water
5 1/4 cups cornmeal
1/2 cup dried black-eyed peas
2 large sweet potatoes, diced
1/2 cup savoy cabbage, shredded
2 bay leaves

Steps:

Add the beef, bacon, sausages and pig trotter to a pot. Add oil and saute for 5 minutes. Add the red potatoes, garlic, onion, chilli paste, bayleaves and salt. Saute until onions are translucent, stirring occasionally. Add 1 cup white wine then cover the pot and reduce to a simmer. Check in 20 minutes. Add cup of water. Return to a simmer and cook for 20 minutes, topping-up the water as necessary.
Meanwhile add the corn and beans to a pot with enough water to cover. Bring to a boil and cook covered until the beans are tender (1 1/2 hour approx.). Transfer to a larger pot and add the meat mixture. Add a little more water, if necessary then bring to a boil and cook for 30 minutes before adding the potatoes, cassava and cabbage.
Cook for a further 25 minutes then take off the heat, allow to stand for 10 minutes and serve immediately.

Nutrition Facts : Calories 786.2, Fat 41.1, SaturatedFat 13.7, Cholesterol 47.4, Sodium 303.6, Carbohydrate 85.2, Fiber 9.3, Sugar 4.7, Protein 16.4

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