🛒 Ingredients
- 2 cups cornmeal
- 1/2 cup grated cheese
- 1 medium onion, chopped
- 1 teaspoon paprika
- to taste salt
👨🍳 Step-by-step instructions
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Step 1: In a large bowl, mix the cornmeal with a little warm water until a soft and pliable dough forms. Knead for a few minutes until it is homogeneous and elastic. Cover with plastic wrap and let rest for 10 minutes.
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Step 2: Meanwhile, in a skillet over medium heat, sauté the chopped onion with a little oil until it is translucent and slightly caramelized. Add the grated cheese and paprika, and cook for 2-3 minutes more, stirring constantly, until the cheese is melted and well combined with the onion.
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Step 3: Divide the corn dough into 4 equal portions. Stretch each portion into a thin circle, about 3-4 mm thick. Place a generous spoonful of the cheese and onion filling in the center of each circle. Fold the dough over the filling to form a half-moon shape and press the edges to seal well.
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Step 4: Heat a large skillet over medium heat with a little oil. When hot, add the cachapas and cook for 3-4 minutes on each side, until they are golden and slightly crispy. Serve hot and enjoy.
💡 Chef's tip
To make the cachapas perfect, it is crucial to seal the edges well so that the filling does not escape during cooking. Use a little water to moisten the edges before pressing them, this will help them stick better.
📝 Our take
Esta cachapa combina la suavidad del maíz recién molido con el crujido de la cebolla dorada. Cada bocado evoca los mercados de Caracas, donde el aroma del maíz asado se mezcla con el bullicio matutino. La fusión de queso fundido y cebolla caramelizada la vuelve una explosión de sabores que no encontrarás en otro plato latino. Es como un abrazo de la tierra venezolana en tu paladar.
🍷 Wine & food pairing
Un Albariño de la DO Rías Baixas, con su acidez vibrante y notas cítricas, corta la grasa del queso y realza la dulzura del maíz. La frescura del vino equilibra la riqueza del relleno.
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