Venezuelan Corn Cachapas Stuffed with Cheese and Onion

• 2 cups cornmeal
• 1/2 cup grated cheese
• 1 medium onion, chopped
• 1 teaspoon paprika
• to taste salt

👨‍🍳 Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.