Cachapas
Servings: 8
Calories: 182kcal
Ingredients
- 5 ears of yellow corn, shucked
- ¼ cup plus 2 tablespoons whole milk
- 1 tablespoons superfine sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg, lightly beaten
- ½ cup finely ground cornmeal
- ¼ cup masa harina
- 5 tablespoons unsalted butter, softened
Instructions
- Place all ingredients, except butter, into a blender and pulse 10 times until ingredients are well combined and there is still some texture to the corn kernels.
- Place a large skillet over medium heat and add half of butter.
- Once butter has melted, scoop 3 tablespoon sized balls of batter into the skillet, about 1 inch apart. Pan fry for about 4 minutes. Flip each cachapa over and continue to cook for an additional 3 to 4 minutes or until browned and crisp.
- Remove from heat and set aside. Add remaining butter to skillet and cook cachapas until all batter has been used.
- Top with toppings of choice and serve to queso fresco.
Nutrition
Calories: 182kcal | Carbohydrates: 22g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 168mg | Potassium: 212mg | Fiber: 2g | Sugar: 6g | Vitamin A: 378IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 1mg