The Cachapa: another work of God manifested in corn

With cheese, with Pernil, with guayanés, on the morning or after the party. Of all the ways and means cachapa is simply a divinity for Venezuelan people, is undoubtedly God talking to you through the meal, we leave you here the recipe.

Cachapa (Photo: Hoy Qué Hay)

How to make a Cachapa:
Ingredients (8 to 10 Cachapas)
4 cups of fresh corn kernels (*)
3 teaspoons of salt
¾ cup of sugar
¾ -1 cup of water (depending if the corn is more or less tender).
(* ) Some 6-8 large corncobs, about 3 cups alreay milled (The dough can be mixed with pre-cooked flour for Cachapas but fresh corncobs gives a special flavor to the dish that commercial flour can't).

Preparation:
Cut with a knife grains from the corncobs, without going very deep to avoid cutting the cob.
Beans are milled by a corn grinding mill not too tight. The dough should be a little thick and ordinary. In a large bowl mix that with salt, sugar and water. The mixture should have a thick consistency, but fluid enough so that when placed on the griddle be expanded by its own weight.
Is set to heat a griddle or skillet on the stove and once it gets hot over medium heat. The griddle is greased with oil absorbent paper each time you will make a cachapa and with a small spoon you pour into the griddle about ½ cup of the mixture, spreading it around with the spoon to form a pancake about 10 or 15 inches in diameter and ½ inch thick.

When bubbles form across the surface, flip with a spatula to cook the other side until golden. About 1 minute on each side. Served hot, stuffed with soft white cheese or yellow cheese and can be bathe with cream cheese.
They can be stored after cooling in the refrigerator for days. In this case can be heated to steam or fry 1-2 minutes per side in a little butter mixed with equal quantity of oil.

Bollos Pelones: A Refinement of Venezuela cuisine.

From cocina y vino we bring this excellent recipe for a traditional Venezuelan dish, Bollos Pelones:

 Buns Pelones (Photo : My - recipes ) 

 How to cook the Bollos Pelones:

 The recipe is to take corn dough between your hands and fill it in with a stew. It has become a typical Venezuelan dish still in the present various homes across the country, varying from state to state, meats that are based stews and spiced dough.

 Here is our proposal of Bollos Pelones:
 Ingredients:
 2 cups cornmeal
 1-½ cups of water
1 teaspoon of salt
3 tablespoons of onotado oil

 For the stew:

 500g ground beef
3 sweet peppers
2 clove of garlic
3 tablespoons vegetable oil
1 onion
 ½ cup tomato puree
1 teaspoon of cumin
Salt and black pepper

 For the Sauce:
 6 red tomatoes
½ Paprika
 1 onion
2 tablespoons of vegetable oil
2 cloves of garlic
4 sweet peppers
1-cup of chicken or beef or both
 Salt and pepper

 Preparation:

 The dough is prepared by placing water into a container, adding the salt, and flour gradually while kneading the dough. After the dough is done add the Onotado oil and continue kneading until it turns into a bright orange color.

 The stew is prepared by first heating the oil in a saucepan, add the onion and garlic and then add the chopped sweet peppers and finally the meat / chickien then let it brown. Include tomato puree, a touch of salt, pepper and cumin. Cover and leave on low flame for 20 minutes.

 The sauce is done by simply blending all dry ingredients, pour them into a pan with oil, you add a cup of broth and then let it rest on low heat for about 20 minutes or until sauce thickens, season. Let it rest until cold.

 The buns are made by taking a ball of dough the size of a fist slightly less, crushed in the hand, hollow and a spoonful of the stew is placed gently closed, leaving it bake for 10 minutes in boiling water, each bun.

 To serve, are arranged on a plate buns, topped with sauce and, if desired, decorate dropping over finely chopped cilantro or parsley.