Cachapas

Method

1. Put the corn (if frozen, thaw it and pat it dry), milk, sugar and salt in a blender and pulse for 1 min, scraping down the sides once. Stop while the batter is still thick and slightly grainy; little bits of kernel give cachapas their texture.

   Add in this stepCorn kernels (fresh, or frozen and thawed) 400 gMilk 60 mlSugar 2 tspSalt ½ tsp

2. Tip into a bowl and stir in the corn flour until no dry lumps remain, then let it stand for 5 min. The flour soaks up liquid and the batter thickens to a thick pancake batter that drops slowly from a spoon. If it is runny, add 1 tablespoon more flour; if stiff, a splash of milk.

   Add in this stepPrecooked white corn flour (arepa flour) 40 g

3. Heat a 22 cm non-stick pan or griddle on medium heat for 2 min, then rub it with a little of the butter using a folded paper towel.

   Add in this stepButter 6 g

   medium heat

4. Pour in one ladle of batter per cachapa and spread it with the back of the ladle into a round about 16 cm across and 1 cm thick. Cook on medium heat for 4 min, until the top looks dry with small holes and the underside is deep golden brown; do not move it before then or it will tear. Flip with a wide spatula and cook the second side for 3 min. Make one cachapa per serving, greasing the pan lightly each time.

   medium heat

5. Spread the rest of the butter over the hot cachapa, lay the cheese on one half and fold the other half over. Leave it in the pan on low heat for 1 min until the cheese starts to melt, then serve straight away.

   Add in this stepButter 24 gQueso de mano or fresh mozzarella, sliced 160 g

   low heat