Am from Venezuela, and except for the duck fat, this is the genuine, authentic cachapa recipe. YUM! And yes, you can order Queso de Mano online, on Amazon. I did. YUM again!
Good thing that Venezuelan street vendors aren't as active on the internet as Italian food critics. It looks wonderfull and a good alternative to the traditional pancake.
I ate these at Colombian restaurant in Brussels. And they filled it with tomato queso Mano and avocado it was the best thing ever. Was looking for recipes and will definitely try to combine yours with the avocado tomato and since I can't wait to order the cheese the closes in taste will be young feta because mozzarella to me doesn't have that much flavor so... hope I get the same flavors and textures.
Yum...first tried them all over Venezuela, and this looks like one of the easier recipes, and more delicious with the pieces of corn showing through. Thanks
¡Cachapas! No lo puedo creer / I can't believe it. Me hiciste sentir en Venezuela. ¡Congratulations! Las hiciste como un verdadero venezolano. Es más, creo que MUCHO MEJOR. Hugs!
These look tasty. My mom used to make what she called corn fritters but I suspect these will be tastier. Hers were very simple and, I loved them. I'm really looking forward to making this meal! Thanks Chef! Dang, last time I looked you were at about 6K subs. Now 7K. rock on, Chef!
nice ... we make similar pancakes using boiled chickpeas & chickpea flour (besan) and garnish it with ajwain (Carum seeds) - its called besan chila or pooda :-)
Kartik Bhatia There is some similarity in the preparation, but of course the flavor is entirely different. Most Indians are not big fans of corn, but I don't know why that is.
CookinginRussia I agree, we are not - but do use cornflour though. you must know cornflour roti i.e. 'makki ki roti and sarson ka saag' - a healthy curry, unlike what we get at restaurants, and corn on the cob, but done on coal instead to get that smoky flavor. I think the main reason is the availability of other flours which form the main roti breads like wholewheat flour, wheat flour, variety of millets and of course besan. My kids love corn - going to try this soon, moreover have some duck fat left as made your lamb rogan josh recipe recently which uses duck fat. I was wondering since duck fat goes well with roast potatoes, I have been wanting to try duck fat in your Masala paste Bombay Potato recipe.
That plate you use sometimes looks similar to a plate Marco Pierre White used at Harveys.. Gonna try this recipe out at work for staff meal. I work with a few Venezuelans and I’m sure they’ll be happy when I make these.
These look delicious and not difficult. Will give them a try. Quick Q - after reading your book I bought myself a jaccard as it was needed for one of the recipes. It's taken so long to arrive I now can't remember which recipe it was for. Can you give me a pointer so I don't have to read it cover to cover again to find where the jaccard was mentioned? Thanks,!
Unfortunately several years ago RUclips decided to erase all annotations that included the information you are asking about. The full recipe is in my cookbook series, but because I receive so many requests for such information every day I can't look it up and write it out for people here for free.
Pueden usar la licuadora solo si quieren pedacitos.... solo no la licuen mucho eso es todo pongan primero todo lo que ustedes quieran que se licue como el huevo sal y de ultimo el maíz y no le den tanta vuelta y ya
Okay, perhaps you don't realize this, but sweet corn is the type you eat. The other kind (field corn) is only used for animal feed and bio fuel production. All canned corn is sweet corn, basically.
so real Venezuelans put an egg on it? I mean 100% no disrespect at all By the way... the reason I'm here is I fell in love a couple of years ago with Cachapas but they are stupidly overpriced where I come from ... 8 dollars a pop is rediculous, that being said they are out of this world, I'm a cheese fan so I knew I would found that same cheese as well as a whole array of other cheeses o would stuff this stuff with lol, so anyhow Really enjoyed your video and I 100% agree with the rough corn chopping ! but since I want to get the best flavor possible and I love eggs, I'm always sold on adding eggs to anything really... but none of the recipes I'm finding online show the egg.. is it optional ? is it super authentic or it just isn't?
ANNOTATIONS 0:14.000 0:14.000 CLICK HERE for more information about this book and how to get it. 0:14.000 The version I'm showing here is how I enjoyed these prepared by a grandmother in Venezuala several decades ago. The texture of these is great, and the flavor is almost magical as an accompaniment to several dishes, including the Venezuelan Blackened Chicken recipe that I recently posted. 0:30.000 INGREDIENTS (for each 2 small or 1 large) 200g (7oz) Corn, canned - drained 15-20g (1/2 oz) Cornmeal, fine (or flour) 1 Egg, extra-large 1/2 t Salt 1 1/2 t Bacon Fat, Duck Fat or Butter 1/8 t Onion Powder (optional) Mozzarella Cheese, wet packed fresh Butter 3:12.000 Typically this batter would be left to rest for an hour before cooking it. You don't have to wait that long, but give it at least 10 minutes for the cornmeal (or flour) to hydrate. 7:03.400 CLICK HERE TO OPEN THAT RECIPE IN A NEW WINDOW 7:03.400 For a real taste sensation, try these without the cheese as an accompanyment to my Venezuelan Blackened Chicken recipe. 7:03.400 Thanks for watching ! 7:13.700 As is the case with every popular recipe, they change over time. Usually to make them cheaper and easier to prepare - and invariably to the detriment of the original classic. 7:13.700 Because I make mine without cream and quite thick, there is usually a split when they are folded. This isn't a problem if you are going to eat them on a plate with a knife and fork, but you won't be able to hold them in your hands like the Venezuelan street food vendors make. If you want that style, then add cream to this recipe and blend them smooth. The rest of the recipe is the same.
Several years ago RUclips deleted the annotations from ALL videos by everyone. So the recipes for the 320 of my older videos are now only available in my cookbook series (Cooking in Russia, in 3 volumes with a fourth volume coming soon), or online to paying members of my channel.
Хобби
YES! I am from venezuela and i wholeheartedly recomend and endorse this video and recipe! two thumbs up!
Am from Venezuela, and except for the duck fat, this is the genuine, authentic cachapa recipe. YUM! And yes, you can order Queso de Mano online, on Amazon. I did. YUM again!
Awesome! Good job! I am from Venezuela and this is a proper Cachapa ♥️
I’m from Venezuela 🇻🇪 and this recipe is awesome well recommended. Great job 👏
Thank you!
Good thing that Venezuelan street vendors aren't as active on the internet as Italian food critics. It looks wonderfull and a good alternative to the traditional pancake.
Vicious Suspicious LOL - indeed!
CookinginRussia I'm from Venezuela and this is the best cachapa's recipe I've seen around. Outstanding.
I ate these at Colombian restaurant in Brussels. And they filled it with tomato queso Mano and avocado it was the best thing ever. Was looking for recipes and will definitely try to combine yours with the avocado tomato and since I can't wait to order the cheese the closes in taste will be young feta because mozzarella to me doesn't have that much flavor so... hope I get the same flavors and textures.
Yum...first tried them all over Venezuela, and this looks like one of the easier recipes, and more delicious with the pieces of corn showing through. Thanks
Oh yes man, that's delicious. I eat it all the time
I like the way you cook man. Straight forward and informational
Thank you!
When I use to live in Venezuela I ate dis allot I loved it..thnk u so much for ur recipe..have to try it
¡Cachapas! No lo puedo creer / I can't believe it. Me hiciste sentir en Venezuela. ¡Congratulations! Las hiciste como un verdadero venezolano. Es más, creo que MUCHO MEJOR. Hugs!
sleepwalker100 You've totally nailed!!!!!!!
sleepwalker100 Thank you!
Made Dacha last night..and will make Cachapas Sunday brunch after church. Another delicious trip around the world with my palate and Chef Easter! :-)
***** If you are making this for brunch, then leave out the onion powder and add a teaspoon or two of sugar to be authentic. Cheers!
Looks great and totally within my skill/laziness range.
Carlos Martinez hahahaha, exactly what I was thinking
This looks delicious, and versatile. Thanks, chef
easy and looks tasty...try this soon
These look tasty. My mom used to make what she called corn fritters but I suspect these will be tastier. Hers were very simple and, I loved them. I'm really looking forward to making this meal! Thanks Chef!
Dang, last time I looked you were at about 6K subs. Now 7K. rock on, Chef!
DannoCrutch Actually getting closer to 8,000 now - but still not even a drop in the bucket compared to Jenna Marbles. :)
Made it delicious !!! Thanks
looks real good
Everything aside am crazy about your voice. You got a unique deep voice. And yeah thank you for your videos too love them
therealParisHilton Thanks, Paris. :)
nice ... we make similar pancakes using boiled chickpeas & chickpea flour (besan) and garnish it with ajwain (Carum seeds) - its called besan chila or pooda :-)
Kartik Bhatia There is some similarity in the preparation, but of course the flavor is entirely different. Most Indians are not big fans of corn, but I don't know why that is.
CookinginRussia I agree, we are not - but do use cornflour though. you must know cornflour roti i.e. 'makki ki roti and sarson ka saag' - a healthy curry, unlike what we get at restaurants, and corn on the cob, but done on coal instead to get that smoky flavor. I think the main reason is the availability of other flours which form the main roti breads like wholewheat flour, wheat flour, variety of millets and of course besan.
My kids love corn - going to try this soon, moreover have some duck fat left as made your lamb rogan josh recipe recently which uses duck fat. I was wondering since duck fat goes well with roast potatoes, I have been wanting to try duck fat in your Masala paste Bombay Potato recipe.
That plate you use sometimes looks similar to a plate Marco Pierre White used at Harveys..
Gonna try this recipe out at work for staff meal. I work with a few Venezuelans and I’m sure they’ll be happy when I make these.
The plate is actually a cheap one from a supermarket in Russia, but I agree it looks pretty good on camera!
YUMMMMMMMMMMMMMMMMMMMMMMY
These look delicious and not difficult. Will give them a try. Quick Q - after reading your book I bought myself a jaccard as it was needed for one of the recipes. It's taken so long to arrive I now can't remember which recipe it was for. Can you give me a pointer so I don't have to read it cover to cover again to find where the jaccard was mentioned? Thanks,!
Natterjak2012 Sure - pages 60, 118 and 240.
Hi! I'm from Venezuela and can't wait to try this recipe tonight. How much flour do you use?
15-20 grams.
Can you use all purpose in place of corn? I’m having trouble finding both regular wheat and corn flour
You can, but the results will be very different.
I use polenta if I don't have corn flour and it turns out really well)
great --in engish measures - how much corn meal and corn
Unfortunately several years ago RUclips decided to erase all annotations that included the information you are asking about. The full recipe is in my cookbook series, but because I receive so many requests for such information every day I can't look it up and write it out for people here for free.
Greek white fresh cheese (cow's, not goat's) is also good 👌👍
How does fresh or frozen corn work?
You'll need to cook it first. Canned corn is already cooked.
Pueden usar la licuadora solo si quieren pedacitos.... solo no la licuen mucho eso es todo pongan primero todo lo que ustedes quieran que se licue como el huevo sal y de ultimo el maíz y no le den tanta vuelta y ya
can you use sweet corn?
As opposed to what?
CookinginRussia non sweet corn.
Okay, perhaps you don't realize this, but sweet corn is the type you eat. The other kind (field corn) is only used for animal feed and bio fuel production. All canned corn is sweet corn, basically.
Just FUCK YEH. Thank you for all the videos. I have learned a ton of info thank you.
isn't that Aaron ra?
so real Venezuelans put an egg on it? I mean 100% no disrespect at all By the way... the reason I'm here is I fell in love a couple of years ago with Cachapas but they are stupidly overpriced where I come from ... 8 dollars a pop is rediculous, that being said they are out of this world, I'm a cheese fan so I knew I would found that same cheese as well as a whole array of other cheeses o would stuff this stuff with lol, so anyhow Really enjoyed your video and I 100% agree with the rough corn chopping ! but since I want to get the best flavor possible and I love eggs, I'm always sold on adding eggs to anything really... but none of the recipes I'm finding online show the egg.. is it optional ? is it super authentic or it just isn't?
ANNOTATIONS
0:14.000
0:14.000
CLICK HERE for more information about this book and how to get it.
0:14.000
The version I'm showing here is how I enjoyed these prepared by a grandmother in Venezuala several decades ago.
The texture of these is great, and the flavor is almost magical as an accompaniment to several dishes, including the Venezuelan Blackened Chicken recipe that I recently posted.
0:30.000
INGREDIENTS (for each 2 small or 1 large)
200g (7oz) Corn, canned - drained
15-20g (1/2 oz) Cornmeal, fine (or flour)
1 Egg, extra-large
1/2 t Salt
1 1/2 t Bacon Fat, Duck Fat or Butter
1/8 t Onion Powder (optional)
Mozzarella Cheese, wet packed fresh
Butter
3:12.000
Typically this batter would be left to rest for an hour before cooking it. You don't have to wait that long, but give it at least 10 minutes for the cornmeal (or flour) to hydrate.
7:03.400
CLICK HERE TO OPEN THAT RECIPE IN A NEW WINDOW
7:03.400
For a real taste sensation, try these without the cheese as an accompanyment to my Venezuelan Blackened Chicken recipe.
7:03.400
Thanks for watching !
7:13.700
As is the case with every popular recipe, they change over time. Usually to make them cheaper and easier to prepare - and invariably to the detriment of the original classic.
7:13.700
Because I make mine without cream and quite thick, there is usually a split when they are folded. This isn't a problem if you are going to eat them on a plate with a knife and fork, but you won't be able to hold them in your hands like the Venezuelan street food vendors make. If you want that style, then add cream to this recipe and blend them smooth. The rest of the recipe is the same.
WHERE IS THE PRINTED RECIPE??
Several years ago RUclips deleted the annotations from ALL videos by everyone. So the recipes for the 320 of my older videos are now only available in my cookbook series (Cooking in Russia, in 3 volumes with a fourth volume coming soon), or online to paying members of my channel.
I agree duck fat it have to be an European man to think that he knows more than the natives
I'm sure you don't make pizza the way that an Italian would, but that's not because you think you know better. It's because that's what you like.
Did you say Duck Fat? YUCK!
Duck fat is delicious. Some of the best restaurants in the world use duck fat to cook potatoes in, not to mention confit, of course.
The real cachapa is better make from Spanish people