Cachapas Llanera
Cachapas Llanera
Cachapas can be made savory as a main course. The corn pancakes are made a little larger than the ones you’d eat for breakfast. Instead of filling them with cheese, these cachapas are filled with sautéed skirt steak, peppers, onions, panela cheese, tomatoes, and avocado. It’s then topped with crumbled cheese. Your stomach will thank you once you eat this baby.
Servings: 3 cachapas
Equipment
- food processor
Ingredients
Cachapas
- 2 cups corn
- 1/4 cup masa flour
- 1 large egg
- 1/2 cup whole milk
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp butter
Filling
- 2 tbsp olive oil
- 12 oz skirt steak cut into strips
- 1/2 small onion sliced
- 1 green bell sliced
- 1 tsp Worcestershire sauce
- salt and pepper to taste
- panela cheese
- 1 small tomato sliced
- avocado sliced
- crumbled queso
Instructions
- Add all of the cachapas ingredients to a food processor.
- Process until smooth. Let sit for 10 minutes before cooking.
- Season the skirt steak with Worcestershire, salt and pepper.
- Heat the oil on a griddle over medium high heat. Add the skirt steak, peppers, and onions.
- Stir fry for 5 minutes. Set aside.
- Melt the butter on a nonstick pan over medium heat. Ladle 1 cup of the batter into the pan.
- Cook for 6 minutes, then flip.
- Place a couple slices of panela and tomato on the bottom half of the cachapas. Top with 1/3 of the skirt steak stir fry. Cook for 5 minutes.
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