CACHAPA WITH CHEESE AND ROASTED PORK
INGREDIENTS:
- (For 8 or 10 cachapas)
- 4 cups fresh corn kernels (*)
- 3 teaspoons salt
- ¾ cup sugar
- ¾-1 cup water (depending on the corn is more or less tender).
- 1 kg of PIG
(*) Some six to eight jojotos (corn) large, about 3 cups and ground (The dough can pay with pre-cooked for cachapas flour, but fresh jojoto gives a special flavor to the dish that has no commercial flour)
PREPARATION:
Cut with a knife Beads jojotos, without getting too deeply to avoid cutting the cob.
the beans are ground in a mill to grind corn not too tight. The dough should be slightly thick and ordinary.
In a large bowl that mass with salt and sugar and water mixture. The mixture should have a thick consistency, but fluid enough that when placed on the budare expand by its own weight.
It gets to heat a skillet or frying pan on the stove and a hot once it gets over medium heat.
the budare is greased with an absorbent paper with oil each time it is going to make a cachapa and a small ladle pour into the skillet about ½ cup of the mixture, spreading a little bucket to form a pancake 10 or 15 centimeters in diameter and ½ centimeter thick.
