A TYPICAL LUNCHTIME TREAT. [ING/ESP]

¡Hola, Comunidad de Hive!

Hello, Hive Community!




En esta ocasión vengo a compartir con ustedes amigos de #foodies no una receta como acostumbro hacerlo sino un post tipo blog donde les explico mi almuerzo del día martes 14 de septiembre juntos a mi pareja y familia. Debo confesarle que tenía tiempo desde que comenzó la cosecha con ganas de comer cachapas, carne de cerdo, queso y aguacate; a mí y a los integrantes de mi familia nos encantan. Como les he comentado soy venezolana y lo digo con mucho orgullo pues la verdad es un País bello con un paisaje hermoso, único y con una gastronomía típica muy amplia y muy rica.

Dentro de las comidas típicas se encuentra la famosa y conocida cachapa la cual es una especie de arepa realizada en un budares y la cual es presentada y realizada de manera muy diversas, pues hay estados en donde son realizada sobre una hoja de plátano, las hay delgada y gruesa. Ahora bien la misma es elaborada con maíz tierno el cual es cosechado en tiempos de lluvias o invierno; el maíz es un grano dorado o amarillo que se originó en la época precolombina y que ha sido sustento en muchos países latinoamericano; con el maíz se preparan muchas tradiciones y en nuestro país una de ella es una rica cachapa; la misma es atribuida a la región central de Venezuela y es de fácil elaboración y en muchas partes se utiliza para procesar el maíz una máquina de moler o asistente eléctrico. Debo confesar que en mi caso para elaborar estas ricas cachapas fueron realizada en la licuadora porque no contamos en casa con equipo eléctrico, una vez elaborada las misma estuvieron acompañadas con queso guayanés, carne de cerdo y un rico aguacate.

This time I come to share with you friends of #foodies not a recipe as I usually do but a blog type post where I explain my lunch on Tuesday September 14 together with my partner and family. I must confess that I had been wanting to eat cachapas, pork, cheese and avocado since the harvest began; me and my family members love them. As I have told you I am Venezuelan and I say it with great pride because the truth is that it is a beautiful country with a beautiful landscape, unique and with a very wide and rich typical gastronomy.

Among the typical foods is the famous and well known cachapa which is a kind of arepa made in a budares and which is presented and made in very different ways, because there are states where they are made on a banana leaf, there are thin and thick. Now the same is made with tender corn which is harvested in times of rain or winter; corn is a golden or yellow grain that originated in pre-Columbian times and has been sustenance in many Latin American countries; with corn many traditions are prepared and in our country one of them is a rich cachapa; the same is attributed to the central region of Venezuela and is easy to prepare and in many parts is used to process the corn a grinding machine or electric assistant. I must confess that in my case to elaborate these rich cachapas were made in the blender because we do not have at home with electrical equipment, once elaborated the same were accompanied with cheese guayanés, pork and a rich avocado.




Ahora les contaré que realice para poder adquirir los ingredientes necesarios para obtener un maíz tierno que me permitieran realizar las cachapas, para ello ese mismo día mi pareja fue al mercado y adquirió 30 mazorcas, llegadas en casa procedimos a pelarlas, pues vienen envuelta en unas hojas verdes, luego de peladas se debe sacar el maíz de la tuza utilizando un cuchillo y así se obtiene el maíz que será procesado para realizar la cachapa, posteriormente con un bol pequeño de medida agregamos el maíz en la licuadora y mezclamos hasta tener la mezcla suficiente para realizar 10 cachapas; realizada la mezcla agregamos sal a l gusto y azúcar, pues en nuestro país son dulces. Realizada la mezcla con un envase y luego de que el budare este bien caliente con aceite se agrega la mezcla, se les da forma redonda y se espera que se cocine por ambos lados y de estas manera obtuve mis cachapas. La carne de cerdo fue sazonada y se colocó a cocinar con un poco de agua para que se friera con su propia grasa. Terminado los elementos de este almuerzo exquisito obtuve unas ricas cachapas con queso guayanés, carne de cerdo frita y aguacate; la verdad que maravilloso es cumplir tus antojitos familiares.

Now I will tell you what I did to acquire the necessary ingredients to obtain a tender corn that would allow me to make the cachapas, for it that same day my partner went to the market and bought 30 cobs, arrived at home we proceeded to peel them, because they come wrapped in green leaves, after peeled corn must be removed from the tuza using a knife and so we get the corn that will be processed to make the cachapa, then with a small bowl of measure we add the corn in the blender and mix until we have enough to make 10 cachapas mixture; Once the mixture is ready we add salt to taste and sugar, because in our country they are sweet. Once the mixture is made with a container and after the budare is very hot with oil, add the mixture, give them a round shape and wait for it to cook on both sides and in this way I got my cachapas. The pork meat was seasoned and put to cook with a little water to fry with its own fat. Finished the elements of this exquisite lunch I got some delicious cachapas with guayanés cheese, fried pork and avocado; the truth is that it is wonderful to fulfill your family cravings.












Esperando que este post sea de mucho aporte culinario y que sirva de entusiasmo para que no existan límites para realizar y cumplir sus antojos de comidas. Nos leemos pronto

We hope this post will be of much culinary contribution and that it will serve as enthusiasm so that there are no limits to realize and fulfill your food cravings. See you soon





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