#Las Cachapas Venezolanas/Venezuelan Cachapas

Greetings friends, today I come to share with you a typical dish of the Venezuelan East such as the preparation of Cachapas of tender corn, this delicious food is part of our gastronomy, the special thing about this post is that I myself sowed and harvested the corn in my conuco. And with the help of my family, I am going to work on preparing this delicious meal.

The corn must be harvested tender so that the grain is soft and juicy, in this way the cachapas will be soft and delicious.

After harvesting the corn, we proceed to peel it, remove all the leaves that surround it and clean it well, to carefully chop it in a container. Then we grind it, at home we have an electric mill that makes our work a little easier, when we are grinding we must collect in a container the juice that discharges corn when pressed by the machine, that juice we call "Mazamorra", this liquid must be reserved since we will use it when preparing the dough for the cachapas.

Ingredientes:
Maíz tierno.
Azúcar y sal al gusto.
Mazamorra.
Hojas de plátano.

Ingredients:
Tender corn.
Sugar and salt to taste.
Porridge.
Banana leaves.

Preparación:
Después de moler el maíz le agregamos la sal, el azúcar y la mazamorra, luego lo mezclamos con una paleta de madera hasta obtener suavidad en la mezcla. En una hoja de plátano colocamos la masa y creamos una circunferencia con un centímetro de grosor aproximadamente, luego llevarla al fogón para su cocción. Una vez la cachapa se haya endurecido la volteamos con otra hoja de plátano con el fin de cocinar el otro extremo, cuando observemos que este cocido el otro extremo la retiramos del aripo y la ubicamos frente a la brasa para garantizar una buena cocción y de esta manera procedemos a servirla en un plato y la podemos acompañar con queso, aguacate, cochino frito, gallina guisada entre otros todo va a depender que tengamos a la mano para acompañar.

preparation:
After grinding the corn, we add the salt, the sugar and the porridge, then we mix it with a wooden paddle until the mixture is smooth. On a banana leaf we place the dough and create a circumference approximately one centimeter thick, then take it to the stove to cook. Once the cachapa has hardened, we turn it over with another banana leaf in order to cook the other end, when we observe that the other end is cooked, we remove it from the aripo and place it in front of the grill to guarantee a good cooking. In this way, we proceed to serve it on a plate and we can accompany it with cheese, avocado, fried pork, stewed chicken among others, everything will depend on what we have on hand to accompany it.