Cachapa with Queso de Mano and Guasacaca Sauce

Ingredients

• 2 cups (300g) fresh corn kernels 2 cups (300g) fresh corn kernels
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 2 tablespoons sugar 2 tablespoons sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon baking powder 1/4 teaspoon baking powder
• 4 ounces (115g) Queso de Mano, sliced 4 ounces (115g) Queso de Mano, sliced
• Guasacaca sauce: Guasacaca sauce:
• 1 ripe avocado 1 ripe avocado
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• 1 clove garlic, minced 1 clove garlic, minced
• Juice of 1 lime Juice of 1 lime
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1/2 jalapeño, seeded and minced 1/2 jalapeño, seeded and minced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 45g, 10g
• Protein: 10g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   In a blender, combine the fresh corn kernels, flour, milk, sugar, salt, and baking powder. Blend until you have a smooth batter.
2. 2.
   Heat a non-stick skillet or griddle over medium heat. Pour 1/4 cup of the batter onto the skillet and spread it into a circle.
3. 3.
   Cook the pancake for 2-3 minutes on each side, until golden brown. Repeat with the remaining batter.
4. 4.
   Place a few slices of Queso de Mano on one side of each pancake and fold it over to create a half-moon shape. Press gently to seal.
5. 5.
   For the Guasacaca sauce, combine the avocado, cilantro, garlic, lime juice, olive oil, jalapeño, salt, and pepper in a blender or food processor. Blend until smooth.
6. 6.
   Serve the Cachapa warm, with a generous drizzle of Guasacaca sauce on top.

Treat your ingredients with care...

• Fresh corn kernels — If fresh corn is not available, you can use canned corn kernels as a substitute. Drain the canned corn before blending it with the other ingredients.

Tips & Tricks

• For a twist, you can add some cooked and crumbled bacon to the Cachapa batter for a smoky flavor.
• If you prefer a spicier sauce, you can add more jalapeño or a dash of hot sauce to the Guasacaca sauce.
• Serve the Cachapa with a side of fresh avocado slices and a sprinkle of chopped cilantro for added freshness.
• If you can't find Queso de Mano, you can substitute it with mozzarella or any other soft, meltable cheese.
• Leftover Cachapa can be stored in the refrigerator and reheated in a skillet or microwave.

Serving advice

Serve the Cachapa warm, either as a main dish or as a snack. Drizzle the Guasacaca sauce generously over the pancakes for a burst of flavor. Garnish with some fresh cilantro leaves for an added touch of freshness.

Presentation advice

Arrange the Cachapa on a plate, folded side up, to showcase the melted cheese inside. Drizzle the Guasacaca sauce in an artistic pattern over the pancakes. Sprinkle some chopped cilantro on top for a pop of color.