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Cachapas from Venezuela

Directions

Ingredients :

2 (15.25 ounce) cans whole kernel corn

drained

¼ cup milk

1 egg

¼ cup masa harina

2 tablespoons white sugar

½ teaspoon salt

4 tablespoons vegetable oil

Methods :

Blend corn, milk, egg, masa harina, sugar, and salt together in a blender until the mixture has the consistency of pancake batter.

Heat oil in a a large skillet over medium heat. Add enough batter to form the size of a taco shell, 4 to 5 inches around. Cook until golden brown, about 2 minutes per side. Repeat with remaining batter.

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Appetizer & Snack Recipes	Bread Recipes
Breakfast and Brunch Recipes	Cooking Style

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