Venezuelan Minced Pork Cachapas
Venezuelan Minced Pork Cachapas blend rustic tradition with modern indulgence. A beloved street food turned gourmet, this dish features sweet corn pancakes enveloping savory, spiced minced pork. Born from the heart of Venezuelan cuisine, cachapas celebrate simplicity and bold Latin flavors. This version elevates the classic with succulent, slow-cooked pork and a creamy cheese filling, perfect for a vibrant brunch or informal dinner gathering.
Equipment
Large skillet or griddle
Blender or Food Processor
Wooden spoon or heatproof spatula
Knife and cutting board
Measuring cups and spoons
Ingredients
For the Pork Filling:
1 lb ground pork - choose fresh, well-marbled pork for best flavor
1 tbsp olive oil - extra virgin
1 small yellow onion - finely diced
2 cloves garlic - minced
1 tsp smoked paprika
½ tsp cumin - ground
¼ tsp dried oregano
1 tsp kosher salt - to taste
½ tsp ground black pepper - freshly ground
For the Cachapas:
2 cups corn kernels - fresh ; about 3 ears of corn, or use frozen and thawed- ¼ cup masa harina - adds light structure
¼ cup milk - whole milk
1 large egg - room temperature
½ tsp sugar - to enhance sweetness of the corn
1 tbsp unsalted butter - melted, plus more for greasing
For Assembly:
- 1 cup queso de mano - or mozzarella cheese ; shredded, for filling and topping
1 tbsp parsley - finely chopped, for garnish
Instructions
- Prepare the Pork Filling: In a large skillet over medium heat, warm olive oil and sauté the onion until translucent and lightly golden (about 5 minutes). Add garlic and cook until fragrant (1 minute). Stir in the ground pork, breaking it up with a spoon. Cook until browned and slightly crisped on edges (8–10 minutes). Season with smoked paprika, cumin, oregano, salt, and black pepper. Stir well and reduce heat to low. Let it simmer for 5 more minutes, then set aside and keep warm.
- Make the Cachapa Batter: In a blender or food processor, combine fresh corn, masa harina, milk, egg, sugar, and melted butter. Blend into a coarse but pourable batter—similar in texture to pancake batter. Let it rest for 10 minutes to hydrate the masa.
- Cook the Cachapas: Heat a lightly buttered skillet or griddle over medium heat (about 350°F / 175°C). Pour about 1/3 cup of batter per cachapa onto the skillet. Spread slightly with the back of a spoon into a 5–6 inch round. Cook until bubbles form on top and bottom is golden brown, about 3–4 minutes. Flip and cook another 2–3 minutes. Transfer to a plate and keep warm.
- Assemble: Spoon warm minced pork onto one half of each cachapa. Sprinkle with shredded cheese and fold in half. Return to the skillet and heat for 1–2 minutes to melt the cheese slightly. Garnish with chopped parsley.
Notes
- For extra depth, marinate the pork an hour before cooking in a splash of lime juice and garlic.
- Don’t overmix the cachapa batter—small corn bits add texture.
- You can substitute queso de mano with Oaxaca or fresh mozzarella for authenticity.
Nutrition
Calories: 572kcalCarbohydrates: 25gProtein: 31gFat: 40gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 160mgSodium: 859mgPotassium: 672mgFiber: 3gSugar: 7gVitamin A: 874IUVitamin C: 9mgCalcium: 210mgIron: 3mg
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