Yellow corn is a perfect companion for many meals, thanks to the different ways in which it can be prepared, either ground as flour or in grains, its flavor is still unequaled and exquisite. Some of these dishes are:
The “cachapa”.
What is the “cachapa”?
It is a very thin cake, made with ground yellow corn combined with other ingredients, it is usually accompanied with “Guayanés” cheese and sometimes meat, fried pork or ham is added.
The “cachapa” is ideal to eat at lunch or dinner with a “malta” or with some natural juice. It can be found in typical food restaurants throughout the country, but it is more common on the highways of the interior of the country.
Check out: CASABE GOURMET PAN CRUJIENTE DE YUCA
How is the “cachapa” prepared?
The ingredients needed for the preparation of this are:
- Corn in grains.
- Precooked yellow corn flour.
- Wheat flour.
- sugar
- Hand cheese or “Guayanés” cheese.
We begin the preparation of the mixture, cooking the corn in grain, in case this comes directly from the cob, in case of being canned corn it should only be drained and washed well.
After this is ready, we will proceed to place the corn in grains, the milk, the precooked corn flour, the sugar, and a pinch of salt in the blender until obtaining a homogeneous mixture but with some lumps of corn.
Then we will add the eggs and the butter and we will mix it again. This way we will obtain a thick and thick mixture, in case it is too liquid, wheat flour will be added until it thickens.
We will let this mixture rest for about 30 minutes in the refrigerator and then it will be ready to cook. It is recommended to cook it on a griddle or in a frying pan over low heat, in this we will extend the dough until it has a thickness of 1 cm to 1.5 cm.
We will know it is ready when it is golden brown on both sides, at that moment we will remove it from the fire and place the cheese inside, to finally eat it and enjoy it.
Now let’s talk about another very Venezuelan recipe that is prepared with yellow corn.
Check out: PAISA EMPANADAS VENEZOLANAS CARNE BEEF PRECOOKED
“Bollitos de chicharrón”.
What are “bollitos de chicharrón”?
It is a dough made of corn seasoned with other ingredients, which is wrapped and cooked in “Jojoto” leaves. It is usually eaten as an accompaniment to other foods, either with meat, chicken, salads, with cheese, or alone.
How are “bollitos de chicharrón” prepared?
The ingredients for the preparation of this one is:
- “Onotado” oil.
- Chopped chicharrón.
- Red and green sweet peppers.
- Red pepper.
- Concentrated beef or chicken broth.
- Precooked corn flour.
- Black pepper.
- Dry “jojoto” leaf.
To begin the preparation, we must prepare the “onotado” oil, we must place in a pot vegetable oil next to “onoto” seeds, this must be cooked to low fire until the oil takes a strong yellow color, this must be left to cool for later to be strained and to take out the “onoto” seeds.
Now we must chop into small pieces the rest of the ingredients such as the pork rinds, sweet bell pepper, paprika, chives, cilantro, onion, and garlic. To these, we will add the chicken or meat broth, the “onotado” oil, the salt, the pepper, and the precooked flour until we form a dough similar to that of the arepas.
Wrap this dough in the “jojoto” leaves or aluminum foil and put them to cook in abundant hot water, we will know that they will be ready when they float in the water. When you take them out of the leaves, they will be ready to taste or to accompany with other dishes and “Guasacaca”.
In Venezuela we have many more recipes with this flour, let us know if you would like to know about others.
Check out: TODDY VENEZOLANO X 400 GR.
Cooking with El Maiz Amarillo (yellow corn flour) can be challenging for those unfamiliar with it. However, you can create delicious dishes using this traditional Venezuelan ingredient with the right tips and techniques. Here are some helpful tips for cooking with El Maiz Amarillo:
- Proper Storage When storing yellow corn flour, it’s essential to keep it in an airtight container to prevent moisture from seeping in. Moisture can cause the Flour to clump and spoil. Additionally, store the Flour in a cool, dry place away from direct sunlight.
- Consistency is Key. When working with El Maiz Amarillo, consistency is crucial. For example, when making arepas or hallacas, the dough must have the right texture to achieve the desired end product. More water can make the dough too wet and challenging to shape, while too little water can make the dough too dry and crumbly. It’s essential to add water gradually and knead the dough well to achieve the perfect consistency.
- Pre-cooking the Flour To achieve the perfect texture in dishes like hallacas, it’s essential to pre-cook the El Maiz Amarillo. Pre-cooking involves mixing the Flour with hot water to form a dough that is later used as the base for the dish. This process helps to cook the Flour and create a smoother texture, making it easier to work with.
- Avoid Overcooking When cooking with yellow corn flour, it’s crucial to avoid overcooking. Overcooking can cause the dough to become dry and hard, making it challenging to work with or enjoy. It’s essential to cook the dough until it’s cooked through and still moist.
- Practice Does Perfect Cooking with El Maiz Amarillo take practice? Don’t be get discouraged if your first few attempts don’t appear as expected. With practice and patience, you’ll get the hang of it and start creating delicious Venezuelan dishes quickly.
In conclusion, cooking with El Maiz Amarillo can be intimidating, but with the proper techniques and tips, you can create traditional Venezuelan dishes that impress you. Remember to store the Flour properly, aim for the right consistency, pre-cook when necessary, avoid overcooking, and practice until you get it right. Happy cooking!