Cachapas fail

Cooking Discussions
1

I’ve thought about making cachapas ever since I had them from a food stand that specialized in them. They were fantastic, so I looked up some online recipes and tried one out. I followed it exactly, except for the frying time, which I drastically increased as they were still very soft/ mushy just under the crust. The first one fell apart when I tried to flip it, the second kept together, but was still way too soft in the middle. If these were regular pancakes, they would have been cooked to a crisp for how long I let them go.

This is the recipe I used:
https://enrilemoine.com/en/2016/07/22/cachapas-with-queso-de-mano/

Any cachapas experts here that can direct me to a recipe that will work? Thanks for any help!

2

I’d never heard of this dish until I received the latest issue of Cook’s Illustrated. The recipe looks delicious. I haven’t made them yet, but I plan to as soon as I hit up our local Brazilian grocery store.

Here’s their recipe.

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3

Thank you for this. I’m going to give it another shot. After thinking about what went wrong, I believe the corn I had contained much more water than usual. It was a very juicy variety that is delicious on the cob, but perhaps not the greatest for cachapas. The egg here may also help bind. Will report back on the next batch using this recipe.

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