Answers:
Cachapas:
15 min 10 min prep
6 cachapas
4 cups tender corn kernels (canned corn may be used)
3 teaspoons saline
3/4-1 cup water (depending on how tender the corn is)
3/4 cup sugar
1. Mix adjectives the ingredients in a blender.
2. The mix should become sticky and heavy.
3. If not, make the addition of more corn or a few tablespoons of Jiffy Corn Muffins Mix (not gluten-free).
4. Shape the mix into small pancakes approximately 1/2 inch thick and something like 5 inches in diameter.
5. Let them cook on prevailing conditions heat for more or less one minute on each side, or until small bubbles form on the top.
6. Pancakes should be served hot, and may be accompany with cheese (feta cheese is a worthy option).
don't follow the wikipedia recipe... I'm venezuelan and belive me, the answer above is better, try to imagine the cachapa as a pancake but instead of flour you hold to use corn. and it's not that sweet. You can make better cachapas if you don't use much milk, to do this you hold to use tender corn... the corn will give you the sea the recipe need... But if it is difficult to pour use milk...
The queso de mano, is a traditional cheese here surrounded by Venezuela, but you can use any salty white cheese, the belief is to grate it over the cachapa ad if you want you fold it, and chomp through it like that, next to the cheese inside... fried pork is optional
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