Venezuelan Cachapa Paleo Recipe – Gluten-Free And Delicious!

Allergens

Gluten-free (cassava flour), Eggs, Dairy (cheese)

Ingredients

• 2 cups cassava flour (tapioca)
• 1/4 teaspoon salt
• 1 cup water
• 2 large eggs
• 1/2 cup vegetable oil
• 2 cups grated queso blanco (or any preferred cheese)
• 1 cup black beans, cooked and seasoned
• 2 cups shredded chicken, cooked (optional)
• Fresh cilantro leaves, for garnish

Instructions

1. a. In a large bowl, combine the cassava flour and salt. Gradually add water and eggs while whisking to form a smooth batter. Mix in vegetable oil until well incorporated. b. Heat a non stick skillet or griddle over medium heat. Pour 1/4 cup of batter per cachapa onto the skillet, spreading it evenly. Cook for 2 3 minutes or until bubbles form on top and the edges are set. Flip and cook for another 2 minutes until golden brown. c. Place cheese evenly over half of the cooked cachapas, then add your choice of filling (black beans and/or shredded chicken) on top. Fold the other half of the cachapa over to form a semi circle, pressing gently to seal. d. Cook for an additional 2 minutes until cheese is melted and the cachapas are heated through. Repeat with remaining batter and fillings.

Chef’s Insight

The key to perfectly cooked cachapas is to ensure the batter is smooth and well-mixed before pouring onto the skillet or griddle.

Notes

This recipe is gluten-free and Paleo-friendly, making it suitable for those following a Paleo diet or with gluten sensitivities.