| 1. |
Strip the corn ears from their husks, add to a boiling pot of water. Cook to fork tender. |
| 2. |
Combine all ingredients and add to blender in batches. Texture should be a lumpy pancake batter, although smoother won't hurt in cooking. Add more water if it's too dry, and more harina if it's too wet/loose. |
| 3. |
Pre-heat a large, flat pan or skillet on the stove. Add just enough oil to coat lightly. |
| 4. |
Using a 1/4 cup measuring cup, scoop out the cachapas mix onto the hot, oiled pan. Cook 5 minutes per side on medium heat. Serve on its own, with cheese, meat, or vegetables folded inside, or with a sauce on top. Great for breakfast or as a side dish. |
