Crispy Corn Cachapas with Coconut Black Beans and Golden Llanero Cheese

Instructions

1. 1

   1. Place the fresh corn kernels, pre-cooked cornmeal, whole milk, sugar, 1/2 teaspoon of the salt, and the melted butter in a blender or food processor. Blend until thick and slightly coarse, not completely smooth. Let it rest for 10 minutes so the cornmeal can hydrate.

2. 2

   2. While the batter rests, make the beans. Heat 1 tablespoon of the vegetable oil in a medium skillet over medium heat. Add the white onion and red bell pepper and cook for 4 to 5 minutes until softened. Stir in the garlic, ground cumin, and dried oregano, and cook 30 seconds more.

3. 3

   3. Add the cooked black beans, coconut milk, and the remaining 1/2 teaspoon salt. Mix well and simmer over medium-low heat for 10 to 12 minutes, stirring occasionally, until the liquid thickens slightly. Mash a small portion of the beans with a spoon to create a creamier texture. Turn off the heat and stir in half of the fresh cilantro and the lime juice.

4. 4

   4. Heat a large griddle or nonstick skillet over medium heat. Lightly grease it with some of the remaining vegetable oil. Pour portions of batter to make 4 medium cachapas about 12 to 14 cm, 5 to 5 1/2 inches, wide. Cook each one for 3 to 4 minutes per side until golden and cooked through. If you want to keep them warm, transfer them to a tray and hold in the oven at 200 °F / 95 °C.

5. 5

   5. In another skillet or on the same griddle, add the rest of the vegetable oil and sear the llanero cheese slices over medium heat for 1 to 2 minutes per side, until they develop a golden crust without fully melting.

6. 6

   6. To serve, place one crispy cachapa on each plate, spoon the coconut black beans over the top, and finish with the golden llanero cheese. Sprinkle the remaining fresh cilantro on top and serve hot.

7. 7

   7. For an even crispier texture, place the cooked cachapas on a tray and bake them for 4 minutes at 425 °F / 220 °C before assembling the dish.