Pigeon Pea and Coconut Mini Cachapas with Sweet Pepper Sofrito and Seared Cheese

Instructions

1. 1

   1. Place the fresh corn kernels, cooked pigeon peas, pre-cooked cornmeal, coconut milk, egg, sugar, 1/2 teaspoon salt, and shredded coconut in a blender. Blend until thick and slightly textured. If the batter seems too thick, add the 2 tablespoons of water gradually. Let the batter rest for 10 minutes.

2. 2

   2. While the batter rests, make the sofrito. Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a skillet over medium heat. Add the Venezuelan sweet peppers, white onion, and garlic. Cook for 5 to 7 minutes, stirring, until the onion is translucent and fragrant.

3. 3

   3. Stir the fresh cilantro, grated panela, vinegar, and the remaining 1/2 teaspoon salt into the sofrito. Cook 2 minutes more until the panela dissolves and the sofrito looks glossy. Keep warm.

4. 4

   4. Heat a griddle or large nonstick skillet over medium heat. If you prefer to use the oven to keep the mini cachapas warm, preheat it to 200 °F / 95 °C.

5. 5

   5. Lightly grease the griddle with some of the remaining 1 tablespoon vegetable oil and pour about 1/4 cup of batter per mini cachapa, forming rounds about 3 to 4 inches wide. Cook for 3 to 4 minutes per side, using part of the remaining 1 tablespoon butter to help them brown, until firm with caramelized edges. Transfer them to the 200 °F / 95 °C oven if needed while you finish the batch.

6. 6

   6. In the same skillet or a clean one, add a few drops of the remaining oil and sear the slices of semi-firm white cheese over medium heat for 1 to 2 minutes per side, until golden on the surface but not fully melted.

7. 7

   7. To serve, place 2 or 3 mini cachapas on each plate, spoon a generous amount of the sweet pepper sofrito over them, and top with the seared cheese. Serve immediately.

8. 8

   8. If you want crispier edges, cook the last batch of mini cachapas for 1 extra minute per side over medium-low heat, watching carefully so they do not burn.