Capachas with a pulled pork and chorizo topping2014-09-25
- Cuisine: Gluten Free, Mexico, Venezuela
- Course: Breakfast, Lunch, Snack, Supper
- Skill Level: Moderate
- Servings : 8 pancakes
- Prep Time : 10m
- Cook Time : 60m
- Ready In : 1:10 h
Capachas are gluten free corn pancakes from Venezuela that are both delicious and versatile as many different toppings can be added which are suitable for breakfast, lunch or a light supper.
We have chosen a Mexican topping of pulled pork and chorizo. You can also add shredded lettuce and thinly sliced avocado to finish the dish.
- 450g boneless shoulder of pork, cut into 2.5 cm cubes
- 220g chorizo
- 450g tomatoes, finely chopped
- 100g white onions, sliced
- ¼ tsp dried thyme
- ¼ tsp dried oregano
- 2 bay leaves
- 2 tsp chipotle paste (smoke dried jalapeno chillies)
- Chilli powder to taste (optional)
- 2 tsp salt
- 500g tinned sweet corn
- 36g corn flour (corn starch)
- 40g yellow cornmeal (polenta grains)
- 2 eggs
- 1 tsp sugar (optional)
- Corn oil for shallow frying
For the topping.
Put the pork into a saucepan and cover with cold water. Bring to the boil and then lower the heat and simmer until the meat is tender (about 40 minutes).
Allow the pork to cool in the broth and then drain, reserving the broth.
Meanwhile, remove the skin from the chorizo and cut the sausage into small pieces. Add to a small frying pan and cook over a low heat until all of the fat has rendered out.
Remove the chorizo from the pan and, leaving 2 tbsp of the fat in the pan, add the tomatoes and onion and fry over a medium heat for 5 minutes, stirring occasionally.
Shred the pork using two forks, pulling in opposite directions.
To the pan add the shredded pork, chorizo, thyme, oregano, bay leaves, chipotle paste and about 200ml of the broth and cook for about 10 minutes. Check the seasoning and add more salt or chilli as required. The mixture should be moist, but not too juicy. Add more broth or water if needed or reduce a little more as required.
For the pancakes
Beat the sweet corn in a food processor until smooth and put into a bowl then add the corn flour, cornmeal, eggs, salt and sugar (if using) and mix well.
Heat some oil in a frying pan on a low-medium heat and using a ladle add ⅛ of the mixture to the pan and flatten out with the back of the ladle until about 5 mm thick. Fry on each side for 2 or 3 minutes until brown and cooked through.
Remove from the pan and place on kitchen paper to drain the excess oil.
Serve with the pork and chorizo mix piled onto the centre of the pancake.