{"id":2496,"date":"2026-01-08T06:21:42","date_gmt":"2026-01-08T06:21:42","guid":{"rendered":"https:\/\/rtvgastro.es\/?p=2496"},"modified":"2026-03-13T06:26:17","modified_gmt":"2026-03-13T06:26:17","slug":"receta-cachapa-venzolanas","status":"publish","type":"post","link":"https:\/\/rtvgastro.es\/en\/receta-cachapa-venzolanas\/","title":{"rendered":"Receta: Cachapa venzolana"},"content":{"rendered":"<p class=\"has-secondary-color has-text-color has-link-color has-small-font-size wp-elements-9d8906a11e8be1a98afcf035818de748\"><em>Milagros Echegaray @alimentos.echegaray<\/em><\/p>\n\n\n\n<p>Se atribuye el origen de\u00a0<strong>la cachapa<\/strong>\u00a0a la regi\u00f3n central\u00a0<strong>venezolana<\/strong>, los ind\u00edgenas que habitaban las tierras mirandinas cultivaban el ma\u00edz, cereal que fue adorado y considerado de origen divino; tan apreciado fue, que su culto se asoci\u00f3 posteriormente con la religi\u00f3n cristiana, acostumbr\u00e1ndose a sembrar granos de ma\u00edz &#8230; <\/p>\n\n\n\n<p>El ma\u00edz es llamado en otros pa\u00edses como choclo<\/p>\n\n\n\n<figure class=\"wp-block-image size-full has-custom-border\"><img loading=\"lazy\" decoding=\"async\" width=\"1280\" height=\"720\" src=\"https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/03\/cachapa-venezolana.jpeg\" alt=\"cachapa venezolana elaborada a partir de maiz\" class=\"wp-image-2516\" style=\"border-top-left-radius:20px;border-top-right-radius:20px;border-bottom-left-radius:20px;border-bottom-right-radius:20px\"\/><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredientes:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 kg.\u00a0De ma\u00edz tierno desgranado\u00a0<\/li>\n\n\n\n<li>200 cc\u00a0leche<\/li>\n\n\n\n<li>200 g. de queso de mano o guayan\u00e9s<\/li>\n\n\n\n<li>1 cucharada de mantequilla \u00f3 \u00bd de manteca<\/li>\n\n\n\n<li>2 cucharada de aceite\u00a0<\/li>\n\n\n\n<li>50 g.\u00a0De az\u00facar.<\/li>\n\n\n\n<li>1cucharadita de polvo de hornear\u00a0<\/li>\n\n\n\n<li>1 pizca\u00a0sal<\/li>\n\n\n\n<li>1&nbsp;huevo<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Preparaci\u00f3n:\u00a0<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1- En una licuadora o un molino casero\u00a0\u00a0 se muele el ma\u00edz desgranado con un poco de leche para dar la conciencia de una masa suave y no tan l\u00edquida\u00a0<\/li>\n\n\n\n<li>2-despues de licuar o moler integrar la mantequilla, el az\u00facar, el huevo, la pizca de sal y remover con una paleta si es posible de madera.\u00a0<\/li>\n\n\n\n<li>3- colocar polvo de hornear, en un budare o sart\u00e9n engrasar con manteca o aceite y dejar calentar temperatura media<\/li>\n\n\n\n<li>4- con una taza o cuchar\u00f3n sopero, colocar la mezcla homog\u00e9nea, primero en el centro y girar circularme la taza o el cuchar\u00f3n sopero para que la cahapa quede perfectamente redondeada.<\/li>\n\n\n\n<li>5- voltearla \u00a0para que quede totalmente cocinada de las dos partes. Servir con un pedazo de queso tierno y suave , c\u00f3mo el queso de mano o guayan\u00e9s.<\/li>\n<\/ul>\n\n\n\n<div class=\"wp-block-group alignfull is-style-ext-preset--group--natural-1--section has-background-background-color has-background has-global-padding is-layout-constrained wp-container-core-group-is-layout-e955bbaf wp-block-group-is-layout-constrained is-style-ext-preset--group--natural-1--section--1\" style=\"margin-top:0;margin-bottom:0;padding-top:var(--wp--preset--spacing--70);padding-bottom:var(--wp--preset--spacing--70)\">\n<div class=\"wp-block-query alignwide is-layout-flow wp-block-query-is-layout-flow\"><ul class=\"columns-3 wp-block-post-template is-layout-grid wp-container-core-post-template-is-layout-10753265 wp-block-post-template-is-layout-grid\"><li class=\"wp-block-post post-4252 post type-post status-publish format-standard has-post-thumbnail hentry category-labodegadeserxusolares tag-adega tag-alentejo tag-portugal\">\n\n<div class=\"wp-block-group is-style-ext-preset--group--natural-1--item-card-1--align-start has-global-padding is-layout-constrained wp-block-group-is-layout-constrained is-style-ext-preset--group--natural-1--item-card-1--align-start--2\"><figure style=\"aspect-ratio:4\/3;\" class=\"wp-block-post-featured-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1600\" src=\"https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/04\/Adega-Borba-Premium-2022-Alentejo.jpeg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"Adega Borba Premium 2022 DOC Alentejo Portugal\" style=\"width:100%;height:100%;object-fit:cover;\" srcset=\"https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/04\/Adega-Borba-Premium-2022-Alentejo.jpeg 1200w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/04\/Adega-Borba-Premium-2022-Alentejo-225x300.jpeg 225w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/04\/Adega-Borba-Premium-2022-Alentejo-768x1024.jpeg 768w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/04\/Adega-Borba-Premium-2022-Alentejo-1152x1536.jpeg 1152w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/04\/Adega-Borba-Premium-2022-Alentejo-9x12.jpeg 9w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n<div class=\"wp-block-group is-style-default has-global-padding is-layout-constrained wp-container-core-group-is-layout-e0082cf6 wp-block-group-is-layout-constrained\"><div style=\"font-size:14px;font-style:normal;font-weight:600\" class=\"taxonomy-category wp-block-post-terms\"><a href=\"https:\/\/rtvgastro.es\/en\/category\/labodegadeserxusolares\/\" rel=\"tag\">La Bodega de Serxu Solares<\/a><\/div>\n\n<h2 style=\"font-size:clamp(15.747px, 0.984rem + ((1vw - 3.2px) * 0.86), 24px); margin-top:8px;margin-bottom:var(--wp--preset--spacing--20);\" class=\"wp-block-post-title\"><a href=\"https:\/\/rtvgastro.es\/en\/adega-de-borba-premium-2022\/\" target=\"_self\" >Adega de Borba Premium 2022<\/a><\/h2>\n\n<div style=\"margin-top:var(--wp--preset--spacing--20);margin-bottom:var(--wp--preset--spacing--20);\" class=\"wp-block-post-excerpt has-small-font-size\"><p class=\"wp-block-post-excerpt__excerpt\">A finales del 2025 me dej\u00e9 caer por tierras portuguesas para descubrir la regi\u00f3n del&hellip; <\/p><\/div><\/div>\n<\/div>\n\n<\/li><li class=\"wp-block-post post-4224 post type-post status-publish format-standard has-post-thumbnail hentry category-noticias category-vinos tag-malaga tag-museo tag-vino\">\n\n<div class=\"wp-block-group is-style-ext-preset--group--natural-1--item-card-1--align-start has-global-padding is-layout-constrained wp-block-group-is-layout-constrained is-style-ext-preset--group--natural-1--item-card-1--align-start--3\"><figure style=\"aspect-ratio:4\/3;\" class=\"wp-block-post-featured-image\"><img loading=\"lazy\" decoding=\"async\" width=\"526\" height=\"454\" src=\"https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/04\/Recepcion-donacion.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"Malaga Ke, donado por Stefan Alveno Persili, m\u00e9dico y coleccionista suizo, constituye un valioso testimonio del comercio internacional de vinos entre finales del siglo XIX y principios del siglo XX\" style=\"width:100%;height:100%;object-fit:cover;\" srcset=\"https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/04\/Recepcion-donacion.jpg 526w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/04\/Recepcion-donacion-300x259.jpg 300w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/04\/Recepcion-donacion-14x12.jpg 14w\" sizes=\"auto, (max-width: 526px) 100vw, 526px\" \/><\/figure>\n\n\n<div class=\"wp-block-group is-style-default has-global-padding is-layout-constrained wp-container-core-group-is-layout-e0082cf6 wp-block-group-is-layout-constrained\"><div style=\"font-size:14px;font-style:normal;font-weight:600\" class=\"taxonomy-category wp-block-post-terms\"><a href=\"https:\/\/rtvgastro.es\/en\/category\/noticias\/\" rel=\"tag\">Noticias<\/a><span class=\"wp-block-post-terms__separator\">, <\/span><a href=\"https:\/\/rtvgastro.es\/en\/category\/vinos\/\" rel=\"tag\">Vinos<\/a><\/div>\n\n<h2 style=\"font-size:clamp(15.747px, 0.984rem + ((1vw - 3.2px) * 0.86), 24px); 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margin-top:8px;margin-bottom:var(--wp--preset--spacing--20);\" class=\"wp-block-post-title\"><a href=\"https:\/\/rtvgastro.es\/en\/aove-hacienda-el-palo\/\" target=\"_self\" >AOVE Hacienda El Palo<\/a><\/h2>\n\n<div style=\"margin-top:var(--wp--preset--spacing--20);margin-bottom:var(--wp--preset--spacing--20);\" class=\"wp-block-post-excerpt has-small-font-size\"><p class=\"wp-block-post-excerpt__excerpt\">Serxu Solares @serxusolares La almazara Hacienda El Palo, situada en el coraz\u00f3n de la provincia&hellip; <\/p><\/div><\/div>\n<\/div>\n\n<\/li><\/ul><\/div>\n\n\n\n<div class=\"wp-block-buttons alignwide is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-a89b3969 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button is-style-ext-preset--button--natural-1--button-1 is-style-ext-preset--button--natural-1--button-1--5\"><a class=\"wp-block-button__link wp-element-button\" href=\"#extendify-blog\">Ver todo<\/a><\/div>\n<\/div>\n<\/div>\n\n\n<figure class=\"wp-block-post-featured-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1280\" height=\"720\" src=\"https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/03\/cachapa-venezolana.jpeg\" class=\"attachment-full size-full wp-post-image\" alt=\"cachapa venezolana elaborada a partir de maiz\" style=\"border-top-left-radius:20px;border-top-right-radius:20px;border-bottom-left-radius:20px;border-bottom-right-radius:20px;object-fit:cover;\" \/><\/figure>\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Milagros Echegaray @alimentos.echegaray Se atribuye el origen de\u00a0la cachapa\u00a0a la regi\u00f3n central\u00a0venezolana, los ind\u00edgenas que habitaban las tierras mirandinas cultivaban el ma\u00edz, cereal que fue adorado y considerado de origen divino; tan apreciado fue, que su culto se asoci\u00f3 posteriormente con la religi\u00f3n cristiana, acostumbr\u00e1ndose a sembrar granos de ma\u00edz &#8230; El ma\u00edz es llamado [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2516,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[13],"tags":[81,61,73],"class_list":["post-2496","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-cachapa","tag-receta","tag-receta-facil"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/rtvgastro.es\/en\/wp-json\/wp\/v2\/posts\/2496","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rtvgastro.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rtvgastro.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rtvgastro.es\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rtvgastro.es\/en\/wp-json\/wp\/v2\/comments?post=2496"}],"version-history":[{"count":23,"href":"https:\/\/rtvgastro.es\/en\/wp-json\/wp\/v2\/posts\/2496\/revisions"}],"predecessor-version":[{"id":2522,"href":"https:\/\/rtvgastro.es\/en\/wp-json\/wp\/v2\/posts\/2496\/revisions\/2522"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rtvgastro.es\/en\/wp-json\/wp\/v2\/media\/2516"}],"wp:attachment":[{"href":"https:\/\/rtvgastro.es\/en\/wp-json\/wp\/v2\/media?parent=2496"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rtvgastro.es\/en\/wp-json\/wp\/v2\/categories?post=2496"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rtvgastro.es\/en\/wp-json\/wp\/v2\/tags?post=2496"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}