Venezuelan Cheese-Filled Corn Pancakes (Cachapas)

The Venezuelan savory-sweet corn pancakes called cachapas are typically topped with a filling and folded into half-moons. But because the batter is wheat-free, the pancakes are delicate and folding is tricky. So we sandwich the cheese between two rounds instead. We prefer masa harina—flour ground from nixtamalized corn, commonly used for tortillas—over the traditional masarepa for its earthier, more pronounced corn flavor; look for it in the international aisle. Queso Oaxaca or fresh mozzarella stands in for Venezuelan queso de mano, which can be difficult to source. The cheese is meant to soften rather than fully melt. For added richness, top each cachapa with a little butter and crumbled cotija, and serve with your favorite hot sauce.