- 12 corn/corn/maize/corn on the cob
- 7 chicken prey (in chile it is called tuto)
- 1 liter of milk
- 5 eggs
- 5 fresh basil leaves
- 1 1/2 teaspoon salt
- 12 olives/black olives
- raisins/dried grapes
- 2 poultry stock cubes
- 400 gr ground beef
- 4 onions
- 4 tablespoons of oil
- 1 tablespoon of cumin powder
- 1 tablespoon of colored chili/paprika/pepper powder
- pepper, salt
- 1 tablespoon of oregano
- 1 1/2 liters of water
Prepare the corn puree as follows:
Peel the corn/corn/corn on the cob.
Once the 12 corn/maize/corn cob peeled, scrape each of them on a grater (trying to scrape only the kernels of the corn to obtain a fresh corn kernel puree, it is a work of patience, but this is how the traditional corn cake is prepared) and reserve the corn puree in a large bowl in the refrigerator.
Separately, prepare the pine as follows:
Put 4 tablespoons of oil in a saucepan, heat and add the diced onions, cook well for a few minutes (stirring constantly to avoid burning) and add the cumin powder, stir, add the chili powder, stir and add the pepper, oregano and brown everything for 2 minutes, stirring constantly…
Add the ground beef, add the poultry stock cube and cook everything until the onion and meat are well cooked (if necessary you can add a pinch more salt), just 3 minutes before the end of cooking add 1 or 2 handfuls of raisins and mix everything well, once ready, take it off the heat and reserve it in the same pan…
Separately, cook the chicken as follows:
Put the 7 chicken prey in a large saucepan, add 1 and a half liters of water, add vegetables cut lengthwise (you can put any vegetables you want, 1 onion, 3 cloves of garlic, 2 carrots, leek, etc.), season with salt, pepper and herbs of your choice and 1 cube of poultry stock. This will help us to obtain a delicious chicken broth from the cooking of the chicken prey, which we can also serve at the table or keep it in the refrigerator to eat it later).
Cook all this for 50 minutes or one hour with the pan covered (until the vegetables and meat are well cooked).
Once everything is well cooked, we will remove the chicken and reserve them in a separate dish to cool…
Separately cook the eggs for 10 minutes in hot water, once ready, take them out and put them in cold water to cool and peel them…
We will then proceed to the pre-cooking of the corn paste and we will do it in the following way:
We put the corn paste (the same paste that we have taken out when grating the corn at the beginning of the recipe) in a saucepan and we put it over medium heat…
And without stopping stirring, add the milk little by little (when you see that the preparation is very hard or dry, then add the milk and repeat the same process until the end of the cooking of the pasta), add the finely chopped albaca leaves, without stopping stirring, continue cooking the preparation and if necessary add more milk (the pasta should be thick, NOT liquid or hard, but rather thick) and add a little salt and 3 tablespoons of sugar (the preparation should be sweet).
When the pasta becomes more yellow than it was at the beginning of cooking, then it is ready, remove it from the heat and reserve it…
Now we will begin to assemble the corn pie as follows:
In a baking dish or in individual oven dishes (I prepared it in a large baking dish and in individual dishes), we will first put a layer of pine (from the preparation of ground meat and onion) …
Place the chicken pieces on top (in an orderly manner and leaving a space between them so that the corn pie can be cut later) …
We put the hard-boiled eggs cut in quarters and add the olives/black olives…
And we put the corn paste on top, trying to cover all the ingredients well, only the corn paste should be seen (for this we will use a soup spoon, which we will dip in cold water as we put the paste so that the corn paste does not stick to it) …
We must leave the surface of the corn cake very flat…
And finally we will put sugar on top (so that, when baked in the oven, it will be golden brown on top).
Bake it in the oven at 200°C until the cake is golden brown on top.