Ingredients
- 40 ear of corn
- 8 pounds of ground beef
- 6 (big) yellow onions
- 2 cans of olives
- 6 eggs
- 6 pieces of chicken breast
- 12oz lard
- Oil -- 2-3 tablespoons
- Onion, finely chopped -- 1
- Garlic, minced -- 2-3 cloves
- Ground beef -- 1 pound
- Paprika -- 1 tablespoon
- Cuminseed -- 1 teaspoon
- Oregano -- 1 teaspoon
- Water or stock -- 1 cup
- Flour -- 1 tablespoon
- Fresh or frozen corn -- 1 pound
- Cornmeal -- 1/4 cup
- Cornstarch -- 1-2 tablespoons
- Milk -- as needed
- Sugar -- 1 tablespoon
- Salt and pepper -- to taste
- Butter -- 1 tablespoon
- Sugar -- 2-3 tablespoons
Directions
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Preheat oven to 375ºF.
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Heat the oil in a sauté pan over medium flame.
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Add the onion and sauté until translucent. Stir in the garlic and sauté for another 1-2 minutes.
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Add the ground beef, paprika, cumin, oregano, salt and pepper and sauté, breaking up the meat, until the beef is just cooked through, 6-8 minutes.
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Pour in the water or stock and bring to a simmer.
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Sprinkle flour over all and stir in well.
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Simmer for another 5-8 minutes until lightly thickened. Adjust seasoning, remove from heat and set aside.
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Place the corn, cornmeal, cornstarch and sugar in a food processor and process until well pureed.
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With the blade running, add the milk a little at a time until the corn forms a thick batter.
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Season to taste with salt and pepper.
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Melt the butter over medium-low heat in a large saucepan.
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Add the corn puree and cook, stirring constantly, until well thickened, about 5-8 minutes. Set aside.
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Spread the beef mixture in a greased casserole dish.
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Top with the cooked corn puree and spread out evenly over the dish.
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Sprinkle the sugar over the corn topping.
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Set the dish in the oven and bake for 30-40 minutes, or until bubbling and golden brown on top.