How to make CORN PIE (Chilean dish)

Heat 1/4 cup sunflower oil in a pot over medium heat.

Add 1 onion and sauté until caramelized, about 30 minutes, stirring every 10 minutes.

Season with 1 teaspoon ají de color, 1 teaspoon cumin, 2 teaspoons oregano, and salt.

Add 500 grams ground beef and cook until well integrated with the onion.

Pour in 1/4 cup cold water and cook for another 30 minutes, stirring every 10 minutes.

In boiling water, add 6 chicken fillets, salt, and oregano; boil for 20 minutes.

Simultaneously, boil 3 eggs for the filling.

After 20 minutes, remove chicken from the broth and save the broth for later use.

In a blender, add 3 packages of frozen sweet corn and 4-5 fresh basil leaves; blend until smooth.

Transfer blended corn to a pot and cook for 30 minutes without adding milk or water.

In a baking dish, layer a bit of the corn mixture at the bottom, then add the beef mixture.

Place the boiled chicken fillets spaced out on top of the beef.

Add black olives and 3 hard-boiled eggs cut into quarters on top of the chicken.

Cover everything with the remaining corn mixture and sprinkle with 2-3 teaspoons of sugar.

Bake at 180 degrees Celsius for 20 minutes.

Equipment Needed

Allergens