Recipe of Corn cake
Corn cake is a common recipe from the Americas, the way it is prepared varies from country to country; but the base is always the same, corn, corn or corn.
In Vida Receta we want to teach you how to prepare the one from the central area of Chile, which is usually consumed during the summer months; but which today it is possible to taste all year round thanks to frozen products.
3
Servings
80 min
Preparation
60 min
Cooking
Intermediate
Corn
Ingredients
- 1 large shelled humero corn
- 1 tsp sugar
- 1 tsp salt
- 2 basil leaves
- 1/2 cup of oil
- 1 kg diced onion
- 1/2 kg ground beef
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 cup of water
- Short chicken tuts, boneless and skinless, cooked with 1 stick of celery and a pinch of salt.
- 6 Black Olives
- 2 broken hard-boiled eggs
- Sal
Join me and let's see how to make Corn cake
Instructions:
- Remove the teeth from the corn, corn or corn with a knife, taking care not to scrape the crown too much as it makes the preparations bitter. Pass it through a food processor next to the basil.
- Put the corn puree in a pot, without oil or fat, on a medium low flame. Add 1 teaspoon of salt and one teaspoon of sugar, for 30 minutes, stirring well, taking care that it does not stick to the pot or burn.
- Make a pine tree, to do this, fry the onion in oil, add the colored garlic or paprika, the oregano and the cumin. Cook at medium temperature for about 20 minutes. After 10 minutes add 1 cup of cold water. After 20 minutes add the meat and let it cook for 30 minutes.
- Place 3 plates of clay, at the base place a teaspoon of the corn, then put the pine and next to it a piece of chicken. Add 2 large olives and 1/2 hard-boiled egg. Cover with the rest of the corn. Repeat this process with the other two plates of clay.
- Sprinkle with granulated sugar, and if you wish, apply some ground garlic and chili pepper dissolved in oil so that it takes on a more golden color.
- Put it in the oven, at 200º for 8-10 minutes.
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