Ingredients
Scale
- 500 g (17.6 oz) frozen sweet corn
- 1 cup milk
- 6 basil leaves
- Salt, pepper
- 250 g (8.8 oz) ground beef
- 1 onion
- 1 or 2 cloves of garlic
- 1/2 teaspoon butter or margarine
- A pinch of cumin
- 2 tablespoons oil
- 3 tablespoons raisins
- 12 olives
- 3 hard-boiled eggs
- Seasonings for the ground meat filling to taste: salt, pepper, oregano, paprika
- 1/2 teaspoon flour (optional)
Instructions
- Pass the corn through a grinder; if it starts sticking to the machine during this process, you can add a little milk to help it along. Once ready, transfer the mixture to a pot, add the basil leaves, and stir with a wooden spoon while gradually adding the remaining milk. Ideally, the mixture should thicken enough to reveal the bottom of the pot as you stir. Do not overcook, or the mixture may curdle. Set aside.
- Ground Meat Filling: Finely dice the onion and garlic, then sauté them in a pan until the onion is golden. Add the ground meat, seasonings, raisins, and the teaspoon of margarine. If the mixture becomes too dry, add a little water or beef broth. If the meat mixture is too runny after cooking, thicken it with the teaspoon of flour. Set aside.
- Ideally, use a traditional clay baking dish for this step, though a standard oven-safe glass dish works fine.
- Spread the ground meat filling in the dish, then arrange the olives and sliced eggs on top, followed by the corn mixture. You may sprinkle granulated sugar over the top if desired. Bake at 350°F (180°C) for about 20 minutes, or until golden brown. Let it rest briefly before serving.
- Prep Time: 1 hour
- Cook Time: 30 min
- Category: Lunch
- Cuisine: Chilena