Corn pie with beef and crispy crust
6 servings
240 minutes
Corn pie with beef and a crispy crust is a hearty dish of Mexican cuisine that combines the rich flavor of tender beef with an aromatic corn crust. This dish originates from Mexican traditions of pairing meat with a corn base, giving it a unique texture and appetizing aroma. Spicy spices like cumin, coriander, and oregano create a rich flavor palette, while chili peppers add a slight heat. Slow cooking makes the meat incredibly tender, and the corn dough turns into a golden crispy crust. This pie is perfect for a cozy family dinner and can be served with sour cream and fresh herbs. It’s not just a dish but a true celebration of flavors that immerses you in the sunny atmosphere of Mexico.
1
Preheat the oven to 150 degrees.
2
Melt the butter. Continue cooking, stirring. Remove from heat and pour into a bowl.
- Butter: 6 tablespoons
3
Return the pan to high heat. Cut the beef into cubes, season with salt and pepper. Place in the pan and fry for about 6 minutes. Transfer to a bowl or plate and set aside.
- Beef tenderloin: 1 kg
- Salt: to taste
- Ground black pepper: to taste
4
Place the chili peppers in a microwave-safe dish and microwave until a spicy aroma develops (about 30 seconds). Add 1 cup of chicken broth to the peppers. Return to the microwave and cook on high for about 3 minutes. Then transfer to a blender, pour in the remaining chicken broth, and turn on the blender. Blend until smooth.
- Chili pepper: 2 pieces
- Chicken broth: 3 glasss
5
Place the pan on high heat. Pour in the oil and add the corn. Sauté, stirring for about 4 minutes. Add thinly sliced onion and sliced bell pepper, and continue to sauté for about 3 minutes.
- Vegetable oil: 2 tablespoons
- Fresh corn kernels: 220 g
- Onion: 1 head
- Red sweet pepper: 1 piece
6
Add garlic, serrano pepper, cumin, coriander, and oregano. Continue cooking until a spicy aroma appears. Pour the blender mixture into the pan and stir. Add the sautéed beef pieces and olives to the sauce and mix.
- Garlic: 4 cloves
- Chile Serrano: 1 piece
- Ground cumin: 1 teaspoon
- Ground coriander: 1 teaspoon
- Dried oregano: 1 teaspoon
- Pitted olives: 2 tablespoons
7
Bring to a boil, cover, and place in a preheated oven for 2.5 hours.
8
Preheat the oven to 180 degrees. Mix Worcestershire sauce, fish sauce, and cheese into the stew. Return to the oven and leave for 5 minutes. Add leeks and cilantro, season with salt and pepper to taste. Transfer the stew to the pan where you will bake the pie.
- Worcestershire sauce: 1 tablespoon
- Fish sauce: 1 tablespoon
- Cheddar cheese: 100 g
- Leek: 3 bunchs
- Coriander leaves: 35 g
- Salt: to taste
- Ground black pepper: to taste
9
Mix cornmeal, flour, sugar, 1 teaspoon of salt, baking powder, and buttermilk in a large bowl. Beat the eggs and add sour cream and buttermilk in another bowl. Mix thoroughly until smooth. Pour the mixture into the first bowl and mix well.
- Corn flour: 1 glass
- Sugar: 4 tablespoons
- Baking powder: 2 teaspoons
- Soda: 0.3 teaspoon
- Chicken egg: 2 pieces
- Sour cream: 7.5 tablespoons
- Buttermilk: 2.5 tablespoons
10
Using a large spoon, pour the batter over the stew, the layer should be even, and place it in the oven for 20 minutes.
11
Let the pie cool and serve with sour cream. Enjoy your meal!
- Sour cream: 7.5 tablespoons