Pastel de Choclo (Chilean Meat Pie)

Ingredients

• 1 ½ pounds coarsely ground lean beef

• 1 to 2 tablespoons vegetable oil

• 1 cup chopped onion

• 1 large dried ají chile pod, crushed, or substitute New Mexican

• ½ teaspoon cumin

• 1 teaspoon paprika

• ½ teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• ½ teaspoon oregano

• 10 black olives, cut in half

• 2 cups fresh corn

• 1 tablespoon milk

• 1 ½ teaspoons sugar

• 1 tablespoon vegetable oil

Instructions

In a heavy skillet, brown the meat, drain, and put it into a bowl. Add the oil to the skillet, and saute the onion, and add the chile, cumin, paprika, salt, pepper, and oregano; add the sauteed mixture to the meat and mix. Then pack the meat mixture into a shallow 3 to 4 quart overproof casserole, and arrange the olives over the top.

Put the corn in a blender with the milk, ½ teaspoon of the sugar, and puree the corn. Heat the oil in a skillet, add the pureed corn, and simmer the corn, stirring, until the puree thickens. Pour this mixture over the meat mixture and sprinkle with the remaining 1 teaspoon of sugar.

Bake in a 350°F oven for 45 to 60 minutes, or until the top is golden.