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1
Preheat oven to 375u00b0F. Heat the oil in a frying pan over medium heat. Add the onion and saute until translucent. Stir in the garlic and saute for another 1-2 minutes. Add the ground beef, paprika, cumin, oregano, salt and pepper and saute, breaking up the meat, until the beef is just cooked through, 6-8 minutes.
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2
Pour in the water or stock and bring to a simmer. Sprinkle flour over all and stir in well. Simmer for another 5-8 minutes until lightly thickened. Adjust seasoning, remove from heat and set aside. This meat mixture is called pino.
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3
Place the corn, cornmeal, cornstarch and sugar in a food processor and process until well pureed. With the blade running, add the milk a little at a time until the corn forms a thick batter. Season to taste with salt and pepper.
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4
Melt the butter over medium-low heat in a large saucepan. Add the corn puree and cook, stirring constantly, until well thickened, about 5-8 minutes. Set aside.
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5
Spread the beef mixture in a greased casserole dish. Top with the cooked corn puree and spread out evenly over the dish. Sprinkle the sugar over the corn topping.
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6
Set the dish in the oven and bake for 30-40 minutes, or until bubbling and golden brown on top.
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7
VARIATIONS:
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8
After placing the beef mixture in the casserole dish, top with two poached chicken breasts, chopped into bite-sized pieces, and 2-3 sliced hard-boiled eggs. Then top with the corn puree.
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9
Add 1/4 cup raisins and 1/4 cup chopped black olives to the simmering beef mixture.
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10
Stir 1/4 cup chopped fresh basil into the corn puree topping.
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11
Some Chileans add 1/4 cup or more sugar to the corn topping to make it quite sweet.
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12
Set the finished casserole under a hot broiler for 1 or 2 minutes to brown it well if you like.
