Corn cake
Ingredients
One kilo of corn shelled Tradiciones Andinas
A quarter of a liter of milk
Three Tablespoons of oil The conqueror
Three chopped onions
Half a tablespoon of yellow pepper paste Tradiciones Andinas
A tablespoon of Oregano Andean Traditions
A spoonful of Comino Tradiciones Andinas
Half a pound of pound of ground beef (beef, pork or chicken)
Two boiled eggs
Two tablespoons of Akenton sugar
Salt to taste
Pepper Andean Traditions to taste
JP products in this recipe
Preparation
Cook the Andean Traditions corn and grind it, boil it and then add small amounts of milk gradually until it has a creamy consistency.
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Add salt and pepper to taste.
Heat the oil in a saucepan and sauté the onion for a few minutes until it is crystalline.
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Add the half tablespoon of Andean Traditions, the Andean Traditions oregano, the Andean Traditions cumin, the Andean Traditions pepper and the ground beef of your choice, and let cook for 10 to 15 minutes over low heat and stirring occasionally .
Pour the previous mixture into a bowl or saucepan and cover the mixture with the ground corn.
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Sprinkle the surface with little sugar and bake.
To know if our corn cake is ready, with a long skewer stick, in a corner it drills to the bottom, when it comes out completely clean it is because it is time to get off the oven.
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Let the cake cool a little, and enjoy!
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