Mexican Corn Pie
Posted on May 15, 2012 by Leslie Blythe No comments
This recipe as my friend Barbara’s name all over it (I guess is also has Sharon’s name all over it too, but not sure if you can buy chorizo in Australia!) ! It’s a casserole, from Luna Maya, a Bolivian-Mexican restaurant in Norfolk, Va., is adapted from “The World in a Skillet.” Its international flavor evokes the New South, but cooked in the traditional Southern skillet. Luna Maya calls for a baking pan to finish the dish, but we used the same 12-inch cast-iron skillet throughout.
Mexican Corn Pie
Serves 8
1 Tbs plus 2 tsp olive oil
1 lb Mexican pork chorizo, skins removed
1 white onion, diced
6 cloves garlic, minced
1 Tbs each: ground ancho chili, sweet paprika
2 tsp ground cumin
1 tsp ground chipotle pepper
1/2 tsp each: thyme, ground allspice
1/8 tsp ground cloves
1 tsp salt
2 lbs boneless, skinless chicken breasts, cubed
1/2 cup chopped cilantro
Juice of 1 lime
1 yellow onion, chopped
8 ears corn, kernels cut from cobs (or 5 cups frozen)
1 cup milk
1/4 tsp freshly ground black pepper
8 oz mild cheese, such as Chihuahua or Oaxaca cheese
Heat oven to 350 degrees. Heat 1 tablespoon oil in a large cast-iron skillet over medium heat. Crumble in chorizo. Cook, stirring often, until browned, about 10 minutes. Transfer chorizo to a bowl, leaving fat in the skillet.
Add the white onion, garlic, ancho, paprika, cumin, chipotle, thyme, allspice, cloves and 1/2 teaspoon salt to the skillet; stir. Cook, stirring often, until onion is translucent, 5-8 minutes.
Stir in the chicken; cook, stirring often, until the chicken is cooked through, 15 minutes. Remove skillet from heat; transfer contents to a bowl. Stir in the reserved chorizo, cilantro and lime juice.
Wipe skillet clean; heat 2 teaspoons oil in skillet over medium heat. Add the yellow onion; cook, stirring frequently, until translucent, 5-8 minutes. Remove skillet from heat. Combine onion with the corn and milk in a food processor; puree until smooth.
Return skillet to medium heat; add corn mixture. Cook, stirring, until the mixture has thickened, about 5 minutes. Stir in remaining 1/2 teaspoon salt and the black pepper. Remove skillet from heat.Transfer corn mixture to a bowl.
Spread the chicken-chorizo mixture in the skillet. Spread the corn mixture over the meat. Bake 30 minutes. Remove dish from oven; turn on the broiler. Spread the cheese over the casserole. Broil until cheese melts and begins to brown, 3-5 minutes.
