← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 2 tbsp Vegetable oil
• 3 Onion, finely diced
• 2 cloves Garlic, finely chopped
• 750 g Minced beef
• 2 tsp Paprika
• 2 tsp Cumin
• 1 tsp Dried oregano
• 100 ml Beef stock
• 300 g cooked chicken thighs, in pieces (optional)
• 3 Eggs, hard-boiled and quartered
• 12 black olives
• 50 g Raisins
• 1.2 kg sweetcorn kernels (frozen and thawed, or fresh)
• 250 ml Milk
• 1 handful fresh basil leaves
• 30 g Butter
• 3 tbsp fine cornmeal, if needed
• 1 tbsp sugar, to sprinkle on top
• Salt
• Black pepper

Method

1. For the pino (filling), heat the oil in a large pan over medium heat and cook the onions for 10 min, until soft and sweet. Add the garlic, beef, paprika, cumin and oregano and cook for 8–10 min, breaking up the meat, until browned. Add the stock, season well and simmer for 5 min, until juicy but not wet.
2. Heat the oven to 200°C (400°F). Blend the corn, milk and basil until thick and mostly smooth, with a little texture left.
3. Melt the butter in a saucepan over medium-low heat, add the corn and cook for 10–12 min, stirring often, until it thickens like soft polenta. Season with salt. If it stays runny, stir in the cornmeal and cook 2 minutes more.
4. Spread the pino in a large baking dish (or 6 clay bowls). Tuck in the chicken (if using), eggs, olives and raisins.
5. Spoon the corn over the top and smooth it out, then sprinkle evenly with the sugar.
6. Bake for 30–35 min, until the top is bubbling and patched with deep golden brown. Rest for 10 min before serving with an ensalada chilena.

Tips

• Chilean olives are traditionally left whole with the stone in, so warn your guests.
• Under a hot grill for the last 2–3 minutes, the sugar caramelises even more.

Sources

Written in our own words after cross-checking these recipes:

196 flavors Curious Cuisiniere Cocina Chilena (Pilar Hernández)