Bolivian-mexican Style Corn Pie

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 2 teaspoons olive oil
• 1 lb mexican chorizo sausage, skins removed
• 1 onion, diced
• 6 garlic cloves, minced
• 1 tablespoon ground dried ancho chile powder
• 1 tablespoon sweet paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground chipotle chile pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon ground allspice (optional)
• 1/8 teaspoon ground cloves (optional)
• 1 teaspoon salt, divided
• 2 lbs boneless skinless chicken breasts, cubed
• 1/2 cup chopped cilantro
• 1 lime, juice of
• 1 yellow onion, chopped
• 8 ears corn, kernels cut from cobs (or 5 cups frozen)
• 1 cup milk
• 1/4 teaspoon fresh ground black pepper
• 8 ounces mild cheese, such as chihuahua or 8 ounces oaxaca cheese

Recipe

• 1 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. note: if it's excessive, remove some leaving the browned bits.
• 2 add the 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.
• 3 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.
• 4 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.
• 5 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.