Enjoy this classic seasonal dish, made with beef, vegetables, and the unique touch that only Capullo® 100% pure canola oil brings to all your dishes. Don't miss this corn cake with meat recipe!
1/4 cups green bell pepper, finely chopped, for the meat
1/4 cups red bell pepper, finely chopped, for the meat
3 tablespoons pickled Jalapeño chile, finely chopped, for the meat
1 cup tomato purée, for the meat
salt, for the meat
pepper, for the meat
1/3 cups Capullo® 100% pure canola oil, for the corn cake
1/2 cups sugar, for the corn cake
3 eggs, for the corn cake
1 2/3 cups milk, for the corn cake
1 1/2 cups corn masa flour, for the corn cake
1 cup wheat flour, for the corn cake
2 tablespoons baking powder, for the corn cake
1/2 teaspoons salt, for the corn cake
1 cup yellow corn kernels, for the corn cake
cilantro, finely chopped, for garnish
salad, for serving
Preparation
50 mins
25 mins
Low
Heat Capullo® oil, which withstands high temperatures, in a skillet, then sauté the onion, celery, and add the ground beef. Cook for 5 minutes, then add the carrot, bell peppers, jalapeño pepper, and tomato puree, and cook on low heat for 5 minutes. Remove from heat and set aside.
For the corn cake: Pour Capullo® oil and sugar into a bowl, then beat for 5 minutes until fully integrated, then add the eggs one by one, the milk, the flours, the baking powder, the salt, and continue beating until incorporated and obtain a homogeneous mixture.
Place the ground beef in a previously floured and greased baking dish until it covers half of the mold, then pour the corn cake mixture over the meat and sprinkle with corn kernels and cilantro. Bake at 180 °C for 25 minutes. Let cool and serve.
Enjoy this incredible corn cake with meat and serve with salad.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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