Smoky corn pie with braised flank beef, garlicky mushrooms, and criollo cheese crust

Instructions

1. 1

   Preheat the oven to 180 °C / 350 °F.

2. 2

   Heat a wide pot or heavy casserole with 1 tablespoon of olive oil. Brown the beef flank for 3 to 4 minutes per side over medium-high heat. Remove and set aside.

3. 3

   In the same pot, add the onion, red bell pepper, and half of the garlic. Cook for 5 minutes until they start to soften. Stir in 1 teaspoon of smoked paprika, the oregano, chili flakes, half the salt, and half the black pepper.

4. 4

   Return the beef flank to the pot. Deglaze with the white wine and let it evaporate for 2 minutes. Add the hot beef stock, cover, and cook over low heat for 70 minutes, or until the meat is very tender.

5. 5

   Meanwhile, heat a skillet with the butter and the remaining tablespoon of olive oil. Add the mushrooms and cook for 4 to 5 minutes until golden. Add the rest of the garlic, a pinch of salt, and pepper, and cook 1 minute more. Set aside.

6. 6

   Remove the beef from the pot and shred it with two forks. Simmer the remaining sauce uncovered for 5 minutes if it needs reducing. Mix the shredded beef with the garlicky mushrooms, parsley, and half of the scallions.

7. 7

   For the topping, place the corn kernels, milk, fine cornmeal, the remaining teaspoon of smoked paprika, and the rest of the salt and pepper in a saucepan. Cook over medium heat, stirring often, for 8 to 10 minutes until thick yet creamy. Add half of the grated cheese and stir until combined.

8. 8

   Spread the beef and mushroom filling in a baking dish about 28 x 20 cm. Cover with the smoky corn cream and smooth the surface. Finish with the remaining grated cheese and the rest of the scallions.

9. 9

   Bake for 18 to 22 minutes at 180 °C / 350 °F, until the cheese is melted and golden around the edges. For deeper color, broil for 2 more minutes if desired.

10. 10

    Let rest for 10 minutes before serving so the pie can set and slice more neatly.