Corn and Cochayuyo Bake with White Wine Turkey Filling and Chuchoca Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with 1 teaspoon of vegetable oil.

2. 2

   Rinse the dried cochayuyo and soak it in hot water for 15 minutes. Drain, finely chop, and set aside.

3. 3

   Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a wide skillet over medium heat. Add the onion and cook for 6 to 8 minutes until translucent. Stir in the garlic, half of the paprika, cumin, oregano, half the salt, and half the black pepper; cook for 1 minute.

4. 4

   Add the diced turkey and brown it for 4 to 5 minutes, stirring. Add the white wine and let it boil for 2 minutes so the alcohol evaporates. Stir in the chicken broth or water, raisins, and black olives, and cook for 8 to 10 minutes until the liquid reduces and the turkey stays juicy. Remove from the heat.

5. 5

   In another skillet, heat the remaining teaspoon of oil and sauté the chopped cochayuyo for 3 to 4 minutes with a pinch of salt and pepper. Mix it with the turkey filling and spread everything in the baking dish.

6. 6

   Place the corn kernels in a blender or food processor with the milk, basil, the remaining paprika, and the rest of the salt. Blend until thick but still slightly textured.

7. 7

   Melt the remaining butter in a saucepan. Pour in the corn mixture and cook over medium-low heat for 8 to 10 minutes, stirring constantly, until slightly thickened. Adjust with the remaining black pepper.

8. 8

   Cover the filling evenly with the corn topping. In a small bowl, mix the chuchoca with the beaten egg and scatter it irregularly over the surface. Finish with the grated chanco cheese.

9. 9

   Bake for 25 minutes at 200 °C / 400 °F, or until bubbling around the edges and golden on top. For deeper color, broil for 2 to 3 more minutes, watching closely.

10. 10

    Let rest for 10 minutes before serving so the bake can set. Serve hot.