Smoky humita pie with shredded roast beef, golden onions, and criollo cheese crust

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a medium baking dish with a little of the sunflower oil.

2. 2

   2. Heat 2 tablespoons of the sunflower oil in a large skillet over medium heat. Add the onion and cook for 12 to 15 minutes, stirring, until deeply golden. Add the garlic and red bell pepper, and cook 3 minutes more.

3. 3

   3. Add the shredded beef roast, smoked paprika, ground cumin, dried oregano, 1 teaspoon of the salt, and black pepper. Mix well, pour in the beef broth, and cook for 5 minutes until the filling is moist but not watery. Stir in the green olives and half of the fresh parsley. Set aside.

4. 4

   4. In another saucepan, combine the corn kernels, roasted pumpkin, milk, and the remaining salt. Cook over medium heat for 5 minutes. Blend or mash half of the mixture roughly to create a creamy texture with some chunks.

5. 5

   5. Return the corn mixture to low heat, sprinkle in the fine cornmeal, and stir for 3 to 4 minutes until thickened. Add the butter and 120 g (4 oz) of the grated criollo cheese. Remove from the heat and let cool slightly for 5 minutes.

6. 6

   6. Add the egg to the warm humita mixture and stir quickly to incorporate without scrambling it. Mix in the remaining fresh parsley.

7. 7

   7. Spread the beef filling in the baking dish. Cover evenly with the smoky corn and pumpkin humita. Finish with the remaining criollo cheese on top.

8. 8

   8. Bake for 25 to 30 minutes at 200 °C / 400 °F, until the top is golden and bubbling. If desired, broil for 2 to 3 additional minutes for a deeper crust.

9. 9

   9. Let rest for 10 minutes before serving so the pie sets and slices more neatly.