Dominican Sweet Corn Pie with Oregano-Braised Goat and Cassava Flatbread Crust

Instructions

1. 1

   Preheat the oven to 375 °F / 190 °C. Lightly grease a baking dish about 23 x 33 cm (9 x 13 inches) with a little of the vegetable oil.

2. 2

   Season the goat meat with 1 teaspoon salt, 1/2 teaspoon black pepper, half of the garlic, 1 teaspoon dried oregano, and the sour orange juice. Let it rest for 15 minutes.

3. 3

   Heat 2 tablespoons of the vegetable oil in a wide pot over medium-high heat. Brown the goat meat for 6 to 8 minutes, stirring to sear it well.

4. 4

   Add half of the red onion, half of the sweet peppers, and the tomato paste. Cook for 3 minutes, stirring so the paste lightly caramelizes.

5. 5

   Pour in the chicken broth or water, reduce the heat to medium-low, cover, and cook for 35 to 40 minutes, or until the goat is tender and the sauce is thick. Stir in half of the cilantro and set aside.

6. 6

   While the goat cooks, place the sweet corn, whole milk, eggs, fine cornmeal, melted butter, the remaining red onion, the remaining sweet peppers, the remaining garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper in a blender. Blend until thick but pourable.

7. 7

   Add half of the grated frying cheese and the remaining 1 teaspoon dried oregano to the corn mixture. Mix well.

8. 8

   Pour the corn mixture into the greased baking dish and bake at 375 °F / 190 °C for 20 minutes, until the edges begin to set.

9. 9

   Remove the dish from the oven. Spread the braised goat and its sauce evenly over the top. Sprinkle with the remaining grated frying cheese and the broken cassava flatbread to create a rustic crust.

10. 10

    Drizzle the surface with the remaining 1 tablespoon vegetable oil and bake again at 375 °F / 190 °C for 18 to 22 minutes, until the center is set and the cassava flatbread looks golden.

11. 11

    Let the pie rest for 10 minutes out of the oven. Finish with the remaining fresh cilantro on top before slicing and serving.