Dominican Sweet Corn Pie with Gentle 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

   In a bowl, combine the goat meat with the sour orange juice, half of the garlic, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let it marinate for 20 minutes while you prepare the remaining ingredients.

3. 3

   Heat 1 tablespoon of the vegetable oil in a wide pot over medium-high heat. Lightly drain the goat from the marinade, reserving the marinade, and brown it for 6 to 8 minutes.

4. 4

   Add half of the red onion, the red bell pepper, the sweet peppers, and the remaining garlic to the pot. Sauté for 3 minutes. Stir in the tomato paste and cook 1 minute more.

5. 5

   Pour in the reserved marinade and the water. Add the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Once boiling, lower the heat, cover, and cook for 45 to 55 minutes, until the goat is tender and the sauce is thick. At the end, stir in the fresh cilantro and remove from the heat.

6. 6

   While the goat cooks, place the sweet corn kernels, evaporated milk, eggs, fine cornmeal, melted butter, sugar, the remaining half of the red onion, half of the frying cheese, and the remaining 1 teaspoon dried oregano in a blender. Blend until thick but pourable.

7. 7

   Pour the corn mixture into the greased baking dish. Bake at 375 °F / 190 °C for 20 minutes so it can set slightly.

8. 8

   Remove the dish from the oven and spread the braised goat with its sauce evenly over the corn base. Sprinkle the remaining frying cheese on top, then scatter the broken cassava flatbread pieces to form a rustic crust.

9. 9

   Drizzle the surface with the remaining 1 tablespoon vegetable oil and bake again at 375 °F / 190 °C for 20 to 25 minutes, until the edges are set, the cheese is golden, and the cassava crust is crisp.

10. 10

    Let rest for 10 minutes before slicing and serving so the pie can settle and the portions come out neatly.