Pastel San Pedrino (Cornmeal, Rice and Meat Casserole)
Ingredients
For the filling
- 2 chicken breast
- 1 pound pork loin
- 1 cup of aliños sauce see the recipe here
- 1 cup of peas
- Salt and pepper to taste
- 1 tablespoon of oil
- ½ cup onion
- 3 garlic cloves
- 2 cups of cooked rice
- 2 large potatoes peeled and cooked
For the dough
- 2 cups precooked yellow corn flour
- ½ cup chicken broth
- 1 cup of cottage cheese o cuajada
Instructions
For the dough:
- Mix the cheese with the cornflour and broth. Season with salt.
For the filling:
- Place the chicken breast, pork, salt , aliños sauce and water. Cover and cook for about 30 minutes or until the meats are cooked. Shred the cooked pork and chicken and place it in a bowl. In a small skillet place one tablespoon of oil and add the onions and garlic. Cook for about 5 minutes or until soft. Add this mixture to the shredded meat, diced potatoes, peas and rice. Mix well.
- Preheat the oven to 350 degrees F.
To assemble:
- Grease a baking pan and spread with half of the dough and press down. Then, add the rice mixture, press down and with the rest of the dough, cover with aluminum foil and place in the oven for about 30 minutes or until the dough is cooked.
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