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Calories
416 (Kcal)
Preparation
90 Minutes
Author
InacapIngredients
- 1 kilo of peeled potatoes
- ½ cup whole milk
- 2 tablespoons butter (for the puree)
- Salt to taste
- 2 tablespoons oil
- 2 garlic cloves
- 1½ pcs. large onion, diced
- Pepper to taste
- Colored chili peppers
- Dried oregano
- Ground cumin
- 300 grams of minced or ground beef (posta rosada or asiento)
- 2 boiled eggs, quartered
- 2 tablespoons soaked blond raisins
- ½ cup black olives
- 1 tablespoon butter
- Optional: granulated sugar for gratin.
Instructions
- Step 1 - In a pot, cook the potatoes in salted water until soft. Remove from the water and pass them through a presser to mash the potatoes.
- Step 2 - Add the butter and hot milk (if it is too thick, add more milk). Season with salt and pepper. Set aside.
- Step 3 - For the pino: In a frying pan, sauté the onion with the oil and ground garlic, sweat for a few minutes and season with salt, chili bell pepper, dried oregano and a pinch of ground cumin. Add the ground beef and cook for 5 minutes.
- Step 4 - To assemble the cake: put the meat pineapple in the base of a serving dish, add the hard-boiled egg, raisins and olives.
- Step 5 - Cover with the puree and sprinkle with granulated sugar. Finally, add a piece of butter on the surface.
- Step 6 - Bake for 10-15 minutes until golden brown. Serve hot.
