Corn Torte with Chicken Filling Bolivian Style

See full recipe on: Cookstr


2 tablespoons canola oil
1 medium-size onion, halved and thinly sliced into half-moons (about 1 cup)
2 medium-size ripe but firm tomatoes (10 to 12 ounces), peeled, seeded, and finely chopped
1 teaspoon dried oregano
1 bay leaf
1 teaspoon salt
Pinch of sugar
1 tablespoon dried hot red pepper puree, store-bought or homemade, or 1/4 teaspoon red pepper flakes
1/2 cup dry white wine
1/2 cup chicken broth
2 cups shredded cooked chicken
1/4 cup seedless black raisins (optional)
2 pounds frozen corn kernels, thawed
1/2 cup cornmeal
2 teaspoons baking powder
2 teaspoons salt
1 teaspoon sugar
5 large eggs
1 large egg white
1 tablespoon pisco
1/2 cup (1 stick) unsalted butter, melted
4 ounces swiss, emmental, or other good melting cheese, shredded
1 large egg white, lightly beaten

Nutrition 8 servings

Per Serving % Daily Value
Calories 516
Fat 26g 40%
Carbs 43g 14%
Protein 23g 46%
Fiber 4g 16%
Cholesterol 186mg 62%
Sodium 1,106mg 46%


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