Creamed corn (torta de choclo)

Preparation time : 2 hours and 15 minutes

Number of servings : 8

Ingredients:

10 cups of water
2 pounds of chopped beef ribs
2 tablespoons of hogao
1 pound of yellow potatoes
6 tender corns
1 cup of milk
1 cup of heavy cream
2 eggs
2 tablespoons of cilantro
Salt and pepper to taste
 
Preparation:

Put the ribs to cook with the hogao in water for an hour and a half, till they have a good stock.
 

Apart peel the corn, we choose four,  cleaned them of lint and with a sharp knife will take two cuts to the chase and a third cut is done with the back of the knife, scraping the heart that has been attached to the cob.

Then put the potatoes and beans to cook in the soup (without meat) with two remaining corn slices and left them to cook for about 20 minutes.

Once the potatoes are soft, do a hole in the egg and allowed to drain off the clear broth, where you mixed them.

The yolks are then incorporated with the milk.

Serve this dish with chopped parsley and a tablespoon of milk cream on each portion.