The best Mexican pate I've eaten in my life

This is the best Mexican pate ever made!

Tips and Crafts
Tips and Crafts
Published 5 years ago
The best Mexican pate I've eaten in my life
Dans la cuisine de blanc manger

This recipe will be loved by your whole family!


2 tablespoons butter
1 cup yellow onion, finely chopped
2 lb of ground beef pork, lean
2 green onions, finely chopped
1 garlic clove, chopped
1 tablespoon of chili powder
1/2 cup (125 g) ketchup
1/4 cup (60 g) relish
14 oz (1 can of 398 ml) cream corn
19 oz. (1 can of 341 ml) corn kernels
A handful of fresh coriander, to taste
3 tablespoons Panko breadcrumbs
Salt and pepper, to taste

For potatoes
4 to 5 large potatoes, peeled and diced
2 tablespoons butter
A little cream, to taste
Salt and pepper, to taste



In a large saucepan of salted water, cook the potatoes until tender. Drain and purée. Add butter and cream, then season.
Preheat oven to 350 degrees F.
In a frying pan, melt butter, sauté onion and meat until golden brown. Season.
Add green onions, garlic and chili powder and simmer for a few minutes before adding ketchup and relish. Bring to a boil then pour into a 9-inch square dish.
Mix the corn and cream corn, spread evenly over the meat. Add a little coriander on top and cover with mashed potatoes.
Sprinkle with breadcrumbs and bake for 30 minutes.
Grill until the breadcrumbs are colored.