You might all be wondering what jojoto is. Well, wonder no more! It is just corn but in a Venezuelan Spanish.

To be completely honest with you, I never saw Tata cooking this recipe. I did try the grounded beef with the raisins and the olives, that was one of my favorite lunches when I went to her house on Thursday’s after school. While going through her cookbook I saw this recipe and said I had to give it a try as it is a mix of pasticho (lasagna) without the pasta and pastel de jojoto which I reeeally love. I’m telling you my friends, it is worth the time. You’ll really like this dish.

Let’s cook the meat:

Stir-fry the chopped onions, red pepper, tomatoes, and sugar until you get a dense sauce. Add the ground beef and stir until the meet is cooked (it should be juicy, so don’t let it get dry). Add the raisins and olives (I would recommend you slice them first).

Before we go to the next step of the recipe, let’s preheat the oven to 350.

Ok so now let’s cook the Jojoto Béchamel:

Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown! I would say it takes just about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and nutmeg (shredded) to taste, and now add the corn , lower the heat, and cook, stirring for 2 to 3 more minutes. Remove from the heat.

Next steps are as simple as pie jejeje Let’s get a crockpot and start by adding about 4 scoops of the cooked ground beef, then add slices of the parboiled eggs and finish with the bechamel. Repeat these steps until the crockpot is full to the top. Now add the Parmesan cheese and broil in the oven. When ready, serve nice and hot.