Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, chile: pastel de choclo. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Pastel de choclo is a beef and corn casserole that is a very traditional and popular dish in Chile. Lots of different flavors, like beef and onions, raisins, olives, and roasted chicken, go into the body of the casserole, and the whole thing is topped off with a thick layer of creamed choclo corn. There are many interpretations of this Chilean chicken and corn casserole.
Chile: Pastel de Choclo is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Chile: Pastel de Choclo is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have chile: pastel de choclo using 13 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Chile: Pastel de Choclo:
- Get 3 onions, roughly chopped
- Get 750 g beef mince
- Prepare 1 tsp cumin
- Take 2 tsp salt
- Prepare 4 hard-boiled eggs
- Make ready 50 g black olives
- Prepare 1 breast cooked chicken, shredded
- Take 25 g butter
- Get 1 tsp sugar
- Get 400 g can sweetcorn
- Take 250 ml milk
- Make ready 1 tsp dried tarragon
- Prepare Oil
The result is a sweet, savory, and delicious casserole. Chilean Pastel de Choclo is an iconic dish. If living in the countryside, the Pastel de Choclo is usually cooked in a clay dish inside a wood-burning oven, if residing in the city a standard oven and a baking pan is enough. The flavors of the meat and corn mingle delightfully in this casserole.
Steps to make Chile: Pastel de Choclo:
- Heat the oil in a large pan and add the onions. Cook these onions on a medium heat for about 5 minutes till soft.
- Add the beef mince to the pan and turn up the heat. Add the cumin and one tsp salt and cook till the mince has browned. Turn off the heat and leave aside.
- While the mince is cooking, blend the sweet corn and 1/4 of the milk in a food processor until it looks nice and creamy.
- Melt the butter in a pan over a medium heat. Add the creamed corn, the rest of the milk and sugar and salt and stir constantly for about 5-10 mins when the mixture has thickened.
- Once the corn has thickened, add the tarragon and mix together.
- Preheat the oven to 190C
- Layer in a baking dish the mince, olives, eggs and chicken
- Spoon over the corn mixture and spread it over so the other layers are covered.
- Bake in the oven for 30-40 minutes. Until the topping is nice and brown.
- Enjoy!
Choclo is the quechua word for "tender corn," or the new corn of the season. This is a typical Chilean dish, but is also eaten in Argentina and Peru with some variations in the recipe, sometimes using cornmeal instead of freshly mashed sweet corn. Pastel de choclo is popular in one form or another throughout South America. It is especially popular in Chile, where it is often made with both beef and chicken. Sometimes sliced, hard-boiled eggs are added.
So that’s going to wrap it up with this exceptional food chile: pastel de choclo recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
