Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, chile: pastel de choclo. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really 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. 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.
Chile: Pastel de Choclo is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Chile: Pastel de Choclo is something that I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can have chile: pastel de choclo using 13 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Chile: Pastel de Choclo:
- Make ready 3 onions, roughly chopped
- Take 750 g beef mince
- Take 1 tsp cumin
- Get 2 tsp salt
- Take 4 hard-boiled eggs
- Get 50 g black olives
- Take 1 breast cooked chicken, shredded
- Make ready 25 g butter
- Take 1 tsp sugar
- Prepare 400 g can sweetcorn
- Make ready 250 ml milk
- Take 1 tsp dried tarragon
- Prepare Oil
It consists of ground beef, black olives, onions, hard-boiled eggs, and corn flour dough called choclo The striking resemblance between shepherd's pie and pastel de choclo can be explained by history. Technically speaking, "choclo" is Spanish for corn. Pastel de Choclo is a baked meat and corn pie, which in Chile we call "Choclo" is one of the favorite Chilean dishes of many and also mine. In many Spanish speaking countries, corn is known as "maíz", but in Chile is known as "choclo", so don't get confused.
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!
Pastel de Choclo is a baked meat and corn pie, which in Chile we call "Choclo" is one of the favorite Chilean dishes of many and also mine. In many Spanish speaking countries, corn is known as "maíz", but in Chile is known as "choclo", so don't get confused. Pastel de Choclo: A Beef and Corn Casserole. Literally translated, pastel de choclo means "corn pie". But this dish isn't a pie in the traditional, crusted pie, sense.
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