Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, chile: pastel de choclo. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chile: Pastel de Choclo is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Chile: Pastel de Choclo is something which I’ve loved my whole life. They’re nice and they look fantastic.
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.
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 can achieve it.
The ingredients needed to make Chile: Pastel de Choclo:
- Prepare 3 onions, roughly chopped
- Prepare 750 g beef mince
- Make ready 1 tsp cumin
- Get 2 tsp salt
- Make ready 4 hard-boiled eggs
- Prepare 50 g black olives
- Make ready 1 breast cooked chicken, shredded
- Make ready 25 g butter
- Make ready 1 tsp sugar
- Make ready 400 g can sweetcorn
- Get 250 ml milk
- Get 1 tsp dried tarragon
- Get 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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