Pastel de Choclo
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 40 mins
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Servings
6 people
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Course
Main Course
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Cuisine
South American, Chilean
Pastel de Choclo
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Pastel de choclo is a corn pie from Latin America that can be filled with ground beef or chicken.
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Ingredients
- ½ lb ground beef
- 1 chicken breast , cooked and chopped
- 1 scallion , minced
- 2 cloves garlic , crushed
- 1 tablespoon sugar
- ½ teaspoon cumin ground
- ½ teaspoon chili powder (or more to taste)
- 3 egg coarsely chopped, hard-boiled
- black olives sliced, pitted, few
- ½ cup golden raisins
- 2 (14 oz) cans corn or 3 corn cobs), cooked and shelled, drained
- ½ green bell pepper
- ½ red bell pepper
- ½ bunch basil
- 1 tablespoon margarine , melted
- 1 cup milk
- salt
- black pepper
- sugar (for browning)
- 1 tablespoon flour
- 2 egg beaten
- 3 tablespoons olive oil
Instructions
Pino
- Pour olive oil in a skillet and saute the onion and garlic.
- Add the meat, cumin, and chili powder.
- Add salt and pepper.
- Cook over high heat and add the sugar.
- Reduce heat and cook over medium heat for about 20 minutes, until meat is cooked.
- Add flour, let the sauce thicken a little.
- Add ½ cup of boiling water and allow to thicken.
- Cool and reserve.
Corn
- Combine corn, bell peppers, basil, milk and margarine.
- Put this mixture in a large heavy saucepan.
- Add salt and pepper.
- Stirring frequently, cook on medium / high for 10 minutes.
- Reduce heat and simmer for 15 minutes, stirring regularly, until mixture thickens.
- Let cool.
- Pour the beaten eggs and mix thoroughly.
- In a baking dish, spread a layer of pino.
- Place the chicken on top then olives, the egg and the raisins.
- Cover with mashed corn.
- Sprinkle lightly with sugar.
- Bake in an oven preheated at 400F/210C, and bake for 15 to 20 minutes.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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