Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, chile: pastel de choclo. It is one of my favorites. This time, I will make it a 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. There are many interpretations of this Chilean chicken and corn casserole.
Chile: Pastel de Choclo is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Chile: Pastel de Choclo is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have chile: pastel de choclo using 13 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Chile: Pastel de Choclo:
- Get 3 onions, roughly chopped
- Make ready 750 g beef mince
- Get 1 tsp cumin
- Make ready 2 tsp salt
- Make ready 4 hard-boiled eggs
- Get 50 g black olives
- Make ready 1 breast cooked chicken, shredded
- Take 25 g butter
- Make ready 1 tsp sugar
- Prepare 400 g can sweetcorn
- Make ready 250 ml milk
- Take 1 tsp dried tarragon
- Take Oil
Technically speaking, "choclo" is Spanish for corn. Pastel de Choclo, directly translated means "corn pie," but is more of a layered corn and beef casserole than a pie in the traditional American sense. Pastel de Choclo was the final piece of the Chilean meal that I cooked with Ms. Chilean cuisine is a product of the commingling of the native Indian tradition with Spanish colonial contribution, combining their customs, foods, and.
Instructions 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: 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. Rather, it's a pie in a similar way that shepherd's pie is a "pie". Actually, many people refer to pastel de choclo as the Chilean version of shepherd's pie.
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