Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chile: pastel de choclo. It is one of my favorites. For mine, I am going to make it a 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. 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 recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Chile: Pastel de Choclo is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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:
- Take 3 onions, roughly chopped
- Take 750 g beef mince
- Take 1 tsp cumin
- Take 2 tsp salt
- Get 4 hard-boiled eggs
- Take 50 g black olives
- Prepare 1 breast cooked chicken, shredded
- Make ready 25 g butter
- Prepare 1 tsp sugar
- Get 400 g can sweetcorn
- Make ready 250 ml milk
- Get 1 tsp dried tarragon
- Get Oil
This pastel de choclo is a unique and delicious casserole recipe! Beef is topped with a cream of corn mixture and then baked. The result is a sweet, savory, and delicious casserole. Chile's favorite home-cooked meal and Peru's national dish, the soft and creamy pastel de choclo is a casserole-like pie that is also popular in Argentina and Bolivia.
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!
The result is a sweet, savory, and delicious casserole. Chile's favorite home-cooked meal and Peru's national dish, the soft and creamy pastel de choclo is a casserole-like pie that is also popular in Argentina and Bolivia. 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.
So that is going to wrap it up for this special food chile: pastel de choclo recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
