Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, chile: pastel de choclo. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chile: Pastel de Choclo is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Chile: Pastel de Choclo is something that I’ve loved my entire life. They are fine and they look wonderful.
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.
To get started with this recipe, we have to first prepare a few ingredients. 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:
- Make ready 3 onions, roughly chopped
- Get 750 g beef mince
- Take 1 tsp cumin
- Get 2 tsp salt
- Prepare 4 hard-boiled eggs
- Take 50 g black olives
- Prepare 1 breast cooked chicken, shredded
- Take 25 g butter
- Prepare 1 tsp sugar
- Get 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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