For a richer flavor, use bone-in chicken thighs, cook them until tender, shred the meat, and reserve the broth for another use. If using fresh corn, blanch the ears for a few minutes, then cut the kernels off the cob. You'll need about 6 ears of corn for this recipe. Adjust the amount of raisins and olives to your preference. Some people prefer a sweeter or saltier Pastel de Choclo. For a golden brown crust, broil the top for the last 2-3 minutes, watching carefully to avoid burning.
Pastel de Choclo
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PREP TIME20 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 15 mins
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SERVING8 People
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VIEWS0
Embark on a culinary journey to Chile with Pastel de Choclo, a heartwarming corn and beef casserole. This dish beautifully combines the sweetness of fresh corn with a savory meat filling, creating a symphony of flavors that will transport you to the Andes.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate38 g
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Cholesterol119 mg
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Fiber4 g
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Protein27 g
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Saturated Fat7 g
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Sodium967 mg
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Sugar10 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHard-Boil the Eggs: Place eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat and let sit for 15 minutes. (Time: 15 minutes)
02
StepPrepare the Pino (Meat Filling): Heat oil in a large skillet over medium heat. Add onions, garlic, 1 pinch of salt, ¼ teaspoon paprika, and black pepper. Cook, stirring occasionally, until softened and fragrant. (Time: 5 minutes)
03
StepBrown the Beef: Add ground beef to the skillet, season with remaining 1 teaspoon salt and ¼ teaspoon paprika, and black pepper. Cook, breaking up the meat with a spoon, until browned. (Time: 7 minutes)
04
StepCombine Meat Filling: Stir in cooked chicken, raisins, and olives. Reduce heat to low and keep warm. (Time: 2 minutes)
05
StepPrepare the Eggs: Remove eggs from hot water, cool under cold running water, and peel. Roughly chop and add to the pino mixture. Stir to combine and keep warm. (Time: 5 minutes)
06
StepPrepare the Corn Mixture: Combine corn and basil in a blender or food processor. Blend until smooth. (Time: 3 minutes)
07
StepCook the Corn Mixture: Pour corn mixture into a saucepan over medium heat. Add butter and cook, stirring constantly, until thickened. (Time: 8 minutes)
08
StepFinish the Corn Mixture: Stir in milk, sugar, and salt. Continue cooking until thickened to a paste-like consistency. (Time: 10 minutes)
09
StepPreheat Oven: Preheat oven to 350 degrees F (175 degrees C). (Time: 10 minutes)
10
StepAssemble the Pastel: Spread pino evenly into a baking dish. Cover with corn paste and sprinkle a little sugar on top. (Time: 5 minutes)
11
StepBake: Bake in the preheated oven until golden brown on top. (Time: 20 minutes)
12
StepLet it rest: Let cool for 10 minutes before serving.
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