PASTEL DE CHOCLO
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. Serve with Chilean salad and/or pebre.
Provided by Epicureo
Categories World Cuisine Recipes Latin American South American Chilean
Time 1h15m
Yield 8
Number Of Ingredients 17
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
- Meanwhile, heat oil in a skillet over medium heat. Add onions, garlic, a pinch of salt, 1/4 teaspoon paprika, and some pepper. Cook until fragrant, about 2 minutes. Add beef; add remaining salt, paprika, and more pepper. Cook and stir until mostly browned, about 5 minutes. Add chicken, raisins, and olives.
- Remove eggs from hot water, cool under cold running water, and peel. Roughly chop and add to the beef mixture. Keep pino mixture warm.
- Puree corn with basil in a blender or food processor. Pour into a saucepan over medium heat. Add butter; cook and stir until thickened, 7 to 10 minutes. Stir in milk, sugar, and salt. Continue cooking until thickened to a paste, about 15 minutes more.
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread pino into a baking dish. Cover with the corn paste. Sprinkle a little sugar on top.
- Bake in the preheated oven until golden brown on top, about 20 minutes.
Nutrition Facts : Calories 434.6 calories, Carbohydrate 38.3 g, Cholesterol 119.4 mg, Fat 21.4 g, Fiber 3.8 g, Protein 26.7 g, SaturatedFat 7.1 g, Sodium 967.3 mg, Sugar 10.1 g
PASTEL DE CHOCLO: CHILEAN BEEF AND CORN CASSEROLE
Pastel de choclo is a traditional dish from Chile. Beef and onions, raisins, olives, and roasted chicken go into the body of the casserole.
Provided by Marian Blazes
Categories Dinner
Time 1h25m
Yield 8
Number Of Ingredients 15
Steps:
- Gather the ingredients.
- Sauté the onions in the vegetable oil until soft and translucent, about 5 minutes.
- Add the ground beef, cumin, 1 teaspoon of the salt, and pepper. Cook, stirring, until the beef is crumbled and browned. Remove from heat and set aside.
- Place the corn kernels in a food processor or blender with 1/4 cup of the milk. Process for 1 to 2 minutes, until the corn is blended and appears creamy.
- Melt 1/4 cup of butter in a large saucepan. Add the remaining 1 teaspoon salt, sugar, and the blended corn mixture.
- Add the remaining 3/4 cup milk and simmer, constantly stirring, until the mixture thickens-about 5 to 10 minutes.
- Remove from heat and stir in the chopped fresh basil. Preheat oven to 375 F.
- Drain the liquid from the browned beef mixture.
- Place the ground beef mixture in the bottom of a 3- to 4-quart casserole dish.
- Sprinkle the raisins, olives, and hard-boiled eggs over the beef, then layer the chicken on top.
- Spread the corn mixture over the top of the casserole so that it covers the rest of the ingredients. Sprinkle some sugar on top.
- Bake the casserole in the oven for 30 to 45 minutes, until the filling is bubbling hot and the corn mixture is golden brown.
- Serve warm.
Nutrition Facts : Calories 556 kcal, Carbohydrate 28 g, Cholesterol 185 mg, Fiber 3 g, Protein 36 g, SaturatedFat 12 g, Sodium 495 mg, Sugar 14 g, Fat 34 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
PASTEL DE CHOCLO AREQUIPEñO
El lindo pastel de choclo (elote, maíz) tan típico de la cocina peruana engalanará tu sobremesa sudamericana.
Provided by My Food and Family
Categories Cocina internacional
Time 40m
Yield 16 porciones
Number Of Ingredients 12
Steps:
- Calienta el horno a 350°F.
- Mezcla la harina, la harina de maíz y el polvo para hornear en un tazón grande. Bate bien, con un batidor de varillas, los huevos, la leche y la mantequilla. Añade esta mezcla a la de harina y mezcla todo bien. Incorpora el resto de los ingredientos menos el coco. Déjala reposar por 5 min.
- Vierte el batido en un molde para hornear de 13x9 pulgadas rociado con aceite en aerosol; espolvorea con el coco.
- Hornea el pastel durante 25 min. o hasta que un palillo insertado en el centro salga limpio.
Nutrition Facts : Calories 240, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PASTEL DE CHOCLO
Steps:
- Poach chicken in broth until cooked through. Cool in broth. Shred chicken. Save broth for another use. Set aside.
- Heat oil in heavy large skillet over medium heat. Add onion and stir until golden brown. Add paprika, cumin and oregano and stir until fragrant. Add shredded chicken and stir well. Season to taste with salt and pepper.
- Using grater, grate corn from cob (WilliamsSonoma sells a special gadget for grating corn right into a bowl). If using canned or frozen corn, pulse in food processor until coarsely pureed. Melt butter in heavy large skillet over medium heat. Add corn, sugar and salt. Gradually stir in enough milk and cook until mixture is slightly thick. Stir in basil.
- Preheat oven to 400 degrees F. Spoon chicken mixture into 2quart baking dish. Arrange hardboiled eggs, olives and raisins over. Pour corn mixture over, smoothing top to cover filling completely. Sprinkle powdered sugar over top. Bake until crust is golden brown and firm to touch, about 40 minutes. Serve hot.
CHILEAN PASTEL DE CHOCLO
There are many interpretations of this Chilean chicken and corn casserole. In this one, corn cooks with milk until it is slightly thick, then whirls in the food processor until smooth. Serve this slightly sweet dish with pebre, posted separately.
Provided by Sharon123
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F.
- Combine milk and corn in a large saucepan, bring it to a boil. Cover, reduce the heat, and simmer 15 minutes. Remove from the heat, let stand, covered 5 minutes. Place the corn mixture in a food processor, process it until smooth. Stir in the basil, 1 tsp of the sugar, and 1/2 teaspoons salt.
- Combine broth, onion, bell pepper, carrot, black pepper, garlic and bay leaves in a large saucepan. Bring it to a boil. Cover, reduce heat, and simmer 15 minutes. Add remaining 1/2 teaspoons salt, chicken, and parsley. Cover and cook 10 minutes or until chicken is done. Drain, discard bay leaves.
- Place chicken mixture in the bottom of an 8-inch square baking dish coated with cooking spray. Top with the corn mixture, sprinkle evenly with remaining 1 tbsp sugar. Bake at 400°F for 25 minutes.
- Preheat broiler. Broil 3 minutes or until lightly browned. Enjoy!
- Yield: 4 servings.
Nutrition Facts : Calories 288.4, Fat 4.3, SaturatedFat 1.2, Cholesterol 36, Sodium 279.6, Carbohydrate 46.4, Fiber 6.3, Sugar 14.7, Protein 21.9
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- Preheat your oven to 350 degrees F (175 degrees C) and lightly coat your baking dish with oil or non-stick cooking spray. I am using a 2.5-quart casserole dish, but a 9 x 13 baking pan works too.
- While your onions are cooking, soak the raisins. Place them into a small bowl and cover with warm water. Allow the raisins to soak while you prepare the meat filling and sweet corn layers.
- In a large skillet or non-stick frying pan, heat the olive oil to medium-high heat. Add the diced onion and minced garlic, saute for 1-2 minutes, or until fragrant. *You can cook until the onion reaches your desired level of tenderness as well.
- In the bowl of your food processor, add the drained sweet corn, heavy cream, butter, cornmeal, and salt.
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