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home > recipes > meat > pastel de choclo 2
Chilean Corn and Meat Pie Pastel de choclo in one form or another is popular throughout South America. It is especially popular in Chile, where it is often made with both beef and chicken. Sometimes sliced, hard-boiled eggs are added. Traditionally the pastel is baked in a large oval earthenware dish, or paila, or in several smaller bowls for individual servings. Serves 4 to 6 2-3 tablespoons oil 1 onion, finely chopped 2-3 cloves garlic, minced 1 pound ground beef 1 tablespoon paprika 1 teaspoon cumin seed 1 teaspoon oregano 1 cup water or stock 1 tablespoon flour 1 pound fresh or frozen corn 1/4 cup cornmeal 1-2 tablespoons cornstarch milk, as needed 1 tablespoon sugar salt and pepper, to taste 1 tablespoon butter 2-3 tablespoons sugar 1. Preheat oven to 375ºF. Heat the oil in a sauté pan over medium flame. Add the onion and sauté until translucent. Stir in the garlic and sauté for another 1-2 minutes. Add the ground beef, paprika, cumin, oregano, salt and pepper and sauté, breaking up the meat, until the beef is just cooked through, 6-8 minutes. 2. Pour in the water or stock and bring to a simmer. Sprinkle flour over all and stir in well. Simmer for another 5-8 minutes until lightly thickened. Adjust seasoning, remove from heat and set aside. 3. Place the corn, cornmeal, cornstarch and sugar in a food processor and process until well pureed. With the blade running, add the milk a little at a time until the corn forms a thick batter. Season to taste with salt and pepper. 4. Melt the butter over medium-low heat in a large saucepan. Add the corn puree and cook, stirring constantly, until well thickened, about 5-8 minutes. Set aside. 5. Spread the beef mixture in a greased casserole dish. Top with the cooked corn puree and spread out evenly over the dish. Sprinkle the sugar over the corn topping. 6. Set the dish in the oven and bake for 30-40 minutes, or until bubbling and golden brown on top. Variations After placing the beef mixture in the casserole dish, top with two poached chicken breasts, chopped into bite-sized pieces, and 2-3 sliced hard-boiled eggs. Then top with the corn puree. Add 1/4 cup raisins and 1/4 cup chopped black olives to the simmering beef mixture. Stir 1/4 cup chopped fresh basil into the corn puree topping. Some Chileans add 1/4 cup or more sugar to the corn topping to make it quite sweet. Set the finished casserole under a hot broiler for 1 or 2 minutes to brown it well if you like. Pastel de Papas, or Pastel de Mandióca: substitute boiled, mashed potatoes or yuca, mixed with 1-2 beaten eggs and some grated cheese, for the corn topping if you like. The pastel with a yuca (cassava) topping is particularly popular in Paraguay. Notes The meat filling for this recipe is called pino and is also used to fill the famous Chilean empanadas. The corn (choclo) used for this dish in South America is more mature and starchier than that found in the United States. That is why this recipe calls for cornmeal and cornstarch. If you can find South American-style corn -- called choclo desgranado and found in the frozen section of some Latin groceries -- you can eliminate the cornmeal and cornstarch.

Pastel de Choclo 2


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keyword: pastel
keyword: choclo
ethnicity: south american
recipes for meat
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(posted February 26, 2009)

Chilean
Corn and Meat Pie

Pastel de choclo in one form or another is popular throughout South America. It is especially popular in
Chile, where it is often made with both beef and chicken. Sometimes sliced, hard-boiled eggs are added. Traditionally the pastel is baked in a large oval earthenware dish, or paila, or in several smaller bowls for individual servings.

Serves 4 to 6

2-3 tablespoons oil
1
onion, finely chopped
2-3 cloves
garlic, minced
1 pound
ground
beef
1 tablespoon
paprika
1 teaspoon
cumin seed
1 teaspoon
oregano
1 cup water or
stock
1 tablespoon
flour
1 pound fresh or frozen
corn
1/4 cup
cornmeal
1-2 tablespoons
cornstarch
milk, as needed
1 tablespoon
sugar
salt and pepper, to taste
1 tablespoon
butter
2-3 tablespoons
sugar

1. Preheat oven to 375ºF. Heat the oil in a sauté
pan over medium flame. Add the onion and sauté until translucent. Stir in the garlic and sauté for another 1-2 minutes. Add the ground
beef, paprika, cumin, oregano, salt and pepper and sauté, breaking up the meat, until the beef is just cooked through, 6-8 minutes.

2. Pour in the water or
stock and bring to a simmer. Sprinkle flour over all and stir in well. Simmer for another 5-8 minutes until lightly thickened. Adjust seasoning, remove from heat and set aside.

3. Place the
corn, cornmeal, cornstarch and sugar in a food processor and process until well pureed. With the blade running, add the milk a little at a time until the corn forms a thick batter. Season to taste with salt and pepper.

4.
Melt the butter over medium-low heat in a large saucepan. Add the corn puree and cook, stirring constantly, until well thickened, about 5-8 minutes. Set aside.

5. Spread the
beef mixture in a greased casserole dish. Top with the cooked corn puree and spread out evenly over the dish. Sprinkle the sugar over the corn topping.

6. Set the dish in the oven and
bake for 30-40 minutes, or until bubbling and golden brown on top.

Variations
After placing the
beef mixture in the casserole dish, top with two poached chicken breasts, chopped into bite-sized pieces, and 2-3 sliced hard-boiled
eggs. Then top with the corn puree.

Add 1/4 cup raisins and 1/4 cup chopped black olives to the simmering
beef mixture.

Stir 1/4 cup chopped fresh
basil into the corn puree topping.

Some Chileans add 1/4 cup or more
sugar to the corn topping to make it quite sweet.

Set the finished
casserole under a hot broiler for 1 or 2 minutes to brown it well if you like.

Pastel de Papas, or Pastel de Mandióca: substitute boiled, mashed potatoes or yuca, mixed with 1-2 beaten
eggs and some grated cheese, for the corn topping if you like. The pastel with a yuca (cassava) topping is particularly popular in Paraguay.

Notes
The meat filling for this recipe is called pino and is also used to fill the famous Chilean empanadas.

The
corn (choclo) used for this dish in South America is more mature and starchier than that found in the United States. That is why this recipe calls for cornmeal and cornstarch. If you can find South American-style corn -- called choclo desgranado and found in the frozen section of some Latin groceries -- you can eliminate the cornmeal and cornstarch.


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