Don Diego`s Pastel De Choclo

by Editorial Staff

Summary

Prep Time 40 mins
Cook Time 1 hr
Total Time 1 hr 50 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

For the meat: (Pino)

  • 3 tablespoon sunflower oil
  • 5 medium onion (s), finely diced
  • 2 clove (s) garlic, finely chopped
  • 1 kg minced meat, from beef
  • 50 ml milk
  • salt and pepper
  • 2 teaspoons cumin
  • 2 teaspoons paprika powder, hot pink
  • 125 g olives, black, pitted, rouhly chopped
  • 125 g raisins, soaked in hot water
  • 3 egg (s), hard-boiled
  • 500 g chicken, fried, boneless, diced

For the hood: (corn crust, humitas)

  • 50 g butter
  • 750 g corn
  • 200 ml milk
  • 1 teaspoon salt
  • 2 tablespoon basil, finely chopped
  • 1 tablespoon sugar, for sprinkling
Don Diego`s Pastel De Choclo
Don Diego`s Pastel De Choclo

Instructions

  1. An internet survey in Chile showed: For 21 percent of Chileans, Pastel de Choclo is the favorite dish in their home kitchen. This corn casserole is not even an original Chilean recipe. Instead, one of the early fusion recipes of Spanish colonial cuisine with indigenous cooking traditions. The first written mention of this dish comes from Peru.
  2. The basis of the Pastel de Choclo is the spicy minced meat mixture Pino, which cannot deny its Spanish-Moorish origins. The top layer is of Andean origin, namely a pan-fried corn porridge, called humitas, here in its sweet variant. And the Condor is buried between these two layers. That sounds more puzzling than it is. You will see
  3. Let`s start with the pino, the minced meat preparation. Heat the oil in a wok or saucepan and patiently steam the onion cubes and garlic until translucent. Now fry the minced meat with a dash of milk until it crumbles. Gradually add the raisins, olives, cumin and paprika, as well as salt and pepper. Finally fold in the diced hard eggs, season to taste one last time and pour the mixture into a large baking dish or several serving forms, distribute well and press down a little.
  4. While the minced meat was roasting, we were satisfied with the seasoned chicken pieces of our choice and fried them in a pan, due to the lack of a fresh condor at the moment. The boned meat is roughly picked and distributed over the meat mass.
  5. For the preparation of the Humitas we put the corn, together with the milk and the salt in a mixer or a food processor and puree it to a pulp. Meanwhile we heat butter in a pan and add the corn-milk porridge. Over medium heat and stirring constantly, we fry this porridge until it has thickened enough to serve as a grave slab. Be careful with the stove: the paste tends to react volcanically, blowing bubbles and creating pretty patterns around the stove. In addition, the porridge burns more easily unmoved. After turning off the stove, we stir in the basil and spread the porridge on the meat. Finally, we sprinkle it with a little sugar.
  6. Bake in a preheated oven (200 ° C) for 20 minutes and increase to 220 ° for another 10 minutes to give the corn crust a little color.
  7. Be careful when eating the oven-fresh dish. The heat builds up under the corn crust for a long time. In addition, the casserole tastes better when it has been cooled down to palate temperature.

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