Ingredients with Measurements:
- 6 ears of fresh corn, kernels removed (or 4 cups frozen corn kernels)
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 1/2 cup raisins
- 1/2 cup sliced black olives
- 4 hard-boiled eggs, sliced
- 1/2 cup milk
- 2 tablespoons butter
- 1 tablespoon sugar
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- Large skillet
- Blender or food processor
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the ground beef over medium heat until browned. Add the onion and garlic and cook until softened.
3. Add the paprika, cumin, chili powder, salt, and pepper to the skillet and stir to combine.
4. Add the raisins and olives to the skillet and stir to combine.
5. Spread the beef mixture evenly in the bottom of a 9x13 inch baking dish.
6. Layer the sliced hard-boiled eggs on top of the beef mixture.
7. In a blender or food processor, puree the corn kernels with the milk, butter, and sugar until smooth.
8. Pour the corn mixture over the top of the beef and egg layers, spreading it evenly to cover.
9. Sprinkle the grated Parmesan cheese over the top of the corn layer.
10. Bake for 45-50 minutes, or until the top is golden brown and the filling is hot and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
5. Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 368
Fat: 17g
Carbohydrates: 34g
Protein: 22g
Sodium: 464mg
Sugar: 13g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Raisins can be substituted with chopped dried apricots or cranberries.
- Black olives can be substituted with green olives or capers.
- Parmesan cheese can be substituted with feta or queso fresco.
Variations:
- Vegetarian version: omit the ground beef and add more vegetables, such as diced bell peppers, zucchini, or mushrooms.
- Seafood version: substitute the ground beef with cooked shrimp or crabmeat.
- Spicy version: add diced jalapeno peppers or hot sauce to the beef mixture.
Tips and tricks:
- To make the corn mixture easier to puree, add a little bit of the milk at a time and blend until smooth before adding the rest of the milk.
- To save time, use canned corn instead of fresh or frozen.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, cover the baking dish with foil and bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the pastel de choclo in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle chopped fresh parsley or cilantro over the top before serving.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Tomato and cucumber salad
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the corn mixture is too thick, add a little more milk to thin it out.
- If the top is browning too quickly, cover the baking dish with foil and continue baking.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pastel de choclo is a traditional Chilean dish that dates back to the pre-Columbian era. It is typically served during the summer months when fresh corn is abundant.
Flavor profiles:
This dish has a sweet and savory flavor profile, with the sweetness of the corn and raisins balancing out the savory beef and olives.
Serving suggestions:
Serve with a glass of Chilean red wine, such as Carmenere or Cabernet Sauvignon.
Related Categories
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Region: Chilean
Taste: Savory, Sweet, Rich, Comforting, Aromatic