Ingredients with Measurements:
- 2 cups of fresh or frozen corn kernels
- 1/2 cup of milk
- 1/2 cup of heavy cream
- 1/4 cup of butter
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of sugar
- 1/2 cup of diced onion
- 2 cloves of garlic, minced
- 1 pound of ground beef
- 1 tablespoon of chili powder
- 1 teaspoon of ground cumin
- 1/2 teaspoon of dried oregano
- 1/2 cup of diced tomatoes
- 1/2 cup of sliced black olives
- 1/2 cup of raisins
- 1/2 cup of sliced hard-boiled eggs
- 1/4 cup of chopped fresh cilantro
Special Equipment Needed:
- 9-inch baking dish
- Blender or food processor
- Large skillet
- Mixing bowls
- Cutting board
- Knife
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a blender or food processor, puree the corn kernels, milk, heavy cream, butter, salt, black pepper, and sugar until smooth. Set aside.
3. In a large skillet over medium-high heat, cook the diced onion and minced garlic until softened, about 3-5 minutes.
4. Add the ground beef, chili powder, ground cumin, and dried oregano to the skillet. Cook until the beef is browned and cooked through, about 8-10 minutes.
5. Stir in the diced tomatoes, sliced black olives, and raisins. Cook for an additional 2-3 minutes.
6. Spread the beef mixture evenly in the bottom of the baking dish.
7. Arrange the sliced hard-boiled eggs on top of the beef mixture.
8. Pour the corn puree over the beef and eggs.
9. Bake for 45-50 minutes, or until the top is golden brown and the filling is heated through.
10. Sprinkle with chopped fresh cilantro before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 26g
Saturated Fat: 13g
Cholesterol: 174mg
Sodium: 520mg
Carbohydrates: 25g
Fiber: 3g
Sugar: 12g
Protein: 23g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Fresh or canned diced tomatoes can be used instead of fresh tomatoes.
- Sliced green onions can be used instead of diced onions.
- Sliced green bell peppers can be added to the beef mixture for extra flavor.
Variations:
- Vegetarian version: omit the ground beef and add extra vegetables such as diced zucchini, bell peppers, and mushrooms.
- Spicy version: add diced jalapenos or serrano peppers to the beef mixture.
- Sweet version: add diced pineapple to the beef mixture.
Tips and Tricks:
- To save time, use canned corn instead of fresh or frozen corn.
- Make the beef mixture ahead of time and refrigerate until ready to assemble and bake.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the Mexican-Style Pastel de Choclo in the baking dish or transfer to a serving platter. Garnish with additional chopped cilantro and sliced black olives.
Garnishes:
Chopped fresh cilantro, sliced black olives, diced avocado, and sour cream.
Pairings:
Mexican rice, refried beans, and a side salad.
Suggested Side Dishes:
Mexican rice, refried beans, and a side salad.
Troubleshooting Advice:
If the top of the pastel de choclo is not browning evenly, move the baking dish to the top rack of the oven for the last 5-10 minutes of 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.
Food History:
Pastel de choclo is a traditional dish from Chile that is similar to shepherd's pie. It is typically made with ground beef, onions, and corn, and is topped with a mixture of mashed corn and cheese.
Flavor Profiles:
The Mexican-Style Pastel de Choclo is savory and slightly sweet, with a creamy corn topping and a flavorful beef filling.
Serving Suggestions:
Serve the Mexican-Style Pastel de Choclo as a main dish for dinner or lunch. It can also be served as a side dish for a larger Mexican-themed meal.
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Region: Chilean