Ingredients with Measurements:
- 6 ears of corn, kernels removed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeno pepper, seeded and minced
- 1 pound ground beef
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup milk
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Blender or food processor
- Large skillet
- 9-inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a blender or food processor, puree the corn kernels until smooth. Set aside.
3. In a large skillet, cook the onion, garlic, red bell pepper, green bell pepper, and jalapeno pepper over medium heat until softened, about 5 minutes.
4. Add the ground beef, cumin, paprika, salt, and black pepper to the skillet. Cook until the beef is browned and cooked through, about 10 minutes.
5. Pour the beef mixture into a 9-inch baking dish.
6. In a small saucepan, heat the milk and butter over low heat until the butter is melted. Stir in the corn puree, Parmesan cheese, and parsley.
7. Pour the corn mixture over the beef mixture in the baking dish.
8. Bake for 30-35 minutes, or until the top is golden brown and the filling is heated through.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 415
Fat: 22g
Carbohydrates: 32g
Protein: 25g
Sodium: 621mg
Sugar: 11g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Parmesan cheese can be substituted with cheddar or Monterey Jack cheese.
- Jalapeno pepper can be substituted with a milder pepper or omitted for less spice.
Variations:
- Add diced potatoes to the beef mixture for a heartier dish.
- Use a mix of different colored bell peppers for a more colorful presentation.
- Top with sliced avocado and a dollop of sour cream for added flavor.
Tips and tricks:
- To make the corn puree easier to blend, add a small amount of water to the blender or food processor.
- Make sure to fully cook the beef before adding it to the baking dish to ensure it cooks through in the oven.
- Let the dish cool for a few minutes before serving to allow the filling to set.
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 in individual ramekins for a more elegant presentation.
Garnishes:
Top with chopped fresh cilantro or green onions.
Pairings:
Serve with a side of black beans and rice for a complete meal.
Suggested side dishes:
- Black beans and rice
- Grilled vegetables
- Avocado salad
Troubleshooting advice:
- If the top of the dish is browning too quickly, cover with foil for the remaining baking time.
- If the filling is too runny, add a tablespoon of cornstarch to the corn mixture before pouring it over the beef mixture.
Food safety advice:
- Make sure to fully cook the beef 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 16th century. It is typically made with ground beef, onions, and corn, and is often served during the summer months.
Flavor profiles:
This dish is savory and slightly sweet, with a spicy kick from the jalapeno pepper.
Serving suggestions:
Serve hot with a side of black beans and rice for a complete meal.
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Region: Chilean