Pastel de Choclo (Chilean Corn and Beef Casserole)
dry beef filling! Taste and adjust – Remove from heat, taste and adjust seasoning to your taste. 2. CORN TOPPING Blitz corn – In a food processor, blitz the corn with milk until it’s mostly smooth but still has a little texture. Sauté corn – Melt butter in a large non-stick pan over high heat. Add the corn and cook for 5 minutes, stirring occasionally, until it’s the consistency of porridge. Add cornmeal and basil – Add cornmeal and basil, then cook for another 2 minutes until it’s thickened slightly. 3. ASSEMBLE Preheat oven to 180C/350F. Layer it up – Spoon the beef filling into a 2 litre / 2 quart casserole dish. Press it down so it’s fairly compact. Then pour the corn mixture over the top, and spread it out evenly. Raisins, olives and eggs – Push the raisins into the beef filling, then add the olives, and finally tuck the eggs in so they’re half submerged. Bake 35 minutes – Sprinkle the sugar and paprika on top, then bake for 35 minutes or until the top is golden and the filling is hot throughout. Serve – Rest for 10 minutes before serving, then scoop out generous servings and dig in! What to serve with Pastel de Choclo? A big green salad is all you need, but if you want to beef it up, add a side of sautéed greens or roasted veggies. It’s a complete meal as is, but a side of carbs won’t go amiss if you’re feeling carb-y. 🙂 How to freeze Pastel de Choclo? Cool completely, then wrap the dish well in cling wrap and foil. Freeze for up to 3 months, then thaw fully before reheating in a 180C/350F oven for 25 minutes or until heated through. I hope you give this a go, it’s a really interesting dish that’s easy to make and tastes absolutely wonderful. It’s a great way to change up your usual dinner rotation with something new and exciting! Enjoy!
www.recipetineats.com
Cargando...
