Pastel De Choclo Arequipeño Food

PASTEL DE CHOCLO

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
• Meanwhile, heat oil in a skillet over medium heat. Add onions, garlic, a pinch of salt, 1/4 teaspoon paprika, and some pepper. Cook until fragrant, about 2 minutes. Add beef; add remaining salt, paprika, and more pepper. Cook and stir until mostly browned, about 5 minutes. Add chicken, raisins, and olives.
• Remove eggs from hot water, cool under cold running water, and peel. Roughly chop and add to the beef mixture. Keep pino mixture warm.
• Puree corn with basil in a blender or food processor. Pour into a saucepan over medium heat. Add butter; cook and stir until thickened, 7 to 10 minutes. Stir in milk, sugar, and salt. Continue cooking until thickened to a paste, about 15 minutes more.
• Preheat the oven to 350 degrees F (175 degrees C).
• Spread pino into a baking dish. Cover with the corn paste. Sprinkle a little sugar on top.
• Bake in the preheated oven until golden brown on top, about 20 minutes.

PASTEL DE CHOCLO: CHILEAN BEEF AND CORN CASSEROLE

Steps:

• Gather the ingredients.
• Sauté the onions in the vegetable oil until soft and translucent, about 5 minutes.
• Add the ground beef, cumin, 1 teaspoon of the salt, and pepper. Cook, stirring, until the beef is crumbled and browned. Remove from heat and set aside.
• Place the corn kernels in a food processor or blender with 1/4 cup of the milk. Process for 1 to 2 minutes, until the corn is blended and appears creamy.
• Melt 1/4 cup of butter in a large saucepan. Add the remaining 1 teaspoon salt, sugar, and the blended corn mixture.
• Add the remaining 3/4 cup milk and simmer, constantly stirring, until the mixture thickens-about 5 to 10 minutes.
• Remove from heat and stir in the chopped fresh basil. Preheat oven to 375 F.
• Drain the liquid from the browned beef mixture.
• Place the ground beef mixture in the bottom of a 3- to 4-quart casserole dish.
• Sprinkle the raisins, olives, and hard-boiled eggs over the beef, then layer the chicken on top.
• Spread the corn mixture over the top of the casserole so that it covers the rest of the ingredients. Sprinkle some sugar on top.
• Bake the casserole in the oven for 30 to 45 minutes, until the filling is bubbling hot and the corn mixture is golden brown.
• Serve warm.

PASTEL DE CHOCLO AREQUIPEñO

Steps:

• Calienta el horno a 350°F.
• Mezcla la harina, la harina de maíz y el polvo para hornear en un tazón grande. Bate bien, con un batidor de varillas, los huevos, la leche y la mantequilla. Añade esta mezcla a la de harina y mezcla todo bien. Incorpora el resto de los ingredientos menos el coco. Déjala reposar por 5 min.
• Vierte el batido en un molde para hornear de 13x9 pulgadas rociado con aceite en aerosol; espolvorea con el coco.
• Hornea el pastel durante 25 min. o hasta que un palillo insertado en el centro salga limpio.

PASTEL DE CHOCLO

Steps:

• Poach chicken in broth until cooked through. Cool in broth. Shred chicken. Save broth for another use. Set aside.
• Heat oil in heavy large skillet over medium heat. Add onion and stir until golden brown. Add paprika, cumin and oregano and stir until fragrant. Add shredded chicken and stir well. Season to taste with salt and pepper.
• Using grater, grate corn from cob (WilliamsSonoma sells a special gadget for grating corn right into a bowl). If using canned or frozen corn, pulse in food processor until coarsely pureed. Melt butter in heavy large skillet over medium heat. Add corn, sugar and salt. Gradually stir in enough milk and cook until mixture is slightly thick. Stir in basil.
• Preheat oven to 400 degrees F. Spoon chicken mixture into 2quart baking dish. Arrange hardboiled eggs, olives and raisins over. Pour corn mixture over, smoothing top to cover filling completely. Sprinkle powdered sugar over top. Bake until crust is golden brown and firm to touch, about 40 minutes. Serve hot.

CHILEAN PASTEL DE CHOCLO

Steps:

• Preheat the oven to 400°F.
• Combine milk and corn in a large saucepan, bring it to a boil. Cover, reduce the heat, and simmer 15 minutes. Remove from the heat, let stand, covered 5 minutes. Place the corn mixture in a food processor, process it until smooth. Stir in the basil, 1 tsp of the sugar, and 1/2 teaspoons salt.
• Combine broth, onion, bell pepper, carrot, black pepper, garlic and bay leaves in a large saucepan. Bring it to a boil. Cover, reduce heat, and simmer 15 minutes. Add remaining 1/2 teaspoons salt, chicken, and parsley. Cover and cook 10 minutes or until chicken is done. Drain, discard bay leaves.
• Place chicken mixture in the bottom of an 8-inch square baking dish coated with cooking spray. Top with the corn mixture, sprinkle evenly with remaining 1 tbsp sugar. Bake at 400°F for 25 minutes.
• Preheat broiler. Broil 3 minutes or until lightly browned. Enjoy!
• Yield: 4 servings.

AUTHENTIC CHILEAN PASTEL DE CHOCLO - WITH SHORTCUTS

Steps:

• Saute chicken breasts in hot oil until browned; remove from heat and rest aside.
• In a heavy skillet, brown the meat, drain, and put it into a bowl.
• Add oil (one swirl around pan) to skillet.
• Saute onion until translucent; add chile flakes, cumin, adobo, paprika, salt, pepper, and oregano.
• Add the sauteed mixture to the meat and mix.
• Pack the meat mixture into a pregreased (Pam) shallow 9-inch ovenproof casserole dish.
• Arrange chicken, eggs and olives on top of meat mixture.
• Place creamed corn in bowl; mix in 4 tablespoons of sugar and salt and pepper to taste.
• Pour this mixture over the meat mixture and sprinkle with the remaining sugar. It should cover mixture but not overtly.
• Bake in a 350°F oven for 45 to 60 minutes, or until the top is golden.
• Serve with additional sugar on side.