CHILEAN PASTEL DE CHOCLO
There are many interpretations of this Chilean chicken and corn casserole. In this one, corn cooks with milk until it is slightly thick, then whirls in the food processor until smooth. Serve this slightly sweet dish with pebre, posted separately.
Provided by Sharon123
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 288.4, Fat 4.3, SaturatedFat 1.2, Cholesterol 36, Sodium 279.6, Carbohydrate 46.4, Fiber 6.3, Sugar 14.7, Protein 21.9
PASTEL DE CHOCLO
Choclo is the quechua word for "tender corn," or the new corn of the season. This is a typical Chilean dish, but is also eaten in Argentina and Peru with some variations in the recipe, sometimes using cornmeal instead of freshly mashed sweet corn. Serve with Chilean salad and/or pebre.
Provided by Epicureo
Categories World Cuisine Recipes Latin American South American Chilean
Time 1h15m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 434.6 calories, Carbohydrate 38.3 g, Cholesterol 119.4 mg, Fat 21.4 g, Fiber 3.8 g, Protein 26.7 g, SaturatedFat 7.1 g, Sodium 967.3 mg, Sugar 10.1 g
PASTEL DE CHOCLO: CHILEAN BEEF AND CORN CASSEROLE
Pastel de choclo is a traditional dish from Chile. Beef and onions, raisins, olives, and roasted chicken go into the body of the casserole.
Provided by Marian Blazes
Categories Dinner
Time 1h25m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 556 kcal, Carbohydrate 28 g, Cholesterol 185 mg, Fiber 3 g, Protein 36 g, SaturatedFat 12 g, Sodium 495 mg, Sugar 14 g, Fat 34 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
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.
AUTHENTIC CHILEAN PASTEL DE CHOCLO - WITH SHORTCUTS
This was a staple growing up, my Mamita slaved for hours making this for dinner.. I came up with a way to enjoy authentic pastel with less time in the kitchen and more time drinking with my guests. I whip this up once a year right around the 11th of September... Viva Chile :)** I left off the raisins.. casue my family hates them but for authentic add 2 handfuls of california raisins.
Provided by celly
Categories Chilean
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 507.9, Fat 16, SaturatedFat 5.2, Cholesterol 221.2, Sodium 525.7, Carbohydrate 45.4, Fiber 2.1, Sugar 29.3, Protein 46.5
PASTEL DE CHOCLO (BEEF CASSEROLE WITH CORN BATTER TOPPING)
The long list of ingredients is misleading because you probably have them on hand! Pastel de choclo in one form or another is popular throughout South America. It is especially popular in Chile, where it is often made with both beef and chicken. Sometimes sliced, hard-boiled eggs are added. Traditionally the pastel is baked in a large oval earthenware dish, or paila, or in several smaller bowls for individual servings. There is cornmeal added to this recipe because North American corn has a lot less starch and it is needed to make the batter properly. Enjoy!
Provided by Nif_H
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375ºF. Heat the oil in a frying pan over medium heat. Add the onion and saute until translucent. Stir in the garlic and saute for another 1-2 minutes. Add the ground beef, paprika, cumin, oregano, salt and pepper and saute, breaking up the meat, until the beef is just cooked through, 6-8 minutes.
- Pour in the water or stock and bring to a simmer. Sprinkle flour over all and stir in well. Simmer for another 5-8 minutes until lightly thickened. Adjust seasoning, remove from heat and set aside. This meat mixture is called pino.
- Place the corn, cornmeal, cornstarch and sugar in a food processor and process until well pureed. With the blade running, add the milk a little at a time until the corn forms a thick batter. Season to taste with salt and pepper.
- Melt the butter over medium-low heat in a large saucepan. Add the corn puree and cook, stirring constantly, until well thickened, about 5-8 minutes. Set aside.
- Spread the beef mixture in a greased casserole dish. Top with the cooked corn puree and spread out evenly over the dish. Sprinkle the sugar over the corn topping.
- Set the dish in the oven and bake for 30-40 minutes, or until bubbling and golden brown on top.
- VARIATIONS:.
- After placing the beef mixture in the casserole dish, top with two poached chicken breasts, chopped into bite-sized pieces, and 2-3 sliced hard-boiled eggs. Then top with the corn puree.
- Add 1/4 cup raisins and 1/4 cup chopped black olives to the simmering beef mixture.
- Stir 1/4 cup chopped fresh basil into the corn puree topping.
- Some Chileans add 1/4 cup or more sugar to the corn topping to make it quite sweet.
- Set the finished casserole under a hot broiler for 1 or 2 minutes to brown it well if you like.
PASTEL DE CHOCLO - CORN CAKE
Martin Morales' recipe for this Peruvian sweetcorn, feta and olive side dish is adapted from his book, Ceviche
Provided by Good Food team
Time 2h
Number Of Ingredients 9
Steps:
- Heat oven to 120C/100C fan/gas 1/2. Grease a 20 x 20cm cake tin and line with baking parchment. Separate the eggs. Put the yolks in a food processor or blender with the sweetcorn and blitz to a rough purée. Tip the blended mixture into a large bowl and stir in the butter, cornflour, baking powder, sugar and 1/2 tsp salt. Mix thoroughly.
- Whisk the egg whites until they have reached the stiff peak stage. Gently fold the egg whites into the corn mixture using a large metal spoon until completely incorporated, keeping as much air in the mixture as possible.
- Spread the corn batter over the base of the tin with a spatula. Sprinkle over the cubes of cheese and push them into the mixture so they are almost completely covered.
- Cook for 1 hr 45 mins until firm and golden and shrinking slightly from the sides. Remove from the oven and leave to cool for at least 15 mins before cutting into chunks and serving, scattered with olives. Leftovers will keep in the fridge until the next day.
Nutrition Facts : Calories 396 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 3.1 milligram of sodium
PASTEL DE CHOCLO
This is from my good friend Chilemom. I don't know how authentic it is, but it is delicious! I serve it over rice. A nice green salad on the side, and dinner is done!
Provided by Sudie
Categories Meat
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Saute ground beef in skillet until cooked.
- Remove with slotted spoon.
- Add pepper, onion, and garlic to the skillet, saute until onion is translucent in the beef drippings.
- You may have to add a tbs.
- or so of olive oil, if the beef was very lean.
- Add cooked veggies to ground beef; add olives and raisins, stir together.
- Place in 9" x 13" baking dish.
- Pour both cans of creamed corn over all.
- Bake at 350 degrees until bubbling (30 min. or so).
Nutrition Facts : Calories 497, Fat 18.2, SaturatedFat 6.9, Cholesterol 77.1, Sodium 779.1, Carbohydrate 64, Fiber 4.7, Sugar 21.1, Protein 26.6
More about "pastel de choclo food"
PASTEL DE CHOCLO, CHILE’S TRADITIONAL BEEF AND CORN …
From blog.amigofoods.com
Estimated Reading Time 7 mins
GET COOKING: HOW TO MAKE PASTEL DE CHOCLO, A CHILEAN PIE
From denverpost.com
PASTEL DE CHOCLO: CHILEAN SHEPHERD’S PIE [VEGAN, GLUTEN-FREE]
From onegreenplanet.org
CHILEAN PASTEL DE CHOCLO - SPICEBREEZE
From spicebreeze.com
PASTEL DE CHOCLO – SPARKLES AND JOY
From sparklesandjoy.com
PASTEL DE CHOCLO | TRADITIONAL SAVORY PIE FROM CHILE
From tasteatlas.com
PASTEL DE CHOCLO CON QUESO OR PASTEL DE HUMITA SAVORY CORN CAKE
From laylita.com
PASTEL DE CHOCLO (CHILEAN CORN PIE) RECIPE — LA FUJI MAMA
From lafujimama.com
PASTEL DE CHOCLO
From blessthenests.com
PASTEL DE CHOCLO DULCE, TASTING JOY ONE GRAIN AT A TIME
From perudelights.com
PASTEL DE CHOCLO (CHILEAN BEEF AND CORN PIE) - GYPSYPLATE
From gypsyplate.com
PASTEL DE CHOCLO (CORN AND BEEF PIE) - INTERNATIONAL CUISINE
From internationalcuisine.com
PASTEL DE CHOCLO RECIPE | MYRECIPES
From myrecipes.com
PASTEL DEL CHOCLO - AUTHENTIC RECIPE FROM CHILE | 196 FLAVORS
From 196flavors.com
PASTEL DE CHOCLO – A CLASSIC CHILEAN MEAL – SOUTH AMERICA TO THE …
From southamericatotheworld.com
PASTEL DE CHOCLO - BAKE IT WITH LOVE
From bakeitwithlove.com
PASTEL DE CHOCLO (CHILEAN BEEF AND CORN CASSEROLE)
From curiouscuisiniere.com
PASTEL DE CHOCLO Y POLLO (CORN AND CHICKEN CAKE)
From mycolombianrecipes.com
PASTEL DE CHOCLO | TRADITIONAL CHILEAN CUISINE (INCLUDING RECIPE)
From nomadicchica.com
PASTEL DE CHOCLO - WHATS4EATS
From whats4eats.com
PASTEL DE CHOCLO (CHILEAN BEEF AND CORN CASSEROLE) | SAQ.COM
From saq.com
PASTEL DE CHOCLO, CHILEAN COMFORT FOOD | WILL FLY FOR FOOD
From willflyforfood.net
A VEGAN PASTEL DE CHOCLO TO FEED A HUNGRY CROWD
From foodrepublic.com
PASTEL DE CHOCLO - CORN PUDDING RECIPE - FOOD.COM
From food.com
PASTEL DE CHOCLO: CHILEAN CORN PIE
From blog.arousingappetites.com
PASTEL DE CHOCLO RECIPE - CHILEAN RECIPE - VICTORIA HANEVEER
From victoriahaneveer.com
CORN AND BEEF CHILEAN PASTEL DE CHOCLO - PILAR'S CHILEAN …
From chileanfoodandgarden.com
CHILEAN PASTEL DE CHOCLO - CUISINE MAGAZINE - FROM NEW …
From cuisine.co.nz
PASTEL DE CHOCLO RECIPE FROM CHILE - THE FOREIGN FORK
From foreignfork.com
PASTEL DE CHOCLO - WIKIPEDIA
From en.wikipedia.org
PASTEL DE CHOCLO (CHILEAN SHEPHERD’S PIE) - PIQUANT POST
From piquantpost.com
PASTEL DE CHOCLO PERUANO – SWEET PERUVIAN CORN CAKE
From eatperu.com
PERUVIAN RECIPE: PASTEL DE CHOCLO (CORN PUDDING)
From livinginperu.com
PASTEL DE CHOCLO - DINNER WITH JULIE
From dinnerwithjulie.com
CHILEAN CORN PIE (PASTEL DE CHOCLO) | ALL ABOUT CUISINES
From allaboutcuisines.com
PASTEL DE CHOCLO, A TASTY CORN DISH FROM CHILE, SOUTH AMERICA
From visitecuadorandsouthamerica.com
PASTEL DE CHOCLO (CHILEAN BEEF AND CORN PIE)
From dragonsandfairydust.co.uk
PASTEL DE CHOCLO RECIPE AND WINE PAIRING
From southamericawineguide.com
PASTEL DE CHOCLO - TRADITIONAL FAVORITE CHILEAN DISH
From chilecooks.cl
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love