Pastel de Choclo
Pastel de Choclo

Pastel de Choclo

From blog post: Pastel de Choclo

  ,

September 4, 2017

Ingredients

canola or olive oil, for cooking

1 lb. lean ground beef

1 large onion, chopped

4 garlic cloves, crushed

1 Tbsp. merkén, or substitute 2 tsp. smoked paprika, 1/2 tsp. coriander and 1/2 tsp. cumin

salt

3-4 cobs of corn

4-6 fresh basil leaves

6 skinless, bone-in chicken thighs, cooked

3 hard-boiled eggs, shelled and halved lengthwise

6-8 whole black olives (pitted)

sugar, for sprinkling

Directions

1Preheat the oven to 350F. In a large skillet set over medium-high heat, cook the ground beef, breaking it up with a spoon, until it’s no longer pink. Meanwhile, boil the onion in a small pot of water for a few minutes, then drain and add to the meat along with the garlic and merkén. Cook, seasoning with salt, until the meat is browned and excess moisture has cooked off.

2

3Slice the kernels off the cobs of corn and place in the bowl of a food processor with the fresh basil. Pulse until well blended, but not completely smooth. To assemble, spread the meat mixture into the bottom of a casserole dish or individual oven-safe baking dishes and top with chicken, eggs and olives. Spread the corn mixture over each, right to the edge of the baking dish, and sprinkle evenly with sugar.

4

5Bake until the top is golden and the pies are heated through and bubbly around the edges. Serves 6.

00:00