Pastel de Choclo

Pastel de Choclo

AuthorJulie

Pastel de Choclo

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

1

Preheat 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

Slice 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.

3

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

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

1

Preheat 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

Slice 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.

3

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

Pastel de Choclo
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