Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, chile: pastel de choclo. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Pastel de choclo is a beef and corn casserole that is a very traditional and popular dish in Chile. Lots of different flavors, like beef and onions, raisins, olives, and roasted chicken, go into the body of the casserole, and the whole thing is topped off with a thick layer of creamed choclo corn. There are many interpretations of this Chilean chicken and corn casserole.

Chile: Pastel de Choclo is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Chile: Pastel de Choclo is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have chile: pastel de choclo using 13 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Chile: Pastel de Choclo:

1. Get 3 onions, roughly chopped
2. Take 750 g beef mince
3. Make ready 1 tsp cumin
4. Take 2 tsp salt
5. Make ready 4 hard-boiled eggs
6. Get 50 g black olives
7. Make ready 1 breast cooked chicken, shredded
8. Make ready 25 g butter
9. Prepare 1 tsp sugar
10. Make ready 400 g can sweetcorn
11. Make ready 250 ml milk
12. Get 1 tsp dried tarragon
13. Get Oil

If living in the countryside, the Pastel de Choclo is usually cooked in a clay dish inside a wood-burning oven, if residing in the city a standard oven and a baking pan is enough. The flavors of the meat and corn mingle delightfully in this casserole. Pastel de choclo is popular in one form or another throughout South America. It is especially popular in Chile, where it is often made with both beef and chicken.

Instructions to make Chile: Pastel de Choclo:

1. Heat the oil in a large pan and add the onions. Cook these onions on a medium heat for about 5 minutes till soft.
2. Add the beef mince to the pan and turn up the heat. Add the cumin and one tsp salt and cook till the mince has browned. Turn off the heat and leave aside.
3. While the mince is cooking, blend the sweet corn and 1/4 of the milk in a food processor until it looks nice and creamy.
4. Melt the butter in a pan over a medium heat. Add the creamed corn, the rest of the milk and sugar and salt and stir constantly for about 5-10 mins when the mixture has thickened.
5. Once the corn has thickened, add the tarragon and mix together.
6. Preheat the oven to 190C
7. Layer in a baking dish the mince, olives, eggs and chicken
8. Spoon over the corn mixture and spread it over so the other layers are covered.
9. Bake in the oven for 30-40 minutes. Until the topping is nice and brown.
10. Enjoy!

Sometimes sliced, hard-boiled eggs are added. The pastel is traditionally baked in a large oval earthenware dish, or paila, or in several smaller bowls for individual servings. Pastel de Choclo Recipe from Chile. This pastel de choclo is a unique and delicious casserole recipe! Beef is topped with a cream of corn mixture and then baked.

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