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Pastel de choclo
Ingredients14
- fresh corn kernels1 kg
- ground beef400 g
- bone-in chicken thighs400 g
- onion2
- raisins40 g
- pitted black olives80 g
- eggs3
- fresh basil leaves20 g
- whole milk150 ml
- butter30 g
- sugar2 tbsp
- ground cumin1 tsp
- vegetable oil2 tbsp
- salt1 tsp
vegetablemeatfruitdairy & eggspice & sauceother
Method
- Hard-boil the eggs, peel them, and quarter them. Season the chicken with salt and simmer it in water until cooked through, then shred the meat and discard the bones.
- Finely chop the onions and sauté them in the oil until soft. Add the ground beef and cumin, cook until browned, then stir in the raisins and a pinch of salt.
- Grind or blend the corn with the milk and basil until nearly smooth. Cook the mixture in a pan with the butter, stirring, until it thickens into a soft paste, then sweeten with the sugar and salt to taste.
- Spread the beef mixture in a baking dish, tuck in the shredded chicken, olives, and egg quarters, and cover evenly with the corn paste.
- Bake at 190°C until the filling is hot and the corn topping is set and lightly browned, about 35 minutes. Rest briefly before serving.