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Name: Pastel de choclo
Total time: 1 h 30 min
Yield: Serves 6
Cuisine: Chile
Ingredients: 1 kg fresh corn kernels; 400 g ground beef; 400 g bone-in chicken thighs; 2 onion; 40 g raisins; 80 g pitted black olives; 3 eggs; 20 g fresh basil leaves; 150 ml whole milk; 30 g butter; 2 tbsp sugar; 1 tsp ground cumin; 2 tbsp vegetable oil; 1 tsp salt

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Chile1 h 30 minServes 6cocinado antes

Pastel de choclo

Ingredientes14

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

verduracarnefrutalácteos y huevoespecia y salsaotros

Preparación

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.