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Pastel de choclo (Chilean beef and corn casserole)
Preparation
30 min
Cooking time
50 min
Servings
4 to 5
Ingredients
- 400 g (14 oz) ground beef
- 30 ml (2 tbsp) cumin seeds, toasted
- 2.5 ml (1/2 tsp) dried chili pepper
- 15 ml (1 tbsp) dried basil, chopped
- 2 garlic cloves, minced
- 30 ml (2 tbsp) oil
- 15 ml (1 tbsp) butter
- 1 large onion, chopped
- 2 skinless chicken breasts, diced
- Salt and freshly ground black pepper
- 3 hard-boiled eggs (cooked for 10 to 12 minutes), sliced
- 80 ml (1/3 cup) raisins
- 80 ml (1/3 cup) black olives, sliced
- 250 ml (1 cup) milk
- 3 cans, 341 ml (12 oz) each, corn or 8 large corn cobs, kernels cut from the cob
- 20 ml (4 tsp) cornstarch
- 1 egg, beaten
Preparation
- Mix the ground beef with the spices, basil and garlic.
- Place in the refrigerator for 1 hour for flavours to develop.
- In a saucepan, heat the oil and butter. Brown lightly.
- Add the onion and cook until golden brown.
- Add the ground beef and the chicken.
- Cook for 5 to 6 minutes. Season with salt and pepper.
- Place the meat mixture in an oven-safe dish.
- Cover with slices of eggs, raisins and olives.
- In a saucepan, pour the milk and add the corn. Simmer for a few minutes.
- Dissolve the cornstarch in a bit of cold milk and add it to thicken the corn mixture.
- Transfer this mixture to a food processor or blender and process for a few seconds (do not liquefy too much, a few corn lumps should remain).
- Add the egg and blend well.
- Pour onto the meat mixture.
- Cook in the oven at 190°C (375°F) for 30 to 35 minutes, or until the top is nicely browned.
- Serve.