Best 5 Pastel De Choclo Recipes

CHILEAN PASTEL DE CHOCLO

Steps:

• Preheat the oven to 400°F.
• Combine milk and corn in a large saucepan, bring it to a boil. Cover, reduce the heat, and simmer 15 minutes. Remove from the heat, let stand, covered 5 minutes. Place the corn mixture in a food processor, process it until smooth. Stir in the basil, 1 tsp of the sugar, and 1/2 teaspoons salt.
• Combine broth, onion, bell pepper, carrot, black pepper, garlic and bay leaves in a large saucepan. Bring it to a boil. Cover, reduce heat, and simmer 15 minutes. Add remaining 1/2 teaspoons salt, chicken, and parsley. Cover and cook 10 minutes or until chicken is done. Drain, discard bay leaves.
• Place chicken mixture in the bottom of an 8-inch square baking dish coated with cooking spray. Top with the corn mixture, sprinkle evenly with remaining 1 tbsp sugar. Bake at 400°F for 25 minutes.
• Preheat broiler. Broil 3 minutes or until lightly browned. Enjoy!
• Yield: 4 servings.

PASTEL DE CHOCLO

Steps:

• Poach chicken in broth until cooked through. Cool in broth. Shred chicken. Save broth for another use. Set aside.
• Heat oil in heavy large skillet over medium heat. Add onion and stir until golden brown. Add paprika, cumin and oregano and stir until fragrant. Add shredded chicken and stir well. Season to taste with salt and pepper.
• Using grater, grate corn from cob (WilliamsSonoma sells a special gadget for grating corn right into a bowl). If using canned or frozen corn, pulse in food processor until coarsely pureed. Melt butter in heavy large skillet over medium heat. Add corn, sugar and salt. Gradually stir in enough milk and cook until mixture is slightly thick. Stir in basil.
• Preheat oven to 400 degrees F. Spoon chicken mixture into 2quart baking dish. Arrange hardboiled eggs, olives and raisins over. Pour corn mixture over, smoothing top to cover filling completely. Sprinkle powdered sugar over top. Bake until crust is golden brown and firm to touch, about 40 minutes. Serve hot.

PASTEL DE CHOCLO: CHILEAN BEEF AND CORN CASSEROLE

Steps:

• Gather the ingredients.
• Sauté the onions in the vegetable oil until soft and translucent, about 5 minutes.
• Add the ground beef, cumin, 1 teaspoon of the salt, and pepper. Cook, stirring, until the beef is crumbled and browned. Remove from heat and set aside.
• Place the corn kernels in a food processor or blender with 1/4 cup of the milk. Process for 1 to 2 minutes, until the corn is blended and appears creamy.
• Melt 1/4 cup of butter in a large saucepan. Add the remaining 1 teaspoon salt, sugar, and the blended corn mixture.
• Add the remaining 3/4 cup milk and simmer, constantly stirring, until the mixture thickens-about 5 to 10 minutes.
• Remove from heat and stir in the chopped fresh basil. Preheat oven to 375 F.
• Drain the liquid from the browned beef mixture.
• Place the ground beef mixture in the bottom of a 3- to 4-quart casserole dish.
• Sprinkle the raisins, olives, and hard-boiled eggs over the beef, then layer the chicken on top.
• Spread the corn mixture over the top of the casserole so that it covers the rest of the ingredients. Sprinkle some sugar on top.
• Bake the casserole in the oven for 30 to 45 minutes, until the filling is bubbling hot and the corn mixture is golden brown.
• Serve warm.

PASTEL DE CHOCLO - CORN PUDDING

Steps:

• Preheat oven to 375.
• Saute onions in butter over low heat for about 10 minutes or until golden brown.
• Meanwhile warm up the milk and dissolve the bouillon cube in it.
• Add the flour to the onions and stir for 2-3 minutes.
• Pour milk over it and keep stirring until it thickens, about 5 minutes.
• Remove pan from the heat and add creamed corn, Parmesan cheese, bread crumbs. Mix well and let it cool for a few minutes.
• Add the eggs, one at the time, mixing well.
• Season with pepper and nutmeg and pour into a baking dish (9x9).
• Bake for 40 minutes or until firm.

PASTEL DE CHOCLO

Steps:

• Saute ground beef in skillet until cooked.
• Remove with slotted spoon.
• Add pepper, onion, and garlic to the skillet, saute until onion is translucent in the beef drippings.
• You may have to add a tbs.
• or so of olive oil, if the beef was very lean.
• Add cooked veggies to ground beef; add olives and raisins, stir together.
• Place in 9" x 13" baking dish.
• Pour both cans of creamed corn over all.
• Bake at 350 degrees until bubbling (30 min. or so).