Pastel de Choclo

Chicken · world favourite.

Ingredients

• 2 Eggs
• 2 chopped Onions
• 2 cloves minced Garlic
• 1 tsp Salt
• 1/2 tsp Paprika
• To taste Black Pepper
• 1 lb Ground Beef
• 1/2 Chicken
• 2 tablespoons Raisins
• 2 tablespoons Green Olives
• 3 cans Sweetcorn
• 2 tsp Basil
• 1 tablespoon Butter
• 1 cup Milk
• 2 tsp Sugar
• To taste Salt

Method

1. Cover and cook — Place eggs in a saucepan and cover with water.
2. Bring to a boil — Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
3. Heat the pan — Meanwhile, heat oil in a skillet over medium heat.
4. Add ingredients — Add onions, garlic, 1 pinch salt, ¼ teaspoon paprika, and black pepper; cook until fragrant, about 2 minutes.
5. Stir — Add beef, remaining 1 teaspoon salt, remaining ¼ teaspoon paprika, and black pepper; cook and stir until beef mostly browned, about 5 minutes.
6. Add ingredients — Add chicken, raisins, and olives. Remove eggs from hot water, cool under cold running water, and peel.
7. Prep and chop — Roughly chop; add to beef mixture. Keep pino warm.
8. Blend — Combine corn and basil in a blender or the bowl of a food processor; blend until smooth.
9. Stir — Pour into a saucepan over medium heat. Add butter; cook and stir until thickened, 7 to 10 minutes.
10. Stir — Stir in milk, 2 teaspoons sugar, and salt; cook until thickened to a paste, about 15 minutes more.
11. Preheat the oven — Preheat the oven to 350 degrees F (175 degrees C).
12. Cover and cook — Spread pino into a baking dish. Cover with corn paste; sprinkle a little sugar on top.

More World Kitchen recipes

• Acaraje black-eyed pea fritters with shrimp filling
• Almojábanas (Colombian Cheese Bread)
• Amok Trey – Cambodian Fish Curry
• Antiguan Breakfast (Chop Up and ‘Saltfish’)
• Apple pie pops
• Arepa