Pastel de choclo (Chilean corn casserole)

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
5 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 5
  • 2 can(s) (425 ml) Vegetable maize
  • 2 TABLESPOONS Milk
  • 4 TABLESPOONS Oil
  • 3 Eggs (size M)
  • 50 g Sultanas
  • 1 medium onion
  • 600 g Chicken filet
  • 7-10 Tbsp Salt
  • 7-10 Tbsp black pepper
  • 750 g Minced beef
  • 50 g black olives
  • 1 TEASPOON Noble sweet paprika, chili powder and cumin powder
  • 1 TABLESPOON Sugar
  • 7-10 Tbsp Oregano

Directions

  1. 1

    Drain the corn. Coarsely mash the corn with milk. Add 2 tablespoons of oil to a pot. Heat while stirring constantly until the puree is no longer milky. Boil eggs in boiling water for about 10 minutes.

  2. 2

    Soak sultanas in water. Peel and chop the onion, wash the chicken filet and dab dry. Heat 2 tablespoons of oil in a frying pan, fry the fillets for about 10 minutes, turning them once. Season with salt and pepper and take out.

  3. 3

    Drain the eggs, rinse with cold water and peel. Fry the minced meat in hot frying fat until crumbly. Drain sultanas and olives. Add onion and sultanas to the minced meat and fry for 1-2 minutes. Dust with spices and fry briefly.

  4. 4

    Season with salt and pepper. Cut the chicken into cubes. Cut the eggs into slices. Put approx. 2/3 of the minced meat mixture into an ovenproof dish. Spread the slices of egg, except one for garnishing, and olives on top.

  5. 5

    Spread the chicken cubes, remaining minced meat and corn puree on top. Sprinkle sugar over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes. Increase the oven temperature (electric oven: 225 °C/ convection oven: 200 °C/ gas: level 4) and bake for another 10 minutes.

  6. 6

    Garnish with egg and oregano.

Nutrition Facts

KCAL
660 kcal
CARBS
24 g
FATS
36 g
PROTEINS
58 g

Categories & Tags

Main Dishes