Peruvian Pastel de Choclo
|
Ingredients
| 6 | ears corn, grate the kernels | | 8 | leaves fresh basil , finely chopped | | 1 tsp. | salt | | 3 tbsp. | butter | | 1/2 to 1 cup | milk | | 3 cloves | garlic | | 4 | lg. onions , chopped | | 3 tbsp. | oil | | 1 lb. | finely ground lean beef | | Salt and pepper | | 1 tsp. | ground cumin | | 4 | hard-boiled eggs , sliced | | 1 cup | black olive | | 1 cup | raisin | | 12 pieces | chickens | | Oil | | Salt and pepper | | Cumin | | 2 tbsp. | confectioners' sugar |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
1. Heat the grated corn, chopped basil, salt and butter in a large pot.
2. Add the milk little by little, stirring constantly until the mixture thickens.
3. Cook over low heat for 5 minutes.
4. Set aside while preparing the meat filling.
5. Fry the onions in oil until transparent, add garlic cloves and the ground meat and stir to brown.
6. Season with salt, pepper and ground cumin.
7. Use an oven-proof dish that you can serve in.
8. Spread over the bottom of the dish the onion-ground meat mixture.
9. Arrange the hard boiled egg slices, olives and raisins over the meat mixture.
10. Bone the chicken and put pieces on top.
11. Cover the filling with the corn mixture.
13. Sprinkle the confectioners' sugar over the top.
14. Bake in a hot oven 400 Degreees F for 30-35 minutes until the crust is golden brown.
15. Serve at once with extra sugar.
12 servings
Similar Recipes
chicken