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08/23/13
Pastel de Choclo
Filed under: - Beef, - Poultry, - Vegetables, - A normal day, - Egg
Posted by: Hild @ 3:44 pm

Recipe feeds 6 normal people or 4 very hungry people

“Pino” (ground beef filling)

Ingredients:

Preparation:

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Corn Paste Topping

Ingredients:

Preparation:

Notes and Comments:

Note 1 – I am not a fan of a lot of onion so I use about one onion and lots of green onions (spring onions) instead as they have a gentler flavor, but this depends on your own preferences.

Note 2 – Sometimes I also add paprika powder to give the “pino” a nicer color.

Note 3 – The recipe calls for 2 cans of corn. The cans in Chile are much larger than in Norway and I would recommend using at least 4 Norwegian sized cans. I love the corn paste topping so the truth is I usually use even more corn than that, but once you try the recipe you will figure out how much corn you prefer to use. There should be enough corn paste to at least cover the “pino”, chicken, eggs etc…

Note 4 – The taste will be best if you can use fresh basil for this recipe, but I know that may be hard to find in Norway so then you can use the dry basil (basilikum) that they sell in the herb and spice section of the supermarket.

Note 5 – The oven temperature may vary depending on the oven. It should be quite high, but if it starts burning, try a lower temperature such as 180 °C.

General comments: If you do not like the raisins or olives, these can be left out. You can also reduce the amount of garlic if your guests do not care much for garlic. Also, the Chileans will normally have pieces of chicken in this dish but this can also be left out if you prefer a simpler version. The Chilean food is generally not spicy, but if you want to add some “kick” to the dish you can definitely add a little chili powder, but not too much because it would overpower the sweet flavor of the corn.

                                               

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