Sunday, March 6, 2011
Pastel de choclo
Pastel de choclo is kind of a meat pie, but it doesn't have a pie crust, it has a layer of "mazamorra" that is mashed corn, sugar and salt (and basil, at least in my country) that then is cooked until it reaches different consistencies depending on what are you using it for. In my country it is used to make "porotos con mazamorra" (beans with mazamorra), "humitas" (they are similar to mexican tamales), and "pastel de choclo". In other countries it's ate as a dessert. I've always liked this dish, though it isn't popular with kids. I was cooking lunch because my mom had a doctor apointment, and since my little brother and sister don't like this dish I had to do some crazy multitasking as I was cooking mashed potatoes, sausages and the mazamorra at the same time. You'll see why it was crazy when you read the recipe.
Filling (called "pino"):
3 small onions, diced
1 garlic clove, diced
black pepper, cumin and dried red pepper taste (I used a mix that is sold at supermarkets, ment to be used at making stews. If you can find that, I used 2 tsp)
500 gr grounded meat (I used 2 cups of hydrated textured soy protein. If you are using it, add 1 to 2 cups of water, since the juices from meat are missing, and the filling is meant to have some liquid)
4 hard boiled eggs
3 tbsp oil
2 kg corn, processed to get a paste.
6 tbsp sugar
4 tbsp chopped fresh basil
Extra sugar for sprinkle on top
For this, I used a paste that is sold ready to use in supermarkets.
1. Heat the oil in a deep pan. Add onions and cook until they get soft.
2. Add balck pepper, cumin, red pepper and garlic.
3. Add grounded meat and keep on the heat until it's cooked (it will take less time if it's textured soy protein, and don't forget to add the water).
1. Mix everything in a deep pan and cook over low heat, stirring constantly, for 10 minutes.
These are usually served in the clay pots you can see in the pictures, but you can make them in a square or rectangular pan, cut portions and serve it in dishes.
1. Preheat the oven at max. temperature.
2. Put about 3/4 of the filling in the pots.
3. Put half a hard boiled egg, sliced, and 4 olives in each pot (or as much as you want).
4. Cover the filling with mazamorra.
5. Sprinkle each pastel with about 2 tbsp of sugar.
6. Put into the oven until they are golden brown on top.
Here they are in the oven. For some reason this mix my mom bought didn't got golden. This recipe will give you about 8 servings.
I love eating it with tomatoes! It's really good with a salad made with tomatoes, onions and coriander, known here as "Ensalada a la chilena" (Chilean salad).
I hope you try and enjoy this! I want to show you more recipes from my country in the future.