Pastel de Choclo (Chilean Meat Pie)
Monday, 26 May 2008
DescriptionThis delicious, spicy dish only needs a large green salad, sliced tomatoes, a baked potato, and a Chilean wine to create a feast. We have used lean, ground beef in this recipe, but coarsely ground chicken, rabbit, or pork could also be used.
At a glance
New Mexico Green
In a heavy skillet, brown the meat, drain, and put it into a bowl. Add the oil to the skillet, and saute the onion, and add the chile, cumin, paprika, salt, pepper, and oregano; add the sauteed mixture to the meat and mix. Then pack the meat mixture into a shallow 3 to 4 quart overproof casserole, and arrange the olives over the top.
Put the corn in a blender with the milk, ½ teaspoon of the sugar, and puree the corn. Heat the oil in a skillet, add the pureed corn, and simmer the corn, stirring, until the puree thickens. Pour this mixture over the meat mixture and sprinkle with the remaining 1 teaspoon of sugar.
Bake in a 350°F oven for 45 to 60 minutes, or until the top is golden.