Pastel De Choclo Beef Casserole With Corn Batter Topping Recipes

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Pastel de Choclo image

Choclo is the quechua word for "tender corn," or the new corn of the season. This is a typical Chilean dish, but is also eaten in Argentina and Peru with some variations in the recipe, sometimes using cornmeal instead of freshly mashed sweet corn. Serve with Chilean salad and/or pebre.

Recipe From allrecipes.com

Provided by Epicureo

Categories     World Cuisine Recipes     Latin American     South American     Chilean

Time 1h15m

Yield 8

Number Of Ingredients 17



Pastel De Choclo (Beef Casserole With Corn Batter Topping) image

The long list of ingredients is misleading because you probably have them on hand! Pastel de choclo in one form or another is popular throughout South America. It is especially popular in Chile, where it is often made with both beef and chicken. Sometimes sliced, hard-boiled eggs are added. Traditionally the pastel is baked in a large oval earthenware dish, or paila, or in several smaller bowls for individual servings. There is cornmeal added to this recipe because North American corn has a lot less starch and it is needed to make the batter properly. Enjoy!

Recipe From food.com

Provided by Nif_H

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 17

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