Pastel
de ChocloOK, this is a very popular Chilean dish, and because it is CORN season, I thought I would share:
5T olive oil
4 med
onions,
coarsely chopped
1 small fresh hot chili pepper, seeded, chopped or 1/2 t crushed red pepper
1/2 lbs lean ground beef
2 t cumin
1 t paprika
1 t salt
1/4 t freshly ground black pepper
2 lbs fresh boneless chicken meat, sliced
2 1/2 c fresh or frozen thawed corn
kernels1 1/2 c milk
1/4 c slivered fresh basil leaves
1/2 c pitted black olives
1/4 c seedless raisins
3 hard boiled eggs, quartered
2 T granulated sugar
In large skillet-- 2 T olive oil, onions and chili peppers-cook but do not brown. Remove to plate and use hot oil remaining to brown ground beef. Discard any meat fat. Stir in onion mixture and other spices listed. Reduce fire and cook for 15 minutes. Transfer this to deep casserole dish.
In another frying pan, cook chicken in 2 T olive oil until browned. Lower heat and cover , cook for 20 minutes until chicken done.
Combine corn and milk in blender and puree. In large saucepan heat 1 T olive oil over med heat and add corn mixture. Stir in basil- cook 5 minutes stirring so not to burn. Should be the consistency of thick porridge.
Spread chicken on top of beef in deep baking dish. Sprinkle on olives. raisins,and hard boiled egg quarters. Pour corn mixture over, sprinkle with sugar- bake uncovered 350 for 30 minutes, then increase heat to 450 and bake another 10 minutes until brown. Serve hot.