"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chilean Corn Casserole (pastel de choclo) Recipe

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This recipe for Chilean Corn Casserole (pastel de choclo), by , is from The Love Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stephen Mack
Added: Saturday, August 23, 2008


20 large ears of corn, grated
8 leaves of fresh basil, finely chopped
1 tsp. salt
3 Tbsp. butter
1/2-1 C. milk
4 large onions, chopped
3 Tbsp. oil
1 lb. (1/2 kg) finely ground lean beef
1-2 Tbsp Flour
Salt and pepper to taste
1 tsp. ground cumin
4 hard-boiled eggs, sliced into wedges
1 C. whole black olives pitted
1 C. raisins (Optional)
12 pieces of chicken, browned in hot oil, seasoned with salt, pepper and cumin (Typical for the dish but optional)
2 Tbsp. confectioners' sugar

Heat the grated corn, chopped basil, salt and butter in a large pot. Add the milk little by little, stirring constantly until the mixture thickens. Cook over low heat for 5 minutes. Leave to one side while you prepare the meat filling.

Fry the onions in oil until transparent, add the ground meat and stir to brown. Season with salt, pepper and ground cumin. Thicken with 1-2 Tbsp. of flour.

Remove the skin from the chicken pieces and brown them in some hot oil for 8-12 minutes. Season with salt, pepper and cumin.

Spread the meat mixture over the bottom of a 9x13 backing dish. Evenly arrange the hard boiled egg wedges, olives and raisins (optional). Place the chicken pieces on top and cover with the corn mixture.

Sprinkle the confectioners' sugar over the top as a browning agent and bake in a hot oven at 400 F. (205 C.) for 30-35 minutes until the crust is golden brown. Serve at once.




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