What about it when you combine minced meat, egg, raisins and corn into the same food? A favorite Chilean delicacy.
Pastel de choclo is a Chilean favorite food. Roni Lehti
In Chile, pastel de choclo is eaten as much as we have a box of meatballs. The chef of this To Risto Mikkola said a Chilean chef living in Finland.
According to Mikkola, pastel de choclo seems to be a food that could taste good to us Finns as well. After all, that’s Chile’s equivalent to a box of meatballs.
There is an equal amount of minced meat and onions in the box. The amount of onion sounds really big, but in the finished box, the taste evens out perfectly. It is also worth noting from the recipe that the excess frying fat of the minced meat is drained off (but it is not better to pour it down the drain).
The taste of cumin (and now it’s not like cheese gum or jeera) in turn divides opinions. Mikkolak admits that he is not one of the biggest friends of cumin, but the taste in this food remains well balanced.
The raisins, olives and boiled egg belong to the pastel de chocloon, on top of which the corn puree is still poured. If fresh corn is not available, use frozen corn in the puree, as canned corn is too sweet.
Like many boxed dishes, the taste of pastel de choclon improves when reheated.
Chocolate pastel
4 (400 g) onions as chips
0.5 dl of olive oil
2 teaspoons cumin
2 teaspoons salt
0.5 teaspoons black pepper
400 g of minced beef
400 g of frozen corn
2 dl red milk
50 g butter
1 teaspoon sugar
0.5 teaspoons of salt
0.5 dl of basil chips
1 dl raisins
4 boiled eggs grated
1 dl Kalamata olives in chips
1. Put rapeseed oil and onion chips in a saucepan, mill for 5 minutes. Add cumin, salt, black pepper and minced meat. Cook, stirring, for 10 minutes.
2. Drain off excess grease in the strainer. Put milk, butter, sugar, corn and 0.5 teaspoons of salt in another saucepan. Bring to a boil and puree in a blender or stick blender. Simmer for 5-10 minutes until thickened.
3. Grease the baking pan, place the onion powder mixture on the bottom. Next, add the basil, olives, raisins and eggs evenly and finally the minced meat. Spread the corn puree evenly on top. Cook at 160 degrees for 40 minutes.
Chevre salad
200 g of salad mix
80 g of chevre cheese in crumbs
1 tablespoon olive oil
1 tablespoon red wine vinegar
black pepper mill
1. Mix all the ingredients together and serve.
The story was originally published on May 4, 2021.