What is the pastel de choclo?

pastel de Choclo is a casserole of corn and meat popular in Chile and Peru. They are cooked proud of their variations, some of which include black or white raisins, olives, eggs or even sugar. Many variations add regional taste and there is also a vegetarian option. Traditionally, food is baked and served in a large, red clay bowl or in individual serving bowls.

What is common to all variants of pastel de Choclo, is the inclusion of puree of corn or chocolate like a watering and some kind of meat in the casserole itself. Most de Choclo pastel meals also contain raisins or other dried fruits. Although it is not a requirement, most chefs allow a brown trigger to the top layer of corn with a cleaning corn under the broiler for a few minutes.

In Chile, the most common type of pastel de Choclo is made with ground beef. The beef is added raisins or other dried fruit and green or black olives, which are then cooked at the top of the stoves. Some chefs prefer Choclo with chopped onion; Others consider adding onions to be brought.

In Chile and Peru, the pastel de Choclo can contain both minced beef and chopped chicken. Regional variations add sliced ​​or ground boiled eggs to the mixture. Basil or cumin and peppers also distinguish regional recipes as well as adding corn cores.

The backup corn also shows a number of variations. Some chefs use corn food, while others grate fresh corn cores and cook them into the pudding. The corn is mixed with milk or cream and sometimes a beaten egg. Some Chileans prefer a sweeter pastel and either add sugar to the icing of corn or serve it with confectionery sugar on the side.

One variation is clear enough to be considered a separate bowl. Pastel de Papas shares common ingredients such as chicken or ground beef, solid eggs, olives and raisins. Some repayment of Kasava porridge or potatoes instead of corn icing. The porridge is often added grated cheese.

It is also possible to produce a vegetarian version of de Choclo or pastel de Papas. The replacement of chicken or beef with potatoes, yarn, cassava or other root vegetables is one method. Some chefs add sliced, dried tofu or other substitute for meat. Others replace the meat for roasted mushrooms.