Course Main | ||
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Place of origin Peru, Argentina, Chile, Bolivia Main ingredients Crust: Mashed sweet corn,Filling: ground beef, chicken, raisins, black olives, onions or slices of hard boiled egg Similar Humita, Porotos granados, Pebre, Charquicán, Cazuela | ||
Pastel de choclo movie
Pastel de choclo ('corn pastel') is a South American dish based on sweetcorn or choclo. First documented as a dish in Peru, it is now a typical Argentine, Bolivian, Chilean and Peruvian dish. It is also similar to pastel de elote, found in Mexican cuisine, and to the English corn pudding. The filling usually contains ground beef, chicken, raisins, black olives, onions or slices of hard boiled egg.
Contents
- Pastel de choclo movie
- Pastel de choclo divertimento chileno in santiago chile
- Preparation
- In popular culture
- References
Pastel de choclo divertimento chileno in santiago chile
Preparation
The delicious dish is prepared with sweetcorn, which is ground to form a paste, and seasoned with basil, itself ground and then blended into the corn. The mixture is pre-cooked with milk and a little lard and then, when ready, it is used as a topping for the filling. The filling, known as “pino”, contains minced beef cooked with onions, paprika, other spices, and sometimes chicken, is also used as a filling for traditional Chilean empanadas. The pino is laid in the bottom of the paila with slices of hard boiled egg, olives and raisins.
In popular culture
The Argentinian poet Florencio Escardó wrote the following ode to pastel de choclo, published in 1876:
