The word choclo is the term used in many Latin American countries to define sweet corn an ingredient that in Spain we use relatively little and on few occasions, but that in Ibero-American gastronomy is fundamental.
It occurs in Peruvian cuisine, in Ecuadorian cuisine, in Mexican cuisine and also often in Venezuelan and Colombian cuisines, but this recipe for pastel de choclo is typical of Chile, although it is also styled in other countries of the Southern Cone like Argentina and Bolivia, where the similar humita is also made.
It is very simple, it is done quickly and allows us to enjoy a new way of eating corn which also in this case becomes a gluten free recipe and whose passage through the oven, making a light crunchy final coverage, makes it resemble crusted rice or baked rice, common in Valencian rice dishes.
In addition, it works perfectly as a main dish and has an interesting aromatic touch with the spices that are added, as well as being very satiating, so we can have the corn cake almost finished in the absence of the touch of oven and cook it for a while before the final touch.
The recipe has three steps: filling, dough and assemblyand all three are very simple as you will see below.
First we poach the chopped onion in brunoise over low heat for 15 minutes with a lid and then we raise the heat and add the meat, cooking it three or four minutes and crumbling it.
Add the spices and basil, integrate and season with salt and pepper, and we reserve until riding.
There is no science for the dough either, putting all the ingredients in a blender or robot glass and grinding three times, there should be pieces, without being smooth or homogeneous. If we see that it is too light, we add more flour.
Finally, we mount and in a baking dish put the meat filling on the bottomon top of it the raisins and olives distributed and the eggs cut into five-millimeter slices and then cover with the corn dough.
Bake at 200ºC for about 20 minutes until the top is golden and We serve hot or warm.
RAMBLEÑA CERAMICS | Refractory clay casserole | Direct fire casserole | Traditional ceramic pot | Casserole for oven | Casserole 19 cm | 23.5×21.5×5.5cm
With what to accompany the corn cake
At the expense of this Latin recipe we can make a iberoamerican snack also putting some nachos with guacamole, kings of corn tortillas, make a humita like the one we mentioned before or take advantage of the corn flour to march a few arepas.
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