Pastel de choclo (chilean meat pie)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Coarsely ground lean beef |
| 1 | tablespoon | To 2 tb vegetable oil |
| 1 | cup | Chopped onion |
| 1 | large | Dried aji chile pod; crushed or substitute New Mexican |
| ½ | teaspoon | Cumin |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| ½ | teaspoon | Oregano |
| 10 | eaches | Black olives; cut in half |
| 2 | cups | Fresh corn |
| 1 | tablespoon | Milk |
| 1½ | teaspoon | Sugar |
| 1 | tablespoon | Oil |
Directions
In a heavy skillet, brown the meat, drain, and put it into a bowl.
Add the oil to the skillet, saute the onion, and add the chile, cumin, paprika, salt, pepper, and oregano; add the sauteed mixture to the meat and mix. Then pack the meat mixture into a shallow 4 to 4 quart ovenproof casserole dish and arrange the olives on top.
Put the corn in a blender with the milk, ½ teaspoons of the sugar, and puree the corn. Heat the oil in a skillet, add the pureed corn, and simmer, stirring, until the puree thickens. Pour this mixture over the meat mixture and sprinkle with the remaining 1 teaspoon of sugar.
Bake in a 350 degree F oven for 45 to 60 minutes, or until the top is golden.
Authors' heat scale: Mild
_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilan, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 09-17-95