Pastel de choclo (chilean meat pie)

Yield: 6 servings

Measure 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

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

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