Pastel de Choclo

Name: Pastel de Choclo
Yield: 3
Ingredients: 1 cup Milk; 1 tablespoon Butter; 2 Egg; 0.5 Chicken; 2 Onion; 2 cloves Garlic; Salt; Black pepper; 2 teaspoons Sugar; 0.5 teaspoons Paprika; 1 lb Ground Beef; 2 tablespoons Raisins; 2 teaspoons Basil; 3 cans Sweetcorn; 2 tablespoons Green Olives

Media

Contains allergens

LecheHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 3 (estimated)

Nutrition facts

Protein29 %45 g
Carbs14 %22 g
Fat57 %39 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	628 kcal	147 kcal
Protein	45 g	10.5 g
Carbs	22 g	5.1 g
Fat	39 g	9.1 g

One serving is about 428 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty43/100
Recipe completeness45/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Chicken - Chile

Ingredients

240 ml MilkOriginal: 1 cup
1 tablespoon Butter
2 Egg
0.5 Chicken
2 Onion (chopped)
2 cloves Garlic (minced)
Salt (To taste)
Black pepper (To taste)
2 teaspoons Sugar
0.5 teaspoons Paprika
454 g Ground BeefOriginal: 1 lb
2 tablespoons Raisins
2 teaspoons Basil
3 cans Sweetcorn
2 tablespoons Green Olives

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
Meanwhile, heat oil in a skillet over medium heat. Add onions, garlic, 1 pinch salt, ¼ teaspoon paprika, and black pepper; cook until fragrant, about 2 minutes. Add beef, remaining 1 teaspoon salt, remaining ¼ teaspoon paprika, and black pepper; cook and stir until beef mostly browned, about 5 minutes. Add chicken, raisins, and olives.
Remove eggs from hot water, cool under cold running water, and peel. Roughly chop; add to beef mixture. Keep pino warm.
Combine corn and basil in a blender or the bowl of a food processor; blend until smooth. Pour into a saucepan over medium heat. Add butter; cook and stir until thickened, 7 to 10 minutes. Stir in milk, 2 teaspoons sugar, and salt; cook until thickened to a paste, about 15 minutes more.
Preheat the oven to 350 degrees F (175 degrees C).
Spread pino into a baking dish. Cover with corn paste; sprinkle a little sugar on top.
Bake in the preheated oven until golden brown on top, about 20 minutes.