Pastel de Choclo

                          Pastel de choclo 

We chose this topic because it is a typical food from Chile and it is something that people consume a lot during the summer. In addition, this food reminds us of our relatives and acquaintances

Preparation 

Heat the oil in a large pan, add the chopped onion and cook until translucent and soft. Add the minced meat and the dressings, cook until the meat is cooked (the pino must be juicy). Add the sauce and reserve.

For the corn layer, remove the grains from the crown and then process together with the dehydrated basil, until you have a paste. Heat the butter in a pot, add the corn paste and cook for a couple of minutes. Add the milk and cook stirring until you have a thick mixture. Season with salt and chopped basil. Divide the pine into 6 individual bowls (lightly buttered) or in a large clay bowl. Put 2 olives, half a hard-boiled egg and a piece of chicken in each of the sources. Finally cover with the corn paste. Sprinkle each cake with sugar.

Heat the oven to 190°C. Bake the corn cakes for 30 to 35 minutes or until they are bubbling and the tops are golden.

INGREDIENTS

Pino tree

1 tablespoon of oil

2 onions in small squares

500 gr of minced meat (posta negra)

1 teaspoon Gourmet Ground Cumin

1 teaspoon of Ají Color Gourmet

1 tablespoon Whole Gourmet Oregano

1 teaspoon Gourmet Meat Seasoning

½ cup raisins

6 short skinless trout, cooked golden and juicy

3 hard-boiled eggs, cut in half

½ cup of black olives 

Pie

10 to 12 pastry corns

1 teaspoon of Gourmet Basil

1 tablespoon butter

¾ cup milk

1 teaspoon salt

5 basil leaves, chopped

Deck

2 tablespoons of sugar

Members of de group 

• Rolando Cerda 

• Josue Cariola 

• Kristell Torres