Pastel De Choclo
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Recipe Summary Pastel De Choclo
Choclo is the quechua word for "tender corn," or the new corn of the season. This is a typical Chilean dish, but is also eaten in Argentina and Peru with some variations in the recipe, sometimes using cornmeal instead of freshly mashed sweet corn. Serve with Chilean salad and/or pebre.
Ingredients | Alfajores Argentina2 eggs1 tablespoon vegetable oil2 onions, chopped2 cloves garlic, minced1 teaspoon salt½ teaspoon paprikaground black pepper to taste1 pound ground beef½ broiled chicken, chopped2 tablespoons raisins, or to taste1 ½ tablespoons chopped Kalamata olives, or to taste3 (15.25 ounce) cans sweet corn, drained2 teaspoons dried basil1 tablespoon butter1 cup milk2 teaspoons white sugar, or to tastesalt to tasteDirectionsInfo | Alfajores Argentinaprep: 20 mins cook: 55 mins total: 1 hr 15 mins Servings: 8 Yield: 8 servings
TAG : Pastel De ChocloWorld Cuisine Recipes, Latin American, South American, Chilean,
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