Chile
Photo: Paloma Baytelman, CC BY-SA 2.0, croppedPastel de choclo
/pasˈtel de ˈtʃoklo/pahs-TEL deh CHOH-kloh
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- Taste
- SavorySweet
- Made with
- CornBeefChickenEgg
History
Pastel de choclo is a baked dish of pino, a filling of minced beef with onion, cumin and paprika, plus chicken, a hard-boiled egg, black olives and raisins, covered with a thick layer of puréed fresh corn mixed with basil, sprinkled with sugar and baked in a clay dish until golden. Choclo is the Andean word, from Quechua, for fresh corn. The dish brings together corn from the Indigenous peoples of the Andes and the meat, olives and raisins of Spanish cooking. It is a summer dish in Chile, made when corn is in season from January to March, and it is often cooked and served in individual earthenware bowls called pailas.
Sources
