PASTEL DE CHOCLO CASERO MEJORADO S/POLLO Y FACIL DE HACER

Start by preparing the pino (filling) for the pastel de choclo.

Heat 1 tablespoon of canola oil in a pan.

Add 3 chopped small onions and sauté until transparent and soft.

Add 500g of ground beef in small pieces to the onions and mix well.

Season with 1 teaspoon of salt, 2 teaspoons of sweet paprika, 1/2 teaspoon of turmeric, 1/2 teaspoon of cumin, and 1/2 teaspoon of merken.

Cook the mixture on medium-low heat until the meat is well integrated and cooked through.

Cover the pan to allow the meat to release its juices.

In another pot, prepare the sweet corn by using 2 kg of frozen sweet corn.

Add 1 cup of brown sugar and 4-5 chopped basil leaves to the corn and mix well.

Prepare a baking dish or individual clay pots for the pastel de choclo.

Layer the pino mixture in the bottom, followed by slices of hard-boiled eggs and black olives.

Top with the sweet corn mixture and sprinkle additional brown sugar on top before baking.

Equipment Needed

Dietary

Allergens