New Immigrant Foodways Project | How to make Pastel de Choclo

Introduce the dish 'Pastel de Choclo' and its significance in Chilean culture.

Prepare the sauce by cooking ground beef with butter, basil, cumin, and salt.

Grill chicken breast, then add water, paprika, cumin, and salt to cook it.

Prepare the corn by using frozen corn, blending three bags in a blender with basil and a bit of boiled water.

Chop half an onion into small pieces and add to the corn mixture in the pan.

Cook the corn mixture with oil, onion, and season with salt and cumin for 2 to 5 minutes.

In a large bowl, layer the ground beef sauce at the bottom.

Cut the grilled chicken into pieces and layer it on top of the beef sauce.

Slice hard-boiled eggs and add them on top of the chicken.

Spread the corn mixture ('menjunje') over the layered ingredients to cover everything.

Optionally, add sugar or parmesan cheese on top for sweetness or flavor.

Preheat the oven to 450°F and bake for 30 to 45 minutes, checking for doneness.

Prepare a Chilean salad by soaking sliced onion in ice water for 5 minutes to soften it.

Slice two tomatoes, remove the peel, and mix with the softened onion and salt.

Finish the dish and present the 'Pastel de Choclo'.

Equipment Needed

Dietary

Allergens