Como preparar un buen pepián de choclo con churrasco, cocina facil y economica | Abelca

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner while chicken thighs are often less expensive.

pumpkin seeds

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds are lower in calories, while peanuts are more affordable.

Prepare 3 units of corn (choclo), which can be a bit dry but still usable.

Chop 1 onion and 2 cloves of garlic. Optionally, you can use garlic paste or grated garlic.

Cut approximately 50-60 grams of bacon into small pieces.

Heat a saucepan over medium heat and add 1/2 tablespoon of lard (manteca) instead of oil for flavor.

Add the chopped onion, garlic, and bacon to the saucepan and sauté for about 6 to 8 minutes, stirring constantly to prevent burning.

Add a pinch of salt and pepper to help the onion sweat.

While the aderezo is cooking, start to remove the kernels from the corn using a knife for convenience.

Place the corn kernels directly into a blender and add enough water or chicken broth to cover the corn.

Blend the corn mixture until smooth.

Once the aderezo is ready, add 3 to 4 tablespoons of aji amarillo paste and 1.5 tablespoons of aji mirasol, and continue to sauté for a couple more minutes.

Season the churrasco (steak) with maras salt, black salt, and pepper on both sides, and add a bit of grated garlic.

Add the blended corn mixture to the saucepan, stirring constantly to avoid lumps, using a whisk for better texture.

If the mixture is too thick, add more warm water or chicken broth gradually until you reach a loose texture.

Cook the mixture for about 10 to 12 minutes, stirring occasionally until it thickens and all ingredients are well integrated.

Chop some cilantro and add it to the mixture, cooking for another 30 seconds before turning off the heat.

Prepare a fresh salsa criolla by chopping onion and tomato, removing the tomato skin for a finer texture, and seasoning with lime juice.

Grill the churrasco on a preheated grill for about 4 to 5 minutes per side, seasoning with salt and lime juice.

Serve the pepián de choclo with the grilled churrasco and the fresh salsa criolla, alongside white rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens