Pastel de choclo

ground beef

🥗Healthier: ground turkey

💰Cheaper: lentils

Lentils provide a plant-based protein alternative.

black olives

🥗Healthier: green olives

💰Cheaper: capers

Capers offer a similar briny flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Water can be used to reduce calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine can provide a similar fat content.

Put some sunflower oil in a pan and light the fire to warm it up.

Brown the boneless chicken thighs for about 5 minutes.

While the chicken is cooking, cut the onion coarsely.

Once the chicken is cooked, remove it from the pan and add the onion to the same pan.

If necessary, add a little more oil and stew the onion for 2-3 minutes.

Add the minced meat to the pan and brown it for 4-5 minutes.

Season the browned meat with salt, a pinch of pepper, and a little cumin.

Add 1 ladle of broth to the meat, cover slightly open, and turn down the heat to cook for at least 20 minutes.

Prepare the corn sauce by putting the precooked corn in a food processor with milk and blend well.

Add basil to the corn mixture and blend again.

Reverse the corn mixture into a saucepan, turn on the fire, and add a little butter, salt, and a pinch of pepper.

Taste the meat to check if there's enough salt.

Switch off the heat when the broth is absorbed and the meat is flavorful, which takes less than 20 minutes.

The density of the mixture should be like slightly soft polenta, which takes just under 10 minutes to achieve.

Assemble the dish using either a single mold or single-portion molds.

Tear apart the cooked chicken and divide the hard-boiled eggs into quarters.

Begin assembling with the meat, then add chicken, egg, olives, and top with the corn mixture.

Cover well with the corn mixture.

Sprinkle some sugar on top before baking.

Bake in a static oven at 200 °C (390 °F) for 10 minutes until a nice crust forms on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens