Learn Spanish While Cooking: Pastel de Choclo Recipe! 🇨🇱🌽#intermediatespanish

Begin by thawing 1.5 kg of frozen corn in a large bowl of water.

Hydrate 450 g of vegetable protein in a separate bowl with plenty of water.

Chop 1.5 onions into small cubes.

Heat olive oil in a pan until hot.

Add the chopped onions to the hot oil and sauté until translucent.

Add 1 teaspoon of salt, 1 teaspoon of oregano, 1 teaspoon of paprika, and 1 teaspoon of cumin to the onions and stir well.

Cover and cook the onion mixture on medium heat for 30 minutes, stirring occasionally.

In a separate pot, boil water and add 6 eggs to cook hard-boiled eggs.

Once the corn is thawed, blend it in a blender with some water and a generous amount of dried basil until it reaches a thick consistency.

Transfer the blended corn to a large pot and cook for about 20 minutes, stirring frequently to prevent sticking.

After 30 minutes, add the hydrated vegetable protein to the onion mixture and stir well, cooking for an additional 15 minutes.

Peel the hard-boiled eggs and chop them into thirds.

Layer the cooked vegetable protein mixture over the corn mixture in the pot.

Top with the chopped hard-boiled eggs and optionally add raisins and olives.

Equipment Needed

Dietary

Allergens