Pastel De Choclo (uruguayan Corn Cake)
Pastel de Choclo is a traditional Uruguayan dish that translates to "corn cake." It's a savory pie made with a corn crust and filled with a delicious mixture of ground beef, onions, and spices. This dish is a staple in Montevideo cuisine and is perfect for a comforting family meal.
Ingredients
- 6 ears of corn, kernels removed
- 1/4 cup milk
- 2 tablespoons butter
- 1 onion, finely chopped
- 1 pound ground beef
- 2 hard-boiled eggs, sliced
- 10 pitted black olives, sliced
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- In a blender, puree the corn kernels with milk until smooth. Set aside.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened.
- Add the ground beef to the skillet and cook until browned. Season with paprika, salt, and pepper.
- Preheat the oven to 350°F (175°C).
- Spread half of the corn mixture in the bottom of a greased baking dish.
- Layer the cooked ground beef mixture, sliced hard-boiled eggs, and sliced olives on top of the corn mixture.
- Cover the filling with the remaining corn mixture.
- Bake for 45 minutes or until the top is golden brown.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 20g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Blender Large skillet Baking dish
Tools
Oven
Serving suggestions
Serve the Pastel de Choclo with a side of fresh salad or steamed vegetables for a complete meal.
Tips & tricks
For a twist, you can add raisins or diced red bell pepper to the ground beef mixture for extra flavor and texture.
Cost
$15