Chilean Pastel de Choclo
ground beef or poultry or mixed
Aji panca, cumin
In a FOOD PROCESSOR, mix corn and basil with some milk into a creamy paste.
In a POT, cook the corn paste with butter and salt to taste over low heat for about 20 minutes until it thickens. Stir frequently.
In a PAN, heat 1 tbsp oil over medium heat.
Fry onions until they turn translucent.
Add meat, Pastel de Choclo Spices, and salt to taste.
Stir-fry meat until it’s crumbled and cooked. Set aside.
Coat a BAKING DISH with oil.
Fill it in layers, starting with the meat, add eggs, olives, and optional raisins.
Finish with a thick layer of the corn paste.
Sprinkle the top thinly with sugar.
Preheat OVEN to 350°F.
Bake the Pastel de Choclo in the OVEN until the sugar turns brown.
Serve Pastel de Choclot with a fresh salad of your choice (optional).