Pastel de Choclo

🛒 Ingredients

• Ground Beef (lean) 500 g · 1250 kcal
• Onions 300 g · 120 kcal
• Garlic Cloves 10 g · 15 kcal
• Olive Oil 30 g · 270 kcal
• Hard-boiled Eggs 150 g · 225 kcal
• Black Olives (pitted) 50 g · 70 kcal
• Raisins 30 g · 90 kcal
• Fresh or Frozen Corn Kernels 1500 g · 1350 kcal
• Whole Milk 250 g · 150 kcal
• Unsalted Butter 50 g · 360 kcal
• Fresh Basil Leaves 10 g · 3 kcal

👨‍🍳 Instructions

1. To prepare the pino filling, heat olive oil in a large skillet over medium heat. Sauté diced onions and minced garlic until translucent, about 5-7 minutes.
2. Add ground beef to the skillet and cook until browned, breaking it up with a spoon. Drain any excess fat.
3. Season the beef mixture with cumin, paprika, and oregano, then stir in raisins. Cook for another 5 minutes, allowing the flavors to meld, then remove from heat.
4. Slice hard-boiled eggs and pit black olives. Layer the cooked pino in the bottom of a large oven-safe baking dish, then arrange the sliced eggs and olives evenly over the meat.
5. To prepare the corn puree, combine corn kernels, milk, butter, and fresh basil leaves in a blender. Blend until smooth and creamy.
6. Taste the corn puree and add sugar and salt as needed to achieve a balanced sweet and savory flavor profile.
7. Pour the corn puree evenly over the pino filling in the baking dish, ensuring it completely covers the meat and other ingredients.
8. Bake in a preheated oven at 180°C (350°F) for 30-40 minutes, or until the corn topping is golden brown and bubbly.
9. Let the Pastel de Choclo rest for 10-15 minutes before serving hot. This allows it to set slightly for easier serving.