Where does pastel de choclo come from?
Chilean cuisine
Pastel de choclo, or corn pie, is a traditional dish in Chilean cuisine, most popular in the central area and the countryside. The key ingredient is generally a ground beef filling, which is then baked in a tender corn mixture.
What is Pastel de Choclo y humitas?
Pastel de choclo con queso or pastel de humita is a savory baked fresh corn and cheese cake or casserole dish from South America. In Ecuador this is the time of the year where everyone is making humitas with fresh corn. In case you aren’t familiar with them, humitas are savory steamed corn and cheese cakes.
Who created pastel de choclo?
According to anthropologists, the dish probably originates from the Spanish conquerors who hired tribal cooks to make them a meal as a reminder of home. The cooks implemented corn dough into a dish similar to empanadas, and pastel de choclo was born.
How long does it take to cook Pastel de Choclo?
To assemble pie, spread onion and ground beef mixture over bottom of dish. Arrange hard-boiled egg slices (optional), olives and raisins over this. Cover with corn mixture, and then sprinkle sugar on top. Bake in oven for 30 minutes, or until top is golden brown.
How do you pronounce pastel de choclo?
- pahs. – tehl. deh. choh. – kloh.
- pas. – tel. de. tʃo. – klo.
- pas. – tel. de. cho. – clo.
How much does pastel de choclo cost?
6600 Chilean pesos
Come here for the pastel de choclo (6600 Chilean pesos). It’s a traditional Chilean dish with crushed corn, ground beef, olives, shredded chicken, and onions. It’s like a shepherd’s pie and is baked for hours until the corn forms a chewy crust on top. It’s absolutely delectable.
Why is pastel de choclo important in Chile?
According to the anthropologist Sonia Montecino this dish has its origin in the time of the colony, corresponding to a mestizo plate that joins the Spanish stew with the Chilean corn paste, had to be created at the hands of mapuches cooks in the kitchens of the settlers Spanish people.
Where is choclo used?
Peru
Choclo, also referred to as Peruvian corn or Cuzco corn (after Cuzco, the capital city of the Inca empire), is a large-kernel variety of field corn from the Andes. It is consumed in parts of Central America and South America, especially in Ecuador, Peru, Bolivia and Colombia.