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miércoles, 2 de agosto de 2017

PASTEL DE CHOCLO. BEEF AND CORN PIE

PORTIONS: 11 BEEF MIX INGREDIENTS 2¾ lb. Ground beef 2¾ lb. Chopped onions. 2½ tsp. Ground cumin. 3 Tbsp. Paprika. 6 Garlic cloves chopped. 1¾ tbsp. Salt. ½ tsp. Ground pepper. ¼ cup raisins. 3 Tbsp. Cornstarch. 4 Tbsp. Water. 1¼ lb. Boneless chicken. Cut in 11 pieces ½ tsp. Salt ¼ cup flour. ¼ cup vegetable oil. METHOD Heat up a sauté pan with the oil and fry the onions with the garlic. Add the ground beef, cumin, paprika, salt pepper and raisins. Dissolve the cornstarch in cold water and mix well with the beef. Let it thick and turn the flame off. Season the chicken with salt and dip it in the flour. Heat up a frying pan with the oil and brown the chicken in both sides. Put it on the side. INGREDIENTS FOR THE CORN TOPPING 4½ lb. fresh corn kernels. 2 Tbsp. vegetable oil. 1¼ lb. finely chopped onions. 2 garlic cloves finely chopped. 2 tsp. salt 1 Tbsp. finely chopped fresh basil leaves. 3½ tbsp. granulated sugar. 4 hardboiled eggs cut in 4 pieces length wise. 22 pitted calamata olives. 7 tbsp. melted butter. 1½ tsp. Paprika. Place the corn kernels in a sheet pan and place in the oven to let some of the water to evaporate. Let it cool off. Place the corn kernels in a chopper machine or blender and make a paste. Heat up a frying pan. Cook the onions and garlic together. In a bowl mix the corn kernels paste with the onions, basil leaves, salt and ½ the sugar. PUTTING TOGETHER THE DISH In clay bowls spread the beef mixed, chicken, eggs and olives. Cover the clay bowls with the corn topping. Mix the melted butter with the paprika and brush it on top of the corn. Sprinkle the rest of the sugar on top of the corn. Bake it at 450° F. until golden brown (not burn). It might take about 40 minutes. INGREDIENTS PORTIONS: 11 BEEF MIX INGREDIENTS 2¾ lb. Ground beef 2¾ lb. Chopped onions. 2½ tsp. Ground cumin. 3 Tbsp. Paprika. 6 Garlic cloves chopped. 1¾ tbsp. Salt. ½ tsp. Ground pepper. ¼ cup raisins. 3 Tbsp. Cornstarch. 4 Tbsp. Water. 1¼ lb. Boneless chicken. Cut in 11 pieces ½ tsp. Salt ¼ cup flour. ¼ cup vegetable oil. INGREDIENTS FOR THE CORN TOPPING 4½ lb. fresh corn kernels. 2 Tbsp. vegetable oil. 1¼ lb. finely chopped onions. 2 garlic cloves finely chopped. 2 tsp. salt 1 Tbsp. finely chopped fresh basil leaves. 3½ tbsp. granulated sugar. 4 hardboiled eggs cut in 4 pieces length wise. 22 pitted calamata olives. 7 tbsp. melted butter. 1½ tsp. Paprika. Place the corn kernels in a sheet pan and place in the oven to let some of the water to evaporate. Let it cool off. Place the corn kernels in a chopper machine or blender and make a paste. Heat up a frying pan. Cook the onions and garlic together. In a bowl mix the corn kernels paste with the onions, basil leaves, salt and ½ the sugar. Heat up a sauté pan with the oil and fry the onions with the garlic. Add the ground beef, cumin, paprika, salt pepper and raisins. Dissolve the cornstarch in cold water and mix well with the beef. Let it thick and turn the flame off. Season the chicken with salt and dip it in the flour. Heat up a frying pan with the oil and brown the chicken in both sides. Put it on the side. PUTTING TOGETHER THE DISH In a roasting pan or individual dishes spread the beef mixed, eggs, chicken and olives. Cover the clay bowls with the corn topping. Mix the melted butter with the paprika and brush it on top of the corn. Sprinkle the rest of the sugar on top of the corn. Bake it at 450° F. until golden brown (not burn). It might take about 40 minutes.



PORTIONS: 11

BEEF MIX INGREDIENTS
2¾ lb. Ground beef
2¾ lb. Chopped onions.
2½ tsp. Ground cumin.
3 Tbsp. Paprika.
6 Garlic cloves chopped.
1¾ tbsp. Salt.
½ tsp. Ground pepper.
¼ cup raisins.
3 Tbsp. Cornstarch.
4 Tbsp. Water.
1¼ lb. Boneless chicken.  Cut  in 11 pieces  
½ tsp. Salt
¼ cup flour.
¼ cup vegetable oil.

METHOD
Heat up a sauté pan with the oil and fry the onions with the garlic. Add the ground beef, cumin, paprika, salt pepper and raisins.
Dissolve the cornstarch in cold water and mix well with the beef. Let it thick and turn the flame off.
Season the chicken with salt and dip it in the flour.
Heat up a frying pan with the oil and brown the chicken in both sides. Put it on the side.

INGREDIENTS FOR THE CORN TOPPING
4½ lb. fresh corn kernels.
2 Tbsp. vegetable oil.
1¼ lb. finely chopped onions.
2 garlic cloves finely chopped.
 2 tsp. salt
1 Tbsp. finely chopped fresh basil leaves.
3½ tbsp. granulated sugar.
4 hardboiled eggs cut in 4 pieces length wise.
22 pitted calamata olives.
7 tbsp. melted butter.
1½ tsp. Paprika.
Place the corn kernels in a sheet pan and place in the oven to let some of the water to evaporate. Let it cool off.
Place the corn kernels in a chopper machine or blender  and make a paste.
Heat up a frying pan. Cook the onions and garlic together.
In a bowl mix the corn kernels paste with the onions, basil leaves, salt and ½ the sugar.

PUTTING TOGETHER THE DISH
In clay bowls spread the beef mixed, chicken, eggs and olives.
Cover the clay bowls with the corn topping.
Mix the melted butter with the paprika and brush it on top of the corn.
Sprinkle the rest of the sugar on top of the corn.
Bake it at 450° F. until golden brown (not burn). It might take about 40 minutes.



INGREDIENTS
PORTIONS: 11

BEEF MIX INGREDIENTS
2¾ lb. Ground beef
2¾ lb. Chopped onions.
2½ tsp. Ground cumin.
3 Tbsp. Paprika.
6 Garlic cloves chopped.
1¾ tbsp. Salt.
½ tsp. Ground pepper.
¼ cup raisins.
3 Tbsp. Cornstarch.
4 Tbsp. Water.
1¼ lb. Boneless chicken.  Cut  in 11 pieces  
½ tsp. Salt
¼ cup flour.
¼ cup vegetable oil.


INGREDIENTS FOR THE CORN TOPPING
4½ lb. fresh corn kernels.
2 Tbsp. vegetable oil.
1¼ lb. finely chopped onions.
2 garlic cloves finely chopped.
 2 tsp. salt
1 Tbsp. finely chopped fresh basil leaves.
3½ tbsp. granulated sugar.
4 hardboiled eggs cut in 4 pieces length wise.
22 pitted calamata olives.
7 tbsp. melted butter.
1½ tsp. Paprika.


Place the corn kernels in a sheet pan and place in the oven to let some of the water to evaporate. Let it cool off.

Place the corn kernels in a chopper machine or blender  and make a paste.


Heat up a frying pan. Cook the onions and garlic together.


In a bowl mix the corn kernels paste with the onions, basil leaves, salt and ½ the sugar.


Heat up a sauté pan with the oil and fry the onions with the garlic. Add the ground beef, cumin, paprika, salt pepper and raisins.
Dissolve the cornstarch in cold water and mix well with the beef. Let it thick and turn the flame off.


Season the chicken with salt and dip it in the flour.
Heat up a frying pan with the oil and brown the chicken in both sides. Put it on the side.



PUTTING TOGETHER THE DISH
 In a roasting pan or individual dishes spread the beef mixed, eggs, chicken and olives. 



Cover the clay bowls with the corn topping.
Mix the melted butter with the paprika and brush it on top of the corn.
Sprinkle the rest of the sugar on top of the corn.
Bake it at 450° F. until golden brown (not burn). It might take about 40 minutes.

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