Pastel de choclo facts for kids
Pastel de choclo for individual portions
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| Type | Pie |
|---|---|
| Course | Main |
| Region or state | Chile |
| Main ingredients | Crust: Mashed sweet corn, Filling: ground beef, chicken, raisins, black olives, onions, or slices of hard boiled egg |
Pastel de choclo is a yummy dish from South America. It's like a savory pie or cake made with sweet corn. The name "Pastel de choclo" means "corn pie" or "corn cake" in Spanish.
This dish is very popular in countries like Chile, Argentina, Peru, and Uruguay. It's a bit like other corn dishes you might know, such as "pastel de elote" from Mexican cuisine or even English corn pudding.
What makes it so special? It usually has a creamy corn topping over a tasty filling. This filling often includes ground beef, chicken, raisins, black olives, onions, or even slices of hard-boiled egg. It's a comforting and delicious meal that many families enjoy!
Contents
Making Pastel de Choclo
Making Pastel de choclo involves two main parts: the creamy corn topping and the savory filling. It's a bit like making a shepherd's pie, but with corn instead of mashed potatoes!
The Corn Topping
First, sweet corn is ground into a smooth paste. Sometimes, a special type of corn called "choclo" is used, which is common in South America. Fresh basil is often blended into the corn paste to give it a fresh, herby flavor.
After that, the corn mixture is gently cooked. It's usually mixed with milk and a tiny bit of lard (which is a type of fat). This cooking makes the corn paste thick and creamy, perfect for the top layer of the pie.
The Savory Filling (Pino)
The filling for Pastel de choclo is called "pino". This is a very popular filling in Chilean cuisine. It's also used in traditional Chilean empanadas, which are like savory pastries.
To make the pino, minced beef is cooked with onions. Spices like paprika are added to give it a rich flavor. Sometimes, pieces of chicken are also included in the pino.
Putting It All Together
Once the pino filling is ready, it's spread at the bottom of a baking dish. This dish is often called a "paila". On top of the pino, slices of hard-boiled egg, olives, and raisins are added. These extra ingredients give the dish more texture and flavor.
Finally, the creamy corn topping is carefully spread over the pino and other ingredients. The whole dish is then baked in an oven until the corn topping is golden brown and bubbly. It's served warm and is a hearty meal!
Pastel de Choclo in Poems
Pastel de choclo is so loved that it has even inspired poets! In 1876, an Argentinian poet named Florencio Escardó wrote a poem about it. He wondered if anything could be more delicious than a pastel de choclo.
His poem shows how much people in South America appreciate corn and the many tasty dishes made from it. It's a reminder that food can be a source of joy and inspiration!
And I believe it!
Is there anything tastier than a humita in a corn husk?
And what do you all think about a milky pudding which has been brought from five leagues away in the milkman's jug?
And tell me frankly: is there anything more delicious than a pastel de choclo?
Enumerating those tasty things made with corn is indeed a long story!
See also
In Spanish: Pastel de choclo para niños
