Pastel de choclo

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Pastel de choclo
Pastel de choclo.jpg
Pastel de choclo in the traditional “Paila” for individual portions
Type Main
Place of origin
Argentina, Chile, Peru
Serving temperature
Hot
Main ingredients
Crust: Mashed sweet corn,
Filling: ground beef, chicken, raisins, black olives, onions or slices of hard boiled egg
Cookbook:Pastel de choclo  Pastel de choclo

Pastel de choclo (Corn Pie), is a pastel food based on sweetcorn or choclo, the quechua word for “tender corn”, or the new corn of the season. It is a typical Argentine, Chilean and Peruvian dish. It is also similar to pastel de elote, found in Mexican cuisine, and to the English corn pudding. Pastel de choclo is traditionally served in a paila (earthenware bowl) in individual portions, as is typical for many traditional Chilean dishes such as paila marina, pastel de papa and caldillo de congrio. The filling usually contains ground beef, chicken, raisins, black olives, onions or slices of hard boiled egg.[1]

Preparation[edit]

The dish is prepared with sweetcorn, which is ground to form a paste, and seasoned with basil, itself ground and then blended into the corn. The mixture is pre-cooked with milk and a little lard and then, when ready, it is used as a topping for the filling. The filling, known as “pino”, contains minced beef cooked with onions, paprika, other spices, and sometimes chicken, is also used as a filling for traditional Chilean empanadas.[2] The pino is laid in the bottom of the paila with slices of hard boiled egg, olives and raisins.

Pastel de choclo in popular culture[edit]

The Argentinian poet Florencio Escardó wrote the following ode to pastel de choclo, published in 1876:[3]

Y ya lo creo!
¿Habrá cosa mas rica que una humitaen chala?
¿Qué les parece á ustedes una mazamorra con leche que haya sido traída desde cinco leguas en el tarro, del lechero?
Y díganme con franqueza, ¿hay cosa mas deliciosa que un pastel de choclo?
¡Si es cuento largo el enumerar las cosas ricas que se hacen con el maiz!

And indeed!
Is there anything tastier than an humita in a corn husk?
How about a porridge with milk brought from five leagues away, in the milkman’s jug?
And tell me, truly, is there anything more delicious than a pastel de choclo?
It’s a long list, counting up the tasty treats you can make from corn!

See also[edit]

References[edit]

  1. ^ Albala Ken. 'Food Cultures of the World.' ABC-CLIO Vol. I, pp. 69-70.
  2. ^ Chilean Empanadas - Empanadas de Pino aboutchile.com Marian Blazes Retrieved March 17, 2013
  3. ^ Escardó, Florencio "Reseña histórica, estadística y descriptiva con tradiciones orales de las Republicas Argentina y Oriental del Uruguay." La Tribuna, Montevideo, 1876. p. 129.