Self-Righteousness 'n Gas: Chilean Independence Dinner--Part Dos

Ah, the Andes... Majestuosa es la blanca montana... (Majestic is the white mountain). A line from the Chilean national anthem. And it goes for-eh-vah. Only verse 5 and the chorus are sung in public! Here, read all about it.

Continuing with the 'guess what we made for Dieciocho' series, I bring thee Pastel de Choclo! Source unknown, except that I got it from my sweet and savvy mom ;-)

PASTEL DE CHOCLO

My guess is 6 servings...

CONTENTS:

2-3 TBS oil

1 onion, finely chopped

2-3 cloves garlic, minced

1 lb of ground "beef" (we subbed Yves Meatless Grounds)

1 TBS paprika

1 tsp ground cumin

1 tsp dried oregano

1 cup water or stock

1 TBS flour

1 lb fresh or frozen corn

1/4 cornmeal

1-2 TBS cornstarch (it IS a corn meal after all!)

Milk, as needed

1 TBS sugar

salt and pepper to taste

1 TBS margarine

2-3 TBS sugar

FASCIST DIRECTIONS:

1. Have your mother prepare it while you prepare the empanadas and alfajores... Below is what she did...

2. Heat oven to 375F. Heal oil in a saute pan over medium heat. Add the onion and satue til translucent. Stir in the garlic and saute another 1-2 minutes.

3. Add the "beef", paprika, cumin, oregano, salt and pepper and saute, until it's cooked through, about 6-8 minutes.

4. Place the corn, cornmeal, cornstarch and sugar in a food processor and process until well pureed. with the blade running, add the milk a little at a time until the corn forms a thick batter. Season to taste with salt and pepper. (Sorry, forgot to take a picture of this step! I had my hands full of gooey empanada mush)

5. When the "beef" mix is ready, spread it into a greased casserole dish.

Wipe out the pan and then melt the margarine over med-low heat. Add the corn puree and cook, stirring constantly, until well thickened, about 5-8 minutes.