 Pastel de choclo for individual portions | |
| Type | Pie |
|---|---|
| Course | Main |
| Region or state | South America |
| Main ingredients | Crust: Mashedsweet corn, Filling:ground beef,chicken,raisins,black olives,onions, or slices ofhard boiled egg |
Pastel de choclo ("cornpie" or "corncake") is aSouth American dish made fromsweetcorn orchoclo. It is similar to the pastel de elote found inMexican cuisine and to the Englishcorn pudding. The filling usually containsground beef,chicken,raisins,black olives,onions, or slices ofhard boiled egg.[1] It is traditional in the cuisines of Argentina, Bolivia, Chile, Colombia, Ecuador, Paraguay, Peru, and Uruguay.[2][3][4]
Pastel de choclo is prepared with sweetcorn ground into a paste. It is then seasoned with groundbasil that is blended into the corn. The mixture is pre-cooked with milk and a littlelard and 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 Chileanempanadas.[5] Thepino is laid in the bottom of thepaila with slices of hard boiled egg, olives and raisins.
The Argentinian poet Florencio Escardó wrote the following ode to pastel de choclo, published in 1876:[6]
Y ya lo creo!
¿Habrá cosa mas rica que unahumita en 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 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!
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