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Chile: Pastel de Choclo cuisine is really a dish that’s classified as an easy task to make. through the use of elements that exist around you conveniently, you may make it in simple actions. You may make it for family or friends events, and it could be displayed at different established activities also. I am certain you will see lots of people who just like the Chile: Pastel de Choclo dishes that you simply make.

Alright, don’t linger, let’s course of action this chile: pastel de choclo formula with 13 elements which are undoubtedly easy to obtain, and we have to process them at the very least through 10 methods. You should invest a while on this, so the resulting food could be perfect.

Composition of Chile: Pastel de Choclo:

1. Need 3 onions, roughly chopped
2. Make ready 750 g for beef mince
3. You need 1 tsp of cumin
4. Require 2 tsp salt
5. Require 4 hard-boiled eggs
6. Need 50 g - black olives
7. Get 1 for breast cooked chicken, shredded
8. Get 25 g butter
9. Get 1 tsp for sugar
10. Make ready 400 g - can sweetcorn
11. You need 250 ml of milk
12. Need 1 tsp - dried tarragon
13. Provide for Oil

Chile: Pastel de Choclo start cooking:

1. Heat the oil in a large pan and add the onions. Cook these onions on a medium heat for about 5 minutes till soft.
2. Add the beef mince to the pan and turn up the heat. Add the cumin and one tsp salt and cook till the mince has browned. Turn off the heat and leave aside.
3. While the mince is cooking, blend the sweet corn and 1/4 of the milk in a food processor until it looks nice and creamy.
4. Melt the butter in a pan over a medium heat. Add the creamed corn, the rest of the milk and sugar and salt and stir constantly for about 5-10 mins when the mixture has thickened.
5. Once the corn has thickened, add the tarragon and mix together.
6. Preheat the oven to 190C
7. Layer in a baking dish the mince, olives, eggs and chicken
8. Spoon over the corn mixture and spread it over so the other layers are covered.
9. Bake in the oven for 30-40 minutes. Until the topping is nice and brown.
10. Enjoy!

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