Es un plato nacional y quizás el más clásico ejemplo de la cocina criolla de Chile, donde se combina un producto autóctono como el choclo (maíz), fusionado con ingredientes introducidos a América.
Contiene un relleno de carne y cebolla llamado pino, cubierto con una capa de pasta de choclo, todo contenido en un pocillo de greda.
Es cocido en un horno de barro y se sirve en el mismo recipiente, que le permite guardar el calor como también imprimir un sabor especial.
Aprende a preparar un rico pastel de choclos
Categoría: platos principalesCocina: chilenaDificultad: intermedio7
porciones1
hour30
minutes325
kcalTe enseñamos paso a paso y con fotos y videos, cómo preparar el mejor y más clásico pastel de choclo. ¡Receta paso a paso!
Ingredientes
- Para la pasta de choclo
1 kilo de granos de choclo congelados, descongelados
¼ taza de leche
5 huevos
2 Cucharadas de mantequilla derretida
Sal y pimienta
- Para el relleno
2 tazas de pino de carne (ver Empanadas chilenas al horno)
7 trozos de pollo cocido
10 aceitunas negras deshuesadas
2 cucharadas de pasas rubias
4 huevos duros, en cascos
1 cucharada de azúcar flor para espolvorear (optativo)
Instrucciones
- Para la pasta de choclo
- En la procesadora hacer un puré con los granos de choclo, de a pocas cantidades, con la leche y los huevos.
- Para obtener una pasta más suave, pasar la mitad de la mezcla por un colador para eliminar un poco el hollejo; volver a mezclarla con la pasta en el bol.
- Incorporar a la mezcla la mantequilla derretida; sazonar y reservar.
- Precalentar el horno a temperatura alta (205°C).
- Para el pastel (el relleno)
- En una fuente de greda colocar la mitad de la pasta de choclo reservada. Hornear 10 minutos, sólo para formar una capa de sellante para el pino de carne.
- Retirar la fuente del horno y agregar sobre la pasta de choclo horneada el pino de carne, trozos de pollo, aceitunas, pasas y huevos duros.
- Verter encima el resto de pasta de choclo cruda reservada y espolvorear la superficie con azúcar flor si se desea.
- Hornear el pastel hasta que el choclo esté cocido y la superficie dorada, 30-40 minutos. Servir muy caliente.
Video
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