File:Pastel de Choclo (Chilean Traditional Corn Pie).jpg
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English: Made with chilean ingredients like corn, "Pastel de Choclo" is a traditional recipe, with slight variants. Made with a first layer of "pino" filling (very much like the chilean empanadas) and a second layer of corn cream (sometimes salty, other sweet), and optional topping according north (sugar), center ("ají de color") or meringue (south, heritage from our german colonies), cooked any part for separate, then final cook at oven (could be mud oven, wood or domestic electric/gas). Optional mounted on "greda" clay plate or fountain or artisanal hand made dough plates (similar dough like empanadas). Español: Pastel de Choclo es un plato típico chileno, con una receta báscia tradicional y ligeras variantes. Su primera capa de pino (similar al de las empanadas) está compuesta por carne de posta vacuna picada o molida, cebolla, pasas, aceitunas negras, rodajas de huevo duro y a veces presas de pollo. La segunda capa es la "pastelera", crema de choclo (a veces salada, otras veces dulce) compuesta de choclo molido o rallado, crema de leche o leche líquida, yemas de huevo, canela en rama y clavos de olor. Finalmente una cubierta que puede ser azúcar espolvoreada (que se carameliza en al horno), ají de color disuelto en manteca de cerdo, o dulce merengue (tradición adaptada de los colonos alemanes del sur). Se cocinan ambas capas (pino y pastelera) por separado, se monta el pastel por capas en una fuente grande (o individuales) para su cocción final en horno de barro, a leña u horno doméstico eléctrico/gas. La fuente(s) tradicionalmente es de greda de Pomaire o hecha de masa similar a la de las empanadas. |
| Date | |
| Source | Own work |
| Author | Foofine |
I cooked the food and take pictures by my own.
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
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| current | 05:17, 31 October 2015 | | 1,600 × 1,200 (664 KB) | Foofine (talk | contribs) | User created page with UploadWizard |
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