Switch up your traditional holiday party fare with a traditional Chilean dish by Anderra. Pastel de Choclo is a layered casserole, similar to shepherd’s pie, topped with choclo corn and served in a shallow, round clay pot. It’s a delightful choice for an intimate, fall-weather gathering.
- 6 large ears fresh corn
- ¾ cup milk
- 3 tablespoons butter
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 large onions, finely chopped
- 1 pound ground beef
- 2 teaspoons ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup Anderra red wine
- 1 cup black olives, sliced
- 1 cup dark raisins
- 3 hard-cooked eggs, sliced
- 1 tablespoon confectioners’ sugar
- Grate corn from cobs; place corn and liquid in medium saucepan. Add milk, butter and salt; over medium-high heat, heat to boiling. Reduce heat to low; simmer 10 minutes until mixture is thickened slightly. Set aside.
- In 12-inch skillet over medium heat, in hot oil, cook onions until tender- crisp, stirring occasionally. With slotted spoon, remove to bowl.
- In same skillet over medium-high heat, cook ground beef until well browned on all sides, stirring frequently. Stir in cooked onions, cumin, salt and pepper; cook 1 minute. Add wine; cook 3 minutes or until wine is absorbed. Stir in olives and raisins.
- Preheat oven to 425°F. Spoon mixture into 1 ½-quart baking dish. Top with hard-cooked egg slices. Spoon corn mixture over the top. Bake casserole 30 minutes or until top is golden brown. Sprinkle with confectioner’ sugar.