Pastel de Choclo (Chilean Corn and Beef Casserole)

• porce: 8 servings
• celkový čas: 3 hours

Ingredience

4 boneless, skinless chicken thighs (about 5 ounces; 140g each)

1 medium white or yellow onion (8 ounces; 225g), peeled and quartered

1 medium carrot (4 ounces; 113g), peeled and cut into 1-inch pieces

2 teaspoons dried oregano (Italian or Chilean variety)

1 teaspoon kosher salt; for table salt, use half as much by volume

1/2 teaspoon whole black peppercorns

1 medium clove garlic, halved

1 bay leaf

1/2 teaspoon baking soda

2 pounds (900g) 80% lean ground beef (see notes)

3 tablespoons (45ml) neutral oil such as canola or vegetable oil, divided

2 teaspoons kosher salt, divided; for table salt, use half as much by volume

2 medium yellow onions (16 ounces; 453g total), finely diced

2 teaspoons sweet paprika or Chilean ají de color

2 teaspoons ground cumin

2 tablespoons all-purpose flour

1 cup (240ml) reserved poached chicken liquid from above

10 cups raw fresh sweet corn kernels or frozen corn kernels, thawed (about 3 pounds kernels; 8 to 10 ears of corn)

1 1/2 cups (355ml) whole milk or unsweetened plant-based milk, plus more if needed

1/2 ounce basil leaves (about 20 leaves; see notes)

6 tablespoons (85g) unsalted butter

1 teaspoon kosher salt; for table salt, use half as much by volume

3 tablespoons (24g) cornstarch mixed into a slurry with 2 tablespoons cold water

2 hard-boiled eggs, quartered

8 pitted large black olives

2 heaping tablespoons raisins (1 ounce; 30g)

2 tablespoons granulated sugar, for sprinkling

A few pinches sweet paprika or Chilean ají de color, for sprinkling

2 tablespoons (30g) unsalted butter, cut into 1/4-inch cubes

Cooking spray or additional softened butter, for greasing the baking dish

Pokyny

For the Poached Chicken: In a large saucepan, add 1 quart cold water, chicken, onion, carrot, dried oregano, black peppercorns, salt, garlic, and bay leaf and bring to a simmer over medium-high heat. Gently simmer, adjusting heat as needed, until chicken is tender and registers 175℉ (80℃) with a digital thermometer, 20 to 25 minutes.

Using tongs, remove the chicken from the poaching liquid and transfer to a cutting board; set aside to cool. Using a fine-mesh strainer set over a large bowl, strain the poaching liquid. Discard the strained solids and reserve the poaching liquid.

For the Beef Stew: In a medium bowl, whisk to combine 1 tablespoon water with baking soda. Add the ground beef and mix to combine. Let sit for 15 minutes. In a large stainless-steel or cast iron skillet, heat 1 tablespoon oil over high heat until shimmering. Add half of the beef and cook, without stirring, until browned on the bottom, about 3 minutes. Sprinkle with 1 teaspoon salt and, using a wooden spoon, stir and break the beef into small pieces until the beef is no longer pink, about 3 minutes. Transfer to a large bowl. Repeat with the remaining ground beef and 1 teaspoon salt, draining off excess fat from the beef and from the skillet.

Return the now-empty skillet to medium heat and heat the remaining 2 tablespoons oil until shimmering. Add the onions and cook, stirring frequently, until softened, 7 to 10 minutes. Stir in the cumin and paprika and cook, stirring constantly, until fragrant, about 30 seconds. Add flour and cook, stirring constantly, until no dry flour remains, about 30 seconds. Slowly whisk in 2 cups of the reserved strained poached chicken broth, scraping the bottom of the skillet to release any browned bits. Add the reserved browned beef and bring to a boil over medium-high heat. Reduce heat as needed to maintain a simmer and cook, stirring occasionally, until the mixture is thickened, about 10 minutes. Transfer to a bowl to let cool slightly before assembling.

For the Corn and Basil Puree: Using a high-powered blender, blend 1/2 of the corn with half of the milk and half of the basil leaves until all whole kernels are broken down and only small specs of whole basil remain. If the mixture is too thick for blending, add more milk, 1 tablespoon at a time, as needed until it fully blends. Transfer to a bowl. Repeat with the remaining corn, milk, and basil.

In a large dutch oven or heavy bottomed pot, cook the butter over medium-low heat, stirring and swirling skillet constantly with rubber spatula, until milk solids have turned a light golden brown and butter has a nutty aroma, 2 to 4 minutes. As soon as the butter is browned, add the corn puree and salt and cook over medium heat, stirring frequently and making sure to scrape along the bottom of the pot to prevent scorching, until the mixture is boiling, about 15 minutes.

Once boiling, reduce heat to low and cook, stirring frequently, until the mixture is very thick and the corn is cooked through, 15 to 20 minutes. Monitor the pot closely and be careful while stirring, as the mixture will bubble and might splatter as it thickens.

Quickly stir the cornstarch and water slurry to recombine, then stir into the corn puree. Continue to cook until the mixture is further thickened, 1 to 2 minutes. Transfer to a large heatproof bowl.

For Assembling: Adjust oven racks to middle position and preheat the oven at 400℉ (200℃). Line a rimmed baking sheet with aluminum foil; set aside. Spray a 9- by 13-inch baking dish with cooking spray. Cut each cooled chicken thigh in half; set aside.

Transfer the cooled beef stew to the bottom of the prepared baking dish and spread in an even layer. Arrange the chicken pieces, egg quarters, olives and raisins evenly spaced over the beef layer. Pour the corn puree on top and spread into an even layer, leaving about 1/2-inch space around the perimeter. Save or freeze any remaining amounts of the corn puree (see notes).

Sprinkle the top of the casserole with the granulated sugar and paprika. Dot the butter pieces evenly on top.

Place the prepared casserole on the foil-lined baking sheet and and bake until hot and bubbly throughout and well browned on top, 30 to 40 minutes. Let cool at room temperature for 15 minutes before serving.

Výživové údaje

• Kalorie: 936 kcal
• Celkový tuk: 53 g
• Nasycený tuk: 20 g
• Nenasycený tuk: 0 g
• Cholesterol: 283 mg
• Sodík: 1034 mg
• Celkový obsah sacharidů: 62 g
• Vláknina: 7 g
• Celkové cukry: 20 g
• Bílkoviny: 61 g