Do I need Peruvian Corn to achieve this recipe?

No, you don't need the Peruvian corn; you can use the commonly known corn. Obviously, if you can access the Peruvian corn (it is white corn with big kernels) will add an extra oomph to your preparation.

Can I use a different filling?

Even though the traditional feeling is with ground beef, you can use "queso fresco", regular cheese, a chicken mixture, etc.

Where is the origin of the "pastel de choclo"?

Is not known where it originated, but every country in Latin America will have their version of it. Each one with its own way of preparation and final result. I have tried in South America, and my favourites are Peruvian and Chilean.

Can I use the meat filling from the cornbread for anything else?

Yes, you can use it to fill "papas rellenas" or make some empanadas, or "arroz tapado".

Peruvian Corn Bread with Beef Filling

Name: Peruvian Corn Bread with Beef Filling
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Peruvian
Ingredients: 6 whole corns; 3 tablespoons of sugar; 6 eggs; 1/2 cup of melted butter; 1 tablespoon of flour; 3 teaspoons of baking powder; salt; 2 tablespoons of oil; 1 red onion; 2 tomatoes; 1 tablespoon of minced garlic; 1 tablespoon tomato paste; salt and pepper; 500 grams of ground beef; 1/3 cup of sultanas; 1/4 cup of chopped black olives; 2 boiled eggs, chopped

Description

One of my favourite dishes of Peruvian food, love the mixture of the sweetness of the corn mixture and the saltiness of the ground beef. That contrast will be one of the best things for me in any cooking.

Ingredients

Units Scale

6 whole corns
3 tablespoons of sugar
6 eggs
1/2 cup of melted butter
1 tablespoon of flour
3 teaspoons of baking powder
salt

For the meat filling:

2 tablespoons of oil
1 red onion
2 tomatoes
1 tablespoon of minced garlic
1 tablespoon tomato paste
salt and pepper
500 grams of ground beef
1/3 cup of sultanas
1/4 cup of chopped black olives
2 boiled eggs, chopped

Instructions

Prepare the filling: Chop the red onion and tomatoes (discard the seeds). Over medium heat, drizzle the oil and fry the red onions for a minute. Add the minced garlic, tomatoes, tomato paste and some salt and pepper. Let them fry for a couple of minutes. Incorporate the beef and let it fry until is done. Turn the heat off and add the sultanas, black olives and boiled eggs. Let it rest till cools down.
Meanwhile, preheat the oven to 180°C and prepare a rectangle baking tray with some melted butter or cooking spray.
Peel the fresh corn and remove all the corn husks. Cut the kernels and blend them in a blender. If you need some liquid to blend, use some of the melted butter.
Pour the blended kernels into a medium bowl and add the rest of the butter, sugar, salt, flour, baking powder and egg yolks. Mix very well.
In another bowl, beat the egg whites until they form peaks. Incorporate the egg whites to the corn mixture by adding first a third of the whites to soften a little bit mixture to add the rest very slowly finally, so we don’t lose the fluffiness of the egg whites.
Pour half of the mixture into the prepared baking tray and add the meat filling spreading very well. Pour the rest of the corn mixture and finalize with a little sprinkle of sugar as the cornbread topping. This is my own twist to having a little crispy topping. Bake the “pastel de choclo” for 45-55 minutes or until a toothpick comes clean. Wait a few minutes to serve.
You can eat this dish as a main dish or a side dish, depending on what mood you are in. I assure you it will be a great success among your guests.

Keywords: Peruvian cornbread with beef filling, pastel de choclo peruano,