Category Archives: Latin America

Pastel de Choclo

CORN AND MEAT PIE – Pastel de Choclo

picture of pastel de choclo
This is a very popular Chilean recipe.

6 large ears of corn, grate the kernels
8 leaves of fresh basil, finely chopped
1 tsp. salt
3 tbsp. butter
1/2-1 cup milk
4 large onions, chopped
3 tbsp. oil
1 lb. (1/2 kg) finely ground lean beef
Salt and pepper to taste
1 tsp. ground cumin
4 hard-boiled eggs, sliced
1 cup black olives
1 cup raisins
12 pieces of chicken, browned in hot oil, seasoned with salt,
pepper and cumin
2 tbsp. confectioners’ sugar

Heat the grated corn, chopped basil, salt and butter in a large pot. Add
the milk little by little, stirring constantly until the mixture thickens.
Cook over low heat for 5 minutes.
Leave to one side while you prepare the
meat filling.
Fry the onions in oil until transparent, add the ground meat
and stir to brown. Season with salt, pepper and ground cumin.
To prepare the pie use an oven-proof dish that you can take to the table. Spread over
the bottom of the dish the onion-ground meat mixture. Arrange over this
the hard boiled egg slices, olives and raisins. Put the chicken pieces on
top, bone the chicken if you like. Cover the filling with the corn
mixture. Sprinkle the confectioners’ sugar over the top. Bake in a hot
oven 400 Deg. F (205 Deg. C) for 30-35 minutes until the crust is golden
brown. Serve at once. In Chile a sugar bowl is on the table so you can sprinkle over the
“pastel” as it is eaten.

Serve with “Ensalada Chilena”.

4 cups finely sliced, onion
4 cups finely sliced peeled tomatoes
1 tsp. salt
Fresh ground pepper to taste
3 tbsp. oil
lemon juice to taste
1/2 cup chopped fresh cilantro

Put sliced onions in a bowl cover with cold water. Let them sit for an hour.
Drain well, then mix with the tomatoes on a large platter.
Sprinkle with salt and pepper. Mix oil and lemon juice in a shaker and pour over the top.
Toss once more and serve with chopped cilantro.

4 tazas de cebolla cortada pluma
4 tazas de tomates pelados, cortados finos
1 cucharadita de sal
pimienta al gusto
3 cucharadas de aceite
jugo de limón al gusto
1/2 taza de hojas de cilantro picadas

Poner las cebollas en una fuente y
cubrirlas con agua fría. Dejarlas
1 hora. Estilarlas y mezclarlas con
los tomates en una ensaladera,
sazonar con sal, pimienta, aceite
y jugo de limón. Servir
con el cilantro encima.

Rice Horchata

Mexican Horchata:
Let the rice soak for 2 or 3 hours to soften, strain the rice to eliminate the excess water, transfer it to a high-speed blender and blend until it’s completely smooth, with no stray pieces of rice left. This can take as long as 10 minutes. Move it to a pitcher or jar, add the water and stir in the other ingredients making sure that everything is completely dissolved.

There is no need to strain it if you blend it right because it should essentially become rice flour in water and that’s what gives it the right texture.

1.5 cups rice
3 tsp ground cinnamon
pinch ground cloves
1.5 tsp vanilla extract
1 tsp salt
1 can evaporated milk
.5 can sweetened condensed milk
2.5 cups sugar
enough water to make 1.5 gallons of horchata

Horchata on bar

Homemade Enchiladas and Red Sauce

This is a recipe for homemade enchiladas and sauce (Enchiladas con Salsa Roja Casera) I got from a friend, who just happens to be the best cook I know.

She’s from Michoacan, Mx. They didn’t have a lot of money for meat, but everyone grew potatoes (papas), so that’s what they used for filling.

Nope. –No exact measurements. She cooks by taste and experience, so this is all the recipe you get.

You’ll also notice that these aren’t smothered in sauce and cheese like the enchiladas most people around here grew up with.

Basic enchilada ingredients
Corn tortillas
3-4 red potatoes
3-4 dried California chilies
1-2 dried pasilla chilies
garlic -1/2 clove
salt
————-
sauce
oregano
salt
4-5 tomatoes
1 med-large white onion, finely chopped
1-2 Serrano chilies
cilantro
———-
toppings
sour cream
cotija cheese -crumbled
pork rinds
—————–
hot dogs served on the side
————–

Boil the pasilla and California peppers until soft. About 15min -Reserve water
Allow them to cool then remove all the seeds, ribs and stems.
Blend with salt and 1/2 clove of garlic, adding a little of the water you boiled the peppers in. –Keep it saucy but fairly thick.

Boil the potatoes until soft. Allow them to cool, peel, and mash them with salt.

Make the red sauce by blending 4-5 large tomatoes, 1-2 serranos, and a little water, salt, and oregano.

Pour into a wide bowl or pan and add the finely chopped onion and one bunch of chopped cilantro. (Let it sit for a few minutes to allow the flavors to meld.)

Heat a pan with cooking canola oil (Manteca works) until the oil starts to shimmer.

Dip the tortillas in the red sauce and lay in hot oil add the potatoes and pepper sauce to the center. Use a spatula to fold each side in, overlapping in the middle. Let it fry for about 1 minute on each side.

Make diagonal slices in the hot dogs and cook them in the same oil.

While that’s finishing shred some lettuce or use the pre-shredded kind (my way)

Serve enchiladas with sour cream, cheese, shredded lettuce and pork cracklings. (and Tapatio)
Add one hot dog to each plate.