My kitchen for you: RECIPE - The Real Recipe for the Chilean Choclo Cake

A few days ago we have prepared the recipe for the corn cake (maize / corn cob) here at home. The choclo cake is a dish prepared with a baked paste of sweet grains of choclo (the word Quechahua to refer to tender corn) which is traditional of Chilean gastronomy, it also resembles the corn cake of the Maxicana kitchen and the foot or English corn pudding. Here I left you the recipe.

12 corn / corn / corn cob fresh with 7 chicken prey

sugar 1 liter milk 5 eggs 5 leaves fresh basil 1.1 / 2 teaspoon salt 12 black olives / raisins / dried grapes 1 bucket of chicken stock 400 gr of ground beef / minced meat 4 onions 4 tablespoons oil 1 tablespoon cumin powder / ground cumin 1 tablespoon chili pepper / paprika / pepper powder / chili powder pepper, salt to taste 1 tablespoon oregano or 1 liter and a half of water different vegetables (leek, carrot, potatoes or other vegetables to prepare a broth) 1 grater

Prepare the corn pure as follows: Peel the corn / corn / corn cob Once the 12 corn / corn / corn cob peeled, scrape each one into a grater (trying to scrape only the grains of corn to obtain a fresh pure of corn kernels, is a work of patience, but this way the traditional recipe is prepared ) and reserve the corn puree in a large fountain in the cooler or in a cool place.

Apart-Prepare the pine / filling as follows:

Put 4 tablespoons of oil in a saucepan, heat and add the chopped onions in small cubes, cook for a few minutes (without stopping to stir / not to burn) and add the cumin powder, stir / mix, add the aji of color / pepper powder, mix and add the pepper, oregano and brown everything for 2 minutes without stopping mixing ...

We will bake the chicken in the following way: Put the 7 chicken preys in a large saucepan, add 1 liter and a half water, add vegetables cut along (you can put the vegetables that you want, 1 onion, 3 cloves of garlic, 2 carrots, leek etc), season with salt, pepper and herbs of your choice and 1 bucket of poultry broth.This will help us from cooking the chicken dams , get a delicious chicken broth the cula can also serve on the table or store it in the refrigerator to eat later.)

Cook all this for 50 minutes or an hour with the pan covered (until the Vegetables and meat are well cooked.) Once everything is well cooked, we will remove the chicken preys and reserve them in a separate dish to cool them down.

10 minutes in hot water, once ready, remove them and put them in cold water to cool and peel them ...

Now we will proceed to the precocious pasta d e maiz and we will do it as follows:

We put the corn paste (the same paste that we took out by grating cornices at the beginning of the recipe) in a saucepan and brought it to medium fire ...

And without stopping mixing, we will add milk slowly (when you see that the preparation is very compact or dry, then you add the milk and repeat the same procedure until the end of the cooking of the pasta), add the leaves of finely chopped albaca, without mixing, continue cooking and if necessary add more milk (pasta must be thick, NOT liquid or hard, but very thick) and add a little salt and 3 tablespoons of sugar (the preparation must be sweet). When the paste becomes yellower than it was at the beginning of the cooking, then it is ready, we remove it from the fire and we reserve it.

Now we will begin to assemble the chocolate cake as follows:

Above we will put the chicken prey (orderly and leaving a space between them to be able to cut the chocolate cake) ...

We put the hard boiled eggs into quarters and add the olives / olive oil ...

And we add the corn paste above, trying to cover all the ingredients well, you should see only the corn paste (for this we will help a soup spoon, which we will wet in cold water as we put the pasta) ...

We should leave the surface of the chocolate cake flat ...

And finally we will put sugar on top

We take it to the oven at 200 ° C until the cake is well browned above.

Serve hot, it looks delicious! .

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