pastel-de-choclo

🥘 Ingredients

• stewing beef 1 kg
• sweet paprika 1 tbsp
• salt
• pepper
• cumin 1 tsp
• beef broth 1 cup
• onion 3
• guajillo 2
• ancho 2
• pasilla 2
• arbol 4
• chipotle 1
• flour 2 tbsp
• water 4 tbsp
• butter 2 tbsp
• fresh corn 2
• milk ½ cup
• basil 10 leaves
• salt
• pepper
• sweet paprika
• yellow masa harina 3 tbsp
• granulated sugar 1 tsp

1. 1

   Heat the oil in a large pot , brown the outside of the stewing beef (i.e., chuck, gravy, brisket), add the sweet paprika , salt , pepper , and cumin , sauté 2 minutes more.
2. 2

   Add the beef broth and simmer for 30 minutes over low heat.
3. 3

   Add the cubed onion and stemmed and de-seeded chilles: guajillo , ancho , pasilla , arbol , chipotle , mix well, and cook over medium heat until the onion is tender, about 30 minutes, stirring occasionally.
4. 4

   Turn off heat, make a slurry of flour and water and stir through. Adjust seasoning if necessary.
5. 5

   In a large pot with a thick bottom, melt the butter over medium-high heat, add the kernels from fresh corn , and occasionally stir for about 8 minutes.
6. 6

   Add milk , basil , salt , pepper , and sweet paprika and continue to cook, occasionally stirring for about 10 minutes longer.
7. 7

   With a hand blender , blend the corn mixture, leaving some chunky parts. Add the yellow masa harina and continue cooking over medium heat for 5 minutes. The consistency should be firm. Taste and adjust seasoning. It will thicken slightly when cool.
8. 8

   Layer the meat filling in a baking dish.
9. 9

   Cover with the corn mixture. Sprinkle with granulated sugar for a nice browning in the oven.
10. 10

    Bake at 200C in a preheated oven for 45-60 minutes until bubbling and golden on top. Let stand 10 minutes before serving.