Chilean corn torte (Pastel de choclo Chileno) from The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio De Janeiro, with 450 Recipes (page 209) by Maria Baez Kijac

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Notes about this recipe

  • Allegra on January 19, 2013

    A really delicious and hearty recipe! I added cornmeal to the corn puree in order to obtain a starchier mixture. Increased the cumin and oregano a touch; will be more heavy-handed with the hot sauce for next time, as it could have benefited from a spicy background note. As per other pastel de choclo recipes I've had, threw a good handful of raisins into the pino, and added kalamata olives to the layers. Next time I will double the pino recipe in order to make empanadas with the remainder. A definite keeper for a frigid winter evening.

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