Dairy-Free Pastel de Choclo

Ingredients

• about 450 g Ground beef
• 1 medium Onion
• 2 cloves Garlic
• 1/2 cup Raisins
• 1/2 cup Black olives
• 3 large Hard-boiled eggs
• 6 cups Corn
• 1/2 cup Vegetable broth
• 2 tablespoons Tapioca starch
• 2 tablespoons Olive oil
• 1 teaspoon Paprika
• 1 teaspoon Cumin
• 1 teaspoon Salt
• 1/2 teaspoon Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2In a large skillet, brown ground beef over medium heat. Drain excess fat.
3. 3Add onion and garlic to the skillet and cook until softened.
4. 4Stir in raisins, olives, paprika, cumin, salt, and pepper.
5. 5In a blender, combine corn and vegetable broth. Blend until smooth.
6. 6In a saucepan, heat the corn mixture over medium heat. Whisk in tapioca starch to thicken.
7. 7Pour the meat mixture into a baking dish. Arrange hard-boiled eggs on top.
8. 8Spread the corn mixture evenly over the meat and eggs.
9. 9Bake for 30-40 minutes, or until the topping is golden brown.

Substitutions

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