Dairy-Free Pastel de Choclo (Chilean Corn Casserole)

Ingredients

• about 680 g Ground beef
• 1 large Onion, chopped
• 3 cloves Garlic, minced
• 1 tsp Ground cumin
• 1/2 tsp Smoked paprika
• 1/2 cup Beef broth
• 3 large Hard-boiled eggs, quartered
• 1/2 cup Black olives, pitted and sliced
• 1/4 cup Raisins
• 4 cups Frozen corn kernels
• 1 cup Almond milk
• 1/4 cup Fresh basil leaves
• 2 tbsp Cornstarch
• 2 tbsp Vegetable oil
• 1 tsp Salt
• 1 tsp Sugar

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

Instructions

1. 1Prepare the beef filling: Heat vegetable oil in a large skillet over medium heat. Add onion and cook until softened. Add garlic and cook for another minute. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
2. 2Stir in cumin, smoked paprika, beef broth, salt, and pepper. Simmer for 15 minutes, allowing the flavors to meld. Remove from heat.
3. 3Prepare the corn topping: In a blender or food processor, combine frozen corn kernels, almond milk, basil leaves, cornstarch, salt, and sugar. Blend until smooth.
4. 4Assemble the pastel de choclo: Preheat oven to 190°C. Spread the beef filling in a 22.86 × 33.02 cm baking dish. Arrange hard-boiled eggs, olives, and raisins over the beef filling.
5. 5Pour the corn mixture evenly over the beef filling. Bake for 35-40 minutes, or until the corn topping is set and lightly golden brown.
6. 6Let cool slightly before serving.

Substitutions

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