PASTEL DE CHOCLO
Choclo is the quechua word for "tender corn," or the new corn of the season. This is a typical Chilean dish, but is also eaten in Argentina and Peru with some variations in the recipe, sometimes using cornmeal instead of freshly mashed sweet corn. Serve with Chilean salad and/or pebre.
Provided by Epicureo
Categories World Cuisine Recipes Latin American South American Chilean
Time 1h15m
Yield 8
Number Of Ingredients 17
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
- Meanwhile, heat oil in a skillet over medium heat. Add onions, garlic, a pinch of salt, 1/4 teaspoon paprika, and some pepper. Cook until fragrant, about 2 minutes. Add beef; add remaining salt, paprika, and more pepper. Cook and stir until mostly browned, about 5 minutes. Add chicken, raisins, and olives.
- Remove eggs from hot water, cool under cold running water, and peel. Roughly chop and add to the beef mixture. Keep pino mixture warm.
- Puree corn with basil in a blender or food processor. Pour into a saucepan over medium heat. Add butter; cook and stir until thickened, 7 to 10 minutes. Stir in milk, sugar, and salt. Continue cooking until thickened to a paste, about 15 minutes more.
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread pino into a baking dish. Cover with the corn paste. Sprinkle a little sugar on top.
- Bake in the preheated oven until golden brown on top, about 20 minutes.
Nutrition Facts : Calories 434.6 calories, Carbohydrate 38.3 g, Cholesterol 119.4 mg, Fat 21.4 g, Fiber 3.8 g, Protein 26.7 g, SaturatedFat 7.1 g, Sodium 967.3 mg, Sugar 10.1 g
PASTEL HELADO DE CHOCOLATE
Al probar esta dulzura te quedarás helada ¡pero de asombro! La sabrosura de este pastel a base de chocolate te encantará.
Provided by My Food and Family
Categories Recetas para fiestas y vacaciones
Time 12h15m
Yield 12 porciones
Number Of Ingredients 6
Steps:
- Agrega la leche poco a poco al queso crema en un tazón grande, batiendo después de cada adición y hasta que se mezclen bien. Añade el polvo seco de la mezcla de pudín y el chocolate derretido; bátelo 1 min. Incorpora el COOL WHIP.
- Forra un molde de 8x4 pulgs. con papel para hornear (parchment paper), dejando que los extremos del papel se extiendan sobre los lados. Coloca 1/4 de las galletas sobre el fondo del molde, traslapándolas si fuera necesario para formar una capa pareja; ponle encima 1/3 de la mezcla de pudín. Repite las capas dos veces. Cubre el postre con las galletas restantes. Refrigéralo toda la noche.
- Utiliza las asas (manijas) del papel para hornear para sacar el postre del molde antes de rebanarlo al servir.
Nutrition Facts : Calories 230, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
HELADO DE CINCO
Papaya, strawberries, and Mexican fruit chile powder go hand in hand so why not turn them into a delicious dessert to serve at the end of your favorite Mexican meal or Cinco de Mayo celebration? You can make it happen with 5 ingredients and 5 simple steps.
Provided by Soup Loving Nicole
Categories World Cuisine Latin American Mexican
Time 8h30m
Yield 8
Number Of Ingredients 5
Steps:
- Cut the papaya in half lengthwise. Scoop out the seeds and pulp. Spoon out the flesh and place in a blender or food processor.
- Add heavy whipping cream, brown sugar, and chili-lime seasoning to the blender or food processor; blend until smooth, about 30 seconds.
- Place the mixture into an airtight bowl and refrigerate, 8 hours to overnight.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes.
- Add chopped strawberries in the last 5 minutes of churning.
Nutrition Facts : Calories 331.9 calories, Carbohydrate 34.1 g, Cholesterol 81.5 mg, Fat 22.2 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 13.7 g, Sodium 280.8 mg, Sugar 30.1 g
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