Pastel de Choclo (Chilean Corn and Beef Casserole) | Dinners

Name: Pastel de Choclo (Chilean Corn and Beef Casserole) | Dinners
Ingredients: 4 boneless, skinless chicken thighs (about 5 ounces; 140g each); 1 medium white or yellow onion (8 ounces; 225g), peeled and quartered; 1 medium carrot (4 ounces; 113g), peeled and cut into 1-inch pieces; 2 teaspoons dried oregano (Italian or Chilean variety); 1 teaspoon kosher salt; for table salt, use half as much by volume; 1/2 teaspoon whole black peppercorns; 1 medium clove garlic, halved; 1 bay leaf; 1/2 teaspoon baking soda; 2 pounds (900g) 80% lean ground beef (see notes); 3 tablespoons (45ml) neutral oil such as canola or vegetable oil, divided; 2 teaspoons kosher salt, divided; for table salt, use half as much by volume; 2 medium yellow onions (16 ounces; 453g total), finely diced; 2 teaspoons sweet paprika or Chilean ají de color; 2 teaspoons ground cumin; 2 tablespoons all-purpose flour; 1 cup (240ml) reserved poached chicken liquid from above; 10 cups raw fresh sweet corn kernels or frozen corn kernels, thawed (about 3 pounds kernels; 8 to 10 ears of corn); 1 1/2 cups (355ml) whole milk or unsweetened plant-based milk, plus more if needed; 1/2 ounce basil leaves (about 20 leaves; see notes); 6 tablespoons (85g) unsalted butter; 3 tablespoons (24g) cornstarch mixed into a slurry with 2 tablespoons cold water; 2 hard-boiled eggs, quartered; 8 pitted large black olives; 2 heaping tablespoons raisins (1 ounce; 30g); 2 tablespoons granulated sugar, for sprinkling; A few pinches sweet paprika or Chilean ají de color, for sprinkling; 2 tablespoons (30g) unsalted butter, cut into 1/4-inch cubes; Cooking spray or additional softened butter, for greasing the baking dish

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Recept od Haley Brightwell z Dinners.

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Ingredients

4 boneless, skinless chicken thighs (about 5 ounces; 140g each)
1 medium white or yellow onion (8 ounces; 225g), peeled and quartered
1 medium carrot (4 ounces; 113g), peeled and cut into 1-inch pieces
2 teaspoons dried oregano (Italian or Chilean variety)
1 teaspoon kosher salt; for table salt, use half as much by volume
1/2 teaspoon whole black peppercorns
1 medium clove garlic, halved
1 bay leaf
1/2 teaspoon baking soda
2 pounds (900g) 80% lean ground beef (see notes)
3 tablespoons (45ml) neutral oil such as canola or vegetable oil, divided
2 teaspoons kosher salt, divided; for table salt, use half as much by volume
2 medium yellow onions (16 ounces; 453g total), finely diced
2 teaspoons sweet paprika or Chilean ají de color
2 teaspoons ground cumin
2 tablespoons all-purpose flour
1 cup (240ml) reserved poached chicken liquid from above
10 cups raw fresh sweet corn kernels or frozen corn kernels, thawed (about 3 pounds kernels; 8 to 10 ears of corn)
1 1/2 cups (355ml) whole milk or unsweetened plant-based milk, plus more if needed
1/2 ounce basil leaves (about 20 leaves; see notes)
6 tablespoons (85g) unsalted butter
3 tablespoons (24g) cornstarch mixed into a slurry with 2 tablespoons cold water
2 hard-boiled eggs, quartered
8 pitted large black olives
2 heaping tablespoons raisins (1 ounce; 30g)
2 tablespoons granulated sugar, for sprinkling
A few pinches sweet paprika or Chilean ají de color, for sprinkling
2 tablespoons (30g) unsalted butter, cut into 1/4-inch cubes
Cooking spray or additional softened butter, for greasing the baking dish