====== Pastel de Choclo (Beef and Corn Casserole) ====== 

Tags: [[dinner]] - [[beef]] - [[Gluten Free|GF]] - [[GF dinner]] - [[GF beef]]\\ 
Active Time: 30 min\\ 
Passive Time: 1 hour\\ 
Serves: 6\\

====Description====
Sweet and savory beef dish with corn pudding topping

====Source====
[[https://cooking.nytimes.com/recipes/1024045-pastel-de-choclo-beef-and-corn-casserole|NY Times]]

====Ingredients====
  *Corn kernels: 1 lb (fresh or thawed frozen)
  *Sweetened condensed milk: 1/2 cup
  *Evaporated milk: 1/2 cup
  *Neutral oil: 1/4 cup + 1 tbsp, divided
  *Egg: 1 large
  *Baking powder: 1 tsp
  *Kosher salt: 1 tsp + more to taste
  *Black pepper: 1 tsp + more to taste
  *Cayenne: 1 tsp 

  *Shredded mozzarella: 8 oz (about 2 1/4 cups)

  *Yellow onion: 1, finely chopped

  *Ground beef: 1 lb (preferably 10% fat)

  *Garlic: 6 cloves, finely chopped
  *Hot paprika: 2 tsp
  *Cumin: 2 tsp ground

  *Raisins: 1/4 cup


====Notes====
  *I upped the cayenne from the original recipe from 1/4 tsp to 1 tsp. Might use even more next time
  *Can sub 1 tsp cayenne + 1 tsp paprika for the hot paprika
  *I don't like olives so I left them off from the original

====Instructions====
  -Preheat oven to 350F
  -In a blender, combine the corn, condensed milk, evaporated milk, 1/4 cup oil, egg, baking powder, 1 tsp salt, 1 tsp pepper and cayenne; blend until most of the kernels are liquified - do not blend until the mixture is completely smooth, you're looking for some texture. Stir in the mozzarella with a spatula
  -Heat a medium, oven-safe skillet over medium-high. Add remaining 1 tbsp oil and onion with a large pinch of salt. Cook until soft, about 10-20 minutes
  -Add ground beef, season with a large pinch of salt and pepper, and cook, occasionally stirring, until ground beef is deeply brown, 8 to 10 minutes. Use a sturdy wooden spoon or whisk to break up the meat as it cooks. Drain off any excess fat and return to heat
  -Add the garlic, paprika and cumin, and cook, constantly stirring, until fragrant, about 1 minute. Stir in the raisins; season with salt and pepper to taste. Add 1/2 cup of water and scrape up any bits from the bottom of the skillet. Bring to a simmer and taste again. Adjust seasoning with salt and pepper as needed
  -Spread the beef mixture into an even layer and spread the corn mixture on top, spreading it out to cover the beef mixture evenly. Bake until the top is golden brown and feels firm to the touch, 45 to 55 minutes. Let rest for at least 10 minutes before serving in shallow bowls

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