👨‍🍳 作り方

1. 1

   Preheat oven to 180°C (350°F). Grease a 9x13 inch baking dish.

   💡 プロのコツ: Ensure the baking dish is well-greased to prevent sticking.
2. 2

   For the filling: In a skillet, heat annatto oil over medium heat. Sauté chopped onion, bell pepper, and garlic until softened.

3. 3

   Add the shredded cooked chicken, chopped cilantro, and chicken broth to the skillet. Season with salt and pepper. Simmer for 5 minutes until slightly thickened.

   💡 プロのコツ: You can use leftover cooked chicken or poach chicken breasts specifically for this recipe.
4. 4

   For the corn batter: In a blender, combine corn kernels, milk, melted butter, sugar, and salt. Blend until mostly smooth, leaving some texture if desired.

   💡 プロのコツ: If using fresh corn, you may need to add a little more milk to achieve a blendable consistency.
5. 5

   Pour the blended corn mixture into a large bowl. Stir in the baking powder.

   💡 プロのコツ: Do not overmix after adding baking powder.
6. 6

   Pour half of the corn batter into the prepared baking dish.

   💡 プロのコツ: Spread evenly.
7. 7

   Spoon the chicken filling evenly over the corn batter.

   💡 プロのコツ: Leave a small border around the edges to prevent the filling from spilling out.
8. 8

   Pour the remaining corn batter over the chicken filling, ensuring it is completely covered.

   💡 プロのコツ: Gently spread to cover the filling.
9. 9

   Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

   💡 プロのコツ: The center should be firm and set.
10. 10

    Let the pastel de milho cool for at least 15 minutes before slicing and serving. This helps it set properly.