PrzepisyParaguayPastel de Choclo Paraguayo

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Pastel de Choclo Paraguayo

Pastel de Choclo Paraguayo, also known as Chipa Guazú, is a savory corn cake that is a staple in Paraguayan cuisine. It's made with fresh corn kernels, cheese, eggs, and milk, creating a moist and flavorful dish that can be served as a side or a main course. Its name translates to 'large chipa,' highlighting its corn-based heritage.

Czas przygotowania25 minutes
Czas gotowania1 hour
Czas całkowity1 hour 25 minutes
Porcje8
Poziom trudnościMedium
Pastel de Choclo Paraguayo - Paraguay traditional dish

🧂 Składniki

  • 1 kg Fresh corn kernels(from about 8-10 ears of corn, or 2 cans (15 oz each) drained)
  • 5 large Eggs
  • 1 cup Milk
  • 120 g Butter(melted)
  • 2 medium Onions(finely chopped)
  • 300 g Queso Paraguay (or fresh cheese)(cubed)
  • 1 teaspoon Salt(or to taste)
  • 0.5 teaspoon Black pepper(freshly ground, or to taste)

💡 Wskazówki profesjonalistów

  • Queso Paraguay is a mild, slightly acidic Paraguayan cheese. If unavailable, a mix of mozzarella and feta can be a good substitute.
  • For a creamier texture, use a combination of milk and cream.
  • Some variations include adding a pinch of sugar for a slightly sweet profile.

Pomysły na urozmaicenie

Inspiracja do stworzenia własnej wersji tego przepisu

  • Add cooked shredded chicken or beef to the mixture for a more substantial dish.
  • Top with grated Parmesan cheese before baking for an extra cheesy crust.

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