Recipe of Speedy Pastel De Choclo with Wagyu Beef
Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Prepare Speedy Pastel De Choclo with Wagyu Beef. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Pastel De Choclo with Wagyu Beef, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pastel De Choclo with Wagyu Beef delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pastel De Choclo with Wagyu Beef is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Pastel De Choclo with Wagyu Beef estimated approx 1 hour.
To begin with this recipe, we have to prepare a few components. You can cook Pastel De Choclo with Wagyu Beef using 22 ingredients and 6 steps. Here is how you cook that.
Ingredients and spices that need to be Get to make Pastel De Choclo with Wagyu Beef:
- 3 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
- 2 TBSP Grapeseed Oil
- 1 CUP Beef Stock
- 3 CUP Sweet Onion (small diced)
- 1 Leek (cut in half and diced)
- 1 TBSP Sweet Paprika
- 1 TSP Ground Cumin
- Kosher Salt & Freshly Ground Black Pepper (to taste)
- 1/4 CUP Flour
- 6 Eggs (hard-boiled and cut into quarters)
- Granulated Sugar
- Topping
- 4 OZ Butter
- 10 CUP Frozen Corn
- 1/2 CUP Flour
- 1 CUP Whole Milk
- 4 Garlic Cloves (minced)
- 1 Red Bell Pepper (small diced)
- 1 BUNCH Basil (about 10 leaves) (minced)
- 2 TSP Kosher Salt
- 1/2 TSP Freshly Ground Black Pepper
- 1 TBSP Sweet Paprika
Instructions to make Pastel De Choclo with Wagyu Beef
- PREPARING THE FULLBLOOD WAGYU GROUND BEEF FILLING
Heat the grapeseed oil in a large sauté pan.Sauté the Fullblood Wagyu ground beef until lightly browned (takes about 8 minutes).While stirring occasionally, add the sweet paprika, kosher salt, freshly ground black pepper, and cumin. Sauté for 2 min-utes more.Add the beef stock, and simmer for 15 minutes over low heat.Add the diced sweet onion and diced leek. Mix well, and cook over medium heat for about 10 minutes until the onion is tender. - Turn off the heat, and add the flour. Stir well and adjust the seasoning if necessary. Let cool, and refrigerate.
- PREPARING THE EGGS
Hard-boil your eggs, and cut them into quarters. Place in the refrigerator until ready to use. - PREPARING THE CORN TOPPING
In a large Dutch oven, melt the butter over medium-high heat.Add the frozen corn and cook for about 8 minutes, while stirring occasionally. Mix in the flour and cook for 3 minutes, while stirring constantly. Add the milk, diced red bell pepper, minced garlic, kosher salt, freshly ground black pepper, and paprika. Continue to cook, while stirring occasionally, for about 10 minutes longer. - Transfer half of the mixture (in the Dutch oven) to a blender.Blend until the corn is smooth. Then, transfer the blended portion back to the Dutch oven. Fold in the minced basil leaves (can use up to 10 basil leaves).Taste, and adjust seasoning if necessary. The mixture will thicken slightly.
- FINAL STEPS
In a clay baking dish, add the prepared Fullblood Wagyu ground beef filling.Then, add the quartered hard-boiled eggs on the top of the beef filling. Cover with the corn topping.Sprinkle with granulated sugar.Bake at 400°F in a preheated oven for 45-60 minutes until bubbling and golden on top. Let stand for 10 minutes before serving.Enjoy!
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