Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, pastel de choclo with wagyu beef. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Pastel De Choclo with Wagyu Beef is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Pastel De Choclo with Wagyu Beef is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have pastel de choclo with wagyu beef using 22 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Pastel De Choclo with Wagyu Beef:
- Take 3 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
- Get 2 TBSP Grapeseed Oil
- Make ready 1 CUP Beef Stock
- Make ready 3 CUP Sweet Onion (small diced)
- Prepare 1 Leek (cut in half and diced)
- Prepare 1 TBSP Sweet Paprika
- Prepare 1 TSP Ground Cumin
- Make ready Kosher Salt & Freshly Ground Black Pepper (to taste)
- Take 1/4 CUP Flour
- Make ready 6 Eggs (hard-boiled and cut into quarters)
- Take Granulated Sugar
- Prepare Topping
- Get 4 OZ Butter
- Get 10 CUP Frozen Corn
- Take 1/2 CUP Flour
- Make ready 1 CUP Whole Milk
- Get 4 Garlic Cloves (minced)
- Take 1 Red Bell Pepper (small diced)
- Make ready 1 BUNCH Basil (about 10 leaves) (minced)
- Make ready 2 TSP Kosher Salt
- Take 1/2 TSP Freshly Ground Black Pepper
- Make ready 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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