Pastel De Chocolo Recipe
Ingredients
| Raisins | 2 Tablespoon | |
| Ground beef | 1 pound | |
| Onion | 2 Cup (16 tbs), chopped | |
| Garlic | 1/2 Clove (5gm), minced | |
| Ground cumin | 1 Tablespoon | |
| Paprika | 1 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Ripe olives | 1/2 Cup (16 tbs), chopped | |
| Fryer chicken | 3 Pound | |
| Olive oil | 2 Tablespoon | |
| 1 10-ounce package frozen corn | ||
| Dry white wine | 1 Cup (16 tbs) | |
Directions
Soak raisins in 1/4 cup hot water till plump; set aside.
Cook beef, onion, and garlic till meat is brown and onion is tender; drain off fat.
Stir in raisins with their liquid, cumin, paprika, salt, and pepper; turn into a 3-quart casserole.
Spread chopped olives evenly over meat mixture; set aside.
Brown chicken lightly in the olive oil about 15 minutes.
Arrange chicken atop meat mixture.
Top with corn; season with more salt and pepper.
Pour wine over all.
Bake, covered, at 350° for 45 minutes.
Spread corn evenly over casserole, if necessary.
Bake, uncovered, 15 minutes more.
Cook beef, onion, and garlic till meat is brown and onion is tender; drain off fat.
Stir in raisins with their liquid, cumin, paprika, salt, and pepper; turn into a 3-quart casserole.
Spread chopped olives evenly over meat mixture; set aside.
Brown chicken lightly in the olive oil about 15 minutes.
Arrange chicken atop meat mixture.
Top with corn; season with more salt and pepper.
Pour wine over all.
Bake, covered, at 350° for 45 minutes.
Spread corn evenly over casserole, if necessary.
Bake, uncovered, 15 minutes more.
Chef
