Pepián de Choclo
Peruvian Pepián de Choclo Recipe
Pepian of Corn is a typical main dish of the family kitchen, which It has the appearance of a puree to which meat is added in the preparation or as an accompaniment. This is the mashed version of the Green Tamal, it is a very creamy stew that is served with rice, we can include poultry, beef or pork in the cooking. Let us begin!
How to prepare Pepian of Corn
It can also be reddish when seasoned with red chili or green when the main base of the dressing is coriander (cilantro). Both are very tasty, however, I personally prefer the green one, so this will be the recipe that we will share with you today.
|🔪 Prep Time||10 minutes|
|🍲 Cook Time||30 minutes|
|⏲️ Total Time||40 minutes|
|🍽️ Servings||6 servings|
|🔥 Calories||120 calories|
- 1 kg of chicken fillet in pieces
- 6 large-grain corn, preferably Serrano corn
- 1 bunch of coriander
- 2 cups vegetable or chicken broth
- 2 tablespoons vegetable oil
- 1 cup diced onion
- 1 tablespoon minced garlic
- 1 tablespoon mirasol chili paste
- Salt and pepper to taste
- Shell the corn and blend with a little broth and chopped coriander.
- Place the oil in the pot, when it is hot brown the onion until transparent, add the garlic and the mirasol chili, brown everything for a couple more minutes.
- Add chicken until browned, stirring constantly to brown evenly. Then add the broth, season with salt and pepper to taste, cover the pot and let cook for about 10 minutes.
- After that time, add the liquefied corn, lower the heat of the burner and cook the mixture until it has a thick and shiny consistency, approximately 20 minutes, you must stir it constantly so that it does not stick or burn at the bottom of the pot , this with great care because when it takes shape the mixture tends to jump while it boils and you could burn yourself.
- Once ready, remove from heat and serve on individual plates with a portion of rice.
2 Tips so that the Pepian de Choclo is always exquisite.
Tips and tricks
- As liquid for cooking, use broth from the meat you use in the preparation. It can be by cooking the bones or using concentrated bouillon cubes.
- The corn must be large grains and tender, to make sure when pressing with the nail a little liquid should come out of the grain.
According to several historians, the Pepián de Choclo has its origin in Lima and dates back long before the colonial period , its name comes from the words "pipuyan" which in Quechua means "thick stew".
Its consistency and pleasant flavor made it become the favorite dish of the Spanish Viceroys, as Don Ricardo Palma tells in his famous "Peruvian Traditions", this dish was served at banquets during the colony.
As we have mentioned before, like the potato and quinoa, corn was one of the main foods of the pre-Inca and Inca populations of our country, published research indicates that in the northern part of Peru corn was grown and consumed for a long time. more than 4,000 years.
Apparently, the reddish-colored Pepián de Choclo is the Lima version and the green one is the one that comes from the north of the country, where there are even rice-based versions of Pepián.
Do not forget to tell us about your experience when preparing this recipe, if you liked it comment, rate and share on social networks with all your friends and family. THANKS A LOT!
To continue the experience of tasting Peruvian dishes, we suggest the following recipes:
- Carapulcra homemade recipe
- How to prepare Seco de Cabrito
- Learn to make Adobo de Chancho
- How to prepare Cau Cau
- Step-by-step recipe for Stuffed Rocoto
Pepian of Corn
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If you want to know more recipes similar to Pepián de Choclo you can visit our category Meats.
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