Who wins this battle of the Southern Cone?
I promised to include some recipes for popular dishes for each country in the round of 16 games. Here’s one of my favorite dishes in Brazil: Tutu a Mineira:
Making Tutu à Mineira
* 1 and 1/2 lb. black beans, already cooked
* 1 Linguiça Calabresa, brazilian smoked sausage
* lamb chops (optional)
* 4 hard boiled eggs
* bacon
* dried meat
* garlic
* olive oil
* manioc (cassava) flour
method of preparation
Procedure:
1) Let’s start by cooking your black beans the way you like, but with these differences in that this dish requires the beans to be seasoned with some salt, and the beans must cook with the smoked sausage. to serve 4 people 1/2k use black beans that has been properly cooked with a piece of smoked sausage, a small piece of bacon and other dried meat – at your discretion.
2) Now that the beans are baked and tender, we add plenty of garlic and a little olive oil; take the pot away from the stove and coarsely mash them into a thick broth with a bean masher or fork, leaving about one quarter of the beans unmashed. Return this broth to the pan, off the stove, and add gradually cassava flour until the desired thickness is reached, traditionally the Tutu is relatively thick; keep warm.
3) In a different pan, cook the rest of the bacon; slice the bacon to small bits and add to the black beans. Now fry the lamb chops, and slice the hard boiled eggs in slices;
Prepare each individual plates, with some Tutu bean sauce, sausages, lamb chops and arranging in an elegant way the slices of hard boiled eggs.
As for Chile, I had this dish at a now closed Chilean restaurant called Pomaire in New York: Pastel de Choclo:
Pastel de Choclo (Chilean Corn Pie)
Makes 12 servings
*Recipe Notes: Be sure to watch the pastel de choclo closely while broiling in the final step, as it goes from golden brown to burned quickly! This makes a fantastic freezer meal! Follow steps 1 through 4, then tightly cover the baking dish and freeze. When you are ready to cook the pastel de choclo, remove the dish from the freezer and let it thaw overnight in the refrigerator, then cook as directed in step 5.
For the beef and onion filling:
1 pound ground beef
2 large onions, chopped
2 teaspoons olive oil
2 garlic cloves, finely chopped
1 tablespoon beef bouillon powder
1/2 teaspoon garlic salt
1 1/2 teaspoons paprika
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
For the corn topping:
40 ounces corn kernels (thawed, if frozen)
1 (14.75 ounce) can creamed corn
3/4 teaspoon dried basil
3 tablespoons vegetable shortening
1 1/2 teaspoons beef bouillon powder
1/2 teaspoon fine grain sea salt
2 tablespoons raisins, soaked in warm water
2 large hardboiled eggs, cut into thin slices
3 ounces black olives, sliced
Granulated sugar, to lightly sprinkle over the top
1. Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 13×9-inch baking dish.
2. Make the beef and onion filling: Saute the ground beef and chopped onions in the 2 teaspoons of olive oil over medium high heat in a large saute pan. When the beef has all browned, add the garlic, 1 tablespoon beef bouillon powder, garlic salt, paprika, ground cumin, and oregano. Continue to cook until the meat is cooked through, then taste for seasoning and add salt if necessary. Then reduce the heat to medium low and simmer until the onions are very soft, and no crunch remains, then remove the pan from the heat.
3. Make the corn topping: Put the corn kernels, creamed corn, and dried basil in a blender in batches and pulse until the corn is pureed, but not completely smooth. Pour the corn puree into a large pot and add the shortening, 1 1/2 teaspoons beef bouillon powder, and fine grain sea salt. Cook the corn mixture over medium-high heat until it comes to a boil. Once it comes to a boil, continue letting it cook for 5 more minutes, stirring constantly to prevent it from burning. After the five minutes, remove the pot from the heat.
4. Assemble the pastel de choclo: Cover the bottom of the greased baking dish with a thin layer of the corn topping. Spread all of the beef filling over the corn layer. Drain the raisins soaking in the warm water. Scatter the sliced hardboiled eggs, olives, and drained raisins over the meat filling. Finish by topping everything with the remaining corn topping. Use the tines of a fork to make grooves in the top of the corn topping, then sprinkle a light layer of granulated sugar over the top.
5. Bake the pastel de choclo: Bake the pastel de choclo in the preheated oven for 30 minutes to heat through (bubbles should be breaking the surface on the sides of the baking dish). Then change the oven to broil (high broil) and cook until the top of the pastel de choclo is golden brown. Remove the baking dish from the oven and let it sit for 10 minutes before serving.