Key Parameters
Temperature
200°C
180°C - 220°C
Time
40 minutes
35 minutes - 45 minutes
Equipment
9x13 inch baking dishmixing bowlsmeasuring cupsoven
Steps
- 1.
Pastel de Choclo en Paila (Central Chile): Traditional preparation where the corn crust acts as both cooking vessel and edible container
- 2.
Choclo Tamal (Peruvian-Chilean border): Adaptation using the same corn puree technique wrapped in corn husks
- 3.
Humita al Horno (Argentina (Mendoza region)): Cousin dish demonstrating how the baking technique varies with regional ingredients