Pastel de calabaza, choclo, miel y lomo

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Pastel de calabaza, choclo, miel y lomo. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Pastel de calabaza, choclo, miel y lomo is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It's simple, it's fast, it tastes delicious. They're fine and they look fantastic. Pastel de calabaza, choclo, miel y lomo is something that I have loved my entire life.

Many things affect the quality of taste from Pastel de calabaza, choclo, miel y lomo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pastel de calabaza, choclo, miel y lomo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pastel de calabaza, choclo, miel y lomo is 6 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can cook Pastel de calabaza, choclo, miel y lomo using 7 ingredients and 10 steps. Here is how you cook it.

Les traigo una receta que es riquísima!!! Lo pueden hacer sin la carne en versión vegetariano. También pueden reemplazar la carne por pollo. #concuchara

Ingredients and spices that need to be Prepare to make Pastel de calabaza, choclo, miel y lomo:

1. 1 calabaza grande
2. 2 choclos o una lata de choclo amarillo
3. 1/2 kg lomo o la carne que tengan
4. Puerro
5. Miel
6. Curry
7. Queso cremoso

Steps to make to make Pastel de calabaza, choclo, miel y lomo

1. Separamos todos los ingredientes a utilizar
2. Cortamos la calabaza al medio y la colocamos en una placa de horno con aceite, sal pimienta, azúcar y miel. Llevamos a horno moderado hasta que esté tierna.
3. Mientras colocamos a hervir los choclos. Si usan de lata omitan este paso.
4. Mientras se termina de cocinar el zapallo, cortamos la carne en cubos y picamos el puerro.
5. Colocamos en una sartén con aceite el puerro con la carne, cuando empieza a largar su jugo le ponemos sal, pimienta y una cucharada de curry, revolvemos y dejamos cocinar hasta que reduzca.
6. Desgranamos el choclo y pelamos el zapallo.
7. En un bowl colocamos el zapallo, lo hacemos puré y le agregamos los granos de choclo. Si es necesario agregamos más sal y le ponemos miel.
8. En una fuente para horno hacemos una base con la mitad del puré, después colocamos la carne y le ponemos el resto del puré encima.
9. Le ponemos queso y miel por encima y llevamos a horno medio a fuerte a gratinar.
10. Les aseguro que no falla!! A disfrutar!!

As your experience as well as self-confidence grows, you will certainly find that you have much more natural control over your diet regimen as well as adapt your diet plan to your individual tastes over time. Whether you wish to offer a dish that makes use of less or even more components or is a little bit basically zesty, you can make basic adjustments to achieve this objective. In other words, start making your dishes promptly. As for basic food preparation skills for novices you do not need to learn them however just if you understand some straightforward cooking strategies.

This isn't a total guide to fast and also simple lunch dishes yet its excellent something to chew on. Ideally this will get your imaginative juices flowing so you can prepare tasty dishes for your family members without doing way too many square meals on your trip.

So that's going to wrap this up for this special food Steps to Make Award-winning Pastel de calabaza, choclo, miel y lomo. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!