Learn how to prepare corn pepian with this simple recipe

The recipe of the day. Pepián de choclo is a dish that is prepared in different regions of Peru and according to this it undergoes variations in its preparation. It is a fairly thick stew that is made from grated, crushed or liquefied corn and sautéed in a dressing made with garlic, onions and various types of chili peppers.

Depending on the region, and the taste of the person who prepares it, pepián de choclo can be accompanied with pork, chicken, meat, turkey or simply served without meat. In some places, herbs such as cilantro are added to the preparation, which give a greenish hue to the preparation and generate a mixture of flavors on the palate of those who try it. Although there are many ways to prepare it, the fundamental thing that should never change is that the corn must be fresh so that the preparation is good.

In the following note we bring you the recipe for pepián de choclo accompanied by a delicious and crispy panko steak, in case you like to accompany this dish with some meat, but you can also follow only the first part of the recipe and enjoy it alone.

Servings: Suitable for 3 to 4 people

Preparation time: Between 60 to 90 minutes

RECETA PEPIÁN DE CHOCLO

INGREDIENTS

-4 choclos medianos

-1 onion chopped into squares

-1 tablespoonful of ground panca chili

-3 tablespoons ground yellow pepper

-1 tablespoonful of ground or minced garlic

-Chicken broth (required amount)

-Water (quantity required)

-2 tablespoons of vegetable oil

-Salt (to taste)

-Pepper (to taste)

-Cumin (to taste)

-50 grams of butter (optional)

FOR THE PANKO STEAK

-3 to 4 steaks (depends on the number of diners)

-1 ½ cups of panko

-1 cup of unprepared flour

-2 eggs

-1 tablespoonful of parsley (optional)

-Vegetable oil (quantity required)

-Salt to taste

-Pepper to taste

PREPARATION

1. The first step will be to have all the ingredients ready so that there are no delays in the middle of the preparation. The corns must be washed and disinfected and then shelled and liquefied with ½ cup of water.

2. Now in a pot we must fry the onion with a splash of oil, not much. Once the onion is transparent, add the garlic and continue to fry for a minute or two, depending on what the mixture looks like.

3. To the previous mixture we add the panca pepper and the yellow pepper. It is important to fry well after adding each chili pepper while moving. Do it until they change color and their volume has been reduced.

4. Now add the corn that we blended before and season the mixture with salt, pepper and cumin to taste.

5. Add the broth until the corn is covered, move to integrate everything well and cook covered, for about 15 minutes until the corn is cooked or when moving with the spoon you can see the bottom of the pot a little.

6. To finish, we add a little butter to give it extra flavor and creaminess.

PANKO STEAK

7. To prepare the panko steak, the first thing to do is beat the eggs with 1 teaspoon of vegetable oil.

8. Now mix the panko with 1 tablespoonful of parsley and salt to taste.

9. We season the steaks with salt and pepper and then pass them through the flour, the beaten egg and the panko. It is important that we follow that order.

10. Once the steaks are well covered, we fry them in hot vegetable oil.

11. We serve the pepian with the panko steak. This recipe can also be accompanied with grained white rice and creole sauce depending on the taste of each one.

*If the pepian dries out a lot, you can add more broth until the desired point is reached. It is also recommended not to move the steaks while they are fried, so they will not release water and they will be more crispy.

ORIGIN OF PEPIÁN DE CHOCLO

According to different investigations, it has been found that this dish had its origins in pre-Hispanic times. In fact, it was considered a luja meal, since it was part of the food served at the viceroys' table.

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