Pastel de Choclo Recipe

This traditional Chilean dish is a celebration of robust flavors, where a savory ground beef mixture meets a creamy corn topping, baked to golden perfection. Originating from the fertile valleys of Chile, Pastel de Choclo encapsulates the essence of Chilean culinary tradition and the use of locally sourced ingredients. Join us as we guide you through crafting this delightful masterpiece, inviting you to savor the authentic taste of Chile’s cherished culinary heritage.

Ingredients:

For the Filling:
  • 1 pound ground beef
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 cup black olives, pitted and sliced
  • 2 hard-boiled eggs, sliced
  • Salt and black pepper, to taste
For the Corn Topping:
  • 6 cups fresh or frozen corn kernels
  • 1/2 cup milk
  • 2 tablespoons butter
  • Salt, to taste
  • 1 tablespoon sugar
  • 1/2 cup fresh basil leaves, chopped

Instructions:

  1. In a skillet, heat a bit of oil over medium-high heat. Add the finely chopped onion and minced garlic. Sauté until they become soft and translucent.
  2. Add the ground beef to the skillet and cook until it’s browned and cooked through. Break it up into smaller pieces as it cooks.
  3. Season the beef with ground cumin, paprika, dried oregano, salt, and black pepper. Mix well to evenly distribute the spices.
  4. Stir in the sliced black olives and remove the mixture from heat.
  5. Preheat your oven to 350°F (175°C).
  6. In a separate pot, cook the corn kernels in boiling water for about 5-7 minutes, or until they are tender. Drain the corn.
  7. Place the cooked corn, milk, butter, salt, and sugar in a blender or food processor. Blend until you have a creamy corn mixture.
  8. In an ovenproof dish, spread the ground beef mixture evenly.
  9. Lay the sliced hard-boiled eggs over the beef mixture.
  10. Pour the creamy corn mixture over the top, covering the beef and eggs.
  11. Bake the Pastel de Choclo in the preheated oven for about 30-35 minutes, or until the corn topping is lightly browned.
  12. Garnish the dish with chopped fresh basil leaves before serving.

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