📝 About This Recipe
A cornerstone of Chilean country cooking, Pastel de Choclo is a magnificent harmony of contrasting flavors, layering a creamy, basil-scented corn crust over a savory 'pino' meat filling. This rustic casserole tells a story of the Andean harvest, combining the sweetness of seasonal corn with the richness of beef, chicken, black olives, and hard-boiled eggs. It is a soul-warming masterpiece that captures the essence of a traditional Chilean family Sunday feast.
🥗 Ingredients
The Pino (Beef Filling)
- 1 lb Ground beef (85% lean preferred)
- 3 large Yellow onions (finely diced)
- 3 pieces Garlic cloves (minced)
- 2 tablespoons Vegetable oil
- 1 teaspoon Ground cumin
- 1 tablespoon Paprika (sweet or smoked)
- 1/4 cup Beef broth
- to taste Salt and black pepper
The Corn Topping (Choclo)
- 6 cups Sweet corn kernels (fresh off the cob or frozen/thawed)
- 1/2 cup Fresh basil leaves (packed)
- 1/2 cup Whole milk
- 2 tablespoons Unsalted butter
- 1 tablespoon Sugar (plus extra for sprinkling)
The Assembly Layers
- 2 pieces Chicken thighs (cooked, shredded or cut into bite-sized pieces)
- 3 pieces Hard-boiled eggs (peeled and quartered)
- 12 pieces Black olives (whole, pitted)
- 1/4 cup Raisins (optional, for authentic sweetness)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Prepare a large clay pot or a 9x13 inch baking dish by lightly greasing with butter or oil.
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2
In a large skillet over medium-high heat, heat the vegetable oil. Add the diced onions and cook for 8-10 minutes until translucent and soft. Do not rush this; the onions provide the base flavor.
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3
Add the ground beef and garlic to the onions. Break the meat apart with a wooden spoon and cook until browned. Stir in the cumin, paprika, salt, and pepper.
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4
Pour in the beef broth and simmer for 5 minutes until the liquid has mostly reduced, leaving the meat moist but not swimming in juice. Set the pino aside to cool slightly.
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5
Prepare the corn topping: Place the corn kernels and fresh basil in a food processor or blender. Pulse until you have a thick, slightly chunky paste.
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6
Transfer the corn mixture to a large saucepan over medium heat. Add the milk, butter, sugar, and a pinch of salt.
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7
Cook the corn mixture, stirring constantly, for about 10-12 minutes. The mixture will thicken significantly and turn a deeper yellow. It should be the consistency of a thick porridge.
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8
Begin assembly: Spread the beef pino evenly across the bottom of your baking dish.
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9
Distribute the cooked chicken pieces, hard-boiled egg quarters, black olives, and raisins evenly over the beef layer.
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10
Carefully pour the thickened corn mixture over the meat and fillings, smoothing the top with a spatula to seal the edges.
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11
Generously sprinkle the top of the corn with a tablespoon of granulated sugar. This is the secret to the signature caramelized crust.
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12
Place in the oven and bake for 30-35 minutes. For the final 2-3 minutes, turn on the broiler to achieve a deep golden-brown, bubbly crust.
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13
Remove from the oven and let the dish rest for 10 minutes before serving. This allows the layers to set so you can scoop it out cleanly.
💡 Chef's Tips
For the most authentic texture, use 'choclo' (South American field corn) if available; otherwise, standard sweet corn works beautifully. Always cook your pino (beef filling) a day in advance if possible; the flavors deepen and the juices settle, preventing a soggy pie. Don't skip the basil in the corn mixture; it provides the essential aromatic profile that defines this dish. If the corn mixture feels too thin, continue simmering it on the stove until it holds its shape on a spoon. Use individual clay bowls (pailas) for a beautiful, rustic presentation that retains heat exceptionally well.
🍽️ Serving Suggestions
Serve with 'Ensalada Chilena'—a simple salad of thinly sliced tomatoes, onions, cilantro, and olive oil. A glass of Chilean Carmenere or a bold Cabernet Sauvignon pairs perfectly with the savory-sweet meat. Offer a side of 'Pebre', a spicy Chilean condiment made of cilantro, chopped onions, garlic, and chili peppers. For a traditional touch, sprinkle a tiny bit more sugar on your individual portion at the table. Finish the meal with a light fruit sorbet to cleanse the palate after the rich, hearty bake.