π About This Recipe
A cornerstone of Chilean comfort food, Pastel de Choclo is a soul-warming casserole that masterfully balances the sweetness of fresh summer corn with a savory, spiced beef base known as 'pino.' Baked in traditional clay bowls, this dish features hidden treasures like black olives, hard-boiled eggs, and juicy raisins, topped with a caramelized corn crust. It is a rustic masterpiece that captures the essence of South American farmhouse cooking in every spoonful.
π₯ Ingredients
The Corn Topping (Pastel)
- 6 cups Fresh corn kernels (ideally humero corn or starchy field corn)
- 1/2 cup Fresh basil leaves (finely chopped)
- 1/2 cup Whole milk (as needed for consistency)
- 2 tablespoons Unsalted butter
- 1 teaspoon Salt
- 1 tablespoon Granulated sugar (plus extra for sprinkling on top)
The Beef Filling (Pino)
- 1.5 lbs Ground beef (85% lean)
- 3 large Yellow onions (finely diced)
- 3 cloves Garlic (minced)
- 1 teaspoon Cumin (ground)
- 1 teaspoon Smoked paprika
- 1/4 cup Beef broth
- 2 tablespoons Vegetable oil
The Assemblage
- 2 pieces Chicken thighs (roasted and shredded or cut into bite-sized pieces)
- 3 pieces Hard-boiled eggs (quartered)
- 12 pieces Black olives (pitted, Alfonso style preferred)
- 1/4 cup Raisins (soaked in warm water for 10 minutes)
π¨βπ³ Instructions
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1
Start by preparing the 'Pino' (beef filling) at least a few hours in advance, or even the day before, to let flavors meld. SautΓ© the diced onions in oil over medium-low heat for 15-20 minutes until translucent and soft, but not browned.
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2
Add the ground beef to the onions. Increase heat to medium and cook until the beef is browned. Stir in the garlic, cumin, paprika, salt, and pepper.
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3
Pour in the beef broth and simmer for 10 minutes. Remove from heat and let it cool completely; this prevents the corn layer from sinking into the meat.
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4
For the corn topping, process the corn kernels and basil in a blender or food processor until you achieve a thick, slightly chunky paste. Do not over-process into a liquid.
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5
Transfer the corn paste to a large pot. Add the butter, sugar, and salt. Cook over medium heat, stirring constantly for 10-12 minutes.
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6
Slowly add the milk while stirring. The mixture should thicken and turn a deeper yellow. It should have the consistency of a thick porridge. Set aside.
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7
Preheat your oven to 400Β°F (200Β°C). If using traditional clay pots (paila), place them on a baking sheet.
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8
Begin assembly: Distribute the cold beef mixture evenly across the bottom of a large baking dish or individual ramekins.
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9
Layer the shredded chicken, hard-boiled egg quarters, olives, and drained raisins over the beef. Do not mix them; they should be distinct layers.
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10
Carefully spread the warm corn mixture over the top, smoothing it with a spatula to seal the edges.
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11
Lightly sprinkle the top of the corn with a thin, even layer of granulated sugar. This is the secret to the signature caramelized crust.
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12
Bake for 30-35 minutes until the filling is bubbling and the top is a beautiful golden brown with some dark caramelized spots.
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13
For an extra crispy top, turn on the broiler for the last 2-3 minutes, watching closely to prevent burning.
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14
Let the dish rest for 10 minutes before serving. This allows the corn layer to set so it doesn't fall apart when plated.
π‘ Chef's Tips
Always cook your onions slowly for the filling; the sweetness of the onions is the backbone of the savory layer. If using frozen corn, ensure it is thoroughly thawed and patted dry to avoid a watery topping. Using a starchy corn is vital; if your corn is too 'milky' or sweet, add a tablespoon of cornmeal to the corn mixture to help it thicken. Traditionalists use 'Paila de Greda' (Chilean clay bowls) which retain heat beautifully and improve the flavor profile. Don't skip the raisins and olives; the contrast between the salty olive and sweet raisin is what makes this dish authentically Chilean.
π½οΈ Serving Suggestions
Serve with a side of 'Ensalada Chilena' (thinly sliced tomatoes and onions with cilantro and olive oil). A glass of chilled Chilean Carmenere or a bold Cabernet Sauvignon pairs perfectly with the spiced beef. For an authentic touch, serve in the individual clay pots the dish was baked in. A small side of 'Pebre' (Chilean hot salsa) adds a wonderful spicy kick to cut through the richness of the corn.