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Pastel de Choclo

Pastel de Choclo is a traditional Chilean dish made with a creamy corn topping covering a savory filling of beef, chicken, and spices, bringing a hearty and flavorful experience.

Difficulty
Difficulty
Medium
Prep Time
Prep Time
90 min
Cost
Cost
Medium
Calories
600
Protein
40g
Sugar
16g
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Pastel de Choclo

Introduction to Pastel de Choclo

Pastel de Choclo is a traditional South American dish, particularly popular in Chile. This hearty and flavorful dish is comparable to a pie with a thick topping made from corn puree. Its origins can be traced back to the discovery of corn by indigenous peoples in the Americas, long before Europeans arrived. Today, it is celebrated as a national dish and is often enjoyed during family gatherings and festive occasions.

The History of Pastel de Choclo

The history of corn as a staple in South American cuisine is rich and varied. Pastel de Choclo itself likely originates from the fusion of native agricultural practices with Spanish culinary influences following colonization. Its name, which translates to "corn cake," reflects its primary ingredient, which has been cultivated in the region for thousands of years. Over time, this dish has evolved into a comforting representation of Chilean home cooking.

Ingredients

Preparation

Step 1: Preparing the Corn Puree

Begin by cutting the corn kernels off the cobs. Place the kernels into a blender or food processor and blend until you achieve a smooth puree. Pour the puree into a bowl and set aside.

Step 2: Cooking the Meat Filling

In a large skillet, heat vegetable oil over medium heat. Add the chopped onion and sauté until translucent. Add the ground beef to the skillet, breaking it apart with a spoon, and cook until browned. Stir in the cumin, paprika, and season with salt and black pepper to taste.

Step 3: Assembling the Layers

Preheat your oven to 180°C (350°F). In a baking dish, spread the cooked meat mixture evenly as the first layer. Add the chicken breast pieces, olives, and eggs in even layers over the beef.

Step 4: Preparing the Corn Topping

In a saucepan, melt the butter over low heat. Add the corn puree, stirring continuously. Slowly incorporate the milk and continue to stir until the mixture thickens. Sprinkle a tablespoon of sugar into the mixture for a light caramelized effect.

Step 5: Finishing Touches

Pour the corn topping over the layered ingredients in the baking dish, smoothing it with the back of a spoon. Sprinkle a bit more sugar on top for browning.

Complete Cooking Process

Bake the Pastel de Choclo in the preheated oven for about 40 minutes or until the corn topping is golden and slightly crispy along the edges. Monitor the progress with a cooking timer to ensure perfect results.

How to Enjoy Pastel de Choclo

Serve the Pastel de Choclo hot from the oven. This dish pairs beautifully with a simple green salad or a side of fresh tomatoes drizzled with olive oil and seasoned with salt and black pepper. Enjoy with family and friends to experience a slice of comforting South American tradition.

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