About this Dish
A baked corn and beef casserole with a sweet, golden corn crust.
History & Origin
One of Chile's most beloved comfort foods, pastel de choclo layers a savory beef pino under a thick blanket of fresh ground corn, sweetened and baked until golden.
IngredientsServes 2
🌽Fresh or frozen corn kernels, 1kg (about 8 ears of corn)
🥩Ground beef, 500g
🧅White onion, 2 large, finely diced
🫒Olive oil, 2 tablespoons
🌶️Paprika (pimentón), 1 teaspoon
🫐Black olives, 1/2 cup, pitted and halved
🥚Hard-boiled eggs, 2, sliced
🍗Roasted chicken breast, 1 cup shredded
🧂Salt, cumin, and oregano, 1 teaspoon each
🍬White sugar, 2 tablespoons (for topping)
Method
1
Heat olive oil in a large pan over medium heat and sauté the diced onion for 8-10 minutes until soft and golden. Add the ground beef, paprika, cumin, oregano, and salt, cooking and stirring until the meat is browned through. Set the filling aside to cool slightly.2
Blend the corn kernels in a food processor or blender until you get a thick, slightly chunky paste. Pour the paste into a saucepan over medium-low heat and stir constantly for about 5-7 minutes until it thickens and pulls away from the sides. Season with a pinch of salt.3
Preheat your oven to 200°C (390°F). Grease a large ceramic baking dish and spread the beef filling evenly across the bottom.4
Layer the shredded chicken, sliced hard-boiled eggs, and olives on top of the beef filling. These layers are traditional and add wonderful flavour and texture to every serving.5
Spoon the warm corn paste over the filling and spread it into an even layer with a spatula, completely covering everything underneath. Sprinkle the surface generously with sugar — this is the secret to that beautiful golden caramelised crust.6
Bake in the preheated oven for 30-35 minutes until the top is deeply golden and slightly caramelised. Let it rest for 5 minutes before scooping and serving straight from the dish.User Reviews
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