PASTEL DE CHOCLO
DESCRIPTION
Traditional dish from Chile, typically made with a filling of pino (ground beef mixed with onions).
A piece of chicken, raisins, olives and hard-boiled egg are also commonly added and topped with a layer of sweet corn purée.
The sweet corn topping is usually mixed with basil or other herbs to add flavor.
INGREDIENTS
Corn Layer
- 2 tablespoons of butter
- 4 bags of corn (460g)
- 1/2 cup of whole milk
- 3 tablespoon of cormeal
- 10 leaves of basil
- Pinch of salt and pepper
Pino
- 2 tablespoons of vegetable oil
- 2 pounds of ground beef
- 1 cup of water or beef broth
- 3 onios. Diced small
- 1/2 teaspoon of ground cumin
- 1 tablespoon of merkén
- Salt and pepper
_Optional
- 1 piece of cooked chicken
- 1 hard-boiled egg
- 2-3 black olives
- 2 raisins
INSTRUCTIONS
Pino (best done the day before)
- Heat the oil in a large pot, saute the beef until lightly browned, about 8 minutes, stirring occasionally, add the paprika, salt, pepper, and cumin, sauté 2 minutes more.
- Add the broth and simmer for 30 minutes over low heat
- Add the onion, mix well, and cook over medium heat until the onion is tender, about 30 minutes, stirring occasionally.
- Turn off heat and stir well. Adjust seasoning if necessary. Cool and refrigerate or use immediately.
Corn Layer
- In a cast iron or a large pot with a thick bottom, melt the butter over medium-high heat, add the frozen corn, and occasionally stir for about 8 minutes.
- Add milk, basil, salt, pepper, and Merquén or paprika and continue to cook, occasionally stirring for about 10 minutes longer.
- With a hand blender, blend the corn, trying not to go uniform, leaving some chunky parts. Add the cornmeal and continue cooking over medium heat for 5 minutes. The consistency should be firm. Taste and adjust seasoning. It will thicken slightly when cool.
Assemble the Paste de Choclo
- Put one layer of the prepared meat filling on a clay or baking dish. Add cooked or rotisserie chicken parts, quartered hard-boiled eggs, olives, and raisins on top of the meat.
- Cover with the corn mixture. Sprinkle with granulated sugar for a nice browning in the oven.
- Bake at 400F or 200C in a preheated oven for 45-60 minutes until bubbling and golden on top. Let stand 10 minutes before serving.
- ENJOY IT!