Pastel de choclo

Okay, here’s a description of Pastel de Choclo followed by a recipe:

Pastel de Choclo: A Chilean Comfort Classic

Pastel de Choclo is a rich and comforting Chilean casserole. It’s a savory meat pie topped with a creamy, sweet corn puree. The base is typically a flavorful beef stew, often with onions, hard-boiled eggs, and olives, then generously covered with a luscious corn topping that’s browned to a beautiful golden crust. It’s a deeply satisfying dish, perfect for a chilly evening.

Recipe: Pastel de Choclo

Yields: 6-8 servings
Prep Time: 45 minutes
Cook Time: 60-75 minutes

Ingredients:

• For the Pino (Meat Filling):
  • 1 tbsp olive oil
  • 1 ½ lbs ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp paprika
  • ½ tsp cumin
  • ½ tsp dried oregano
  • 1/2 cup beef broth
  • 1/2 cup raisins
  • 1/4 cup black olives, pitted and halved
  • 6 hard-boiled eggs, peeled and quartered
  • Salt and pepper to taste
• For the Pastel (Corn Topping):
  • 6 ears of fresh corn, kernels cut off cobs or 3 cups frozen corn, thawed
  • 1/2 cup milk
  • 2 tbsp butter
  • 1/4 cup grated Parmesan cheese (optional, but traditional)
  • 1 tsp sugar
  • Salt to taste

Instructions:

1. Prepare the Pino: Heat olive oil in a large skillet or Dutch oven over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
2. Add chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
3. Stir in paprika, cumin, and oregano. Cook for 1 minute more.
4. Pour in beef broth, add raisins, and olives. Bring to a simmer, cover, and cook for 15-20 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
5. Prepare the Pastel (Corn Topping): While the pino is simmering, prepare the corn topping. If using fresh corn, you can puree it in a food processor for a smoother texture, or blend in a regular blender. If using frozen corn, blend it until smooth.
6. In a saucepan, combine the corn puree with milk, butter, and Parmesan cheese (if using). Heat over medium-low heat, stirring constantly until smooth and warm. Season with sugar and salt to taste.
7. Assemble the Pastel: Preheat oven to 375°F (190°C).
8. Spread the pino evenly into a 9×13 inch baking dish. Distribute the quartered hard-boiled eggs evenly over the pino.
9. Carefully pour the warm corn topping over the pino and eggs, spreading evenly.
10. Bake for 30-45 minutes, or until the corn topping is golden brown and bubbling.

Notes:

• Corn Variety: Yellow corn is traditionally used, but white corn can also be delicious.
• Spice Level: Adjust the spices to your preference.
• Serving: Serve warm. Some people like to sprinkle a little extra Parmesan cheese on top before serving.

Would you like me to provide any variations to this recipe, or perhaps some tips for making it even more authentic?

Image model: MoxieFlux1DS

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