Pastel de Choclo
Experience the vibrant flavors of Chile with Pastel de Choclo, a deliciously comforting dish that marries savory and sweet in perfect harmony. This traditional casserole features a flavorful base of seasoned ground beef and shredded chicken, studded with hard-boiled eggs and black olives for bursts of texture. Topped with a creamy corn mixture blended with milk and buttery richness, it’s finished with a sprinkling of sugar that caramelizes in the oven for a golden, slightly sweet crust. With its unique combination of bold spices like paprika and cumin and a hint of sweetness, Pastel de Choclo is a true showcase of Chilean culinary heritage that’s perfect for family dinners or special occasions. Ready in under 90 minutes and serving six, this delightful dish is sure to captivate your taste buds! Keywords: Pastel de Choclo recipe, Chilean casserole, savory and sweet, traditional Chilean dish.
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Recipe Information
Ingredients
- 3 tablespoons vegetable oil
- 1 large, chopped onion
- 2 minced garlic cloves
- 1 pound ground beef
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large, cooked and shredded chicken breast
- 3 sliced hard-boiled eggs
- 12 pitted black olives
- 6 cups corn kernels
- 1 cup whole milk
- 4 tablespoons butter
- 2 tablespoons sugar
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
Add the ground beef to the skillet, cooking and breaking it apart with a spoon until browned and cooked through, about 8 minutes.
Stir in the paprika, ground cumin, salt, and black pepper. Mix well to combine.
Add the cooked and shredded chicken to the beef mixture and stir well. Remove from heat and set aside.
In a blender or food processor, blend the corn kernels with the milk until a semi-smooth mixture is achieved.
Transfer the corn mixture to a saucepan over medium heat. Stir in the butter and cook until thickened, about 5-7 minutes.
To assemble the pastel, spread the meat mixture evenly in a baking dish. Layer the sliced hard-boiled eggs and black olives on top of the meat mixture.
Pour the corn mixture over the top, spreading it evenly to cover the meat mixture.
Sprinkle the sugar over the top of the corn mixture for a caramelized finish.
Bake in the preheated oven for about 30-35 minutes, or until the corn topping is golden brown and set.
Allow the pastel to cool for a few minutes before serving warm. Enjoy this savory and sweet Chilean classic!
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 580 mg | 25% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 16.6 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 107 mg | 8% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 948 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
