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Pastel de Choclo
A beloved Chilean comfort food, Pastel de Choclo is a savory spiced ground beef filling (pino) baked beneath a sweet, creamy fresh corn paste, all topped with a delightful caramelized sugar crust. Traditionally served in a clay pot (cazuela).
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- 1 kg Fresh corn kernels(About 6-8 ears of fresh corn. Frozen corn can be substituted, but fresh is highly recommended for authentic flavor and texture.)
- 500 g Ground beef(80/20 lean to fat ratio is ideal for flavor.)
- 2 medium Yellow onions(Finely chopped.)
- 60 g Raisins(Optional, but traditional.)
- 8 large Black olives(Pitted and halved or quartered.)
- 2 large Hard-boiled eggs(Peeled and quartered.)
- 4 pieces Chicken thighs(Bone-in, skin-on thighs are flavorful. Can be omitted for a vegetarian version or replaced with more pino.)
- 1 tsp Ground cumin
- 3 tbsp Butter(Unsalted.)
- 2-3 tbsp Sugar(For caramelizing the top. Adjust to taste.)
- 2 tbsp Vegetable oil(For sautéing.)
- 1/2 cup Chicken broth(Or water, to moisten the pino.)
- to taste Salt
- to taste Black pepper
- 1/4 cup Fresh basil leaves(Optional, for blending into the corn paste.)
ðšâð³ äœãæ¹
- 1
Prepare the Pino (Beef Filling): Heat vegetable oil in a large skillet or pot over medium-high heat. Add the finely chopped onions and sauté until softened and translucent, about 5-7 minutes. Add the ground beef and break it up with a spoon. Cook until browned, stirring occasionally. Drain off any excess fat.
â±ïž 15 minutes - 2
Stir in the cumin, salt, and pepper. Add the raisins (if using) and chicken broth or water. Simmer for 10-15 minutes, allowing the flavors to meld and the liquid to reduce slightly. The consistency should be moist but not watery. Set aside.
â±ïž 15 minutes - 3
Prepare the Corn Paste (Pastelera): If using fresh corn, cut the kernels off the cobs. In a blender or food processor, combine the corn kernels, butter, and fresh basil (if using). Blend until you have a thick, smooth paste. You may need to add a tablespoon or two of water or milk to help it blend, but keep it thick. Season generously with salt and pepper. Taste and adjust seasoning.
â±ïž 10 minutes - 4
Preheat your oven to 200°C (400°F). If using chicken pieces, you can quickly sear them in a hot pan for a minute or two on each side for extra flavor, or simply place them raw into the casserole.
â±ïž 5 minutes - 5
Assemble the Pastel de Choclo: In a large, oven-safe clay pot (cazuela) or a deep baking dish (approximately 9x13 inches), spread the prepared pino evenly across the bottom. Arrange the chicken pieces (if using) on top of the pino. Scatter the halved black olives and quartered hard-boiled eggs over the filling.
â±ïž 5 minutes - 6
Carefully spread the corn paste evenly over the entire filling, ensuring it covers everything. Smooth the top with a spatula.
â±ïž 5 minutes - 7
Sprinkle the 2-3 tablespoons of sugar evenly over the corn paste. This sugar will caramelize during baking, creating the signature crust. Place the pot or dish on a baking sheet to catch any potential drips.
â±ïž 2 minutes - 8
Bake in the preheated oven for 45-60 minutes, or until the corn topping is golden brown and set, and the filling is bubbling around the edges. The sugar should have formed a beautiful caramelized crust. If the top browns too quickly, you can loosely tent it with foil.
â±ïž 45-60 minutes - 9
Let the Pastel de Choclo rest for 10-15 minutes before serving. This allows the filling to set slightly, making it easier to serve.
â±ïž 10-15 minutes
ð¡ ããã®ã³ã
- âUsing fresh, sweet corn is crucial for the best flavor and texture of the corn paste.
- âThe sugar sprinkled on top is key to creating the characteristic sweet, caramelized crust.
- âTraditionally served directly from the oven in its clay pot (cazuela).
- âEnsure the pino is well-seasoned, as it forms the savory base of the dish.
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- For individual portions, assemble and bake in small, oven-safe ramekins or cazuelas.
- Omit the chicken for a vegetarian-friendly version, or replace with additional pino or a layer of sautéed mushrooms.
- Some recipes include a splash of milk or cream in the corn paste for extra richness.