Chilean Pastel de Choclo, photo by Hispanic Kitchen

Chilean Pastel de Choclo

Cuisine: Chilean
Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 12 servings
Pastel de choclo is as Chilean as it gets, and it is delicious!

The pastel de choclo, or corn pie, is a classic Chilean creation. Although not stated or emphasized in the name, this recipe also has meat. In Spanish, different words like choclo or maíz are used for corn, depending on the country or region.

In a recent survey by a Chilean online magazine, pastel de choclo was ranked as Chile’s favorite home-cooked meal, favored by 21% of respondents. You can find it pretty much everywhere: restaurant menus, bakeries, supermarkets, and sidewalk food stands. Here is a recipe for Pastel de Choclo. As with many of these recipes, cooks add their own twist, so feel free to test your creativity.

Serve up this recipe and show off your Chilean pride when you get together with friends and family to watch the Big Torneo this month. Find more tips on how to celebrate fútbol from head to toe at Orgullosa.

Ingredients

  • 6 corn cobs large, grated kernels
  • 8 leaves basil fresh, finely chopped
  • 1 teaspoon salt
  • 3 tablespoons butter
  • ½-1 cup milk
  • 4 onions large, chopped
  • 3 tablespoons oil
  • 1 pounds lean ground beef finely ground
  • 1 teaspoon cumin ground
  • 4 eggs hard boiled, sliced
  • 1 cup olives
  • 1 cup raisins
  • 12 1-inch strips chicken browned and seasoned with salt and pepper and cumin
  • 2 tablespoons confectioner's sugar
  • salt to taste
  • pepper to taste

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Directions

  1. Heat the grated corn, chopped basil, salt and butter in a large pot. Add the milk little by little, stirring constantly until the mixture thickens.
  2. Cook over low heat for 5 minutes. Leave to one side while you prepare the meat filling.
  3. Fry the onions in oil until transparent, add the ground meat and stir to brown. Season with salt, pepper and ground cumin.
  4. To prepare the pie, use an oven-proof dish that you can take to the table. Spread over the bottom of the dish the onion-ground meat mixture.
  5. Over this, place the hard-boiled egg slices, olives and raisins.
  6. Put the chicken pieces on top, bone the chicken if you like. Cover the filling with the corn mixture. Sprinkle the confectioners’ sugar over the top.
  7. Bake at 400 F for 30 to 35 minutes until the crust is golden brown. Serve at once. In Chile, more sugar is served to sprinkle over the “pastel” as it is eaten.
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