Pastel de Choclo
Spiced ground beef, hard-boiled egg, and olives layered under a sweet corn topping blended with basil, baked until the top caramelizes — a Chilean dish built on the Andean staple choclo, with Spanish colonial picadillo underneath.
Meat
⚠ Contains: Dairy, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 6 cups fresh corn kernels (choclo)
- 1/4 cup milk
- 1/4 cup butter
- 10 fresh basil leaves
- 1 tbsp sugar
- 1 lb ground beef
- 1 onion, chopped
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/4 cup raisins
- 2 hard-boiled eggs, sliced
- 1/2 cup black olives
- Salt and pepper, to taste
Steps
- Blend the corn kernels with the milk and basil leaves until you get a coarse, thick puree.
- Cook the corn puree in a saucepan with the butter and sugar over medium heat, stirring often, until thickened. Set aside.
- Cook the onion in a pan until softened, then add the ground beef and brown it, seasoning with cumin, paprika, salt, and pepper.
- Stir in the raisins and cook a few more minutes.
- Spoon the beef mixture (pino) into individual baking dishes or one large dish, and top with the sliced hard-boiled egg and olives.
- Spread the corn puree evenly over the top.
- Bake at 400F for 25-30 minutes until the top is caramelized and lightly browned in spots.