Pastel de Choclo

Dive into the heart of Chilean cuisine with Pastel de Choclo, a savory corn pie that marries rich, seasoned meats with the sweetness of corn. This delightful dish brings together layers of spiced beef, tender chicken, hard-boiled eggs, olives, and raisins beneath a creamy, golden corn topping. Ideal for gatherings, this traditional meal celebrates the diverse flavors of Chilean cooking.

Ingredients

🛢️ 1/3 cup vegetable oil (Brand: Maravilla oil)
🥩 1 kg lean beef (posta rosada or similar, minced or finely chopped)
🧅 1.5 kg onion, finely diced
🧂 1.5 teaspoons salt
🌿 1/2 teaspoon cumin powder
🌶️ 2 teaspoons aji de color (chili powder/paprika)
🍃 2 teaspoons oregano
💧 1/2 glass water (for deglazing)
🍗 Boneless, skinless chicken thigh (approximately 4-6 pieces)
💧 Sufficient water (to boil chicken)
🧂 Salt
🍃 1 bay leaf
🥚 8-10 eggs (1 per serving)
🌽 4 large cobs fresh corn (choclo humero)
💧 Splash of cold water (for blending)
🌿 Fresh basil leaves, generous amount
🧂 Salt
💧 Boiling water (as needed during cooking)
🫒 Black olives, pitted
🍇 Golden raisins
🍬 Granulated sugar (Brand: container marked "AZÚCAR")

Instructions

1- Prepare the Pino (Meat Filling):

• Heat vegetable oil in a stainless steel pot over high heat.
• Add onions and sauté until they turn golden brown.
• Stir in salt, cumin, aji de color, and oregano. Reduce the heat and cook for 20 minutes, stirring occasionally.
• Deglaze the pot with water if onions stick, cooking for another 10 minutes.
• Add beef, breaking up clumps, and cook for 30 minutes. Add boiling water as needed. Ensure the mixture is flavorful and moist.

2- Prepare the Chicken:

• In another pot, combine chicken, water, salt, and bay leaf. Bring to a boil, then simmer for 25 minutes.
• Let chicken cool slightly, then shred or chop.

3- Prepare the Hard-Boiled Eggs:

• Boil eggs for 8 minutes, starting in cold water. Cool and peel, then slice in half.

4- Prepare the Corn Puree:

• Use a knife to remove corn kernels into a tray. Blend kernels in batches with cold water and basil until smooth.
• Pour puree into a small pot, cook on low heat for 25-30 minutes, stirring constantly. Add boiling water to maintain desired consistency.

5- Assembly:

• Preheat oven to 220°C.
• Layer the pino in a deep baking dish. Add chicken, then eggs, olives, and raisins.
• Gently spread corn puree on top, leaving space around edges.

6- Bake:

• Sprinkle sugar evenly over puree. Bake for 20 minutes until the top is golden brown.

7- Serving:

• Allow to rest for a few minutes before serving. Optionally, garnish with aji de color and serve with a cold Coca-Cola Sin Azúcar.

Prep Time: 60 minutes
Cook Time: 30 minutes
Total Time: 110 minutes
Servings: 8-10
Equipment: Duox Range Hood, Oster hand blender, various pots and baking dishes

Cooking Tips

• Use only cold water for blending corn to avoid spoilage.
• Maintain low heat for corn puree to prevent burning.
• Let dish rest after baking to set.

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Pastel de Choclo

Posted by Waivio guest: @waivio_hivecooking