Pastel de Choclo
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
1 hr
-
Cook Time
mins
-
Total Time
1 hr 40 mins
-
Servings
8
-
Calories
383 kcal
-
Course
Main Course
-
Cuisine
Chilean
Pastel de Choclo
Report
A hearty and filling dinner, this warm casserole is the Chilean version of a shepherd’s pie. Filled with beef, chicken and eggs and topped with a delicious corn topping, Pastel de Choclo is a great introduction to Chilean comfort food.
Share:
Ingredients
Beef Ingredients
- 2 tbsp vegetable oil
- 1 large white onion finely diced
- 1 ½ tsp paprika
- 1 tsp oregano
- 1 tsp salt
- ½ tsp cumin
- 2 lb lean ground beef
- ¾ cup beef broth
Corn Topping Ingredients
- 36 oz corn kernels about 7 cups, I use frozen corn kernels that I thaw before beginning
- 3 Tbsp densely packed fresh basil
- ¼ cup milk
- ¾ tsp salt
- ¼ tsp paprika
Assembly Ingredients
- 3 hard-boiled eggs peeled and cut in half
- 1 cup cooked chicken chopped (boneless, skinless)
- 4 Tbsp raisins
- ½ cup black olives
- 1 Tbsp granulated sugar optional
Add to Shopping List
Instructions
Beef Mixture Instructions
- In a large pan on the stove, heat the vegetable oil and then add the onions.
- Saute the onions until they turn translucent, about 5 minutes.
- Add the spices into the onions and continue to saute for about 15 more minutes, until they soften significantly, adding more vegetable oil as necessary.
- Add the ground beef into the pan and cook until the meat is browned. Add the beef broth into the pan and allow the liquid in the pan to reach a light simmer. Allow it to simmer, uncovered, for 20 minutes total or until some of the liquid has evaporated. Do not boil the liquid or the meat will dry out.
- Remove the meat from heat and set aside.
Corn Topping Instructions
- Add the corn, basil and ¼ cup milk to a large bowl. Use an immersion blender to blend until the corn is smooth and forms a cream. Alternatively, you can use a blender or food processor.
- Transfer the blended corn mixture to a medium-sized pot on the stove. Stir in the salt and paprika.
- Stir the corn mixture constantly for about 20 minutes so that it doesn’t burn. Once it reaches a thick consistency, remove it from the heat.
Assembly Instructions
- Preheat the oven to 375 degrees fahrenheit.
- Spread the meat mixture across the bottom of a 9x13 casserole dish. Then layer the cooked chicken, halved hard boiled eggs, olives, and raisins over the top of the meat.
- Pour the cooked corn mixture over the layers and spread until the corn mixture covers the contents of the casserole dish. Sprinkle the corn mixture with sugar, if desired.
- Place your Pastel de Choclo in the oven and cook, uncovered, for about 40 minutes or until the corn mixture starts to stiffen and brown.
- Remove from the oven and let rest for 10 minutes before enjoying.
Notes
- Recipe Copyright The Foreign Fork. For educational or personal use only.
- Recipe Copyright The Foreign Fork. For educational or personal use only.
- Some people sprinkle sugar on top, but others argue that it is only real Pastel de Choclo without the sugar.
- Some Chileans enjoy the taste of basil in the topping, while others argue that is not a necessary ingredient
- Vegetable Oil: This is the traditional choice as opposed to olive oil.
- Ground beef:Make sure to buy the lean variety. Too much fat will make your casserole too greasy. I used 97% lean.
- Beef broth: You can also substitute chicken broth or vegetable broth if necessary.
- Corn: You could also use fresh corn for this, but I do not recommend canned corn as it contains too much moisture.
- Milk:You could also use cream
- Cooked chicken: You could use grilled or even canned chicken.
- Some people sprinkle sugar on top, but others argue that it is only real Pastel de Choclo without the sugar.
- Some Chileans enjoy the taste of basil in the topping, while others argue that is not a necessary ingredient
Nutrition Information
Show Details
Serving
1serving
Calories
383kcal
(19%)
Carbohydrates
28g
(9%)
Protein
35g
(70%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
154mg
(51%)
Sodium
1103mg
(46%)
Potassium
744mg
(21%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
287IU
(6%)
Vitamin C
5mg
(6%)
Calcium
53mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 383kcal | 19% |
| Carbohydrates | 28g | 9% |
| Protein | 35g | 70% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 154mg | 51% |
| Sodium | 1103mg | 46% |
| Potassium | 744mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 287IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 53mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
