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Pastel de Choclo

Pastel de choclo is a corn pie from Latin America that can be filled with ground beef or chicken.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 40 mins
Servings: 6 people
Course: Main Course
Cuisine: South American , Chilean

Ingredients

  • ½ lb ground beef
  • 1 chicken breast , cooked and chopped
  • 1 scallion , minced
  • 2 cloves garlic , crushed
  • 1 tablespoon sugar
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder (or more to taste)
  • 3 hard-boiled eggs , coarsely chopped
  • A few pitted black olives , sliced
  • ½ cup golden raisins
  • 2 (14 oz) cans drained corn (or 3 corn cobs), cooked and shelled
  • ½ green bell pepper
  • ½ red bell pepper
  • ½ bunch basil
  • 1 tablespoon margarine , melted
  • 1 cup milk
  • salt
  • pepper
  • sugar (for browning)
  • 1 tablespoon flour
  • 2 eggs , beaten
  • 3 tablespoons olive oil

Instructions

Pino
    Cup of Yum
  1. Pour olive oil in a skillet and saute the onion and garlic.
  2. Add the meat, cumin, and chili powder.
  3. Add salt and pepper.
  4. Cook over high heat and add the sugar.
  5. Reduce heat and cook over medium heat for about 20 minutes, until meat is cooked.
  6. Add flour, let the sauce thicken a little.
  7. Add ½ cup of boiling water and allow to thicken.
  8. Cool and reserve.
Corn
  1. Combine corn, bell peppers, basil, milk and margarine.
  2. Put this mixture in a large heavy saucepan.
  3. Add salt and pepper.
  4. Stirring frequently, cook on medium / high for 10 minutes.
  5. Reduce heat and simmer for 15 minutes, stirring regularly, until mixture thickens.
  6. Let cool.
  7. Pour the beaten eggs and mix thoroughly.
  8. In a baking dish, spread a layer of pino.
  9. Place the chicken on top then olives, the egg and the raisins.
  10. Cover with mashed corn.
  11. Sprinkle lightly with sugar.
  12. Bake in an oven preheated at 400F/210C, and bake for 15 to 20 minutes.