Meat
Pastel de Choclo
The classic Chilean pastel de choclo with beef and chicken pino and golden oven-baked corn cream.
Gluten-free
Ingredients
- 1 kg of corn kernels (tender corn), shucked
- 1 cup of milk
- 4 fresh basil leaves
- 1 tbsp of lard or butter
- 1 tsp of salt for the corn paste
- 500 g of ground beef
- 2 onions, thinly julienned
- 2 cooked and shredded chicken breasts
- 12 black olives
- 3 hard-boiled eggs, sliced
- 1/2 cup of raisins
- 1 tsp of cumin and 1 tsp of paprika (color pepper)
- Salt, pepper and sugar for sprinkling
Step-by-step
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- Put the onions in the mixing bowl and chop 4 sec/speed 4. Add 30 g of oil and saute 8 min/120°C/spoon speed.
- Add the ground beef, cumin, paprika, salt and pepper. Cook the pino 10 min/100°C/reverse/spoon speed. Set aside.
- Without washing the mixing bowl, add the shucked corn, the basil, the salt and the lard. Blend 30 sec/speed 6.
- Add the milk and program the corn paste 10 min/100°C/speed 3 until it thickens, stirring. It should be creamy.
- In a baking dish or individual clay bowls, spread the beef pino over the base.
- Place the shredded chicken, the olives, the slices of hard-boiled egg and the raisins on top.
- Cover evenly with the corn paste.
- Sprinkle sugar over the whole surface so it caramelizes.
- Bake at 200°C for 30 min until the surface is golden. Serve hot.
Tips
- The sugar on top is key to achieving the traditional golden crust.
- If the corn is not very sweet, add 1 tsp of sugar to the paste.
- Serve in clay bowls to keep the heat.
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