Pastel de Choclo (Chilean Beef and Corn Casserole)
A hearty Chilean casserole layers spiced beef with a thick corn topping, with olives, raisins and boiled egg tucked inside.
By Cookin' Kitchen
- Total: 1 hour 50 minutes
- Servings: 8 servings
Recipe
Pastel de Choclo (Chilean Beef and Corn Casserole)
A hearty Chilean casserole layers spiced beef with a thick corn topping, with olives, raisins and boiled egg tucked inside.
Cookin' · https://cookin.club/recipes/pastel-de-choclo-chilean-beef-and-corn-casserole
- Prep
- 20 minutes
- Cook
- 1 hour 15 minutes
- Rest
- 15 minutes
- Total
- 1 hour 50 minutes
- Servings
- 8
Ingredients
For 8 servings
Beef filling
Beef spice mix
Corn layer
Assembling and baking
Equipment
- 30 cm (12-inch) pan
- Slotted spoon
- 23 x 33 cm (9 x 13-inch) baking dish
- Pot
- Stick blender
Instructions
Before you begin
Step 1: Preheat the oven to 200°C/390°F (180°C fan-forced).
Beef filling
Step 2: Heat the oil in a large 30 cm (12-inch) pan over high heat. Add the beef and cook, breaking it up as you go, until you no longer see red. Cook for another couple of minutes, breaking the beef into fine pieces. Remove the beef with a slotted spoon, leaving the fat and juices in the pan.
Step 3: Add the onion and garlic to the same pan. Cook for 5 minutes, stirring regularly, until the onion is translucent.
Step 4: Return the beef to the pan and mix it through. Stir in the spices. Add the flour and mix until you no longer see flour. Add the stock and stir; it will thicken into a gravy that coats the beef. Lower the heat to medium and cook for 5 minutes, stirring regularly so the base does not catch. The mixture is ready when you can draw a path across the pan base and it stays in place.
Step 5: Remove the pan from the heat. Spread the beef in a 23 x 33 cm (9 x 13-inch) baking dish and let it cool while you make the corn topping.
Corn layer
Step 6: Melt the butter in a pot over medium-high heat. Add the corn, still frozen if using frozen corn, and cook for 5 minutes, stirring regularly.
Step 7: Add the milk, salt and basil. Stir, then use a stick blender to blend for about 30 seconds, moving it around, or until you no longer see whole corn kernels. The mixture will not be completely smooth.
Step 8: Stir in the cornmeal. Lower the heat to medium or medium-low so the mixture does not spit. Cook for 5 minutes, stirring regularly so the base does not catch. It should mound on a spoon, and a path drawn across the pan base should stay in place.
Assemble and bake
Step 9: Press the eggs into the beef, then scatter the olives and raisins over it.
Step 10: Dollop the corn mixture across the surface, then spread and smooth it. Sprinkle the sugar over the top, followed by the paprika. Sprinkle the paprika from a height for light coverage.
Step 11: Bake for 40–45 minutes, until the surface is golden. Cool for 15 minutes so the casserole can set, then cut into slices and serve.
Notes
For canned corn, drain it well and use 4 1/2 cans of 400 g / 14 oz each; the drained corn weighs about 280 g / 9.9 oz per can.
Use fine-ground cornmeal, not coarse polenta, which can leave the corn topping gritty. Semolina or plain flour can be used instead.
Leftovers keep in the refrigerator for 3–4 days. The casserole can be assembled, covered and refrigerated unbaked, then baked the next day. For freezing, assemble in individual ovenproof dishes and freeze before baking; thaw before baking and add the sugar just before baking. The corn topping may be softer after freezing.
Nutrition per serving
- Calories
- 537 kcal
- Fat
- 25 g
- Saturated fat
- 9 g
- Carbohydrates
- 48 g
- Sugar
- 11 g
- Fiber
- 6 g
- Protein
- 35 g
- Sodium
- 841 mg
- Cholesterol
- 135 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Pastel de Choclo layers a savory beef and onion filling with a thick corn topping that bakes until golden. Olives, raisins and boiled egg tucked into the beef bring sweet, briny and savory bites throughout.
Use a 23 x 33 cm (9 x 13-inch) baking dish. Let the beef filling cool while you prepare the corn topping so it is easier to spread the corn evenly.
Comments
No comments yet. Made this recipe? Tell us how it turned out.
Leave a comment