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Pastel De Choclo

Pastel De Choclo
Chile
⏱ — min. Serves: —

Ingredients

  • For the Filling:
  • 1 lb ground beef
  • 1/2 lb ground pork
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup black olives, sliced
  • 1/2 cup raisins
  • 1/2 cup hard-boiled eggs, chopped
  • 1/2 cup cooked corn kernels
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/2 cup beef broth
  • For the Corn Topping:
  • 4 cups fresh or frozen corn kernels
  • 1/2 cup milk
  • 1/4 cup unsalted butter
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup grated cheese (optional)

Instructions

Prepare the Filling

Heat olive oil in a large skillet over medium heat.

Add the chopped onion and cook until translucent.

Stir in the minced garlic and cook for another minute.

Add the ground beef and pork, cooking until browned and crumbled.

Mix in paprika, ground cumin, black pepper, and salt.

Stir in the black olives, raisins, and chopped hard-boiled eggs.

Pour in the beef broth and let the mixture simmer for 5-10 minutes, until slightly thickened. Remove from heat.

Prepare the Corn Topping

In a saucepan, cook the corn kernels in a small amount of water until tender. Drain well.

Blend the cooked corn with milk, butter, sugar, salt, and black pepper until smooth. You can use a food processor or blender.

Stir in the grated cheese if using.

Assemble the Pastel de Choclo

Preheat your oven to 375°F (190°C).

In a baking dish, spread the meat filling evenly.

Top with the corn mixture, spreading it out evenly over the filling.

Bake the Pastel de Choclo

Place the baking dish in the preheated oven and bake for 30-40 minutes, or until the corn topping is golden and slightly crisped.

Serve

Allow the Pastel de Choclo to cool slightly before serving.

Enjoy your meal!