Delicious Pastel de Choclo (Printer-Friendly Version)
Savor layers of seasoned beef and creamy corn topping in this comforting Chilean classic.
# What You'll Need:
→ Beef Filling
01 -
2 tablespoons vegetable oil
02 -
1 large white onion, finely diced
03 -
1.5 teaspoons paprika
04 -
1 teaspoon dried oregano
05 -
1 teaspoon salt
06 -
0.5 teaspoon ground cumin
07 -
2 pounds lean ground beef
08 -
0.75 cup beef broth
→ Corn Topping
09 -
36 ounces corn kernels (fresh or frozen)
10 -
3 tablespoons fresh basil, tightly packed
11 -
0.25 cup milk
12 -
0.75 teaspoon salt
13 -
0.25 teaspoon paprika
→ Layering
14 -
3 hard-boiled eggs, peeled and halved
15 -
1 cup cooked boneless, skinless chicken, chopped
16 -
4 tablespoons raisins
17 -
0.5 cup black olives
18 -
1 tablespoon granulated sugar (optional)
# Steps to Follow:
01 -
Heat vegetable oil over medium heat in a large pan. Add diced onion and cook for 5 minutes until translucent.
02 -
Add paprika, oregano, salt, and cumin. Sauté for 15 minutes, stirring occasionally until onions are soft and fragrant.
03 -
Incorporate lean ground beef into the pan and cook for 7 to 10 minutes until evenly browned.
04 -
Pour in beef broth and bring to a light simmer. Allow cooking uncovered for 20 minutes until mixture reduces and thickens.
05 -
Blend corn kernels, fresh basil, milk, salt, and paprika until creamy to create the topping mixture.
06 -
In a baking dish, spread beef filling, then layer with halved eggs, chopped chicken, raisins, black olives, and sprinkle sugar if desired.
07 -
Cover layered ingredients with corn topping and bake until golden and bubbling.
08 -
Allow the dish to rest for 15 minutes before slicing and serving.
# Additional Tips:
01 -
Use lean ground beef to reduce fat content and keep the filling moist by not overcooking during simmering.