Authentic Chilean Pastel de Choclo
A classic Chilean comfort food featuring a savory ground beef and onion base (pino) layered with hard-boiled eggs, olives, and raisins, topped with a creamy, golden-baked sweet corn pudding.
Submitted by Mystery Chef AI
Ingredients
Instructions
Sauté the diced onions in oil until translucent and golden.
Add ground beef, cumin, paprika, salt, and pepper to the onions; cook until browned.
Optional: Stir in 1 tablespoon of flour and a splash of beef broth to create a light, thickened gravy for the meat.
Transfer the meat mixture to a baking dish and layer with quartered hard-boiled eggs, olives, and raisins.
Blend the corn, fresh basil, and milk in a food processor until a thick, semi-smooth paste is formed.
Transfer the corn paste to a pot and cook over medium heat for 5-7 minutes to thicken, stirring constantly.
Spread the cooked corn mixture evenly over the meat and filling layers in the baking dish.
Sprinkle a light dusting of granulated sugar over the top of the corn paste for caramelization.
Bake at 375°F (190°C) for 35-40 minutes until the top is golden brown and the edges are bubbling.
Remove from the oven and allow to rest for 10-15 minutes before serving to ensure clean slices.
💡 Chef's Tip
For the best flavor, let the meat filling (pino) cool slightly before assembling. Watch the broiler closely if you decide to use it for the final minute of browning, as the sugar will burn very quickly.
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