Pastel de Choclo Recipe

From Dorothy McNett's Recipe Book.

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Pastel de Choclo

From Dorothy McNett's recipes at This is one of many versions of the traditional corn and meat pie of Chile. This casserole serves 8 - 10 and is great as leftovers, as well. The eggs need to be pre-cooked so start ahead!

5 - 6 ears of fresh corn
8 leaves fresh basil, chopped
1 teaspoon fine sea salt
freshly ground peppercorns
1 tablespoon butter
3/4 cup milk

3 tablespoons oil
1 onion, finely minced
1 pound lean ground beef, or fine cubes
1/2 teaspoon fine sea salt
freshly ground peppercorns
1 teaspoon cumin

3-4 boneless chicken breasts
sea salt and ground pepper

4 hard cooked eggs, quartered
1/2 - 1 cup black olives, pitted
1 cup raisins or currants
2 tablespoons raw sugar

Remove corn from the cobs and then chop or grate it to a fairly chunky consistency. I like to use the food processor. If fresh corn is not available, frozen whole kernels of corn can be used. In heavy bottomed saucepan heat the grated corn, basil, salt, pepper and butter. Add the milk little by little while stirring constantly and cook about 5 minutes or until mixture thickens. Set aside.
In heavy bottomed saute pan, heat oil and cook the minced onions 1-2 minutes, then add the beef, cooking and stirring until browned. Add the salt, pepper and cumin. In another skillet or saute pan, heat a bit of oil and brown the seasoned chicken pieces several minutes on both sides. If they are large, cut into thinner pieces.
Preheat oven to 400 degrees. In a clay or ceramic baking dish, spread the ground beef mixture in the bottom, and then arrange the egg quarters, olives and raisins over this. Put the chicken pieces over the top. Cover completely with the corn mixture. Sprinkle with the sugar. Bake 30-35 minutes until crust is golden brown.

Recipe created 2009-02-04.

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