Authentic Pastel de Choclo (Chilean Beef and Corn Casserole)

Name: Authentic Pastel de Choclo (Chilean Beef and Corn Casserole)
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 8
Ingredients: 1 kg beef mince; 1.25 kg frozen corn; 3 large onions; 6 large garlic cloves; 50 g unsalted butter; 2 tbsp olive oil; 1/4 cup plain flour; 1 1/2 cup beef stock / broth; 1/2 cup milk; 1 1/2 tbsp cumin powder; 1 tbsp paprika; 2 tbsp fine cornmeal; 1 tbsp regular sugar; 2 tbsp raisins; 1/4 cup pitted black olives; 2 soft-boiled eggs; 15 large basil leaves; 1 1/2 tsp cooking salt; 1/2 tsp black pepper; 1 pinch paprika

Experience the comforting flavors of Chile with this traditional Pastel de Choclo. A savory beef filling, known as pino, is topped with a creamy, basil-infused corn crust and baked until golden for the ultimate sweet and savory meal.

Servings8 Portions

Prep Time20 Mins

Cook Time75 Mins

Difficulty

Intermediate

Ingredients

beef mince
1 kg
frozen corn
1.3 kg
large onions
3
large garlic cloves
6
unsalted butter
50 g
olive oil
2 tbsp
plain flour
0.3 cup
beef stock / broth
0.5 cup
milk
0.5 cup
cumin powder
0.5 tbsp
paprika
1 tbsp
fine cornmeal
2 tbsp
regular sugar
1 tbsp
raisins
2 tbsp
pitted black olives
0.3 cup
soft-boiled eggs
2
large basil leaves
15
cooking salt
0.5 tsp
black pepper
0.5 tsp
paprika
1 pinch

Step-by-Step Instructions

Preheat your oven to 200°C (390°F) or 180°C for a fan-forced oven.

Brown the beef: Heat olive oil in a large pan over high heat. Add the beef mince and cook, breaking it up with a wooden spoon, until browned and no longer pink. Use a slotted spoon to transfer the beef to a bowl, leaving the rendered fat and juices in the pan.

Sauté the aromatics: In the same pan, add the chopped onions and garlic. Cook over medium heat for about 5 minutes, stirring regularly, until the onions are soft and translucent.

Simmer the filling: Return the beef to the pan and stir in the cumin, paprika, salt, and black pepper. Add the flour and stir until well combined. Pour in the beef stock and simmer for about 5 minutes, stirring frequently to prevent sticking, until the mixture thickens into a rich gravy.