chilean cuisine

The Chilean version of Sheperd's pie with a twist: corn pudding on top.

Corn and Beef Chilean "Pastel de Choclo"

For the corn mixture,

butter

corn

milk

cornmeal

basil, about 10 leaves, Sweet basil preferably

• salt, pepper and Merkén or paprika

For the meat,

vegetable oil

beef

water or beef broth

onions,

Merkén sweet paprika

cumin

• salt, pepper

flour

chicken, hard-boiled eggs, olives, and raisins

Heat the oil in a large pot, saute the beef until lightly browned, about 8 minutes, stirring occasionally, add the paprika, salt, pepper, and cumin, sauté 2 minutes more.

Add the broth and simmer for 30 minutes over low heat.

Add the onion, mix well, and cook over medium heat until the onion is tender, about 30 minutes, stirring occasionally.

Turn off heat and add the flour and stir well. Adjust seasoning if necessary. Cool and refrigerate or use immediately.

In a cast iron or a large pot with a thick bottom, melt the butter over medium-high heat, add the frozen corn, and occasionally stir for about 8 minutes.

Add milk, basil, salt, pepper, and Merquén or paprika and continue to cook, occasionally stirring for about 10 minutes longer.

With a hand blender, blend the corn, trying not to go uniform, leaving some chunky parts. Add the cornmeal and continue cooking over medium heat for 5 minutes. The consistency should be firm. Taste and adjust seasoning. It will thicken slightly when cool.

To assemble the pie,

Put one layer of the prepared meat filling on a clay or baking dish. Add cooked or rotisserie chicken parts, quartered hard-boiled eggs, olives, and raisins on top of the meat.

Cover with the corn mixture. Sprinkle with granulated sugar for a nice browning in the oven.

Bake at 400F or 200C in a preheated oven for 45-60 minutes until bubbling and golden on top. Let stand 10 minutes before serving.

When my Chilean family said “it’s perfect” I knew I did well! Thanks for such a terrific recipe! Only two changes from your original: i cooked the beef, then reserved leaving drippings, then cooked onions in drippings, then added flour, then broth, then meat/raisins/olives. Quicker! THANK YOU for such a terrific website!

Hi Pilar, I am another Chilean in the US. You use to have a link to by choclo pastelero seeds, but I do not see it anymore. Do you know which variety of corn would work to order seeds online?

Excellent ! But I has to adjust the recipe to accommodate  10 servings.
This recipe is for how many?
Thanks

Hello Pilar
Easy recipe to follow and it was delicious. Gracias por la receta de pastel de choclo. Definitely looking forward to cooking more recipes once I get the book.

https://www.youtube.com/watch?v=wCjkXK1PDdk

Ve la receta y fotos del paso a paso acá: 

https://cocinachilena.cl/pastel-de-choclo-chilean-corn-pie/

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