Pastel de Choclo

Discover the comforting flavors of Chile with this authentic Pastel de Choclo recipe, a beloved South American dish that perfectly balances savory and sweet. This hearty casserole features a base of seasoned ground beef and shredded chicken, layered with slices of hard-boiled eggs and briny black olives, all crowned with a creamy, buttery corn pudding topping. A sprinkle of sugar caramelizes as it bakes, creating a golden, slightly sweet crust that beautifully complements the rich filling. Prepared with fresh ingredients like corn kernels, paprika, cumin, and a touch of milk, this baked delight comes together in just over an hour and serves as the perfect centerpiece for any family dinner or festive gathering. Dive into this classic Chilean recipe and bring a taste of tradition to your table!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 3 tablespoons vegetable oil
• 1 large, chopped onion
• 2 minced garlic cloves
• 1 pound ground beef
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 large, cooked and shredded chicken breast
• 3 sliced hard-boiled eggs
• 12 pitted black olives
• 6 cups corn kernels
• 1 cup whole milk
• 4 tablespoons butter
• 2 tablespoons sugar

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 5 minutes.

Step 3

Add the ground beef to the skillet, cooking and breaking it apart with a spoon until browned and cooked through, about 8 minutes.

Step 4

Stir in the paprika, ground cumin, salt, and black pepper. Mix well to combine.

Step 5

Add the cooked and shredded chicken to the beef mixture and stir well. Remove from heat and set aside.

Step 6

In a blender or food processor, blend the corn kernels with the milk until a semi-smooth mixture is achieved.

Step 7

Transfer the corn mixture to a saucepan over medium heat. Stir in the butter and cook until thickened, about 5-7 minutes.

Step 8

To assemble the pastel, spread the meat mixture evenly in a baking dish. Layer the sliced hard-boiled eggs and black olives on top of the meat mixture.

Step 9

Pour the corn mixture over the top, spreading it evenly to cover the meat mixture.

Step 10

Sprinkle the sugar over the top of the corn mixture for a caramelized finish.

Step 11

Bake in the preheated oven for about 30-35 minutes, or until the corn topping is golden brown and set.

Step 12

Allow the pastel to cool for a few minutes before serving warm. Enjoy this savory and sweet Chilean classic!

Nutrition Facts

Serving size	(2430.8g)

Amount per serving	% Daily Value*
Calories	3673.4

Total Fat 231.5g	0%
Saturated Fat 82.4g	0%
Polyunsaturated Fat 31.0g
Cholesterol 1219.5mg	0%
Sodium 4635.0mg	0%
Total Carbohydrate 255.6g	0%
Dietary Fiber 26.5g	0%
Total Sugars 109.5g
Protein 182.8g	0%

Vitamin D 294.4IU	0%
Calcium 674.7mg	0%
Iron 26.9mg	0%
Potassium 5019.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.3%

Protein: 19.1%

Carbs: 26.6%