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Pastel de Choclo, or Corn and Beef Casserole, is a beloved Chilean specialty that perfectly showcases the country’s ability to blend simple ingredients into soulful, hearty meals.
You’ll often see this dish at family gatherings and local restaurants, especially during the summer months when fresh corn is abundant.
Its golden crust, formed by sweet grated corn, draws you in at first glance, and each spoonful provides a comforting balance of savoury and sweet flavours.
Pastel de Choclo stands out as a culinary symbol of Chile, reflecting both its agricultural roots and its proud tradition of home style cooking.
What Is Pastel de Choclo?
Pastel de Choclo is a casserole made by layering a savoury mixture of beef, onions, and spices, often referred to as “pino”, beneath a creamy corn topping.
It’s then baked until the surface becomes lightly browned and slightly caramelized, creating a delicious contrast between the corn’s sweetness and the robust filling beneath.
This crowd pleaser is sometimes compared to shepherd’s pie, but with a distinct Latin American flair that revolves around using fresh corn to form the crust.
Depending on the household or region, people might include raisins, olives, or hardboiled eggs to give the casserole extra bursts of flavour and texture.
Ingredients and Taste
The star of Pastel de Choclo is undoubtedly the corn, which is usually grated or blended to create a thick paste. This process intensifies the corn’s natural sweetness and ensures that the top crust remains moist.
Underneath, you’ll find ground beef (or sometimes diced beef), sautéed onions, garlic, and spices like cumin and paprika. The pino often boasts a subtle hint of sweetness thanks to the inclusion of raisins, which offset the savoury elements.
Some recipes also call for black olives and slices of hardboiled egg, adding layers of salty and velvety richness.
When baked, the corn mixture turns golden, forming a thin crust that seals in the moisture of the savoury filling. The result is a dish that’s sweet yet savoury, creamy yet textured, and undeniably satisfying.
While it can be quite filling on its own, many Chileans enjoy pairing it with a crisp side salad or a glass of local red wine.
A Taste of History
Pastel de Choclo reflects centuries of culinary influence in Chile, where Indigenous traditions and Spanish heritage have intertwined. Corn has played a central role in the region’s cuisine for generations, offering sustenance and versatility in both every day and celebratory dishes.
Over time, Spanish colonists introduced beef and European spices, enriching local recipes with new flavours that merged seamlessly with native ingredients.
Today, Pastel de Choclo stands as a testament to Chile’s agricultural abundance and its passion for preserving cherished food customs.
It’s as common to find it steaming on rural farmhouse tables as it is on urban restaurant menus, bridging the gap between past and present.
With every spoonful, you’ll taste the layers of history that shaped this dish, and you’ll also catch a glimpse of the vibrant culinary traditions that continue to evolve in Chilean kitchens.
Pastel de Choclo (Corn and Beef Casserole) Recipe
Serves: 4 people
Ingredients:
For the Corn Topping:
- 4 cups of fresh corn kernels (or frozen, thawed)
- 1/4 cup whole milk
- 2 tablespoons unsalted butter
- 1 tablespoon granulated sugar (optional, depending on corn sweetness)
- 1/2 teaspoon salt
For the Beef Filling:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 pound ground beef
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder (optional for spice)
- 1/2 cup beef stock or water
- Salt and pepper to taste
Additional Ingredients:
- 1/2 cup cooked shredded chicken (optional)
- 8 black olives, pitted
- 2 hardboiled eggs, sliced
- 2 tablespoons raisins (optional, for sweetness)
- Sugar for sprinkling (optional)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x9 inch casserole dish or similar oven safe dish. Set aside.
In a blender or food processor, puree the corn kernels with the milk until smooth but slightly textured. Transfer to a saucepan and heat over medium heat. Add the butter, sugar (if using), and salt. Stir frequently for about 10 minutes, or until the mixture thickens slightly. Remove from heat and set aside.
Heat the olive oil in a skillet over medium heat. Sauté the onions until translucent, about 3–4 minutes. Add the garlic and cook for another minute. Stir in the ground beef, breaking it up with a wooden spoon. Cook until browned.
Add the paprika, cumin, chili powder (if using), and salt and pepper. Pour in the beef stock or water. Reduce the heat to low and simmer for 10 minutes, allowing the flavours to meld. Adjust seasoning if needed.
Spread the beef mixture evenly at the bottom of the prepared casserole dish. Layer the shredded chicken on top (if using), followed by the olives, hardboiled egg slices, and raisins. These additions are traditional and add depth of flavour.
Spoon the corn mixture over the filling, spreading it evenly to cover the entire surface. Use the back of a spoon to smooth the top.
For a traditional touch, lightly sprinkle sugar over the corn topping. This will create a caramelized crust during baking.
Place the casserole dish in the preheated oven and bake for 30–35 minutes, or until the top is golden and bubbling slightly around the edges.
Remove from the oven and let the casserole rest for 5–10 minutes before serving. Spoon generous portions onto plates and serve with a simple green salad or crusty bread. The interplay of the sweet corn topping with the savoury beef filling makes this dish a beloved staple of Chilean cuisine.
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