Entree: Chile – Central Culinary Region – Pastel de Choclo (Baked Chilean corn casserole with a savory meat-and-egg filling topped by sweet mashed corn)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 1 lb (454 g) ground beef
- 8 oz (225 g) cooked chicken breast, shredded
- 2 tbsp (30 ml) vegetable oil or lard
- 2 medium onions, finely chopped (about 1.5 cups / 240 g)
- 3 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) paprika
- 1/2 tsp (2.5 g) dried oregano
- 1/2 cup (120 ml) beef or chicken stock
- 1/4 cup (60 ml) raisins (optional)
- 8 pitted black olives, halved
- 3 hard-boiled eggs, peeled and sliced
- Salt and freshly ground black pepper to taste
- For the corn topping:
  - 6 cups (900 g) fresh or frozen corn kernels, thawed if frozen
  - 1/2 cup (120 ml) whole milk
  - 2 tbsp (28 g) unsalted butter
  - 2 tbsp (30 ml) sugar (for topping and to taste in mash)
  - 1/4 cup (15 g) fresh basil or cilantro leaves (optional, blended into corn)
- 1 tbsp (15 ml) vegetable oil or butter for greasing the baking dish

Instructions

1. Prepare the pino (meat filling): Heat 2 tbsp oil or lard in a skillet over medium heat. Sauté chopped onions until translucent, about 6–8 minutes. Add garlic, cumin, paprika, and oregano; cook 1 minute until fragrant.
2. Add ground beef to the pan and brown until no longer pink, breaking it up. Stir in shredded chicken, 1/2 cup stock, raisins (if using), and 2 tbsp fish of seasoning or salt and pepper to taste. Simmer 5–8 minutes until mixture is fairly dry. Remove from heat and fold in olives and arrange sliced hard-boiled eggs over the meat layer in the baking dish.
3. Make corn mash: In a blender or food processor, purée corn kernels with 1/2 cup milk, 2 tbsp butter, and basil or cilantro (if using) until mostly smooth but still slightly textured. Taste and add up to 1–2 tbsp sugar and salt to achieve the characteristic sweet-savory balance.
4. Assemble: Preheat oven to 375°F (190°C). Grease a 9x9-inch (23x23 cm) or similar baking dish with 1 tbsp oil or butter. Spread the meat filling evenly in the dish, arrange sliced hard-boiled eggs and olives on top, then spoon the corn purée over to cover completely and smooth the top.
5. Bake: Sprinkle 2 tbsp (30 ml) sugar evenly over the corn surface to encourage a caramelized crust. Bake 30–40 minutes until the top is set and golden brown. For a deeper crust, place briefly under a broiler for 1–2 minutes, watching closely.
6. Rest and serve: Let cool 10 minutes before serving. Spoon portions so each gets meat, egg, and corn topping.