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PREP
COOK
INACTIVE
30 min
45 min
15 min
TOTAL TIME
1 hr 30 min
COOKING METHOD(S):
Oven
Chilean Comfort Food with a Sweet-Savory Twist
Pastel de choclo is Chilean comfort food built around a contrast I love: a deeply savory meat filling covered with a lightly sweet, golden corn topping. Every spoonful lands somewhere between casserole, shepherd’s pie and something entirely its own.
It takes a little more time than a basic weeknight dinner, but the payoff is a hearty, family-style dish that’s meant to be brought to the table and shared. I omit the hard-boiled eggs that the traditional recipe usually calls for, but this saves a lot of time on a busy weeknight and makes the dish a little bit lighter.
Related Recipes
Blistered Green Beans with Chimichurri Sauce
Chilean Beef and Corn Casserole (Pastel de Choclo)
CATEGORY:
Casseroles
SERVINGS
6
+
-
SERVING SIZE
1 piece
INGREDIENTS
For the Filling
2 lb
Ground Beef
2 Tbsp
Beef Tallow (or alternate cooking fat)
3
Yellow Onions (diced)
5 cloves
Garlic (minced)
1 tsp
Ground Cumin
1 Tbsp
Garlic Powder
1 Tbsp
Onion Powder
1 tsp
Smoked Paprika
1 tsp
Kosher Salt
1/2 tsp
Black Pepper
1/4 cup
All-Purpose Flour of Choice
1 1/2 cups
Water
2 tsp
Beef Bouillon Paste
For the Topping
40 oz
Corn (kernels)
4 Tbsp
Butter
1/2 cup
Milk (whole)
1 tsp
Basil (dried)
2 Tbsp
Fine Cornmeal
1/2 cup
Olives
1/4 cup
Raisins
1 tsp
Kosher Salt
INSTRUCTIONS
Make the Beef Filling
Heat oven to 390°F. Lightly grease a 9 x 13-inch baking dish.
Heat the beef tallow (or alternate cooking fat) in a large skillet over medium-high heat. Brown the beef in batches if needed so it develops color instead of steaming. Transfer to a bowl.
Add the onions to the skillet and cook for 6–8 minutes, until soft and beginning to brown. Add the garlic and cook for 1 minute.
Return the beef to the skillet. Stir in the onion & garlic powders, cumin, paprika, salt and black pepper, then sprinkle in the flour and stir until no dry flour remains.
Stir the water and beef bouillon paste together, then add to the skillet. Simmer for 5–7 minutes, until the filling is still juicy but thick enough to hold a trail when a spoon is dragged through it.
Spread the beef mixture evenly in the baking dish and let it cool slightly while you make the corn topping.
Make the Corn Topping
Melt the butter in a large pot over medium heat. Add the corn and cook for 5 minutes.
Add the milk, basil and salt. Blend with an immersion blender until thick and mostly smooth but still lightly textured.
Stir in the fine cornmeal and cook over medium-low heat for 5–7 minutes, stirring often, until the mixture is thick enough to mound on a spoon.
Assemble and Bake
Scatter the olives and raisins over the top of the beef mixture.
Spoon over the corn mixture and spread it into an even layer.
Bake for 40–45 minutes, until bubbling at the edges and golden across the top.
Rest for 15 minutes before serving so the layers can settle.
Make the Beef Filling
Heat oven to 390°F. Lightly grease a 9 x 13-inch baking dish.
Heat the beef tallow (or alternate cooking fat) in a large skillet over medium-high heat. Brown the beef in batches if needed so it develops color instead of steaming. Transfer to a bowl.
Add the onions to the skillet and cook for 6–8 minutes, until soft and beginning to brown. Add the garlic and cook for 1 minute.
Return the beef to the skillet. Stir in the onion & garlic powders, cumin, paprika, salt and black pepper, then sprinkle in the flour and stir until no dry flour remains.
Stir the water and beef bouillon paste together, then add to the skillet. Simmer for 5–7 minutes, until the filling is still juicy but thick enough to hold a trail when a spoon is dragged through it.
Spread the beef mixture evenly in the baking dish and let it cool slightly while you make the corn topping.
Make the Corn Topping
Melt the butter in a large pot over medium heat. Add the corn and cook for 5 minutes.
Add the milk, basil and salt. Blend with an immersion blender until thick and mostly smooth but still lightly textured.
Stir in the fine cornmeal and cook over medium-low heat for 5–7 minutes, stirring often, until the mixture is thick enough to mound on a spoon.
Assemble and Bake
Scatter the olives and raisins over the top of the beef mixture.
Spoon over the corn mixture and spread it into an even layer.
Bake for 40–45 minutes, until bubbling at the edges and golden across the top.
Rest for 15 minutes before serving so the layers can settle.
