Pastel de Choclo
by Jesi LopezThis dish is Chilean comfort food at its finest. Pastel de Choclo is perfect for family gatherings or a cozy evening at home.
Pastel de Choclo
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
South American, Chile
Servings
4
Prep Time
60 minutes
Cook Time
60 minutes
Pastel de Choclo is a recipe that I learned from my hubby’s Chilean family. A flavourful blend of ground beef, shredded chicken, raisins and olives topped with hard boiled eggs and completed with a hearty corn crust. This meal is easy to whip up and hits the spot!
Ingredients
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1 pound ground beef
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1 ½ cup cooked chicken
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4 eggs hard boiled, quartered
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2 eggs, uncooked
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4 cups frozen corn
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½ cup black olives
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1 onion, minced
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½ cup golden raisins
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3 tbsp butter
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1 tbsp cumin
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3 tbsp heavy cream
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1 tbsp dried basil
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Salt and black pepper, to taste
Directions
Place one chicken breast or 2-3 chicken thighs on a large piece of foil. Season with salt, pepper, and cumin. Wrap the chicken with foil and bake in oven at 375°F until fully cooked (approximately 20-30 minutes)
While the chicken is cooking, fry onions, ground beef, raisins, and black olives in a large frying pan over medium heat. Season with salt and pepper to taste.
Remove chicken from the oven and unwrap foil. Shred chicken and set aside.
In a separate pot, combine corn, butter, cream, salt, pepper, and basil. Cook over medium heat until mixture come to a simmer.
Remove corn mixture from the heat and pour into a blender. Add 2 uncooked eggs and blend well.
Time to assemble your bowls!* Divide beef mixture and shredded chicken between 4 bowls.
Add quartered boiled eggs to each bowl. Top with blended corn mixture.
Bake, uncovered, at 350°F for 30 minutes.
Enjoy 🖤
Recipe Note
* This recipe can also be baked in a casserole dish. Perfect for a family or friend gathering!