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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Additional 10 min

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 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

Show original ingredient measurements

- 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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the pino (meat filling): Heat 2 tbsp (30 ml) 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 (120 ml) stock, raisins (if using), and 2 tbsp (30 ml) 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 (120 ml) milk, 2 tbsp (30 ml) butter, and basil or cilantro (if using) until mostly smooth but still slightly textured. Taste and add up to 1–2 tbsp (15 to 30 ml) 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 (15 ml) 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.

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.