Pastel De Choclo Recipe
Explore the authentic flavors of Pastel De Choclo recipe guide. Learn how to create this dish, combining corn, meat, an spices to perfection.
Ingredients
filling
- 2 tbsp vegetable oil
- 2 pounds of ground beef
- Salt and Pepper
- 1 tbsp paprika or merkén
- ½ tsp ground cumin
- 1 cup water or beef broth
- 3 medium yellow onions, finely chopped
- 2 tbsp all-purpose flour
For the corn mash
- 2 tbsp butter
- 10 cups frozen corn
- ½ cup whole milk
- 1 small bunch sweet basil
- salt and pepper
- Paprika or merkén
- 1 tbsp cornstarch dissolved in ¼ cup cold milk or water
For assembly
- 8 pitted black olives
- 16 raisins
- 2 hard-boiled eggs
Instructions
Make the filling
- Heat the oil in a large skillet over medium-high heat. Add the whole package of meat at once (don’t break it up), and season with salt and pepper. Cook for 3 minutes. Flip it over, season with salt, pepper, paprika, and cumin and cook for an additional 3 minutes. The meat should be browned.
- Add the broth and simmer for 30 minutes over low heat, stirring occasionally
- Add the onions and mix well. Cook over medium heat until the onions are tender, 30 minutes, stirring occasionally.
- Turn off the heat. Adjust seasoning if necessary. Add the flour and stir well.
Make the corn mash
- Melt the butter in a large pot over medium-high heat. Add the frozen corn and stir. Cook for 8 minutes.
- Add the milk, basil, salt, pepper, and paprika or merkén or paprika, and continue to cook, stirring occasionally for 10 minutes.
- Puree the corn using an immersion blender or working in batches in a blender or food processor.
- Do not puree it smooth, but leave some larger pieces. Add the dissolved cornstarch and continue cooking over medium heat for 5 minutes. Taste and adjust seasoning. It will thicken slightly.
Assemble the pie
- Preheat the oven to 400ºF. Spread the meat in a 9 x 13-inch baking dish. Dot the top of the meat with the olives, raisins, and halved (or sliced) hard-boiled eggs, spacing them evenly.
- Cover with the corn mixture, smooth the top with a spatula, and then sprinkle with granulated sugar.
- Bake for 45 to 60 minutes until bubbling and golden on top.
- Let cool for 10 minutes before serving.