Pastel de Choclo: A Delicious Alternative Recipe
Discover the delightful flavors of Pastel de Choclo, a traditional Chilean corn pie that marries the sweetness of corn with a savory meat filling, all topped with hard-boiled eggs and olives. This alternative recipe will transport you to the heart of Chilean cuisine, offering a comforting dish perfect for family gatherings or a cozy dinner. With a balance of textures and flavors, this recipe is sure to impress both friends and family alike.
Ingredients
| Ingredient | Quantity |
|---|---|
| Frozen sweet corn | 500 grams |
| Liquid milk | 1 cup |
| Fresh basil leaves | 6 leaves |
| Salt | To taste |
| Black pepper | To taste |
| Ground beef | 250 grams (1/4 kg) |
| Onion | 1, finely chopped |
| Garlic cloves | 1 or 2, minced |
| Butter or margarine | 1/2 teaspoon |
| Cumin | A pinch |
| Cooking oil | 2 tablespoons |
| Raisins | 3 tablespoons |
| Green olives | 12, pitted |
| Hard-boiled eggs | 3, sliced |
| Seasonings for the filling (pino) | Salt, pepper, oregano, paprika to taste |
| Optional: Flour for thickening | 1/2 teaspoon |
Instructions
Step 1: Prepare the Corn Mixture
Begin by processing the frozen sweet corn in a food processor until finely chopped. If the corn sticks to the machine, gradually add some of the milk to facilitate the process. Once the corn is ready, transfer it to a pot, add the fresh basil leaves, and stir continuously with a wooden spoon over medium heat until the mixture comes to a gentle boil. Gradually incorporate the remaining milk while stirring. The ideal consistency is when the bottom of the pot becomes visible, indicating that the mixture has thickened without overcooking. Set aside to cool.
Step 2: Cook the Meat Filling (Pino)
For the meat filling, finely chop the onion and garlic, then heat the oil in a skillet over medium heat. Sauté the onion and garlic until the onion turns golden brown. Next, add the ground beef, seasonings, and raisins. Include the butter or margarine for richness. If the mixture appears too dry, add a splash of water or beef broth to maintain moisture. If there is excess liquid once the meat is cooked, you can thicken it with the optional flour. Reserve this flavorful filling.
Step 3: Assemble the Pastel de Choclo
Traditionally, Pastel de Choclo is baked in a clay dish, but feel free to use any oven-safe glass dish you have on hand. Start by layering the meat filling in the bottom of the dish. Evenly distribute the sliced green olives and hard-boiled eggs over the meat. Finally, spread the corn mixture on top, creating a smooth layer. For a touch of sweetness, you may sprinkle a little granulated sugar over the corn topping if desired.
Step 4: Bake to Perfection
Preheat your oven to 350°F (180°C). Place the assembled Pastel de Choclo in the oven and bake for approximately 20 minutes or until the top is golden and lightly browned. Once baked, allow the dish to rest for a few moments before serving, as this will help the layers set.
Nutritional Information (per serving, approximate)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 20 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 5 g |
| Sugars | 5 g |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Sodium | 400 mg |
Serving Suggestions
Serve your Pastel de Choclo with a fresh side salad or a dollop of sour cream for added creaminess. This dish pairs beautifully with a crisp white wine or a refreshing sparkling beverage.
Conclusion
With its sweet and savory layers, Pastel de Choclo is not just a meal; it’s a celebration of flavor and tradition. This alternative recipe simplifies the process without compromising on authenticity, making it accessible for home cooks of all skill levels. Enjoy this delightful dish as you explore the rich culinary heritage of Chile, creating memories with every bite.
