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Chilean Pastel de Choclo (Sweet Corn and Savory Spiced Beef-Chicken Casserole)
Chile's beloved national comfort casserole baked in clay bowls (greda): a savory spiced beef, raisin, and olive base (pino) layered with chicken pieces and hard-boiled eggs, topped with sweet fresh corn purée infused with basil, broiled to a caramelized crust.
Prep
30 min
Cook
45 min
Total
75 min
Oven
200°C (180°C vent.)
Ingredients
servings
6
- Sweet corn kernels, fresh or frozen600 g
- Minced beef chuck400 g
- Cooked boneless chicken pieces250 g
- Yellow onions, finely diced2 pc
- Pitted black olives50 g
- Dark raisins40 g
- Hard-boiled eggs, quartered2 pc
- Fresh basil leaves10 pc
- Whole milk for blending corn100 ml
- Granulated sugar for caramelizing top1 tbsp
Preparation Steps
1
Make pino filling: sauté onions for 10 minutes until sweet, add ground beef, salt, pepper, and ground cumin, cooking for 10 minutes until cooked through.
15 min timer
2
Blend sweetcorn with milk and fresh basil until finely pureed. Simmer in a saucepan with 1 tbsp butter for 8-10 minutes, stirring constantly until thick like a creamy polenta.
10 min timer
3
Spread savory beef pino on the bottom of a baking dish. Scatter chicken pieces, egg quarters, olives, and raisins. Cover evenly with warm sweetcorn purée, sprinkle sugar on top, and bake at 200°C (400°F) for 25-30 minutes until bubbling and caramelized brown on top.
30 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
490
Protein
34g
Carbohydrates
48g
Fat
20g
Allergens
MilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
