Mangu

pastel-de-choclo

Next Dish: Bazeen

Pastel de Choclo is a traditional Chilean dish made primarily of sweet corn (choclo) and meat. The corn is ground into a paste and used as a topping for a filling that often includes beef, chicken, olives, and hard-boiled eggs. The dish is typically baked in a clay pot until the corn crust turns golden brown. Its sweet and savory flavor profile makes it a popular comfort food in Chile.

black olives

butter

salt

paprika

oil

corn

beef

cumin

dried pepper

egg

milk

onion

powdered sugar

Recipe

Ingredients:

  • 6 fresh corns

  • 1 cup of milk

  • 2 tablespoons of butter

  • 1 teaspoon of salt

  • 2 tablespoons of sugar

  • 1 onion, finely chopped

  • 2 tablespoons of oil

  • 500g of ground beef

  • 2 hard-boiled eggs

  • 12 black olives

  • 1 teaspoon of cumin

  • 1 teaspoon of paprika

  • Salt and pepper to taste


Instructions:

  1. Grate the corns into a large bowl. Add the milk, butter, a teaspoon of salt, and sugar. Stir well and set aside.

  2. In a large pan, heat the oil over medium heat. Add the chopped onion and sauté until it becomes translucent.

  3. Add the ground beef to the pan. Season with cumin, paprika, salt, and pepper. Cook until the meat is well browned.

  4. Preheat the oven to 180°C (350°F).

  5. In a large baking dish, spread half of the corn mixture at the bottom.

  6. Layer the cooked beef over the corn mixture. Arrange the hard-boiled eggs and olives on top of the beef.

  7. Spread the rest of the corn mixture over the beef, eggs, and olives, covering them completely.

  8. Bake in the preheated oven for about 30-40 minutes, or until the top is golden brown.

  9. Let it cool for a few minutes before serving. Enjoy your Pastel de Choclo!