Chilean Pastel de Choclo with Beef and Chicken
shared by Nibblore Español
This Chilean corn pie layers juicy spiced beef, tender chicken, olives, raisins, and hard-boiled eggs beneath a creamy basil-scented corn topping. Slowly softening the onions and briefly cooling the filling keep the layers distinct, while a sprinkle of sugar creates the traditional golden crust. It is a hearty centerpiece for a weekend family lunch or dinner. • The beef filling should be juicy but not watery; dragging a spoon through the skillet should not leave a puddle. • Use a deep baking dish because the filling bubbles as it bakes and may overflow a shallow dish. • If the corn is especially wet, cook the topping for a few extra minutes before assembling; a thick topping keeps the layers distinct. • For even browning, rotate the dish once under the broiler and watch it continuously. • Replace the chicken breast with boneless chicken thighs; cook them to 74°C and slice before assembling the dish. • If fresh sweetcorn is unavailable, use fully thawed frozen kernels. Avoid canned corn, which produces a looser, saltier topping. • The raisins may be omitted for a less sweet filling. • For a dairy-free version, replace the milk with unsweetened oat milk and the butter with mild olive oil. Use certified gluten-free oat milk if the dish must remain gluten-free. Refrigerate leftovers in an airtight container for up to 3 days. To reheat, cover the portion and bake at 180°C for 15–20 minutes, uncovering for the final 5 minutes. The fully baked and cooled dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
- Total time
- 110 min
- Servings
- 6
- Difficulty
- Intermediate
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Save to my cookbook — freeIngredients
- 2vegetable oil
- 700 gonion, finely diced
- 500 gground beef
- 2 clovegarlic, finely chopped
- 1 ½ tspground cumin
- 1 tspsweet paprika
- ½ tspdried oregano
- 1 ¾ tspfine salt, divided
- ½ tspground black pepper
- 120 mlgluten-free beef stock
- 450 gboneless, skinless chicken breast
- 3large eggs
- 12pitted black olives
- 45 graisins
- 1.2 kgsweetcorn kernels, fresh or frozen and thawed
- 180 mlwhole milk
- 30 gunsalted butter
- 20 gfresh basil leaves
- 1 tbspgranulated sugar
Instructions
- 1Place the eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover the pan, turn off the heat, and let stand for 11 minutes. Chill in ice water, then peel and cut into quarters.
- 2Heat 1 tablespoon of the oil in a large 30 cm skillet over medium-low heat. Add the onion and cook for 15–18 minutes, stirring frequently, until very soft and lightly golden. Add the garlic and cook for 30 seconds.
- 3Increase the heat to medium-high, add the beef, and cook for 6–8 minutes, breaking it up with a spoon, until no longer pink and beginning to brown. Add the cumin, paprika, oregano, 1 teaspoon of the salt, and the pepper; cook for 1 minute. Pour in the stock, reduce the heat to medium, and cook for 6–8 minutes, until the filling is moist but no loose liquid remains. Remove from the heat and cool for 15 minutes.
- 4While the beef filling cooks, heat the remaining tablespoon of oil in another skillet over medium-high heat. Pat the chicken dry, season with 1/4 teaspoon of the salt, and cook for 5–6 minutes per side, until the center reaches 74°C. Rest for 5 minutes, then cut into 1 cm strips.
- 5Process the sweetcorn with the milk and basil in batches until it forms a thick paste that still has some texture. Melt the butter in a large saucepan over medium heat, add the corn mixture and the remaining 1/2 teaspoon salt, and cook for 12–15 minutes, stirring constantly and scraping the bottom, until thick enough for a spatula drawn through it to leave a visible trail for 2 seconds.
- 6Heat the oven to 200°C with a rack in the upper third. Spread the beef filling in a baking dish approximately 23 × 33 cm and 5 cm deep. Arrange the chicken, quartered eggs, olives, and raisins evenly over the top.
- 7Cover the filling with the corn mixture, carefully spreading it into an even layer about 2 cm thick. Sprinkle the sugar over the surface. Set the baking dish on a sheet pan to catch any spills.
- 8Bake for 25–30 minutes, until the filling bubbles around the edges and the topping is firm and golden in spots. If it needs more color, broil for 1–3 minutes, watching constantly so the sugar does not burn. Rest for 15 minutes before serving.