Best 4 Pastel De Choclo Beef Casserole With Corn Batter Topping Recipes
Embark on a culinary journey to Chile with Pastel de Choclo, a delectable casserole that embodies the country's rich flavors. This hearty dish showcases a flavorful filling of tender beef, aromatic onions, and colorful bell peppers, all enveloped in a golden crust of sweet corn batter. The Pastel de Choclo is a symphony of textures and tastes, offering a delightful contrast between the crispy corn topping and the savory filling. This article presents a classic recipe for Pastel de Choclo, along with variations that cater to diverse dietary preferences and tastes. Discover the secrets of preparing the perfect Pastel de Choclo, from selecting the finest ingredients to mastering the art of achieving a perfectly golden crust. Vegetarian and vegan alternatives are also explored, ensuring that everyone can savor the goodness of this Chilean delicacy. Get ready to tantalize your taste buds and experience the culinary heritage of Chile with Pastel de Choclo.
Check out the recipes below so you can choose the best recipe for yourself!
PASTEL DE CHOCLO (BEEF CASSEROLE WITH CORN BATTER TOPPING)
The long list of ingredients is misleading because you probably have them on hand! Pastel de choclo in one form or another is popular throughout South America. It is especially popular in Chile, where it is often made with both beef and chicken. Sometimes sliced, hard-boiled eggs are added. Traditionally the pastel is baked in a large oval earthenware dish, or paila, or in several smaller bowls for individual servings. There is cornmeal added to this recipe because North American corn has a lot less starch and it is needed to make the batter properly. Enjoy!
Provided by Nif_H
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375ºF. Heat the oil in a frying pan over medium heat. Add the onion and saute until translucent. Stir in the garlic and saute for another 1-2 minutes. Add the ground beef, paprika, cumin, oregano, salt and pepper and saute, breaking up the meat, until the beef is just cooked through, 6-8 minutes.
- Pour in the water or stock and bring to a simmer. Sprinkle flour over all and stir in well. Simmer for another 5-8 minutes until lightly thickened. Adjust seasoning, remove from heat and set aside. This meat mixture is called pino.
- Place the corn, cornmeal, cornstarch and sugar in a food processor and process until well pureed. With the blade running, add the milk a little at a time until the corn forms a thick batter. Season to taste with salt and pepper.
- Melt the butter over medium-low heat in a large saucepan. Add the corn puree and cook, stirring constantly, until well thickened, about 5-8 minutes. Set aside.
- Spread the beef mixture in a greased casserole dish. Top with the cooked corn puree and spread out evenly over the dish. Sprinkle the sugar over the corn topping.
- Set the dish in the oven and bake for 30-40 minutes, or until bubbling and golden brown on top.
- VARIATIONS:.
- After placing the beef mixture in the casserole dish, top with two poached chicken breasts, chopped into bite-sized pieces, and 2-3 sliced hard-boiled eggs. Then top with the corn puree.
- Add 1/4 cup raisins and 1/4 cup chopped black olives to the simmering beef mixture.
- Stir 1/4 cup chopped fresh basil into the corn puree topping.
- Some Chileans add 1/4 cup or more sugar to the corn topping to make it quite sweet.
- Set the finished casserole under a hot broiler for 1 or 2 minutes to brown it well if you like.
PASTEL DE CHOCLO
Choclo is the quechua word for "tender corn," or the new corn of the season. This is a typical Chilean dish, but is also eaten in Argentina and Peru with some variations in the recipe, sometimes using cornmeal instead of freshly mashed sweet corn. Serve with Chilean salad and/or pebre.
Provided by Epicureo
Categories World Cuisine Recipes Latin American South American Chilean
Time 1h15m
Yield 8
Number Of Ingredients 17
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
- Meanwhile, heat oil in a skillet over medium heat. Add onions, garlic, a pinch of salt, 1/4 teaspoon paprika, and some pepper. Cook until fragrant, about 2 minutes. Add beef; add remaining salt, paprika, and more pepper. Cook and stir until mostly browned, about 5 minutes. Add chicken, raisins, and olives.
- Remove eggs from hot water, cool under cold running water, and peel. Roughly chop and add to the beef mixture. Keep pino mixture warm.
- Puree corn with basil in a blender or food processor. Pour into a saucepan over medium heat. Add butter; cook and stir until thickened, 7 to 10 minutes. Stir in milk, sugar, and salt. Continue cooking until thickened to a paste, about 15 minutes more.
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread pino into a baking dish. Cover with the corn paste. Sprinkle a little sugar on top.
- Bake in the preheated oven until golden brown on top, about 20 minutes.
Nutrition Facts : Calories 434.6 calories, Carbohydrate 38.3 g, Cholesterol 119.4 mg, Fat 21.4 g, Fiber 3.8 g, Protein 26.7 g, SaturatedFat 7.1 g, Sodium 967.3 mg, Sugar 10.1 g
PASTEL DE CHOCLO: CHILEAN BEEF AND CORN CASSEROLE
Pastel de choclo is a traditional dish from Chile. Beef and onions, raisins, olives, and roasted chicken go into the body of the casserole.
Provided by Marian Blazes
Categories Dinner
Time 1h25m
Yield 8
Number Of Ingredients 15
Steps:
- Gather the ingredients.
- Sauté the onions in the vegetable oil until soft and translucent, about 5 minutes.
- Add the ground beef, cumin, 1 teaspoon of the salt, and pepper. Cook, stirring, until the beef is crumbled and browned. Remove from heat and set aside.
- Place the corn kernels in a food processor or blender with 1/4 cup of the milk. Process for 1 to 2 minutes, until the corn is blended and appears creamy.
- Melt 1/4 cup of butter in a large saucepan. Add the remaining 1 teaspoon salt, sugar, and the blended corn mixture.
- Add the remaining 3/4 cup milk and simmer, constantly stirring, until the mixture thickens-about 5 to 10 minutes.
- Remove from heat and stir in the chopped fresh basil. Preheat oven to 375 F.
- Drain the liquid from the browned beef mixture.
- Place the ground beef mixture in the bottom of a 3- to 4-quart casserole dish.
- Sprinkle the raisins, olives, and hard-boiled eggs over the beef, then layer the chicken on top.
- Spread the corn mixture over the top of the casserole so that it covers the rest of the ingredients. Sprinkle some sugar on top.
- Bake the casserole in the oven for 30 to 45 minutes, until the filling is bubbling hot and the corn mixture is golden brown.
- Serve warm.
Nutrition Facts : Calories 556 kcal, Carbohydrate 28 g, Cholesterol 185 mg, Fiber 3 g, Protein 36 g, SaturatedFat 12 g, Sodium 495 mg, Sugar 14 g, Fat 34 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
AUTHENTIC CHILEAN PASTEL DE CHOCLO - WITH SHORTCUTS
This was a staple growing up, my Mamita slaved for hours making this for dinner.. I came up with a way to enjoy authentic pastel with less time in the kitchen and more time drinking with my guests. I whip this up once a year right around the 11th of September... Viva Chile :)** I left off the raisins.. casue my family hates them but for authentic add 2 handfuls of california raisins.
Provided by celly
Categories Chilean
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Saute chicken breasts in hot oil until browned; remove from heat and rest aside.
- In a heavy skillet, brown the meat, drain, and put it into a bowl.
- Add oil (one swirl around pan) to skillet.
- Saute onion until translucent; add chile flakes, cumin, adobo, paprika, salt, pepper, and oregano.
- Add the sauteed mixture to the meat and mix.
- Pack the meat mixture into a pregreased (Pam) shallow 9-inch ovenproof casserole dish.
- Arrange chicken, eggs and olives on top of meat mixture.
- Place creamed corn in bowl; mix in 4 tablespoons of sugar and salt and pepper to taste.
- Pour this mixture over the meat mixture and sprinkle with the remaining sugar. It should cover mixture but not overtly.
- Bake in a 350°F oven for 45 to 60 minutes, or until the top is golden.
- Serve with additional sugar on side.
Nutrition Facts : Calories 507.9, Fat 16, SaturatedFat 5.2, Cholesterol 221.2, Sodium 525.7, Carbohydrate 45.4, Fiber 2.1, Sugar 29.3, Protein 46.5
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- If you don't have ground beef, you can use ground turkey or chicken instead.
- Be sure to cook the beef until it is browned and no longer pink.
- Don't overcook the corn batter, or it will become dry and crumbly.
- Serve the pastel de choclo immediately, while it is still hot and bubbly.
Conclusion:
Pastel de choclo is a delicious and hearty casserole that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste. With its combination of savory beef, sweet corn, and creamy cheese, pastel de choclo is sure to be a hit with your family and friends. So next time you're looking for a new and exciting recipe, give pastel de choclo a try!
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