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.
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Vickey Vickey
[email protected]I followed the recipe exactly, but my Pastel de Choclo didn't turn out right. The corn batter topping was too thick, and the beef filling was dry.
Adepoju Taofeq
[email protected]This Pastel de Choclo was a little bland for my taste. I think I would add some more spices next time.
Krishna Rc
[email protected]I'm not a big fan of corn, but I really enjoyed this Pastel de Choclo. The corn batter topping was light and fluffy, and the beef filling was perfectly seasoned.
jiwan giri
[email protected]I made this Pastel de Choclo for my Chilean friends, and they loved it! They said it was just like the Pastel de Choclo they grew up eating.
Uzzol Hasan
[email protected]This Pastel de Choclo was delicious! I will definitely be making it again.
Kayston Hazin
[email protected]I'm always looking for new Chilean recipes to try, and this Pastel de Choclo is definitely a keeper!
Eunice Ujunwa
[email protected]I love Pastel de Choclo! This recipe is a great way to make it at home.
Yam Prasad Chapagai
[email protected]This was a great recipe! I made it exactly as written, and it turned out perfectly.
Mr Sujite
[email protected]I made this Pastel de Choclo for a potluck, and it was a huge hit! Everyone loved the unique flavor combination.
Muhammad Abubakr
[email protected]This Pastel de Choclo was a bit time-consuming to make, but it was worth it! The end result was a delicious and hearty dish that my family loved.
laine nicol
[email protected]I've been wanting to try Pastel de Choclo for a while, and I'm so glad I finally did! It was even better than I expected. The corn batter topping was the perfect complement to the beef filling.
NAWAZ Chachar
[email protected]This was my first time making Pastel de Choclo, and it turned out great! The instructions were easy to follow, and the dish was ready in less than an hour. My family loved it!
Natalia Chisholm
[email protected]I am a big fan of Chilean cuisine, and this Pastel de Choclo did not disappoint! The combination of the sweet corn batter and the savory beef filling was divine. I highly recommend this recipe.
Mrshere Baloch
[email protected]This Pastel de Choclo was an absolute delight! The corn batter topping was perfectly golden and crispy, while the beef filling was flavorful and tender. It was a hit with my family, and I will definitely be making it again.