Pastel de Choclo
Description
This pastel de choclo recipe features puréed sweet corn blankets over a ground beef, chicken, and hard-boiled egg filling in this Chilean shepherd's pie.
Ingredients
•
2 eggs
•
1 tablespoon vegetable oil
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2 onions, chopped
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2 cloves garlic, minced
•
1 teaspoon salt
•
1/2 teaspoon paprika
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ground black pepper to taste
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1 pound ground beef
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1/2 broiled chicken, chopped
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2 tablespoons raisins, or to taste
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1 1/2 tablespoons chopped Kalamata olives, or to taste
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3 (15 1/4 ounce) cans sweet corn, drained
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2 teaspoons dried basil
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1 tablespoon butter
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1 cup milk
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2 teaspoons white sugar, or to taste
•
salt to taste
Directions
1
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.
2
Meanwhile, heat oil in a skillet over medium heat. Add onions, garlic, 1 pinch salt, ¼ teaspoon paprika, and black pepper; cook until fragrant, about 2 minutes. Add beef, remaining 1 teaspoon salt, remaining ¼ teaspoon paprika, and black pepper; cook and stir until beef mostly browned, about 5 minutes. Add chicken, raisins, and olives.
3
Remove eggs from hot water, cool under cold running water, and peel. Roughly chop; add to beef mixture. Keep pino warm.
4
Combine corn and basil in a blender or the bowl of a food processor; blend until smooth. Pour into a saucepan over medium heat. Add butter; cook and stir until thickened, 7 to 10 minutes. Stir in milk, 2 teaspoons sugar, and salt; cook until thickened to a paste, about 15 minutes more.
5
Preheat the oven to 350 degrees F (175 degrees C).
6
Spread pino into a baking dish. Cover with corn paste; sprinkle a little sugar on top.
7
Bake in the preheated oven until golden brown on top, about 20 minutes.