Name: Chilean Corn and Beef Casserole (Pastel de Choclo): The Ultimate Latin American Comfort Food with Sweet-Corn Excellence
Prep time: 25 min
Cook time: 1 h
Total time: 2 h
Ingredients: The Beef Filling: 2 lbs (1 kg) beef mince, 2 tbsp olive oil, 3 large diced onions, 6 minced garlic cloves, ¼ cup all-purpose flour, 1½ cups beef stock.; The Beef Spice Mix: 1½ tbsp cumin powder, 1 tbsp paprika, 1½ tsp cooking salt, ½ tsp black pepper.; The Corn Layer: 2.5 lbs (1.25 kg) frozen corn or kernels, 3 tbsp unsalted butter, ½ cup milk, ½ tsp salt, 12–15 large basil leaves, 2 tbsp fine cornmeal or semolina.; Assembly & Garnish: ¼ cup chopped black olives (Chilean or Kalamata), 2 soft-boiled eggs (quartered), 2 tbsp raisins, 1 tbsp granulated sugar, pinch of paprika.

Ingredients

The Beef Filling: 2 lbs (1 kg) beef mince, 2 tbsp olive oil, 3 large diced onions, 6 minced garlic cloves, ¼ cup all-purpose flour, 1½ cups beef stock.
The Beef Spice Mix: 1½ tbsp cumin powder, 1 tbsp paprika, 1½ tsp cooking salt, ½ tsp black pepper.
The Corn Layer: 2.5 lbs (1.25 kg) frozen corn or kernels, 3 tbsp unsalted butter, ½ cup milk, ½ tsp salt, 12–15 large basil leaves, 2 tbsp fine cornmeal or semolina.
Assembly & Garnish: ¼ cup chopped black olives (Chilean or Kalamata), 2 soft-boiled eggs (quartered), 2 tbsp raisins, 1 tbsp granulated sugar, pinch of paprika.

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Instructions

Prep: Preheat oven to 200°C/390°F (180°C fan-forced).
Cook Beef: Heat oil in a large pan over high heat. Brown the beef, breaking it into fine pieces, then remove with a slotted spoon. In the same pan, sauté onions and garlic for 5 minutes until translucent.
Simmer: Return beef to the pan. Stir in spices and flour. Add stock and simmer over medium heat until the mixture is thick enough to hold a path when a spoon is drawn across the base. Spread in a 9×13″ pan and let cool.
Prepare Corn: Sauté corn in butter for 5 minutes. Add milk, salt, and basil, then use a stick blender to “blitz” the mixture for 30 seconds until mostly smooth with some texture.
Thicken Corn: Stir in cornmeal and cook over medium-low heat for 5 minutes until it mounds on a spoon.
Assemble: Press egg quarters into the beef, then scatter olives and raisins on top. Dollop the corn mixture over the surface and smooth it out. Sprinkle with sugar and a pinch of paprika.
Bake: Bake for 40–45 minutes until golden. Let it set for 15 minutes before slicing like lasagna.

Notes

The Sugar Topping: Do not skip the granulated sugar on top. It creates the signature caramelized “Pastel” crust that balances the savory spices of the beef.
Basil: The basil leaves are traditional and add an essential aromatic sweetness to the corn layer.
Texture: When blending the corn, aim for a slightly chunky consistency—you don’t want a completely smooth baby food texture.

Author: bestfeed
Prep Time: 25 minutes
Cook Time: 60 minutes
Category: Dinner, Lunch
Method: Baking