Best 4 Pastel De Choclo Beef Casserole With Corn Batter Topping Recipes
Pastel de choclo is a traditional Chilean casserole made with a savory filling of ground beef, onions, corn, bell peppers, and spices, topped with a sweet and fluffy layer of corn batter. This hearty and comforting dish is a staple of Chilean cuisine and is often served during special occasions or family gatherings. With its vibrant layers and distinct flavors, pastel de choclo is a culinary delight that is sure to impress and satisfy your taste buds. Here, we'll explore the best recipe for this classic Chilean dish, providing you with step-by-step instructions and helpful tips to create a mouthwatering and authentic pastel de choclo.
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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 (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: 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
PASTEL DE CHOCLO - CORN PUDDING
I got this recipe from a box of Bouillon cubes from Argentina. My daughter and I loved it. We ate it as a side dish for milanesas. I hope you will enjoy it as much as we did.
Provided by MsPia
Categories Corn
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375.
- Saute onions in butter over low heat for about 10 minutes or until golden brown.
- Meanwhile warm up the milk and dissolve the bouillon cube in it.
- Add the flour to the onions and stir for 2-3 minutes.
- Pour milk over it and keep stirring until it thickens, about 5 minutes.
- Remove pan from the heat and add creamed corn, Parmesan cheese, bread crumbs. Mix well and let it cool for a few minutes.
- Add the eggs, one at the time, mixing well.
- Season with pepper and nutmeg and pour into a baking dish (9x9).
- Bake for 40 minutes or until firm.
Nutrition Facts : Calories 280.4, Fat 15.2, SaturatedFat 8.4, Cholesterol 158, Sodium 546.2, Carbohydrate 27.6, Fiber 1.9, Sugar 5.3, Protein 10.6
Tips:
- For the best flavor, use fresh corn kernels. If using frozen corn, thaw it completely before using.
- Be sure to cook the beef filling until it is browned and cooked through.
- Don't overmix the corn batter. Overmixing will make the batter tough.
- Bake the pastel de choclo until the corn batter is golden brown and a toothpick inserted into the center comes out clean.
- Let the pastel de choclo cool for a few minutes before serving. This will help the filling to set.
Conclusion:
Pastel de choclo is a delicious and hearty dish that is perfect for a special occasion or a weeknight meal. The combination of the savory beef filling and the sweet corn batter is irresistible. This dish is sure to be a hit with your family and friends.
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