I had the privilege of making this delicious dish called pastel de choclo for a young man named Rodrigo from Chile who happened to be staying with my brother in law as a foreign exchange student. The best part, he loved it, he said it was just like home! We loved it too and it was perfect for a cold rainy day. The beef is beautifully seasoned and the corn added a wonderful sweetness. You can make pastel de choclo as individual servings or as one big casserole.
Cooking a meal for someone who is visiting from another country to feel at home, is a wonderful thing to do. Making Pastel de choclo for Rodrigo gave me an opportunity to talk with him about many of his countries traditions. It was a lovely time and the fact that he felt comfortable enough to talk with me about his hopes and dreams and his family, I am certain came about because of the meal. As my mission statement states, food is the ultimate form of hospitality everywhere in the world is so true. Getting this postel de choclo recipe right, was just one testament to my dedication and work to Internationalcuisine.com. It was very satisfying.
Have you made a meal to make someone feel at home? please tell me about it in the comments below.
If you are interested in learning more about Chile be sure to check out “Our Journey to Chile.” , you can get more delicious Chilean recipes there as well.
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Pastel de Choclo (Corn and Beef Pie)
A true Chilean comfort food you are sure to love!
- 6 large corn on the cob yellow
- 2 pounds of PINO this is the meat filling in the pie, directions below
- 2 broiled chicken breasts no skin no fat cut into 6pieces
- 1 Tablespoon butter, salted
- 1 Tablespoon vegetable Oil
- 1 1/2 Tablespoons Sugar
- 2 cups milk whole if possible
- 2 hardboiled eggs cut into slices
- 2 large basil leaves
- 3/4 teaspoon salt
- 2 lbs minced meat
- 2 large onions finely chopped
- 1 ½ tablespoons oil
- ½ teaspoon cumin
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon oregano
- 2 cloves garlic finely chopped
- ½ teaspoon salt
- 12 black olives pitted
- ¾ cups raisins
- Peel the corn and cut the corn off the cob with a knife (Do this by holding the corn by the top upright and using a sharp knife in a downward motion)
- Once you have all the corn off put into blender
- In a pot mix the butter and the oil melt and mix (not too hot, medium at the most)
- Put in the corn paste you’ve already blended and cook slowly always stirring as it thickens start to slowly add the milk, the salt, the sugar and the finely chopped basil.
- Once it’s really thickened you can put it aside to use to top the pastel.
- Heat the oil in a pot
- Add the onions and fry until onions become translucent
- Add the spices and salt, and cook for a couple of more minutes
- Add the Raisins and cook for two minutes
- Add the meat and fry until cooked through
- Putting it all together
- Preheat your oven to 375 degrees
- Oil your individual 6 clay bakers or porcelain bakers
- Fill to about half way up with the PINO (meat filling)
- Add two slices of egg, a piece of chicken and two olives
- Top with the corn filling to just below the top
- Sprinkle the top with granulated sugar
- Put into preheated oven and bake until the top becomes golden brown and hard about 30 minutes.
- Serve immediately