Pastel de Choclo

Beef and chicken under a sweet corn crust.

Ingredients

• 8 cobs Fresh corn
• 600 g Ground beef
• 400 g Chicken
• 3 Onions
• 3 Hard-boiled eggs
• ½ cup Black olives
• ½ cup Raisins
• 1 tbsp Cumin
• 1 tbsp Paprika
• 1 cup Milk
• ¼ cup Basil
• 3 tbsp Butter
• 2 tbsp Sugar
• 2 tsp Salt

Method

1. Make the pino — Fry the onions slowly until soft, add the beef, cumin and paprika, and cook until dry, then cool.
2. Prepare the corn — Grate the corn from the cobs and cook it with milk, butter, basil and salt for 15 minutes until thick.
3. Layer — Spread the meat in a dish, add poached chicken pieces, olives, raisins and sliced egg.
4. Top — Spread the corn mixture over the top and smooth it.
5. Bake — Sprinkle with sugar and bake at 200°C for 35 minutes until the top caramelises.
6. Pastel de Choclo is ready — Rest 10 minutes before serving.

More Chile recipes

• Empanadas de Pino
• Cazuela