Authentic Chilean Pastel de Choclo

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Pastel de Choclo is one of Chile's most beloved traditional dishes—a hearty, rustic casserole that beautifully balances sweet and savory flavors. This iconic comfort food features a rich filling of seasoned ground beef, tender chicken, hard-boiled eggs, olives, and raisins, all topped with a creamy corn puree that bakes to golden perfection. Traditionally served during Chile's corn harvest season, this dish represents the soul of Chilean home cooking and is perfect for family gatherings and special occasions.

Instructions:

1. Prepare the Chicken:

In a medium pot, poach the chicken breast in salted water for 20-25 minutes until fully cooked. Remove from heat, let cool slightly, then shred into bite-sized pieces. Set aside.

2. Cook the Beef Filling (Pino):

Heat olive oil in a large skillet over medium heat. Add finely diced onions and sauté until translucent and golden, about 8-10 minutes. Add the ground beef, breaking it apart with a wooden spoon. Season with paprika, cumin, salt, and black pepper. Cook until the beef is fully browned and aromatic, about 10 minutes. The mixture should be slightly juicy but not swimming in liquid. Stir in the raisins and fresh basil leaves, then remove from heat.

3. Make the Corn Topping:

In a blender or food processor, combine the corn kernels and milk. Blend until you achieve a smooth, creamy consistency. In a large saucepan, melt the butter over medium heat. Pour in the corn mixture and add the sugar and a pinch of salt. Stir constantly with a wooden spoon for 10-15 minutes until the mixture thickens to a creamy, porridge-like consistency. It should coat the back of the spoon. Adjust sweetness to taste—the corn topping should have a subtle sweetness that balances the savory filling.

4. Assemble the Pastel de Choclo:

Preheat your oven to 200°C (400°F). Lightly butter a large baking dish or use individual clay pots (greda) for an authentic presentation. Spread the beef mixture (pino) evenly across the bottom of the dish. Layer the shredded chicken on top. Quarter the hard-boiled eggs and distribute them throughout the filling. Scatter the black olives over the top. Carefully spread the creamy corn mixture over the entire surface, smoothing it with a spatula to create an even layer that completely covers the filling. For a traditional finish, sprinkle a light dusting of sugar on top—this will caramelize beautifully during baking.

5. Bake to Golden Perfection:

Place the dish in the preheated oven and bake for 30-40 minutes, or until the top is golden brown with slightly caramelized edges. For an extra golden crust, you can briefly broil the top for the last 2-3 minutes—watch carefully to prevent burning. Remove from the oven and let rest for 5-10 minutes before serving. This allows the layers to set and makes serving easier.

Chef's Tips & Traditions:

• Fresh vs. Frozen Corn: While fresh sweet corn during harvest season provides the most authentic flavor, high-quality frozen corn works beautifully year-round. If using fresh corn, you'll need about 6-8 ears.
• The Sweet-Savory Balance: The signature characteristic of Pastel de Choclo is the interplay between sweet corn and savory meat. Don't skip the sugar in the corn mixture or the light dusting on top—it's essential to the dish's identity.
• Individual Portions: For an authentic Chilean presentation, serve in individual clay pots (ollas de greda). These traditional vessels retain heat beautifully and make for an impressive table presentation.
• Seasonal Variations: Some families add a piece of cooked chicken leg instead of shredded breast, or include small pieces of beef instead of ground meat. Feel free to adapt based on preference.
• Make-Ahead Friendly: The filling can be prepared a day in advance and refrigerated. Assemble and add the corn topping just before baking for the freshest result.
• Perfect Pairing: Serve alongside a fresh Chilean tomato salad (ensalada chilena) and a glass of chilled white wine or traditional Chilean red wine.

This soul-warming casserole brings the authentic taste of Chile to your kitchen. Each spoonful offers layers of flavor and texture—the creamy sweetness of corn, the rich savory filling, the briny olives, and sweet raisins all working in harmony. Buen provecho!