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Pastel del Choclo (S. American Corn Casserole)
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Description
This tasty and delicious South American version of shepherd’s pie is an all-time favorite! Great for feeding a hungry crowd, it’s versatile–easy to adapt to what’s in the freezer/pantry, but here I’ve given the classic recipe that was handed down to me by some amazing cooks in Chile. If you think of rice, beans, and tacos when you think of Hispanic food, prepare to be surprised!
Ingredients
- MEAT LAYER
- ½ pounds Hamburger Or Ground Turkey
- 3 pieces Chicken Thigh (or 4 Legs)
- ½ whole Large Onion, Large Diced
- 3 Hard Boiled Eggs, Sliced
- ⅓ cups Green Olives (approximate--use A Large Handful)
- ⅓ cups Golden Raisins (approximate--use A Large Handful)
- _____
- CORN LAYER
- 2 cans Creamed Corn
- 2 cans Whole Kernel Corn, Drained--or Straight Off The Cob Is Even Better!
- 1 Egg
- 1 Tablespoon Fresh Sweet Ground Basil
- 2 pinches Sugar
Preparation
There are 2 layers to this dish: the corn mix, and the meat layer. Both will be placed in the same 9 x 18 baking dish/pan for final cooking.
MEAT LAYER
1. Brown the hamburger and chicken with the onions.
2. Hard boil 3 of the eggs, then slice.
3. Put meat/onion mixture in the pan and lay egg slices scattered on top. Sprinkle olives and raisins across mixture.
CORN LAYER
4. Mix corn, 1 uncooked egg and basil in a blender until it’s a chunky, thick liquid. Add cornmeal if it’s too runny.
5. Add salt as desired for taste.
6. Pour corn layer over meat layer prepared above.
7. Sprinkle sugar on top.
Bake in a 350-375 degree oven for about 30-40 minutes, until corn layer is golden brown. (Sorry about the approximation with the temperature – the oven there was labeled in Celsius.)
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smithk61 on 10.11.2009
My boyfriend’s mom is Chilean and when she makes this she spices the meat/onion mixture with cumin, paprika, garlic, oregano and pepper. Also uses black olives instead of green and white meat over dark- guessing that last is a preference thing.
It’s work to make, so I would recommend doubling the recipe.