Chilean
Chile Pino Pastel de Choclo
A rich and flavorful Chilean corn pie, filled with a savory mix of beef, onions, olives, and hard-boiled eggs, topped with a creamy corn puree.
Total Time1 minute
Servings6
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
29
Protein
45
Carbs
24
Fat
4
Fiber
0g
Sodium
Ingredients
- 1 lb ground beef
- 2 medium onions, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup green olives, sliced
- 2 hard-boiled eggs, chopped
- 2 cups of fresh corn, blended into a puree
- 1 cup milk
- 1/4 cup butter
- 2 tbsp cornstarch
- 1 tbsp sugar
- 1/2 tsp nutmeg
- 2 cups cornmeal
- 1 tsp baking powder
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large skillet, heat some oil over medium heat. Add the chopped onions and garlic, cooking until translucent.
- 3Add the ground beef, cumin, paprika, salt, and pepper. Cook until the beef is browned.
- 4Stir in the chopped olives and boiled eggs, mixing well. Set aside to cool.
- 5In a separate bowl, combine the cornmeal, baking powder, sugar, and nutmeg. Mix well.
- 6In another saucepan, melt the butter, then stir in the milk until combined. Slowly pour this into the dry mixture, stirring until smooth.
- 7Layer the beef mixture in a baking dish, then pour the corn puree over it, smoothing it down. Spread the cornmeal batter on top, ensuring it's even.
- 8Bake in the preheated oven for 35-40 minutes, or until golden brown and set. Allow cooling slightly before serving.
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