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Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Corn and Beef Chilean Pastel de Choclo

February 10, 2022 by Pilar Hernandez

Versión en español

Chilean Pastel de ChocloChilean Pastel de Choclo is an iconic dish. A classic during the summertime. The Pastel de Choclo is usually cooked in a clay dish inside a wood-burning oven if living in the countryside. If residing in the city, a standard oven and a baking pan are enough. The flavors of the meat and corn mingle delightfully in this casserole.

Chilean corn is different from the varieties available in the USA, read ahead.

Tips for a delicious Chilean Pastel de Choclo:

What variety of corn is traditionally used?

The Pastel de Choclo is made with Humeros corn. This variety of corn is widespread in Chile but very difficult to find in other countries. Humero corn has irregular kernels. If the rows of the grain are neat, it is not the correct one. The husk is hard. When you prick the corn, whitish milk comes out. Use fresh, don’t store it for more than ten days. The corn dries out and loses its consistency.

Is the Humero corn native or introduced to Chile?

Humero corn is a cross of native Chilean corn and a commercial variety introduced in the early 1900s. Corn was grown in Chile; before the arrival of the Spaniards, it was an abundant crop from Copiapó to Chiloé. Along with potatoes, they were the most popular crops. Wheat was introduced by the Spaniards and partially displaced corn.

When does the Humero corn season start in Chile?

It starts showing up at markets in mid-December and is easy to find until early March.

How do I cut the corn?

Break the base of the corn or shank, peel the husk and remove all the silk. Using a large knife, with the corn standing firm, cut from top to bottom, you can do it in one pass almost touching the cob or in several passes (2-3) so that the grain is finely chopped, do it as seen in the photo so that they keep all the juices or milk from the corn.

Cutting the corn Fresh corn cut

In what other dishes can I use corn?

Humitas, Porotos con Mazamorra (summer bean soup), and Porotos Granados (bean stew) are traditional. Click on the names to see the recipes.

If I let a Humero corn dry, can I make popcorn?

In theory, yes, the classic variety of dried corn for popcorn in Chile is Curagua.

How do I replace Chilean corn in the US?

I recommend using frozen corn (whole kernel) and adding cornmeal to thicken and improve the flavor while cooking the corn paste. The corn available in the US is sweeter because it is a different variety. Cornmeal works better than cornstarch and polenta. Never add sugar to the mix.

Can I plant Chilean corn in the US?

Yes, you can follow the same calendar of the US corn varieties. Here you can buy seeds.

Can I use canned corn, and what basil should I buy in the US?

I do not recommend using canned corn. It has more water than frozen corn. If you do not have an option, calibrate it with cornmeal to achieve the correct texture.
You have to be careful with basil. Thai basils have a lot of anise flavors. I recommend using Sweet basil or Genovese (in moderation). Taste the basil before adding to the corn paste.

Proper sides for Chilean Pastel de Choclo are:

  • Pebre sauce
  • Salsa verde sauce
  • Ensalada chilena
Print
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Corn and Beef Chilean “Pastel de Choclo”

★★★★★

5 from 5 reviews

Print Recipe
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The Chilean version of Sheperd’s pie with a twist: corn pudding on top.

  • Total Time: 1 hour, 30 minutes
  • Yield: 6

Ingredients

For the corn mixture,

• 2 tablespoons butter
• 4 bags of frozen corn (454 grams each) or 10 cups
• 1/2 cup whole milk
• 3 tablespoon cornmeal
• 1 bunch basil, about 10 leaves, Sweet basil preferably
• salt, pepper and Merkén or paprika

For the meat,

• 2 tablespoons of vegetable oil
• 2 pounds ground beef
• 1 cup water or beef broth
• 3 onions, diced small
• Merkén or 1 tablespoon sweet paprika
• 1/2 teaspoon ground cumin
• salt, pepper
• 2 tablespoons flour

Optional: cooked chicken, hard-boiled eggs, olives, and raisins

Instructions

For the meat, it can be done the day before,

  1. Heat the oil in a large pot, saute the beef until lightly browned, about 8 minutes, stirring occasionally, add the paprika, salt, pepper, and cumin, sauté 2 minutes more.
    Ground beef with seasonings
  2. Add the broth and simmer for 30 minutes over low heat.
    Ground beef with broth
  3. Add the onion, mix well, and cook over medium heat until the onion is tender, about 30 minutes, stirring occasionally.
    Ground beef with onion for Pino
  4. Turn off heat and add the flour and stir well. Adjust seasoning if necessary. Cool and refrigerate or use immediately.
    Flour on PinoGround beef Pino

For the corn mixture,

  1. In a cast iron or a large pot with a thick bottom, melt the butter over medium-high heat, add the frozen corn, and occasionally stir for about 8 minutes.
    Corn on a pot
  2. Add milk, basil, salt, pepper, and Merquén or paprika and continue to cook, occasionally stirring for about 10 minutes longer.
  3. With a hand blender, blend the corn, trying not to go uniform, leaving some chunky parts. Add the cornmeal and continue cooking over medium heat for 5 minutes. The consistency should be firm. Taste and adjust seasoning. It will thicken slightly when cool.
    Grounding of the cornCornmeal on Pastelera
    To assemble the pie,
  1. Put one layer of the prepared meat filling on a clay or baking dish. Add cooked or rotisserie chicken parts, quartered hard-boiled eggs, olives, and raisins on top of the meat.
    Chilean Pastel de Choclo
  2. Cover with the corn mixture. Sprinkle with granulated sugar for a nice browning in the oven.
    Chilean Pastel de Choclo before baking it
  3. Bake at 400F or 200C in a preheated oven for 45-60 minutes until bubbling and golden on top. Let stand 10 minutes before serving.
    Chilean Pastel de ChocloChilean Pastel de Choclo
  • Author: Pilar Hernandez
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Category: Savory
  • Method: Baked
  • Cuisine: Chilean

Nutrition

  • Serving Size:
  • Calories: 621
  • Sugar: 19.6 g
  • Sodium: 230.6 mg
  • Fat: 27.5 g
  • Saturated Fat: 13.2 g
  • Carbohydrates: 59.8 g
  • Fiber: 6.4 g
  • Protein: 40.6 g

Keywords: Corn pie, Chilean cuisine, Pastel de choclo

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

Corn Meat Pie "Pastel de Choclo"


The Chilean Kitchen*




 

If you enjoyed this recipe, you would also enjoy my cookbook* featuring 75 Chilean recipes for all seasons. It is lovingly written and scrumtpiously photographed, and you’ll delight in the best that Chilean cuisine has to offer, with easy-to-follow recipes tailored to American ingredients and grocery stores.

* Amazon affiliate links

Category: Beef, Chilean Meat, Chilean recipes, Entrees, Popular Posts, Savory things

About Pilar Hernandez

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Val McKeever

    August 12, 2014 at 12:24 pm

    Hi Pilar,

    Glad you had a good trip to Chile! Pictures were wonderful! Welcome back….. Sorry about the tree!

    What size dish do you use for the corn pie recipe? I want to try it this weekend.
    Thanks, Val

    Reply
    • Pilar Hernandez

      August 12, 2014 at 4:12 pm

      Hi Val,
      For this recipe you can use a casserole dish close to 9″x 9″ or similar.
      Good luck!

      Reply
  2. Cooking Rookie

    April 30, 2018 at 12:48 pm

    Thank you for the recipe! I tried several versions of Pastel de Chocolo since my trip to Chile and in all of them the corn layer was thin and runny. Your recipe worked really well. I made it for guests last night and everyone loved it. Muchas gracias 🙂

    Reply
    • Pilar Hernandez

      May 1, 2018 at 7:51 am

      Exciting!!! I’m so glad you enjoyed the recipe.

      Reply
  3. Ricky Torres

    July 26, 2018 at 9:51 am

    Muchisimas gracias por compartir tus recetas chilenas con nosotros! My grandmother would make all these typical recipes but I’m afraid she died suddenly and without sharing her recipes with us.

    Yo naci en USA, pero vivi en Chile por 8 anos, y mi ninez fue fundada con estas excelentes comidas.

    I just want you to know that finding these recipes that you’ve provided, means SO MUCH to me. It fills my heart with joy and nostalgia. I cant wait to get started on these!!!

    Reply
    • Pilar Hernandez

      July 26, 2018 at 2:13 pm

      Wonderful, it makes me happy too that they will be enjoyed. Let me know if you have any questions.

      Reply
  4. paulina Arias

    December 4, 2018 at 6:46 am

    Hello,
    Have you ever used can corn? If So, could you tell me for how long shall I cool it before i place it in the oven.
    Warm reagrds

    Reply
    • Pilar Hernandez

      December 4, 2018 at 7:56 am

      No, I don’t use can corn for this dish. The texture is not right.

      Reply
  5. Christine

    February 20, 2019 at 7:12 pm

    Can you make this the day before and bake the following day?

    Reply
    • Pilar Hernandez

      February 21, 2019 at 9:08 am

      Yes, absolutely.

      Reply
  6. Cookie Man

    June 26, 2019 at 4:51 am

    Hola! I see hard boiled eggs in the photos, but they are not mentioned in the recipe. Can I simply add them? Michael

    Reply
    • Cookie Man

      June 26, 2019 at 4:55 am

      Also…would I be insulting tradition if I put some cheese on top? What type would you recommend?

      Reply
      • Pilar Hernandez

        June 26, 2019 at 1:04 pm

        Is not traditional, but go for it, make it your dish.

        Reply
    • Pilar Hernandez

      June 26, 2019 at 1:04 pm

      Yes, I will add them. They are traditional to the recipe. Thanks for commenting.

      Reply
  7. Maria Gonzalez

    August 23, 2019 at 7:45 pm

    Hi, curious what HEB corn is listed on the ingredients list?

    Reply
    • Pilar Hernandez

      August 24, 2019 at 12:42 pm

      The sweet yellow one, some times I mix half and half with the whole kernel one.

      Reply
  8. Liz

    September 19, 2019 at 4:06 am

    Thank you for this wonderful recipe! My husband is Chilean and I just made it for his birthday dinner — it was a success! I look forward to trying out more recipes from your site. Abrazos desde Seattle.

    Reply
    • Pilar Hernandez

      September 19, 2019 at 1:15 pm

      Wonderful. Welcome, and please let me know if you have any questions.

      Reply
  9. Fabienne Pizarro

    October 26, 2019 at 7:21 am

    Can it be frozen in the clay dishwasher

    Reply
    • Pilar Hernandez

      October 26, 2019 at 12:22 pm

      What do you mean with the “clay dishwasher”? In general, Chilean clay dishes can be frozen. But can NOT go on the dishwasher.

      Reply
  10. findtubes

    November 21, 2019 at 9:58 am

    Add the ground beef, cumin, 1 teaspoon salt, and pepper. Cook, stirring, until the beef is crumbled and browned. Remove from heat and set aside.

    Reply
    • Pilar Hernandez

      November 21, 2019 at 1:25 pm

      Do you have a question?

      Reply
  11. Sara K

    December 3, 2019 at 1:48 am

    Would this work with ground turkey? I don’t eat beef but this looks delish!

    Reply
    • Pilar Hernandez

      December 4, 2019 at 2:59 pm

      Absolutely, or mushrooms and lentils. No problem.

      Reply
  12. Sammi

    February 5, 2020 at 12:18 pm

    Hello! Thank you so much for this great recipe, this was my favorite dish that my host mom would make when I was abroad in Chile! I was just wondering, when you say to prepare the meat a day ahead do you just mean to cook it and store it in the refrigerator?

    Reply
    • Pilar Hernandez

      February 5, 2020 at 4:03 pm

      Yes, but just to make it more doable, it’s not necessary for the final flavor. So if you have a couple of hours to put the whole dish together, perfect.

      Reply
  13. Alexis Horner-Borsu

    February 9, 2020 at 4:48 pm

    Hi, whats the size of the bags of corn? Do we need 4 big bags or small bags? Thanks.

    Reply
    • Pilar Hernandez

      February 10, 2020 at 2:03 pm

      It’s the small bags, 454 grams. Sorry, I added to the recipe.

      Reply
  14. Dee

    May 25, 2020 at 9:35 pm

    Thank you so much for your recipes! Your recipes are the only ones that my Chilean husband thinks are authentic when I make them! They are practical and they always turn out. After trying every English recipe(and a few in Spanish) of pastel de choclo that I could find, this one is the winner hands down.

    Reply
    • Pilar Hernandez

      May 26, 2020 at 1:02 pm

      Thank you!!! This means so much to me. Let me know if you have any questions in the future. Happy to help.

      Reply
  15. Anonymous

    August 19, 2020 at 2:29 am

    This dish is excellent with all the optionals the flavors combined give it delicious character!!

    Reply
    • Pilar Hernandez

      August 19, 2020 at 1:44 pm

      Thank you. I’m glad it was a success.

      Reply
  16. Erika

    September 18, 2020 at 1:14 pm

    I can’t wait to try your recipe! My mom is from Chile and I haven’t had this in years! Can I make this the same with fresh corn cut from the cob?

    Reply
    • Pilar Hernandez

      September 18, 2020 at 2:04 pm

      No, you can mix 1/3 of fresh corn, but no more. In Chile, the corn for this recipe is a specific variety that I have never seen outside Chile. I don’t know where are you base, but at least the US fresh corn is not well suited for this recipe: too sweet and not enough structure.

      Reply
  17. Eric

    September 19, 2020 at 5:13 pm

    What a great dish. Thank you!

    Reply
    • Pilar Hernandez

      September 20, 2020 at 1:34 pm

      So happy you like it! Thanks for commenting.

      Reply
  18. Margalit

    November 20, 2020 at 5:42 pm

    Hi Pilar
    Where did you purchase the clay dish ? (I love pastel de chocolo all my family from Chile 🇨🇱 I’m in USA the last 12 years )

    Reply
    • Pilar Hernandez

      November 21, 2020 at 1:38 pm

      I bought it in Chile. There is one seller that occasionally have something similar https://ancientcookware.com/pomaireware

      Reply
  19. Margalit

    November 21, 2020 at 5:05 pm

    Thank you Pilar for your quick answer 💗

    Reply
  20. Mak

    December 3, 2020 at 2:24 am

    When my Chilean family said “it’s perfect” I knew I did well! Thanks for such a terrific recipe! Only two changes from your original: i cooked the beef, then reserved leaving drippings, then cooked onions in drippings, then added flour, then broth, then meat/raisins/olives. Quicker! THANK YOU for such a terrific website!

    ★★★★★

    Reply
    • Pilar Hernandez

      December 3, 2020 at 1:37 pm

      Hi Mak! Glad the family enjoy the recipe. And thanks for the suggestion.

      Reply
    • Pilar Hernandez

      December 3, 2020 at 1:38 pm

      Hi Mak! Glad the family enjoyed the recipe. And thanks for the suggestion.

      Reply
    • Francisca

      March 17, 2022 at 6:33 pm

      Hi Pilar, I am another Chilean in the US. You use to have a link to by choclo pastelero seeds, but I do not see it anymore. Do you know which variety of corn would work to order seeds online?

      ★★★★★

      Reply
      • Pilar Hernandez

        March 18, 2022 at 12:23 pm

        Hola,

        Sorry about that, I added the link again: https://www.fruitionseeds.com/shop/vegetables/corn/sweet-corn-vegetables/organic-chilean-green-corn/
        Good luck.

        Reply
  21. Loreto

    February 6, 2021 at 6:03 pm

    Very good recipe

    Reply
    • Pilar Hernandez

      February 7, 2021 at 1:56 pm

      Thank you.

      Reply
  22. Michael Hollingsworth

    February 15, 2021 at 7:33 am

    I once worked in a Spanish restaurant that had a Chilean chef, who used to feature this dish once a month. It sold out the first hour. I’m going to make it one of these days.
    Hi name was Renan and it’s going in my cookbook!

    Michael Hollingsworth

    Reply
    • Pilar Hernandez

      February 15, 2021 at 2:19 pm

      Cool, it’s classic and delicious.

      Reply
  23. Anonymous

    February 22, 2021 at 3:23 pm

    looks good- from Chile

    ★★★★★

    Reply
  24. arturo Izquierdo

    September 18, 2021 at 5:00 pm

    Excellent ! But I has to adjust the recipe to accommodate 10 servings.
    This recipe is for how many?
    Thanks

    ★★★★★

    Reply
    • Pilar Hernandez

      September 19, 2021 at 1:50 pm

      It’s always at the top of the recipe card, in this case the yield is 6. Good luck.

      Reply
  25. Alex

    March 6, 2022 at 6:21 am

    Hello Pilar
    Easy recipe to follow and it was delicious. Gracias por la receta de pastel de choclo. Definitely looking forward to cooking more recipes once I get the book.

    ★★★★★

    Reply
    • Pilar Hernandez

      March 6, 2022 at 2:29 pm

      Thank you, Alex. Glad you enjoyed it.

      Reply

Trackbacks

  1. Chilean food is as diverse as its coastline along the Pacific Ocean! Chile interesting due to the length of the country meaning it is home to a range of different soil types, climates, and ecosystems which all contribute to a variety of incredible dishes, says:
    May 21, 2021 at 12:46 pm

    […] Pastel de Choclo is also known as the Chilean shepherd’s pie, a nod to the famous British food. You can try cooking pastel de choclo yourself with this great recipe. […]

    Reply
  2. Chile - Around the World in Homeschool Days says:
    October 20, 2021 at 11:51 pm

    […] for my Chilean recipes. An interesting one that the kids helped me with was the Chilean Pastel de Choclo, a meat and corn casserole. (There are more recipe links and pictures in Recipes by Country: […]

    Reply
  3. Chile Cooking – Angelo Romasanta says:
    December 18, 2021 at 3:17 pm

    […] Pastel de Choclo – corn and beef cake. Enjoyed this one, good mixture of sweet and savory. 8/10. Recipe here. […]

    Reply

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