Pastel de choclo, a delicious beef and corn pudding pie featuring hard boiled eggs, olives, and raisins!
Pastel de choclo is a South American-style beef and corn casserole crafted with a layer of seasoned ground beef beneath a layer of corn pudding. The beef layer includes ground beef, onions, garlic, cumin, and paprika, with some flour added to thicken the sauce prepared with beef broth. The corn pudding layer consists of ample fresh corn cooked until soft, then blended with basil and cornmeal, pureed, and simmered until it thickens. This beef mixture is placed in a baking dish with optional fillings like sliced hard boiled eggs, olives, and raisins. The entire dish is baked until the top is golden brown and bubbling along the sides. The blend of sweet corn topping and savory beef is absolutely fantastic, complemented by the flavors and textures from the eggs, olives, and raisins! Yum!
Pastel de Choclo (Beef and Corn Casserole)
Prep Time: 10 minutes Cook Time: 1 hour 20 minutes Total Time: 1 hour 30 minutes Servings: 8
Pastel de choclo, a delicious beef and corn pudding pie featuring hard boiled eggs, olives, and raisins!
ingredients
For the pino (beef filling):
– 1 tablespoon olive oil
– 2 pounds ground beef
– 2 onions, diced
– 6 garlic cloves, chopped
– 1 1/2 tablespoons cumin
– 1 tablespoon paprika
– 1/2 teaspoon salt
– 1 teaspoon pepper
– 1/4 cup all-purpose flour (gluten-free for gluten-free)
– 1 cup beef broth
For the corn pudding:
– 2 tablespoons butter
– 10 cups corn, (fresh or thawed) (about 3 pounds kernels or 8 to 10 ears of corn)
– 10 basil leaves
– 2 tablespoons cornmeal (or semolina)
– 1/2 teaspoon salt
For the casserole:
– 2 hard boiled eggs, sliced (optional)
– 1/3 cup pitted olives, coarsely chopped (optional)
– 2 tablespoons raisins (optional)
– 1 tablespoon sugar (optional)
– 1 pinch paprika (optional)
– 2 tablespoons butter, sliced
directions
For the pino (beef filling):
1. Heat the oil in a sizable pan over medium heat, add the beef, and cook for about 10 minutes, breaking it apart as it browns, then drain off any excess grease.
2. Incorporate the onions and cook until soft, approximately 5-8 minutes.
3. Stir in the garlic, cumin, paprika, salt, pepper, and flour, mix thoroughly, and cook for one minute.
4. Pour in the broth, stir, bring to a boil, and simmer until the sauce thickens, about 3-5 minutes, then turn off the heat.
For the corn pudding:
1. Melt the butter in a large pan over medium-high heat, add the corn, and cook until tender, around 10 minutes, allowing it to char slightly if desired.
2. Mix in the basil, cornmeal, and salt, then puree using a stick blender.
3. Bring to a boil and simmer until thickened, about 5 minutes.
For the casserole:
1. Layer the beef mixture in the bottom of a 9×13 inch baking dish, add the sliced egg, olives, and raisins on top, followed by the corn mixture, and sprinkle with sugar, paprika, and butter.
2. Bake in a preheated 400F/200C oven until the edges are bubbling and the top is golden brown, about 35-45 minutes, then let cool for 10-15 minutes before serving!
Nutrition Facts: Calories 591, Fat 33g (Saturated 13g, Trans 1g), Cholesterol 133mg, Sodium 494mg, Carbs 62g (Fiber 7g, Sugars 12g), Protein 29g