Pastel de Choclo
A beef or lamb stew, topped with a creamy baked topping, whether it be the potato mash in the British shepherd's pie, the Béchemel topping on Greek Pastitsio, or the creamy corn topping on this Pastel de Choclo, is the iconic international comfort food. This dish has been cooked for centuries in the most southern parts of Latin America, most notably Argentina, Chile, Peru and Bolivia. Next time you get the urge for something to warm your soul, whip up a casserole full of this hearty meat pie and then take a nap on the sofa.
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1/2 cup raisins
- 1 yellow onion peeled and chopped $, 8 oz.
- 2 cloves garlic peeled and minced
- 1/2 cup kalamata olives halved
- 2 tsp paprika
- 1 tsp ground cumin
- salt
- black pepper
- 2 egg hard-boiled, shelled
- 2/3 cup chicken breast see notes
- 3 cups corn kernals thawed frozen, or fresh cooked
- 3/4 cup whipping cream (30% to 35%)
Instructions
- Preheat oven to 450 F (232 C).
- In a 10- to 12-inch nonstick frying pan over high heat, combine beef and olive oil; break beef into chunks and stir often until no longer pink in center and liquid evaporates, 7 to 10 minutes.
- Meanwhile, in a small bowl, cover raisins with hot tap water and let stand until softened, about 5 minutes. Drain.
- With a slotted spoon, transfer beef to a bowl. To drippings, add onion and garlic. Stir often on high heat until onion is lightly browned, 6 to 8 minutes. Add raisins, olives, paprika, cumin, beef, and 3 tablespoons water; stir over medium heat to mingle flavors, 3 to 4 minutes. Add salt and pepper to taste.
- Spoon mixture into 4 individual casseroles (2- to 2 1/2-cup size). Cut eggs in half lengthwise. Lay equal portions of chicken over beef, and push egg halves into casseroles, making mixture level.
- In a food processor, whirl corn, 1/2 teaspoon pepper, and cream until coarsely puréed. Rinse and dry frying pan, then pour corn mixture into pan. Stirring on high heat, bring to bubbling, then reduce heat and, stirring often, simmer until darker yellow and drier, 5 to 7 minutes. Spoon corn mixture equally over beef, chicken, and eggs and spread level.
- Set casseroles on a baking sheet. Bake, uncovered, set on a rack positioned so tops are about 4 inches from broiler, until hot in center, 13 to 16 minutes. Turn heat to broil (heat may not come on right away) and brown crusts, 3 to 4 minutes more after broiler is hot.
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