The word choclo is commonly used in many Latin American countries to refer to sweet corn, a staple ingredient in the region’s kitchens. In Spain, this term is used less frequently and often in limited contexts, but in Ibero-American gastronomy, choclo plays a central role in various traditional dishes. It is featured prominently in the culinary traditions of Peru, Ecuador, Mexico, as well as in Venezuela and Colombia. However, the recipe for pastel de choclo is most famously associated with Chile, though it is also a popular dish in other Southern Cone countries such as Argentina and Bolivia, where a similar dish called humita is made.
A Simple, Flavorful Dish
Chilean pastel de choclo is a wonderfully simple and satisfying dish. It’s a quick recipe that allows us to experience a different way of enjoying corn, especially in this case, when the corn is transformed into a gluten-free meal. The dish is baked to achieve a slightly crispy top layer, which gives it a delightful texture similar to arroz con costra or baked rice, typical of Valencia’s rice dishes.
This dish not only works as a main course but also brings an aromatic touch thanks to the spices added to the meat filling. Additionally, it is quite filling, making it perfect for a hearty meal. Pastel de choclo can be almost completely assembled, leaving only the final baking step to complete the dish just before serving.
Ingredients for 5 Servings
- For the filling:
- 350 g ground beef
- 2 onions, diced
- 1 tablespoon sweet paprika
- 1 tablespoon ground cumin
- 12 basil leaves
- Olive oil
- Salt and freshly ground black pepper
- For the dough:
- 250 g cooked corn (without liquid)
- 50 g corn flour
- 75 g milk
- 25 g butter
- Salt and freshly ground black pepper
- For assembling:
- 15 g sultana raisins
- 15 black olives
- 2 hard-boiled eggs, sliced
Making Chilean Pastel de Choclo
Difficulty: Easy
Total time: 1 hour
- Preparation time: 20 minutes
- Cooking time: 40 minutes
This recipe can be divided into three simple steps: preparing the filling, making the dough, and assembling the dish. All three steps are straightforward and require minimal effort.
Step 1: Preparing the Filling
Start by sautéing the diced onion over low heat with a lid for about 15 minutes until soft. Then, increase the heat and add the ground beef, breaking it apart with a spoon and cooking it for 3-4 minutes until browned.
Next, add the spices – sweet paprika and ground cumin – along with the fresh basil leaves. Stir everything well, then season with salt and pepper to taste. Once fully cooked, set the filling aside while you prepare the dough.
Step 2: Preparing the Dough
The dough for pastel de choclo is made by blending cooked corn, corn flour, milk, butter, and seasonings in a blender or food processor. Blend the ingredients until you have a mixture with small chunks, but not a smooth or homogeneous texture. If the mixture seems too loose or runny, simply add a bit more corn flour to thicken it up.
Step 3: Assembling the Dish
Preheat your oven to 200°C (390°F). In an ovenproof dish, start by spreading the cooked beef mixture evenly at the bottom. Then, sprinkle the raisins and black olives over the meat. Follow by placing sliced hard-boiled eggs on top.
Once the filling is prepared, cover it with the corn dough, spreading it evenly across the top. Bake the dish for about 20 minutes, or until the top turns golden brown and slightly crispy.
Once baked, serve the pastel de choclo warm or at room temperature. This dish is perfect as a main course, offering a satisfying combination of flavors and textures.
Serving Suggestions
Although pastel de choclo is delicious on its own, you can also serve it with a variety of accompaniments to create an even more festive Latin American spread. For example, you can prepare nachos with guacamole, which are popular in Mexican cuisine. Alternatively, you might opt to make humitas, a similar corn-based dish, or even make arepas with corn flour to complement the meal.
The History of Pastel de Choclo
The history of pastel de choclo dates back to the times when corn was a staple crop for many indigenous peoples in the Americas, especially in the Andes region. The dish combines elements from the region’s pre-Columbian food traditions with Spanish influences, particularly the use of meat and spices. Over time, it became a beloved part of the Chilean and Andean culinary heritage.
The dish’s simplicity and versatility have made it a favorite in many Latin American households. It can be adapted based on regional tastes and available ingredients, but the basic components remain largely the same: a sweet corn crust over a savory meat filling.
Why Pastel de Choclo Is a Latin American Staple
Corn has been a central ingredient in Latin American diets for thousands of years, dating back to the indigenous cultures of the region. The versatility of corn, whether used in its whole form, ground into flour, or processed into dough, makes it an ideal base for a wide variety of dishes. Pastel de choclo is one of the most popular ways to showcase this staple crop.
Its widespread popularity in countries like Chile, Argentina, and Bolivia speaks to the regional importance of corn and the influence of indigenous cooking traditions in Latin American cuisine. While each country might have its own variation on the dish, the essence of pastel de choclo remains the same: a comforting, hearty meal that brings together savory and sweet flavors.
The Gluten-Free Advantage
In addition to its delicious taste, pastel de choclo is a naturally gluten-free dish. Corn flour, the key ingredient in the dough, does not contain gluten, making it an excellent choice for those with gluten sensitivities or those following a gluten-free diet. This feature allows pastel de choclo to be enjoyed by a wider audience, adding to its appeal as a family-friendly dish.
A Hearty Meal for All Occasions
Whether you’re hosting a family dinner or preparing a comforting meal after a busy day, pastel de choclo is the perfect dish to satisfy your cravings. Its blend of sweet and savory flavors, along with the heartiness of the meat and corn, make it a meal that is both filling and flavorful. The crispy top adds a satisfying crunch that elevates the dish to another level, ensuring that each bite is a treat.
Chilean pastel de choclo is a shining example of Latin American culinary traditions. It offers a unique way to enjoy corn while incorporating rich flavors from the meat and spices that make the dish so special. The simplicity of its preparation and the versatility of the dish ensure that it remains a staple in Latin kitchens, not just in Chile but throughout the Southern Cone and beyond.
By making this delicious dish at home, you can explore the flavors of Latin America and enjoy a meal that has been passed down through generations. Whether served as a main course or as part of a festive spread, pastel de choclo is sure to delight everyone at your table.
