Chilean cuisine is one of the most varied cuisines of Latin America. When talking about pastels, Chileans have pastel papas (potatoes) which is very close to French hachis Parmentier (shepherd’s pie) or pastel de choclo (maize). Today, we will talk about pastel de choclo.
Pastel is a Hispanic and Portuguese name that refers to different crispy or fried preparations, savory or sweet. Today’s pastel is from Chile.
Besides maize, which is the main ingredient, pastel de choclo also contains pino.
What is Chilean pino?
One thing I still can’t explain: the name of pino. Indeed, pino means pine nuts. Why pine nuts? If you know the meaning behind it, please share in the comments!
At home, the pastel de choclo received unanimous praise.
Although the list of ingredients is a bit surprising, we were very pleasantly surprised by the combination of sweet, salty and spicy flavors.
It was simply delicious!
- ½ lb ground beef
- 1 chicken breast , cooked and chopped
- 1 scallion , minced
- 2 cloves garlic , crushed
- 1 tablespoon sugar
- ½ teaspoon ground cumin
- ½ teaspoon chili powder (or more to taste)
- 3 hard-boiled eggs , coarsely chopped
- A few pitted black olives , sliced
- ½ cup golden raisins
- 2 (14 oz) cans drained corn (or 3 corn cobs), cooked and shelled
- ½ green bell pepper
- ½ red bell pepper
- ½ bunch basil
- 1 tablespoon margarine , melted
- 1 cup milk
- Sugar (for browning)
- 1 tablespoon flour
- 2 eggs , beaten
- 3 tablespoons olive oil
- Pour olive oil in a skillet and saute the onion and garlic.
- Add the meat, cumin, and chili powder.
- Add salt and pepper.
- Cook over high heat and add the sugar.
- Reduce heat and cook over medium heat for about 20 minutes, until meat is cooked.
- Add flour, let the sauce thicken a little.
- Add ½ cup of boiling water and allow to thicken.
- Cool and reserve.
Combine corn, bell peppers, basil, milk and margarine.
- Put this mixture in a large heavy saucepan.
- Add salt and pepper.
- Stirring frequently, cook on medium / high for 10 minutes.
- Reduce heat and simmer for 15 minutes, stirring regularly, until mixture thickens.
- Let cool.
- Pour the beaten eggs and mix thoroughly.
- In a baking dish, spread a layer of pino.
- Place the chicken on top then olives, the egg and the raisins.
- Cover with mashed corn.
- Sprinkle lightly with sugar.
Bake in an oven preheated at 400F/210C, and bake for 15 to 20 minutes.