Pastel de Choclo

Name: Pastel de Choclo
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 2 lbs ground beef; 1 medium onion, diced; 4 cloves garlic, minced; 1 cup beef broth; 1 tsp cumin, ground; 1/2 tsp smoked paprika; 1/2 cup pitted green olives, halved; 1/4 cup raisins; 2 eggs hard-boiled eggs, sliced; 4 cups corn kernels (fresh or frozen); 1/2 cup whole milk; 4 tbsp butter; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil

A beloved Peruvian savory corn pie with a seasoned beef filling, topped with a creamy fresh corn puree. Baked until golden, this hearty comfort dish is a classic family favorite.

70 minMediumServes 4520 cal/serving

PeruvianDinnerOvenStandard

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Ingredients

2 lbs ground beef
1 medium onion, diced
4 cloves garlic, minced
1 cup beef broth
1 tsp cumin, ground
1/2 tsp smoked paprika
1/2 cup pitted green olives, halved
1/4 cup raisins
2 eggs hard-boiled eggs, sliced
4 cups corn kernels (fresh or frozen)
1/2 cup whole milk
4 tbsp butter
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil

Instructions

1

Preheat oven to 375°F.
2

Heat 2 tbsp olive oil in a skillet over medium heat. Sauté 1 medium diced onion and 4 cloves minced garlic until softened, about 3 minutes.
3

Add 2 lbs ground beef and cook until browned, breaking it up as it cooks, about 5 minutes.
4

Stir in 1 tsp ground cumin and 1/2 tsp smoked paprika, then add 1 cup beef broth and cook for 5 minutes. Season with 1 tsp salt and 1/2 tsp black pepper.
5

Fold in 1/2 cup halved pitted green olives and 1/4 cup raisins. Transfer to a baking dish and arrange 2 eggs sliced hard-boiled eggs over the mixture.
6

In a blender or food processor, combine 4 cups corn kernels (fresh or frozen), 1/2 cup whole milk, 4 tbsp butter, 1 tsp salt, and 1/2 tsp black pepper. Blend until smooth.
7

Pour the corn mixture over the ground beef filling and spread evenly.
8

Bake for 30 to 35 minutes until the top is golden and a knife inserted in the center comes out cooked.
9

Let rest for 5 minutes before serving.

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Questions

What temperature do I cook Pastel de Choclo at?

For Pastel de Choclo, the oven is set to 375 F (about 190 C) in step 1. The longest stretch at that heat is 35 minutes, in step 8.

How do I know when Pastel de Choclo is done?

Go by the cues in the method rather than the clock. Step 8: cook until the top is golden and a knife inserted in the center comes out cooked.

What equipment do I need for Pastel de Choclo?

Beyond a knife and a board, the method uses a food processor (step 6) and a blender (step 6). If you do not have one, a sharp knife and patience, or a blender in short pulses, stands in for the food processor.

Can I use ground turkey instead of ground beef in Pastel de Choclo?

Yes. Choose turkey that is not extra-lean and add a tablespoon of oil to the pan, because turkey has less fat and browns more slowly. Season it a little harder than you would beef. As written, the entry for Pastel de Choclo uses 2 lbs ground beef.

Can I make Pastel de Choclo dairy-free?

Yes. The dairy in Pastel de Choclo is 1/2 cup whole milk, 4 tbsp butter. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Pastel de Choclo keep?

Refrigerate what is left of Pastel de Choclo within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through.

Serve it with

Tacu Tacu Rice and Bean Cake side
Ensalada de Trigo salad
Chicha Morada Spiced Purple Corn Drink drink
Suspiro a la Limena Caramel Meringue Pudding dessert

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