Pastel de Choclo - Chilean Beef and Corn Casserole

By RecipeTin Eats · 90 min

Ingredients

Instructions

1. Preheat the oven to 200°C (180°C fan-forced).
2. Heat the oil in a large 30 cm (12-inch) pan over high heat. Add the beef and cook, breaking it up, until no red remains, then cook a couple more minutes until in fine pieces. Remove the beef with a slotted spoon, leaving the fat and juices in the pan.
3. In the same pan, cook the onion and garlic for 5 minutes, stirring often, until the onion is translucent.
4. Return the beef to the pan and stir. Add the spices, then the flour, and mix until no flour is visible. Add the stock and stir until it thickens into a gravy. Lower to medium and cook 5 minutes, stirring often, until thick enough that a path drawn across the base stays open.
5. Spread the mixture in a 23 x 33 cm (9 x 13-inch) dish and set aside to cool while you make the corn layer.
6. Melt the butter in a pot over medium-high heat. Add the corn (frozen is fine) and cook for 5 minutes, stirring often.
7. Add the milk, salt and basil, then blend with a stick blender for about 30 seconds, moving it around, until no whole kernels remain. It should not be completely smooth.
8. Stir in the cornmeal. Lower the heat to medium or medium-low and cook 5 minutes, stirring often, until thick enough to mound on a spoon and hold a path drawn across the base.
9. Press the eggs into the beef, then scatter the olives and raisins over it.
10. Spread the corn mixture over the top, smoothing it. Sprinkle with the sugar, then with paprika from a height.
11. Bake for 40 to 45 minutes until the surface is golden. Cool for 15 minutes, then cut into slices and serve.

Summarized from RecipeTin Eats's video. Watch it for the details.

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