Flavors in Layers - Pastel de Choclo

Passport & Plate - Pastel de Choclo

Chile | Friday, March 6, 2015 | 5 photos

Ingredients
(For 6 people)
6 large ears of corn
1 lb beef cut of your choice, such as top sirloin or flank steak, cut in small pieces for sautéing
2 medium onions, diced
1 tbsp paprika or smoked chili pepper powder if you can find it
2 chicken breasts, cut into 2 inch - 3 inch pieces
1 tbsp of butter
1 tbsp olive oil
2 tbsp granulated sugar
2 cups of milk
2 hard boiled eggs
1 tbsp golden raisins
6 black olives
2 tsp dried basil
1 Teaspoon salt

 

How to prepare this recipe
Remove corn from cobs and blend corn kernels in a blender or food processor until a thick paste forms. Add basil and set aside.

In a large pan, heat 1 tbsp vegetable or olive oil. When oil is hot, sauté onions and chopped meat. Add smoked chili pepper or paprika and a dash of salt, sautéing on medium - to medium high heat until onions are translucent. Remove from heat.

In a separate pan, sauté chicken pieces in a similar method, about 8 minutes. Cut a thicker piece to ensure that chicken is cooked through. Remove from heat.

Preheat oven to 375 degrees.

In a large pot, heat butter over medium heat. Add corn paste, increase heat slightly, and stir constantly to thicken. And milk in small increments to make a thick paste. When the paste maintains its consistency without adding more milk, it is ready. It might not be necessary to use all of the milk requested in the recipe.

Note: The larger species of corn used in Chile for this dish, known as choclo, is starchier that typic sweet corn. It may be necessary to add 2-3 tablespoons of cornmeal to properly thicken the mixture. Be sure to add milk very gradually so as not to oversaturate the paste.

While corn paste is cooking, peel cut hard boiled eggs into quarters.

Most traditionally, this dish is prepared in earthenware bowls, however, if none are available, a glass baking dish or ceramic ramekins also work well. Divide meat mixture, known as pino, among the six ramekins, or spread evening in one large baking dish if using. Next, divide the chicken strips, olives, raisins, and hard boiled egg pieces among the ramekins, reserving 6 raisins as garnishes. Cover each ramekin with approximately 2 to 3 centimeters of corn paste, or as evenly as possible. Garnish with remaining raisins and sprinkle 1 teaspoon of sugar over the top of each pastel in an even layer.

Place pastels in preheated oven for 20-25 minutes, or until sugar is caramelized.

Remove from oven and enjoy while hot!

 

The story behind this recipe
Pastel de Choclo offers a combination of South American cooking techniques and ingredients while acknowledging the European influence on Chilean culture. "Pastel" translates to "pastry" or in this case, "pie," and "choclo" is the chilean vernacular for corn. Therefore, the translation is "sweet corn pie." Corn and onions, star players in the dish, are indigenous to the Americas. "Pino," the blend of beef, onions, and spices that makes the base layer of the pastel, is found in other chilean dishes as well, most notably as the traditional filling for empanadas. Cattle, of course, were first brought to Chile by the Spanish. The mashed corn and milk paste is similar to what is found in humitas, a chilean version of a tamale. Olives, hard boiled egg, and chicken are all very present in Chilean fare. Therefore, this dish represents an excellent symphony of the old and new world, a fusion of favors and cultures that celebrates the agricultural abundance of Chile. It can be found in traditional restaurants, everyday lunch spots, and family homes alike. Each Chilean cook has his or her own twist, making each pastel different from the next.
I first learned to prepare this dish when I travelled to Santiago, Chile, in 2012. I was a university student at the time, traveling with a small group of students. Preparing this meal was a highlight of the trip - everyone took a task in the kitchen, and our hosts lead the way, step by step. Throughout the evening, our hosts told us nostalgic stories of preparing the Pastel de Choclo with their mothers and grandmothers, and for one evening at least, it was if we were all Chilean, taking part in a family affair. When I returned to the states, I prepared Pastel de Choclo for my family, and was so proud to bring some of my trip to Chile back to them in the States.