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Pastel de Choclo (Chilean Meat Pie)

Monday, 26 May 2008


This delicious, spicy dish only needs a large green salad, sliced tomatoes, a baked potato, and a Chilean wine to create a feast. We have used lean, ground beef in this recipe, but coarsely ground chicken, rabbit, or pork could also be used.


At a glance
Latin American
Cooking Method
Heat Level
New Mexico Green
Main Course
  • 1 ½ pounds coarsely ground lean beef

  • 1 to 2 tablespoons vegetable oil

  • 1 cup chopped onion

  • 1 large dried ají chile pod, crushed, or substitute New Mexican

  • ½ teaspoon cumin

  • 1 teaspoon paprika

  • ½ teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • ½ teaspoon oregano

  • 10 black olives, cut in half

  • 2 cups fresh corn

  • 1 tablespoon milk

  • 1 ½ teaspoons sugar

  • 1 tablespoon vegetable oil


In a heavy skillet, brown the meat, drain, and put it into a bowl. Add the oil to the skillet, and saute the onion, and add the chile, cumin, paprika, salt, pepper, and oregano; add the sauteed mixture to the meat and mix. Then pack the meat mixture into a shallow 3 to 4 quart overproof casserole, and arrange the olives over the top.

Put the corn in a blender with the milk, ½ teaspoon of the sugar, and puree the corn. Heat the oil in a skillet, add the pureed corn, and simmer the corn, stirring, until the puree thickens. Pour this mixture over the meat mixture and sprinkle with the remaining 1 teaspoon of sugar.

Bake in a 350°F oven for 45 to 60 minutes, or until the top is golden.



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