Pastel de Choclo – a classic Chilean meal

SouthAmerica December 14, 2017March 3, 2021 chile, Chilean Paste de Choclo, Chilean recipe, Paste de Cholco, south america to the world, South American recipes, southamericatotheworld, Yanira K. Wise

This recipe is based on the Chilean Pastel de Choclo, a popular dish served during the summer months in Chile, although I prefer to make this dish in the winter time. It is comfort food, and provides a great option for those cold winter days. In Chile the preparation time is somewhat long, starting with a trip to the market to get the best and fresh corn, which later you have to turn into a paste. This is the main reason why it is a summer dish in South America. In North America we can enjoy this quick way to make this dish any time of year. I prefer to make it during winter time because it warms you up, and the sweetness of the corn makes it really special. I use canned corn that is already sweet and ready to go.

Serves 4 individual servings

Ingredients

1 lb. ground turkey

1 store-bought rotisserie chicken

4 hardboiled eggs

4 15.25 oz.-cans of super sweet corn whole kernel

½ cup chopped onion

3 garlic cloves finely minced

½ teaspoon Worcestershire sauce

½ teaspoon soy sauce (optional)

½ teaspoon cumin powder

½ teaspoon dried red pepper (optional)

8 kalamata olives (optional)

Olive oil

Salt and Pepper to taste

Sugar as topping (brown or white)

Preparation

Pre-heat the oven to 375̊ F degrees. Start cooking the hardboiled eggs, and once cooled cut the eggs into four lengthwise parts.

Pull apart the chicken meat making about 4 cups between white or brown meat (this is based on your preference). Leave aside until ready to assemble the pastel de choclo.

In a sauce pan add some olive oil and heat over medium-high heat. Add the onions to cook until the translucent, then add the garlic and cook until fragrant. To this add the ground turkey, season with some salt, pepper, red pepper flakes, and cumin. I like to use Worcestershire sauce, and soy sauce to avoid the ground turkey from getting too dry. Lower the temperature and cook until done. If the ground turkey gets too dry add water if necessary. Leave aside.

In the meantime, in a blender add the sweet corn and blend; you might have to do this in two batches. I add about one tablespoon of milk per can (this is to help the blending process). What you are looking for is to turn the corn kernels into a paste. You can always use water instead of milk. Leave aside.

Once the meat is cooked it is time to assemble the pastel de choclo. You will need four oven-proof serving bowls. Use some olive oil to grease the bowls. I have the traditional “platos de greda” (clay dishes) from Chile that are especially used for this dish. In each dish add the meat sauce, about 1 cup chicken meat, one sliced hardboiled egg, and 2 kalamata olives. Once you have the four dishes assembled finish by topping each dish with the corn paste, making sure they are completely covered. Lastly, add the sugar as topping. Bake in the oven for about 1 hour, or until the sugar gets golden and crisp.

Now you are ready to eat like a Chilean with Pastel de Choclo!