Pastel de choclo recipe

Fresh corn ground with basil and cooked into a thick paste, spread over a juicy beef pino with chicken, raisins, olive and egg, then baked under a caramelised sugar crust.

2 hours and 30 minutesmedium12 ingredients

Ingredients

• 1000 g fresh corn
• 1 bunch basil
• 800 g ground beef
• 4 chicken thighs
• 3 onions
• 30 g raisins
• 12 black olives
• 3 hard-boiled eggs
• 120 ml milk
• 4 tbsp sugar
• 1 tsp cumin
• 1 tbsp merken

How to make Pastel de choclo

1. Brown 800 g ground beef in a wide pan, season with 1 tsp cumin, 1 tbsp merken, salt and pepper, add 200 ml beef broth and simmer 20 minutes.
2. Add 3 finely diced onions and cook 30 minutes more on low, until they melt into the meat. This pino must stay juicy, never dry.
3. Poach 4 chicken thighs in salted water 25 minutes, then keep them in large pieces.
4. Strip the kernels from 8 fresh corn cobs, about 1 kg, and grind them with 10 basil leaves. Basil ground into the corn is the signature of the dish, corn alone gives a different pie.
5. Cook the corn paste with 120 ml milk and salt for 20 to 30 minutes, stirring constantly with a wooden spoon, until it thickens enough to hold a trace.
6. Butter clay bowls or a baking dish, spread the pino, then lay on each portion a piece of chicken, 3 raisins, 2 olives and a quarter of hard-boiled egg.
7. Cover with the hot corn paste and smooth the surface.
8. Dust the top generously with granulated sugar, about 4 tbsp in all, and bake at 200 °C for 40 to 50 minutes until the sugar turns into a brown crust.
9. Rest 10 minutes and serve in the dish it was baked in.

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