Authentic Chilean Pastel De Choclo - With Shortcuts
- Ready In:
- 1hr 20mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 2 lbs boneless skinless chicken breasts, diced
- 1 1⁄2 lbs lean ground beef
- 1 cup vidalia onion, finely chopped
- 2 (12 ounce) cans creamed corn
- 1 tablespoon crushed red pepper flakes
- 1 1⁄2 tablespoons cumin
- 1 1⁄2 tablespoons adobo seasoning
- 2 tablespoons salt & pepper
- 1 tablespoon paprika
- 4 hard-boiled eggs, sliced
- 10 -12 large black olives, sliced
- 1 teaspoon oregano
- Pam cooking spray or cooking spray
- 1 -2 teaspoon olive oil
- 1 -2 cup sugar
directions
- Saute chicken breasts in hot oil until browned; remove from heat and rest aside.
- In a heavy skillet, brown the meat, drain, and put it into a bowl.
- Add oil (one swirl around pan) to skillet.
- Saute onion until translucent; add chile flakes, cumin, adobo, paprika, salt, pepper, and oregano.
- Add the sauteed mixture to the meat and mix.
- Pack the meat mixture into a pregreased (Pam) shallow 9-inch ovenproof casserole dish.
- Arrange chicken, eggs and olives on top of meat mixture.
- Place creamed corn in bowl; mix in 4 tablespoons of sugar and salt and pepper to taste.
- Pour this mixture over the meat mixture and sprinkle with the remaining sugar. It should cover mixture but not overtly.
- Bake in a 350°F oven for 45 to 60 minutes, or until the top is golden.
- Serve with additional sugar on side.
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Reviews
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I do not know if this dish is authentic or not, but I do know it is delicious! I used Green Giant creamed corn, it is my absolute favorite, and added a little Wondra Flour to make it a little thicker, so it wouldn't drain to the bottom of the dish. Thank you celly for such a great recipe. Just hit the spot on our "first snow" day.
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This dish looked nothing like pastel de choclo from Chile. It was WAYYYYY too spicy and there was hardly any corn at all. True pastel de choclo has a corn layer and then a meat layer at the bottom. This was watery and all mixed together! It was horrible, not at all what I expected. My guests politely ate it but begged for more water every 5 minutes.
RECIPE SUBMITTED BY
Hi all..I am back in Maryland!!! Recently had twin boys, they are a month old! I am married to my best friend, whom is the taster of all my Recipezaar creations. I was born in Chile but raised in the states.. Maryland to be exact. I find myself cooking more now than ever... before I used to "entertain" now I have to feed.. lol! I took a short break while pregnant, as all I wanted was crepes, pancakes and PBJ sammies. Cooking fell way last on my list of things to do while awake. Now I am on maternity leave and have to make quick and easy meals.
I am a huge fan of short cuts and "easy" recipes BUT healthy eating is a must. I love watching the food network and absolutely adore Rachel Ray. I think Emeril is amazing, but I just can't cook his recipes.. too many ingredients :)
At best I cook fusion meals, I love Mexican and wish I could make Chilean meals like Grandma... but instead I cook United Nations style.. with TONS of short cuts!! I admit I am a cheater.. I wish I could stay in the kitchen and slave over meals.. but instead I model after the 30 minutes or less Chef...