Authentic Chilean Pastel De Choclo - With Shortcuts

"This was a staple growing up, my Mamita slaved for hours making this for dinner.. I came up with a way to enjoy authentic pastel with less time in the kitchen and more time drinking with my guests. I whip this up once a year right around the 11th of September... Viva Chile :)** I left off the raisins.. casue my family hates them but for authentic add 2 handfuls of california raisins."
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Ready In:
1hr 20mins




  • 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.

Questions & Replies

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  1. 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.
  2. 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.


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...
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