Pastel de choclo recipe

This dish was first documented in Peru, but it is a typical dish also in Argentina, Bolivia, and Chile.
It is traditionally served in clay pots either in individual portions or a big clay.
Pastel de choclo is like a meat pie, only instead of pastry is the corn, the filling had beef, chicken, raisins, black olives, onions or hard boiled eggs.

It is very meaty but I must say it is one of the most tasty dishes I have tried in the Chilean cuisine.


(Makes 8 portions)

6 yellow corns
4 pieces of chicken
250 g tenderloin
2 chopped onions
1 cup milk
2 cloves of garlic
Black olives
1 cup Raisins
Cumin, salt pepper to taste


In a frying pan with oil, fry the meat already with condiments (cumin, salt and pepper).
Add onion and raisins, fry for 10 minutes in low heat.
Set aside.

Wash the chicken and season it. Fry for 20 minutes in a separate pan.

Cut the corn from the ear, and grind it.
In a saucepan mix the corn with milk, season with oil and salt and cook until it becomes a smooth puree.

Butter the individual clay pots (or big clay pot), put one layer of corn mix, add the tenderloin filling and the piece of chicken, add the olives and cover with more corn mix.

Add a little sugar over the top of the corn to help the browning, and add some olives on the top too.

Put the pot/s in the pre heated oven for around 25 minutes in low heat, and the next 15 minutes in high heat.

Serve right away.

What do you think?
Would you try it?

Leave me a comment letting me know.


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