Pastel de Choclo - knedir Recipes

The combination of nutty quinoa, fresh vegetables, and fragrant herbs creates a satisfying and flavorful filling for sweet bell peppers.

What’s more, this recipe is easy to customize to your taste and dietary preferences. You can use any color of bell peppers you like, or mix and match for a stunning presentation. You can also add or substitute veggies and herbs, depending on what you have on hand. And if you want to make it vegan, simply omit the cheese or use a plant-based alternative. This dish is perfect for a cozy dinner at home, a potluck party, or any occasion where you want to impress with a healthy and tasty meal.

Full Recipe:

2 tablespoons olive oil
1 onion, finely chopped
1 clove garlic, minced
1 lb ground beef
1/2 lb cooked chicken, shredded
1 cup corn kernels (fresh or frozen)
1/4 cup black olives, chopped
1/4 cup raisins
1 tablespoon paprika
1 teaspoon cumin
Salt and pepper to taste
4 cups fresh corn kernels (or 2 cans of creamed corn)
1 cup milk
1/4 cup butter
1/2 cup grated Parmesan cheese
2 eggs, beaten
1/2 cup breadcrumbs

Directions:

Heat olive oil in a large pan over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
Add the ground beef and cook until browned, breaking it up with a spoon. Stir in the chicken, corn, olives, raisins, paprika, cumin, salt, and pepper. Simmer for 10 minutes, allowing the flavors to combine.
Preheat your oven to 375°F (190°C).
In a separate pot, combine the fresh corn (or creamed corn), milk, butter, and grated Parmesan cheese. Bring to a simmer and cook for 5-7 minutes, until the corn is tender.
Stir in the beaten eggs and breadcrumbs to the corn mixture.
Layer the beef and chicken mixture in the bottom of an ovenproof dish, and then top with the creamy corn mixture.
Bake for 25-30 minutes, or until the top is golden brown and set.
Let the pastel de choclo cool slightly before serving.

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 450 kcal | Servings: 6 servings

History and Origin

Pastel de Choclo has its roots in Chilean cuisine and is a dish that holds a special place in the hearts of locals. The dish is a fusion of indigenous ingredients and European influences, resulting from the mix of the Mapuche people’s corn-based cooking and the Spanish colonization. Corn, or choclo, is native to the Americas and plays a significant role in the culinary traditions of many Latin American countries.

The first versions of Pastel de Choclo likely emerged in the colonial period, combining corn with meats and other ingredients available to the settlers. The dish was a natural extension of the Chilean empanada, where the corn dough was used to enclose savory fillings. Over time, Pastel de Choclo evolved into a baked casserole, with a savory meat base topped with sweet, creamy corn, making it a unique and beloved dish across the country. It’s often enjoyed during the colder months or at family gatherings, thanks to its hearty, filling nature.

While the dish is most closely associated with Chile, variations of it can also be found in other South American countries, such as Argentina and Peru, though the ingredients and preparation methods may differ. In fact, the concept of a savory pie or casserole made from corn is shared across various cultures in the Andes region, demonstrating how integral this staple ingredient is to the food traditions of the region.

Variations and Adaptations

While the classic version of Pastel de Choclo calls for a mix of ground beef and chicken as the base, many regions and even families have put their own spin on this dish. Some versions incorporate additional vegetables such as onions, bell peppers, or even potatoes, which are layered alongside or mixed into the filling. Some chefs may even opt for ground lamb or pork to replace the beef for a different flavor profile.

Another popular variation is adding a spicy kick to the dish. In some areas, a few dashes of aji (a type of chili pepper) or a handful of diced jalapeños are included, giving the dish a flavorful heat that balances out the sweetness of the corn topping. For a lighter version, you could even replace the meat with vegetables like mushrooms, squash, or eggplant, making the dish both vegetarian and gluten-free.

Additionally, some cooks like to add raisins or olives to the filling, a nod to the sweet-and-savory flavor combinations often found in traditional Latin American cooking. Others may add a layer of hard-boiled eggs or top the pie with crumbled corn chips for a crunchy contrast. These variations make Pastel de Choclo a versatile dish that can be customized according to personal preferences and regional availability of ingredients.

Nutritional Information

Pastel de Choclo is a filling and hearty meal that provides a good balance of macronutrients—proteins, carbohydrates, and fats—making it a satisfying choice for lunch or dinner. The base of the dish is typically rich in protein thanks to the combination of meat, chicken, and sometimes eggs. The corn topping provides a source of carbohydrates, while the butter and cheese add fats, making it a calorie-dense dish.

Macronutrients:

Calories: On average, a serving of Pastel de Choclo contains approximately 450 to 500 calories, depending on the specific ingredients and portion size.
Protein: The combination of meat and chicken ensures that each serving provides a substantial amount of protein, typically around 25-30 grams per serving.
Carbohydrates: The corn topping provides a significant amount of carbohydrates, approximately 40 grams per serving, which helps to fuel energy levels.
Fat: With the addition of butter, cheese, and the fats from the meat, each serving contains about 20 grams of fat, with a good portion of that being unsaturated fat.

Micronutrients:

Vitamin A: The corn, particularly if fresh, provides a good amount of vitamin A, which is important for eye health.
Vitamin C: The addition of vegetables like onions and peppers contributes to the dish’s vitamin C content, which helps boost immunity.
Iron: The meat and chicken in Pastel de Choclo provide a good amount of iron, which is vital for oxygen transport in the blood.
Calcium: The addition of cheese and the corn provide calcium, essential for strong bones and teeth.

Despite its rich flavor, this dish can be made healthier by using lean meats, reducing the amount of butter and cheese, or substituting part of the meat with legumes or vegetables.

Serving Suggestions and Pairings

Pastel de Choclo is an incredibly versatile dish when it comes to serving. It’s hearty enough to stand alone as a meal, but it can also be paired with various sides and beverages to enhance the overall dining experience.

Side Dishes: Serve Pastel de Choclo alongside a fresh green salad with a tangy vinaigrette to balance the richness of the pie. A light tomato and cucumber salad or a side of roasted vegetables also pairs wonderfully.
Beverages: A chilled glass of Chilean white wine, such as Sauvignon Blanc or a light Chardonnay, complements the savory and sweet flavors of the dish. Alternatively, a refreshing iced tea or sparkling water works perfectly for a non-alcoholic pairing.
Garnishes: Add a dollop of sour cream or a spoonful of salsa for an extra burst of flavor. For a more traditional touch, garnish the dish with a sprinkle of fresh herbs like cilantro or parsley.

Tips and Tricks for Success

Corn Variety: While fresh corn is the best option, you can also use canned or frozen corn if necessary. Just be sure to drain the canned corn well to avoid excess moisture in the dish.
Use a Deep Dish: Since Pastel de Choclo is a layered casserole, a deep, ovenproof dish is recommended to ensure all the layers fit comfortably and cook evenly.
Browning the Top: For a perfectly golden top, broil the Pastel de Choclo for a few minutes at the end of baking. Keep a close eye on it to prevent burning.
Make Ahead: This dish can be made ahead of time and stored in the fridge for up to two days before baking. It’s also freezer-friendly, so you can prepare a large batch and freeze individual portions for later use.

Potential Health Benefits

While Pastel de Choclo is a rich and hearty dish, it also offers several potential health benefits, particularly when made with nutrient-dense ingredients. The corn topping provides a good source of fiber, which aids digestion and helps maintain healthy blood sugar levels. The lean proteins in the filling support muscle growth and repair, while the vitamin A and C from the corn and vegetables promote skin health and immunity.

Additionally, the dish can be a source of healthy fats, especially if you use olive oil instead of butter or opt for a lower-fat cheese. Incorporating more vegetables into the filling increases the dish’s vitamin and mineral content, making it a balanced, satisfying meal.

Conclusion

Pastel de Choclo is a comforting, flavorful dish that has won the hearts of many with its unique combination of sweet and savory elements. It brings together the best of Chilean culinary tradition with ingredients that are both familiar and delicious. Whether you’re serving it for a family dinner, a special occasion, or just as a hearty weeknight meal, Pastel de Choclo is sure to satisfy and impress. So, give this recipe a try, and let the delicious flavors of Chile fill your home with warmth and joy!