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Pastel de Choclo is a popular corn and meat casserole in Chile and Peru, with variations including raisins, olives, eggs, and sugar. It is traditionally served in a red clay bowl or individual bowls. Vegetarian options and regional flavors exist. The dish contains mashed cornmeal and meat, with raisins or other dried fruit. The corn topping can be made with cornmeal or grated fresh corn, and some prefer a sweeter version with sugar. Pastel de papas is a similar dish with mashed cassava or potatoes. Vegetarian options include root vegetables or sauteed mushrooms.
Pastel de Choclo is a corn and meat casserole popular in Chile and Peru. Cooks pride themselves on their variations, some of which include white or black raisins, olives, eggs, or even sugar. Many variations add regional flavor and there is even a vegetarian option. Traditionally, the dish is cooked and served in a large red clay bowl or in individual bowls.
What is common to all pastel de choclo variations is the inclusion of mashed cornmeal, or choclo, as a topping, and some type of meat within the casserole itself. Most pastel de choclo dishes also contain raisins or other dried fruit. While not a requirement, most cooks brown the top layer of mashed corn by running it under a broiler for a few minutes.
In Chile, the most common type of pastel de choclo is made with ground beef. Raisins or other dried fruit and green or black olives are added to the beef, which is then simmered until the meat releases its juices. Some cooks prefer choclo with diced onion; others consider adding onion a sacrilege.
In both Chile and Peru, pastel de choclo can contain both ground beef and diced chicken. Regional variations add chopped or chopped hard-boiled eggs to the mixture. Basil or cumin and paprika also distinguish regional recipes, as does the addition of corn kernels.
The corn topping also comes in a number of variations. Some cooks use cornmeal, while others grate fresh corn kernels and cook them into a pudding. The corn is mixed with milk or cream and sometimes a beaten egg. Some Chileans prefer a sweeter pastel and add sugar to the corn dressing or serve it with powdered sugar on the side.
One variation is distinct enough to be considered a separate dish. Pastel de papas share common ingredients such as chicken or ground beef, boiled egg, olives and raisins. Some substitute mashed cassava or potatoes for the corn topping. Grated cheese is often added to the mashed dressing.
It is also possible to make a vegetarian version of pastel de choclo or pastel de papas. Substituting chicken or beef for potatoes, potatoes, cassava or other root vegetables is one method. Some cooks add diced, dried, or other meat substitutes tofu. Others replace the meat with sauteed mushrooms.
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