Chilean
Pastel de Choclo
Onion-rich beef pino, roasted chicken and traditional garnishes beneath basil-scented corn with a burnished sugar crust.
8 servings · 50 minutes prep · 135 minutes cook
Ingredients
Shared fats and seasonings
- 3 tbsp, Such as sunflower or canola oil; use 2 tablespoons for the pino and 1 tablespoon for the chicken.
- 5 1/4 tsp, Diamond Crystal; use 2 teaspoons for the pino, 1 1/4 teaspoons for the chicken and 2 teaspoons for the corn topping.
- 1 1/2 tsp, Freshly ground; use 1/2 teaspoon each for the pino, chicken and corn topping.
- 4 tbsp, Use 3 tablespoons in the corn topping and soften the remaining tablespoon for the baking dish.
Pino
- 3 large onions, about 5 cups, Diced 1/4 inch.
- 1 lb, Use 85% lean ground beef.
- 2 tsp, Use sweet, non-smoked paprika.
- 1 1/2 tsp, Use freshly opened ground cumin for the fullest aroma.
- 1 tsp, Crush lightly between the fingers before adding.
- 1/2 cup, Added after the spices to moisten the pino.
Chicken and garnishes
- 6 small thighs, about 2 lb, Bone-in and skinless.
- 3 large eggs, Hard-cooked, peeled and quartered lengthwise.
- 18 olives, about 3 oz, Pitted; preferably Chilean or oil-cured.
- 1/3 cup, Use dark raisins.
Corn topping
- 10 cups, Fresh yellow-corn kernels cut from about 12 large ears.
- 1 cup, Use whole milk for body and richness.
- 1 packed cup, Fresh and firmly packed.
To finish
- 2 tbsp, Distribute evenly so the surface caramelizes without thick sugary patches.
Directions
Prepare and chill the pino
- Heat 2 tbsp neutral oil in a wide {{tool:heavy-pot}} over medium heat. Add the yellow onion and 1 tsp of the kosher salt. Cook for 20–25 minutes, stirring often with a {{tool:wooden-spoon}}, until very soft and translucent with lightly golden edges. Lower the heat if the onions begin to brown sharply; they should become sweet and tender rather than fried.
- Raise the heat to medium-high. Add the ground beef and cook for 6–8 minutes, breaking it into coarse crumbles, until no pink remains and the released liquid has mostly evaporated.
- Stir in the remaining 1 tsp kosher salt, 2 tsp sweet paprika, 1 1/2 tsp ground cumin, 1 tsp dried oregano and 1/2 tsp black pepper. Cook for 1 minute, then add 1/2 cup water. Reduce the heat to medium-low and simmer for 10–12 minutes, stirring occasionally, until the mixture is moist but no liquid pools when a spoon is drawn across the bottom.
- Transfer the pino to a shallow container. Cool promptly, cover and refrigerate for at least 4 hours or overnight so the onions, beef and seasonings settle into a cohesive filling.
Cook the chicken and eggs
- Heat the {{tool:oven}} to 400°F. Season the bone in chicken thighs with 1 1/4 tsp kosher salt and 1/2 tsp black pepper. Rub a {{tool:rimmed-baking-sheet}} with 1 tbsp neutral oil, arrange the thighs on it and roast for 22–28 minutes, until lightly browned and at least 155°F at the thickest part when checked with an {{tool:instant-read-thermometer}} without touching the bone. They will finish cooking in the assembled pastel; set aside.
- Meanwhile, place the egg in a {{tool:small-saucepan}} and cover with cold water by 1 inch. Bring to a boil, cover, remove from the heat and let stand for 11 minutes. Transfer to cold water, then peel and cut each egg lengthwise into quarters on a {{tool:cutting-board}} with a {{tool:chef-knife}}.
Make the corn topping
- Working in batches, pulse the corn kernels and whole milk in a {{tool:food-processor}}. Stop while the mixture is thick and slightly coarse; it should retain fine bits of kernel rather than become a smooth liquid. A blender may be used instead, following the same visual cue.
- Melt 3 tbsp unsalted butter in a {{tool:large-heavy-pot}} over medium heat. Add the corn mixture, 2 tsp kosher salt and 1/2 tsp black pepper. Cook for 18–25 minutes, stirring constantly and scraping the bottom and corners, until the mixture loses its raw, milky taste and a spoon drawn through it leaves a clear trail for several seconds.
- Finely chop the basil leaves. Stir them into the corn and cook for 2 minutes. Remove from the heat; the topping should fall heavily from a spoon and hold a soft mound.
Assemble and bake
- Reduce the {{tool:oven}} to 375°F. Coat a deep 10-by-15-inch, at least 6-quart {{tool:baking-dish}} with the remaining 1 tbsp softened unsalted butter. The finished components produce approximately 4 1/2–5 quarts before baking; do not substitute a standard 3-quart dish.
- Spread the chilled pino evenly in the dish. Arrange the chicken thighs over it, pressing them slightly into the filling. Distribute the egg quarters, black olives and raisins evenly between and around the chicken.
- Spoon the hot corn mixture over the filling. Spread it gently into an even layer approximately 1 inch thick, sealing it to the edges of the dish and leaving ample headroom for bubbling. Sprinkle 2 tbsp granulated sugar evenly over the entire surface.
- Bake for 45–60 minutes, until the filling bubbles at the edges, the corn topping is set and the center reaches at least 165°F on an {{tool:instant-read-thermometer}}. Treat the temperature as controlling: if the center has not reached 165°F after 60 minutes, continue baking and check again every 5 minutes. Then broil 4–6 inches from the heat for 2–4 minutes, watching continuously, until the sugar caramelizes in dark-golden patches without burning.
- Rest for 15 minutes before serving. The filling should remain juicy, but each spoonful should hold distinct layers of corn, garnishes and pino.
