**Pastel de choclo or Corn and Beef Pie** is an iconic dish in Chile. A traditional Chilean recipe.

Ingredients

for the corn mixture

• 2 tablespoons butter
• 4 bags of frozen corn or 10 cups or so (I buy sweet corn HEB)
• 1/2 cup whole milk
• 1 tablespoon cornstarch dissolved in 1/4 cup cold milk or water
• 1 bunch basil, about 10 leaves, sweet basil if find
• salt, pepper and Merkén or paprika

for the meat

• 2 tablespoon of vegetable oil
• 1 kilo/2 pounds ground beef
• 1 cup water or beef broth
• 3 onions, diced small
• Merkén or 1 tablespoon chili powder or paprika
• 1/2 teaspoon ground cumin
• salt, pepper
• 2 tablespoons flour

Preparations:

For the meat, always do it the day before

1. Heat the oil in a large pot, saute the meat until lightly browned, about 8

   minutes, stirring occasionally, add the paprika, salt, pepper and cumin,

   sauté 2 minutes more.

2. Add the broth and simmer 30 minutes over low heat.

3. Add the onion and mixed well and cook over medium heat until the onion is

   tender, about 30 minutes, stirring occasionally.

4. Turn off heat and add the flour and stir well, adjust seasoning if necessary.

   Cool and refrigerate.

For the corn mixture

1. In a large pot with a thick bottom, I use my cast iron, melt the butter over

   medium-high heat, add the frozen corn and stir occasionally, about 8 minutes.

2. Add milk, basil, salt, pepper and Merquén or paprika and continue to cook

   stirring occasionally for about 10 minutes longer.

3. With a hand blender, blend the corn trying to not to go uniform, leave some

   chunky parts, when happy with the consistency, add the dissolved cornstarch

   and continue cooking over medium heat 5 minutes, taste and adjust

   seasoning, it will thicken slightly.

To assemble the pie

1. On a clay or baking dish, put one layer of cooked meat, add grilled chicken if

   you like it too on top of the meat, and raisins.

2. Cover with the corn mixture, sprinkle with granulated sugar and bake at 400F

   or 200C on a preheat oven for 45-60 minutes until bubbling and golden on top.

   Let stand 10 minutes before serving.

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This Recipe Is Published Here

bon appetit