Pastel de Choclo
personRecipeLibrary
Chile Chicken recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicChile speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53520.
Provider record: TheMealDB meal 53520 · updated 2026-06-30 22:17:20
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 2 Eggs
- 2 chopped Onions
- 2 cloves minced Garlic
- 1 tsp Salt
- 1/2 tsp Paprika
- To taste Black Pepper
- 1 lb Ground Beef
- 1/2 Chicken
- 2 tablespoons Raisins
- 2 tablespoons Green Olives
- 3 cans Sweetcorn
- 2 tsp Basil
- 1 tablespoon Butter
- 1 cup Milk
- 2 tsp Sugar
- To taste Salt
Directions
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
- Meanwhile, heat oil in a skillet over medium heat. Add onions, garlic, 1 pinch salt, ¼ teaspoon paprika, and black pepper; cook until fragrant, about 2 minutes. Add beef, remaining 1 teaspoon salt, remaining ¼ teaspoon paprika, and black pepper; cook and stir until beef mostly browned, about 5 minutes. Add chicken, raisins, and olives.
- Remove eggs from hot water, cool under cold running water, and peel. Roughly chop; add to beef mixture. Keep pino warm.
- Combine corn and basil in a blender or the bowl of a food processor; blend until smooth. Pour into a saucepan over medium heat. Add butter; cook and stir until thickened, 7 to 10 minutes. Stir in milk, 2 teaspoons sugar, and salt; cook until thickened to a paste, about 15 minutes more.
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread pino into a baking dish. Cover with corn paste; sprinkle a little sugar on top.
- Bake in the preheated oven until golden brown on top, about 20 minutes.