Must Try Fall Recipe
Corn and Beef Chilean "Pastel de Choclo"
Fall into the new season with a new recipe. This Chilean version of the Shepard's pie is a family favorite of Vicente Ferrer, Director of Racquets at Omni Rancho Las Palmas Resort & Spa. A Chilean native, this hearty and warm dish is perfect for Vicente to return home from the courts to. Try his recipe and find out why its one of Vicente's favorite fall dishes.
For Corn Mixture:
2-tablespoons of butter
4-bags of frozen corn (454 grams)
1/2 cup whole milk
3-tablespoons of cornmeal
1 bunch of basil
salt, pepper, paprika to taste
2-tablespoons of vegetable or olive oil
2-lbs of ground beef
1-cup beef broth
1/2-tablespoon ground cumin
2-tablespoons of flour
salt/pepper to taste
Optional Layering Add In's:
Rotisserie chicken pieces
Sliced Hard-boiled eggs
Heat oil in a large pot and sauté beef until lightly browned (about 8-min). Stir occasionally and add paprika, salt, pepper, and cumin sautéing about 2-min more.
Add broth and simmer for 30 min on low heat
Add onion, mix well, and cook over medium heat about 30 min stirring occasionally
Turn off heat and add the flour and stir well. Adjust seasoning to taste.
For Corn Mixture:
In a cast iron or large pot melt the butter over medium high heat. Add the frozen corn and stir occasionally for about 8 min.
Add milk, basil, salt, pepper, and paprika and continue to cook occasionally stirring for about 10 min.
With a hand blender blend the corn leaving some chunky parts. Add the cornmeal and continue cooking over medium heat for 5 min.
Adjust seasoning to taste. Consistency should be firm and will thicken slightly when cool.
To Assemble Pie:
Put one layer of the prepared meat filling on a baking dish.
Option to add a layer of rotisserie chicken, hard-boiled eggs, olives, and raisins
Cover with corn mixture and sprinkle with granulated sugar for browning.
Bake at 400F in a preheated oven for 45-60 minutes until bubbling and golden on top.
Late stand 10-minutes before serving.