El Mejor Pastel De Choclo! - Chilean Corn Pie with Chicken and Beef Pino

Peel the corn using a thick knife, cutting close to the stalks.

Grind the corn into a paste, adding a handful of basil, 1 tsp sugar, and 1 tbsp salt.

Cook the pureed corn in a pot for about 20 minutes, stirring constantly.

Dice the onions.

In a pan, heat oil and add 1 tbsp cumin, 1 tbsp paprika, and 1 tbsp oregano, sautéing for a minute.

Add 10 cloves of crushed garlic and sauté for another 5 minutes.

Add 700 g of ground beef to the pan and sauté for 30 minutes, adding chicken juice for moisture.

Set the meat filling aside for at least an hour after cooking.

Cut 4 chicken breasts into small medallion-sized pieces and place them in a pot barely covered with water, along with onion, garlic, and celery.

Cook the chicken for 8 minutes, then drain and set aside.

Coat chicken skins in flour and fry them for about 3 minutes on each side until crispy, then chop into half-inch pieces.

In a traditional clay pot, layer the ingredients starting with a base of corn, followed by the meat filling, half of a boiled egg, 2 black olives, a pinch of raisins, and the fried chicken skins.

Add a little bit of chicken on top, then cover with more meat filling, finishing with a layer of corn.

Sprinkle a pinch or two of sugar on top before baking.

Bake for about 15 minutes at 550°F.

Equipment Needed

Allergens