Chile’s pastel de choclo, or corn pie, is a hearty casserole often made with both beef and chicken. Other common ingredients include onions, raisins, olives, eggs, and, of course, corn. This recipe also includes diced potatoes to add a bit more body to the filling.
Pebre is Chile’s popular spicy green condiment made with hot chiles and cilantro. It’s similar to Argentina’s chimichurri sauce, only hotter. Pastel de choclo is not typically served with pebre, but this recipe uses the sauce to add a little spiciness to the savory meat and vegetables.
Chilean Corn Pie with Beef, Potatoes, and Spicy "Pebre" Sauce
Serves 4
Ingredients
For the Pebre
- 2 tbsp finely chopped onion
- 1 garlic clove, finely chopped
- 1/4 cup finely chopped cilantro
- 1 tbsp finely chopped parsley
- 4-5 hot green chiles, finely chopped
- 1 tbsp fresh lemon juice
- 1/4 cup olive oil
For the Corn Pie
- 16 oz frozen corn kernels, thawed
- 2 tbsp olive oil, divided
- 1/4 cup milk
- sea salt
- freshly ground black pepper
- 2 small russet potatoes, peeled and small-diced
- 3/4 lb ground beef
- 1 small onion, chopped
- 1/3 cup chopped green olives
- 1/4 cup raisins
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 hard-boiled eggs, thinly sliced
Preparation
For the Pebre
- Combine all the ingredients in a small bowl. Cover and let sit at room temperature at least 1 hour.
For the Corn Pie
- Preheat the oven to 350 degrees F.
- Grind the corn in a food processor to form a thick paste.
- Heat a medium skillet over low heat and add 1 tablespoon of oil. Add the corn paste and milk to the skillet and stir to combine. Season with salt and pepper and cook slowly, stirring until hot and creamy, about 2 minutes. Cover and set aside.
- Heat a heavy ovenproof skillet, preferably cast-iron, over medium heat and add the remaining tablespoon of oil. Add the potatoes and season with salt and pepper. Stir-fry until tender and slightly browned, about 10 minutes. Remove to a bowl.
- To the same skillet, add the ground beef, onion, olives, raisins, cumin, and oregano. Stir well to combine and cook until the beef is cooked through and most of the juices have been absorbed, 5-6 minutes.
- Return the potatoes to the skillet and stir to combine. Remove the skillet from the heat and lay the egg slices on top of the beef mixture in a single layer. Spread the corn mixture over the meat and eggs to cover completely.
- Bake uncovered 12 minutes.
- Let the pie rest 3 minutes. Slice into 4 (loose) wedges and serve with pebre drizzled on top, or serve the sauce on the side at the table.
For other South American beef recipes, try Argentine Stuffed Beef Rolls: Matambre and Lomo Saltado: Peruvian Beef and Potato Stir-Fry.
Pamela Steed Hill - Pamela Steed Hill is an editor, freelance writer, and home cook. She has published over 250 food articles and recipes online.
Join the Conversation