Receta pastel de choclo

Pastel de Choclo – Receta paso a paso (fotos y video)

Es un plato nacional y quizás el más clásico ejemplo de la cocina criolla de Chile, donde se combina un producto autóctono como el choclo (maíz), fusionado con ingredientes introducidos a América.

Contiene un relleno de carne y cebolla llamado pino, cubierto con una capa de pasta de choclo, todo contenido en un pocillo de greda.

Es cocido en un horno de barro y se sirve en el mismo recipiente, que le permite guardar el calor como también imprimir un sabor especial.

Aprende a preparar un rico pastel de choclos

2 de 41 votos
Categoría: platos principalesCocina: chilenaDificultad: intermedio


Tiempo de preparación







Te enseñamos paso a paso y con fotos y videos, cómo preparar el mejor y más clásico pastel de choclo. ¡Receta paso a paso!


  • Para la pasta de choclo
  • 1 kilo de granos de choclo congelados, descongelados

  • ¼ taza de leche

  • 5 huevos

  • 2 Cucharadas de mantequilla derretida

  • Sal y pimienta

  • Para el relleno
  • 2 tazas de pino de carne (ver Empanadas chilenas al horno)

  • 7 trozos de pollo cocido

  • 10 aceitunas negras deshuesadas

  • 2 cucharadas de pasas rubias

  • 4 huevos duros, en cascos

  • 1 cucharada de azúcar flor para espolvorear (optativo)


  • Para la pasta de choclo
  • En la procesadora hacer un puré con los granos de choclo, de a pocas cantidades, con la leche y los huevos.
  • Para obtener una pasta más suave, pasar la mitad de la mezcla por un colador para eliminar un poco el hollejo; volver a mezclarla con la pasta en el bol.
  • Incorporar a la mezcla la mantequilla derretida; sazonar y reservar.
  • Precalentar el horno a temperatura alta (205°C).
  • Para el pastel (el relleno)
  • En una fuente de greda colocar la mitad de la pasta de choclo reservada. Hornear 10 minutos, sólo para formar una capa de sellante para el pino de carne.
  • Retirar la fuente del horno y agregar sobre la pasta de choclo horneada el pino de carne, trozos de pollo, aceitunas, pasas y huevos duros.
  • Verter encima el resto de pasta de choclo cruda reservada y espolvorear la superficie con azúcar flor si se desea.
  • Hornear el pastel hasta que el choclo esté cocido y la superficie dorada, 30-40 minutos. Servir muy caliente.


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