---
title: "Chilean Pastel de Chuchoca — Beef and Chicken Corn Casserole Recipe"
description: "Versión en Español Pastel de chuchoca is one of the most authentic, comforting dishes of Chile's rural cooking, a coarse corn purée baked over beef and chicken in individual clay dishes until the top..."
url: https://www.chileanfoodrecipes.com/chilean-pastel-de-chuchoca-beef-chicken-casserole-recipe/
date: 2026-09-17
modified: 2026-09-17
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-pastel-de-chuchoca.jpg
categories: ["Main Dishes"]
type: post
lang: en
---

# Chilean Pastel de Chuchoca — Beef and Chicken Corn Casserole Recipe

[Versión en Español](https://comidaschilenas.com/receta-de-pastel-de-chuchoca/)

![Chilean pastel de chuchoca served in an individual clay dish with a golden top layer.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-pastel-de-chuchoca.jpg)*Chilean pastel de chuchoca*

Pastel de chuchoca is one of the most authentic, comforting dishes of Chile’s rural cooking, a coarse corn purée baked over beef and chicken in individual clay dishes until the top turns golden.

Prep runs about 30 minutes and the bake takes another 50, for a hearty dish traditionally served straight from the clay dish it was baked in.

## Nutritional Information

Each serving of pastel de chuchoca contains approximately 450 kcal, 25 g of protein, 20 g of total fat (7 g saturated), 90 mg of cholesterol, 40 g of carbohydrates, 4 g of sugars, and 600 mg of sodium. (*)

(*) Values may vary depending on ingredients and portion sizes.

## How to Make Chilean Pastel de Chuchoca?

Pastel de chuchoca is one of the best dishes where this ingredient is definitely the star, paired with beef and chicken, a true must-try of Chilean cuisine.

**Prep time:** 30 minutes

**Cook time:** 50 minutes

**Servings:** 4 people

### Ingredients

- 300 g chuchoca (dried ground toasted corn)
- 250 g diced beef (posta)
- 4 chicken pieces
- 3 onions, chopped
- 8 black olives
- 1 liter whole milk
- 1 garlic clove
- Chilean all-purpose seasoning
- Butter
- Sunflower oil
- Ground cumin
- Fine salt
- Black pepper

### Instructions

1. In a medium bowl, set aside the beef pieces and add the chopped garlic, salt, pepper, cumin, and Chilean all-purpose seasoning to taste. Mix everything and set aside. In a medium skillet, add a tablespoon of oil, heat over low heat, add the chicken pieces, season with salt and pepper, and cook for about 20 minutes until well browned. Set aside.

![Diced beef marinating in a bowl with garlic and spices.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/diced-beef-pastel-chuchoca.jpg)*Diced beef with garlic and spices*

1. In a large skillet, add 2 tablespoons of oil and heat over high heat, add the reserved beef and the chopped onion, lower the heat, and sauté everything for about 10 minutes. Butter four individual clay dishes and divide the beef, a piece of chicken, and 2 black olives among them. Set aside.

![Chuchoca, coarsely ground dried corn, the main ingredient of the pie.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chuchoca-corn-pastel-chuchoca.jpg)*Chuchoca dried ground corn*

1. In a medium pot, add the milk and heat over gentle heat, stir in 1 tablespoon of butter to melt, add 1 teaspoon of salt, sprinkle in the chuchoca in a steady stream, and cook while stirring for about 5 minutes until you get a smooth, homogeneous mixture.

![Four individual clay dishes, ready to assemble the pastel de chuchoca.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/clay-dishes-pastel-chuchoca.jpg)*Individual clay dishes*

1. Cover the reserved clay dishes with the chuchoca purée over the meat and bake in a preheated oven at 180°C (356°F) for about 30 minutes or until lightly golden. Serve the pastel de chuchoca immediately, and optionally sprinkle sugar over the top.

## Expert Tips

### Use Broth Instead of Milk for a Savory Version

If you prefer a more savory, less dairy-forward pie, replace some or all of the milk with homemade chicken or vegetable broth.

### Let It Rest Before Serving

Once you take the pie out of the oven, let it rest for 5 to 10 minutes before serving, so the mixture settles and firms up.

### Slow-Cook the Onion for the Best Sofrito

Sauté the chopped onion over low to medium-low heat for the full 10 minutes, or longer, until fully translucent and sweet, not crunchy or raw-tasting.

| Substitution | Use instead of | Effect |
| --- | --- | --- |
| Chicken or vegetable broth | Whole milk | Savory, less rich result |
| Asiento or lean sirloin | Posta (lean beef cut) | Similar texture, easier to find |
| Fine cornmeal | Chuchoca | Smoother purée, less rustic texture |
| Vegetable oil | Butter (in the purée) | Lighter, dairy-free option |

## Frequently Asked Questions (FAQs)

### 1. What exactly is traditional Chilean chuchoca?

Chuchoca is tender corn that has been boiled, dried, and coarsely ground. Unlike fine cornmeal, chuchoca has a grainy texture. When cooked in milk, it forms a denser, more rustic purée, the signature top layer of this pie.

### 2. How do I get the onion filling just right?

The key is the slow sauté in step 2. Cook the chopped onion over low to medium-low heat for the full 10 minutes, or more, until completely translucent and sweet, not crunchy or raw-tasting.

### 3. What other cut of beef can I use instead of posta?

Posta is a lean beef cut. If you can’t find posta, red or black, you can use similar cuts such as asiento, chicken thigh meat, or a lean part of the loin, diced or cut into strips.

## What Is Chilean Pastel de Chuchoca?

Chilean pastel de chuchoca is one of the most authentic, comforting dishes of the country’s rural cuisine, a coarse corn purée casserole layered over beef and chicken and baked until golden.

## History of Pastel de Chuchoca in Chile

Corn milling for chuchoca traces back to stone mills or hand mortars, after sifting the ground corn, the coarsest particles left over the sieve were called chuchoca, and this pie became a staple of central and southern Chile’s countryside kitchens, traditionally served in individual clay dishes.

## Did You Know?

Chuchoca is rich in fiber, which supports healthy digestion, and the ground corn’s carbohydrates make this pie a high-energy dish traditionally associated with wood-stove country cooking.

## Recommended

- [Chilean Potatoes with Chuchoca](https://www.chileanfoodrecipes.com/chilean-potatoes-with-chuchoca-recipe/)
- [Chilean Beef Cazuela](https://www.chileanfoodrecipes.com/chilean-beef-cazuela-recipe/)
- [Chilean Chilota Cazuela](https://www.chileanfoodrecipes.com/chilean-chilota-cazuela-recipe/)
- [Chilean Menestrón Vegetable Bean Soup](https://www.chileanfoodrecipes.com/chilean-menestron-vegetable-bean-soup-recipe/)