Free shipping for orders over $250 (shipped via Standard Ground - typically 3-4 business days transit time. One address, per order). Additional fee for expedited shipping.

Pastel De Choclo with Wagyu Beef

Pastel De Choclo with Fullblood Wagyu Ground Beef

Prep Time: 90 Minutes 
Cook Time: 60 Minutes
Servings: 10
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 3 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
  • 2 TBSP Grapeseed Oil
  • 1 CUP Beef Stock
  • 3 CUP Sweet Onion (small diced)
  • 1 Leek (cut in half and diced)
  • 1 TBSP Sweet Paprika
  • 1 TSP Ground Cumin
  • Kosher Salt (to taste)
  • Freshly Ground Black Pepper (to taste)
  • 1/4 CUP Flour
  • 6 Eggs (hard-boiled and cut into quarters)
  • Granulated Sugar
Corn Topping
  • 4 OZ Butter
  • 10 CUP Frozen Corn
  • 1/2 CUP Flour
  • 1 CUP Whole Milk
  • 4 Garlic Cloves (minced)
  • 1 Red Bell Pepper (small diced)
  • 1 BUNCH Basil (about 10 leaves) (minced)
  • 2 TSP Kosher Salt
  • 1/2 TSP Freshly Ground Black Pepper
  • 1 TBSP Sweet Paprika


  • Clay Baking Dish
  • Blender
  • Large Sauté Pan


Take the Fullblood Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before making this recipe.


Heat the grapeseed oil in a large sauté pan.

Sauté the Fullblood Wagyu ground beef until lightly browned (takes about 8 minutes).

While stirring occasionally, add the sweet paprika, kosher salt, freshly ground black pepper, and cumin. Sauté for 2 minutes more.

Add the beef stock, and simmer for 15 minutes over low heat.

Add the diced sweet onion and diced leek. Mix well, and cook over medium heat for about 10 minutes until the onion is tender.

Turn off the heat, and add the flour. Stir well and adjust the seasoning if necessary.

Let cool, and refrigerate.


Hard-boil your eggs, and cut them into quarters.

Place in the refrigerator until ready to use.


In a large Dutch oven, melt the butter over medium-high heat.

Add the frozen corn and cook for about 8 minutes, while stirring occasionally.

Mix in the flour and cook for 3 minutes, while stirring constantly.

Add the milk, diced red bell pepper, minced garlic, kosher salt, freshly ground black pepper, and paprika. Continue to cook, while stirring occasionally, for about 10 minutes longer.

Transfer half of the mixture (in the Dutch oven) to a blender.

Blend until the corn is smooth. Then, transfer the blended portion back to the Dutch oven.

Fold in the minced basil leaves (can use up to 10 basil leaves).

Taste, and adjust seasoning if necessary. The mixture will thicken slightly.


In a clay baking dish, add the prepared Fullblood Wagyu ground beef filling.

Then, add the quartered hard-boiled eggs on the top of the beef filling.

Cover with the corn topping.

Sprinkle with granulated sugar.

Bake at 400°F in a preheated oven for 45-60 minutes until bubbling and golden on top.

Let stand for 10 minutes before serving.


Leave a comment

Comments will be approved before showing up.

Subscribe to newsletter