Keto Pastel de choclo (Chilean Corn and Beef Casserole)
Pastel de choclo is one of the most traditional dishes in Chilean cuisine. Its name translates to corn pie, but it is more like a corn casserole. It is basically the Chilean version of an English pie, but with some variations in the filling, and uses corn for the topping instead of potatoes. In this recipe, we will show you how to recreate one of our favorite Chilean Keto recipes.
How to Make It
Step 1
Place a skillet over medium heat and add the oil. Finely chop the onions and add to the skillet. Cook for 2-3 minutes, then grate the garlic and add it in. Cook for 1 minute or until the garlic is fragrant, then add the beef.
Step 2
Cook the ground beef for 5 minutes until browned, while stirring. Mix in the cumin powder, 1/2 tsp salt, and pepper. Remove the pan from the stove and set it aside.
Step 3
Preheat your oven to 350 Fahrenheit. Add the chicken breast to a boiling pot of salted water. Drop the heat to low, and let the chicken cook for 12 minutes. Take the breast out of the water, and let it rest for 10 minutes, then chop it into cubes.
Step 4
For the topping, add the cauliflower florets and baby corn to a food processor with 2 tbsp of heavy cream. Pulse until it reaches a finely granulated texture. Add the butter to a saucepan over medium heat and add the cauliflower and baby corn mixture.
Step 5
Pour the remaining heavy cream into the pot. Add the sweetener and ¼ tsp salt and stir to combine. Reduce the heat to low and let it cook for 10 minutes or until the vegetables are soft and the heavy cream has evaporated completely. Set the saucepan aside.
Step 6
Fill a small pot with water and add 1 egg. Let the egg boil for 7-8 minutes. Run the egg under cold water, deshell, and slice it. Set aside.
Step 7
Grease a casserole dish with butter. Add the beef mixture to the casserole and spread it evenly. Distribute the sliced hard-boiled eggs on top of the meat.
Step 8
Roughly chop the olives, and sprinkle them on top. Add the chopped chicken. Add the cauliflower and baby corn mixture on top, and spread it to cover the other ingredients.
Step 9
Bake the Keto pastel de choclo for 30 minutes, or until the surface is golden. Let it cool for 10 minutes. Garnish with fresh parsley, and serve immediately.
Ingredients
- Extra virgin olive oil
2 tbsp
- Onion
0.25 small
- Garlic
1 clove
- Ground beef
300 g
- Cumin, seed
1 tsp
- Salt
0.75 tsp
- Black pepper
0.25 tsp
- Chicken Breast Boneless Skinless Raw
4 oz
- Raw egg
2 large
- Cauliflower
0.75 cup, cut pieces
- Baby Corn, Cut
0.75 cup
- Cream Heavy Whipping
0.5 cup, fluid (yields 2 cups whipped)
- Butter
2 tbsp
- Powdered Erythritol (Icing Sugar)
2 tsp
- Greek olives
2 tsp, sliced