Gluten-Free Pastel de Choclo

Dive into the comforting flavors of Chile with this Gluten-Free Pastel de Choclo, a hearty twist on the traditional dish. This savory-sweet casserole layers a perfectly seasoned combination of ground beef, shredded chicken, and sliced hard-boiled eggs with a creamy, basil-infused corn topping made with fresh kernels thickened using rice flour. Naturally gluten-free and brimming with bold flavors from paprika, cumin, olives, and garlic, this dish is baked to golden perfection, creating a bubbling crust that’s irresistibly rich. Perfect for family dinners or gatherings, this South American classic offers a delightful balance of textures and tastes, catering to gluten-free diets without compromising on authenticity. Serve it warm and watch it become an instant favorite!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 500 grams Ground beef
• 200 grams Cooked chicken, shredded
• 3 tablespoons Olive oil
• 1 large Onion, finely chopped
• 2 Garlic cloves, minced
• 1 tablespoon Paprika
• 1 teaspoon Cumin
• 2 teaspoons Salt
• 0.5 teaspoon Black pepper
• 100 grams Green olives, sliced
• 2 Hard-boiled eggs, sliced
• 1 kilogram Corn kernels, fresh or frozen
• 2 tablespoons Rice flour
• 4 tablespoons Butter
• 1 cup Milk
• 1 tablespoon Sugar
• 10 grams Basil leaves, chopped

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Step 3

Add minced garlic to the pan and sauté for an additional minute until fragrant.

Step 4

Add ground beef to the pan, breaking it up with a wooden spoon until browned and cooked through.

Step 5

Stir in the paprika, cumin, salt, and black pepper. Mix well to combine.

Step 6

Incorporate the shredded chicken into the beef mixture and stir to combine.

Step 7

Add sliced green olives and gently mix. Remove the pan from heat and set aside.

Step 8

In another pot, melt 2 tablespoons of butter over medium heat. Add the corn kernels and cook for 5 minutes, stirring frequently.

Step 9

Add the milk, rice flour, and sugar to the corn, stirring constantly, and bring to a simmer. Cook until the mixture thickens, about 10 minutes.

Step 10

Stir in the chopped basil leaves and cook for an additional 2 minutes.

Step 11

Grease a baking dish with the remaining tablespoon of olive oil.

Step 12

Spread the meat mixture evenly across the bottom of the greased baking dish.

Step 13

Layer the sliced hard-boiled eggs over the meat mixture.

Step 14

Pour the corn mixture on top of the eggs and meat, spreading it evenly.

Step 15

Dot the top with the remaining 2 tablespoons of butter for added richness.

Step 16

Bake in the preheated oven for about 30 minutes or until the top is golden brown and the edges are bubbling.

Step 17

Remove from the oven and allow to cool for a few minutes before serving.

Nutrition Facts

Serving size	2462.5 grams (2462.5g)

Amount per serving	% Daily Value*
Calories	3734

Total Fat 226.60g	291%
Saturated Fat 80.10g	401%
Polyunsaturated Fat 5.60g
Cholesterol 1051mg	350%
Sodium 7480mg	325%
Total Carbohydrate 260.70g	95%
Dietary Fiber 36.60g	131%
Total Sugars 96.70g
Protein 206.90g	414%

Vitamin D 204IU	1022%
Calcium 643mg	49%
Iron 23mg	127%
Potassium 5413mg	115%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.2%

Protein: 21.2%

Carbs: 26.7%