Dairy-Free Pastel de Choclo
Discover the rich, comforting flavors of **Dairy-Free Pastel de Choclo**, a plant-based twist on the traditional Chilean corn pie that’s bursting with wholesome ingredients. This recipe features a velvety topping of blended fresh corn and almond milk, thickened to perfection with cornmeal, creating a naturally creamy, dairy-free layer. The filling is a delightful mix of savory ground beef, tender shredded chicken, chopped hard-boiled eggs, green olives, and sweet raisins, all seasoned with paprika for a smoky touch. With a golden crust baked to perfection, this dish is as visually stunning as it is delicious. Ideal for those seeking dairy-free alternatives, this hearty casserole is perfect for family dinners or gatherings, pairing beautifully with a crisp green salad. Easy to prepare in just over an hour, this gluten-free and dairy-free spin on a Latin American classic is sure to impress!
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Recipe Information
Ingredients
- 6 cups Fresh corn kernels
- 1 cup Unsweetened almond milk
- 3 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 1 pound Ground beef
- 1 pound Boneless chicken thighs, cooked and shredded
- 2 Hard-boiled eggs, chopped
- 0.5 cup Green olives, sliced
- 0.25 cup Raisins
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 0.5 cup Cornmeal
Instructions
Preheat your oven to 375°F (190°C).
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
Add ground beef and cook until browned, breaking it apart with a wooden spoon.
Stir in the paprika, salt, and black pepper, then remove the pan from heat. Set aside.
In a blender, combine corn kernels and almond milk, blending until smooth. You may need to do this in batches.
In a separate pot, heat the remaining tablespoon of olive oil over medium heat. Add the corn purée and sprinkle with cornmeal. Cook gradually, stirring constantly, until the mixture thickens (about 5-7 minutes). Remove from heat.
In a baking dish, spread a layer of the beef mixture evenly. Top with shredded chicken, hard-boiled eggs, sliced olives, and raisins.
Pour the corn mixture over the top of the layered fillings, spreading evenly with a spatula to cover completely.
Bake in the preheated oven until the top is golden and set, about 30-35 minutes.
Allow to cool for a few minutes before serving hot. Enjoy your Dairy-Free Pastel de Choclo with a fresh salad or your favorite side dish.
Nutrition Facts
Calories |
4257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.8 g | 282% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 1149 mg | 383% | |
| Sodium | 5401 mg | 235% | |
| Total Carbohydrate | 362.9 g | 132% | |
| Dietary Fiber | 48.6 g | 174% | |
| Total Sugars | 108.9 g | ||
| Protein | 258.6 g | 517% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 728 mg | 56% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 6287 mg | 134% | |
*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.
