For an authentic Chilean dish, make this gluten free version of Chilean Corn Pie. The traditional name is Pastel de Choclo. Usually served with Pebre Sauce as so many dishes are, you’ll love the flavors as it brings you on a food trip to South America.
*Corn Substitute: If you do not have any corn on hand, microwave 3/4 cup yellow corn grits with 2 cups of water and 1 cup milk, covered for 4 minutes. Stir and continue to cook another 4 minutes, watching carefully because it can boil over easily during this period. If it bubbles up, just allow the bubbles to pop and continue cooking. You can also do this step on the stovetop. Once done, stir in the butter, basil, and season with salt and pepper. I like to also add about 1/2 cup of shredded Mexican cheese blend (optional)
Make this recipe your own.
Perhaps you’d like to throw in a handful of Mexican blend shredded to cheese to the corn topping. Or, perhaps you’d like to add 1/4 cup mild or hot diced green chiles to the meat mixture. Add what you’d enjoy. I love the addition to about 2 or 3 tablespoons of raisins to the meat mixture. If you want them soft, add them when you add the broth. Otherwise, add them right before you add the mixture to the bowl, casserole dish, or Dutch oven.
Gluten Free Chilean Corn Pie with Pebre Sauce
- For the Meat Mixture:
- 1 pound ground beef
- 1-1/2 chopped yellow onions
- 1/4 cup diced green chiles mild or hot (optional)
- 1-1/2 teaspoons chili powder or smoked or traditional paprika for kid-friendly version
- 1/4 teaspoon ground cumin
- 1/2 cup reduced-sodium gluten free beef broth
- Salt to taste
- Ground black pepper to taste
- 1 tablespoon brown rice flour
- For the Corn Topping:
- 1 tablespoon unsalted or salted butter or dairy-free spread
- 5 cups fresh or frozen corn or combination of corn and other vegetables like mushrooms
- 1/4 cup whole milk or dairy-free substitute (e.g., half almond and half full-fat coconut)
- 1-1/2 tablespoons gluten free yellow cornmeal or polenta
- 5 large leaves sweet basil chiffonade* and then chopped (or equivalent cilantro, depending upon your taste buds)
- Salt to taste
- Ground black pepper to taste
- Raisins optional
- For the Pebre Sauce:
- 1 cup yellow onion chopped
- 1/2 teaspoon salt
- 2 cups blanched peeled, seeded and diced tomatoes
- 1/4 cup fresh green peppers of choice jalapeno or mild etc.
- 2 cloves garlic grated or minced
- 2 tablespoons olive oil
- 1 lime juice only
To Make the Meat Mixture:
Brown the beef over medium-high heat, stirring often.
Add the onion, and chiles if using, and sprinkle everything with chili powder pepper, cumin, salt, and black pepper. Saute the mixture until the onion is tender, about 8 minutes.
Pour in the broth bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally.
Remove from the heat and stir in the brown rice flour. Return to the heat and simmer for an additional 5 minutes, stirring occasionally.
Remove from heat and set aside. This can also be made the day before and refrigerate, covered.
To Make the Corn Topping:
Preheat a large skillet over medium-high heat. Add the butter, allow to melt, and swirl around the pan.
Add the corn and other vegetables, if using. Stir
occasionally allowing the corn to defrost if frozen and tenderize if fresh,
about 8 minutes.
Pour in the milk and season with basil, salt, pepper, and chili powder. Continue cooking, stirring occasionally for about 10 more minutes.
Using a handheld blender (or countertop blender), process the corn mixture to create a roughly pureed mixture, not totally creamy. Return back to the skillet if using a countertop blender. Add the cornmeal, stir, and continue cooking over medium heat for 5 minutes. Taste and season with additional salt and pepper to your liking.
Distribute the beef mixture to ovenproof bowls, casserole dish, or Dutch oven. Add raisins if desired.
Spread the corn mixture over the top.
When you’re ready to bake, preheat the oven to 400⁰F.
To aid in browning, you may sprinkle the top with granulated sugar. Bake 25 minutes and until bubbly and the top is golden brown.
Remove from the oven and allow to rest 10 minutes before serving.
In a medium-sized bowl, add the onion and sprinkle with salt. Toss to combine; set aside for 15 minutes or more.
Rinse onion with cold water and drain.
Bring a large saucepan of water to a boil. Add tomatoes and cook for 2 minutes. Set aside until you can handle them. Remove the peel and slice in half. Remove the seeds and dice. Transfer to the bowl.
Add the garlic, olive oil, and juice of 1 lime. Toss, cover, and allow the pebre to marinate for 2 or more hours in the refrigerator.
Puree some or all of the sauce using a hand-blender or countertop blender, if you desire.
Serve the corn pie warm with a bowl of pebre sauce for topping and a salad.
*Chiffonade: Roll the basil leaves like a cigar and thinly slice.