Chilean Baked Milcao with Merkén Beef, Caramelized Onion and Cilantro Yogurt Sauce

Name: Chilean Baked Milcao with Merkén Beef, Caramelized Onion and Cilantro Yogurt Sauce
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Chilena
Ingredients: 2.6 lb starchy potatoes; 16 oz beef strips; 2 units yellow onion; 3 cloves garlic; 1/3 cup oat flour; 2 tbsp butter; 3 tbsp vegetable oil; 2 tsp merkén; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 1 3/4 tsp salt; 1 tsp black pepper; 2 tsp brown sugar; 1 tbsp apple cider vinegar; 3/4 cup plain yogurt; 1/2 cup fresh cilantro; 1 tbsp lemon juice; 1 unit green chili

An original recipe inspired by southern Chile: baked milcao cakes made with grated potato and mashed potato, topped with merkén-seared beef, caramelized onion, and a fresh cilantro yogurt sauce. Comforting, rustic, and deeply Chilean in flavor.

30 minPrep

45 minCook

75 minTotal

4Servings

High Protein

Ingredients

Adjust servings

1.2 kg starchy potatoes (800 g for rallar and 400 g for cocer and hacer puree)
450 g beef strips (posta or asiento, in strips finas)
2 units yellow onion (en pluma fina)
3 cloves garlic (2 for the carne and 1 for the sauce)
40 g oat flour (for dar estructura al milcao)
25 g butter (for the onion)
45 ml vegetable oil (divided entre milcao, carne and onion)
6 g merkén (divided)
1 g ground cumin (for the carne)
1 g dried oregano (for the milcao)
10 g salt (or a taste, divided)
2 g black pepper (divided)
8 g brown sugar (for caramelizar the onion)
15 ml apple cider vinegar (for the onion)
180 g plain yogurt (for the sauce)
20 g fresh cilantro (chopped fino, divided)
15 ml lemon juice (for the sauce)
1 unit green chili (without semillas and chopped fino, optional)

Nutrition facts

per serving

498 kcal

Calories

27 g

Protein

46 g

Carbs

22 g

Fat

5 g

Fiber

41 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyGluten

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Wash the potatoes. Peel 400 g of the potatoes and cut them into chunks; cook in salted water for 15 to 18 minutes until tender. Drain and mash until smooth.
2
2. While those potatoes cook, peel and coarsely grate the remaining 800 g. Place the grated potato in a clean kitchen towel and squeeze very well to remove as much liquid as possible.
3
3. In a large bowl, mix the squeezed grated potato, mashed potato, oat flour, 1 tablespoon vegetable oil, 1/2 teaspoon dried oregano, 1 teaspoon merkén, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix until you get a rustic but shapeable dough.
4
4. Divide the mixture into 8 portions and shape thick disks. Place them on a lightly oiled parchment-lined tray. Bake at 220 °C / 425 °F for 20 minutes, carefully flip them, and bake 10 more minutes until golden and firm.
5
5. While the milcao bakes, heat 1 tablespoon vegetable oil and the butter in a skillet over medium heat. Add the sliced onion, brown sugar, and a pinch of salt. Cook for 12 to 15 minutes, stirring, until soft and golden. Add the apple cider vinegar and cook 2 minutes more. Keep warm.
6
6. In another skillet, heat the remaining tablespoon of vegetable oil over medium-high heat. Add the beef strips and sear for 3 to 4 minutes. Stir in 2 minced garlic cloves, 1 teaspoon merkén, ground cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook 2 to 3 minutes more until the beef is well seasoned and cooked through.
7
7. For the sauce, combine the plain yogurt, 1 grated garlic clove, lemon juice, half of the chopped cilantro, the green chili if using, a pinch of salt, and a pinch of black pepper in a bowl. Stir until smooth.
8
8. To serve, place 2 baked milcao disks per serving. Top with the merkén beef and caramelized onion. Finish with spoonfuls of cilantro yogurt sauce and the remaining fresh chopped cilantro.
9
9. Serve immediately while the milcao is still crisp on the outside and tender in the center.

Chef tips

Squeezing the grated potato thoroughly is key for firm milcao. If the mixture feels too wet, add 1 extra tablespoon of oat flour. For a more golden surface, brush the disks lightly with oil before baking.

Substitutions

You can replace the beef with turkey strips or sautéed mushrooms. The plain yogurt can be swapped for lactose-free yogurt. If you do not have oat flour, use finely ground oats.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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