Chilean golden potato timbale with beef pino, roasted squash and queso chanco cilantro sauce

Name: Chilean golden potato timbale with beef pino, roasted squash and queso chanco cilantro sauce
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 6
Cuisine: chilena
Ingredients: 2 lb potatoes; 18 oz ground beef; 1 1/2 lb winter squash; 1 3/4 cups onion; 4 cloves garlic; 1/4 cup raisins; 1/3 cup black olives; 3/4 cup beef stock; 6 oz queso chanco; 3/4 cup heavy cream; 1/2 cup milk; 1/2 cup fresh cilantro; 1 large egg; 2 tbsp wheat flour; 2 tbsp butter; 3 tbsp vegetable oil; 1 tsp merken; 3/4 tsp ground cumin; 1/2 tsp dried oregano; 3/4 tsp sweet paprika; 1 1/2 tsp salt; 1/2 tsp black pepper

An original main dish inspired by comforting Chilean flavors: layers of golden potatoes, juicy beef pino with raisins and olives, rustic roasted squash mash, and a mild queso chanco and cilantro sauce. Baked until hot and lightly golden on top.

35 minPrep

50 minCook

85 minTotal

6Servings

High Protein

Ingredients

Adjust servings

900 g potatoes (peeled and sliced 1/2 in thick)
500 g ground beef (preferably 85-90% lean)
700 g winter squash (peeled and cubed)
250 g onion (small diced)
12 g garlic (minced)
40 g raisins (seedless)
60 g black olives (pitted and halved)
180 ml beef stock (or water)
180 g queso chanco (grated or small diced)
200 ml heavy cream (for the sauce)
120 ml milk (to loosen the sauce)
20 g fresh cilantro (finely chopped)
1 unit egg (beaten)
18 g wheat flour (to thicken the sauce)
30 g butter (divided)
45 ml vegetable oil (divided)
3 g merken (optional but recommended)
2 g ground cumin (for the pino)
1 g dried oregano (for the pino)
2 g sweet paprika (for the pino)
9 g salt (or to taste, divided)
2 g black pepper (freshly ground)

Nutrition facts

per serving

565 kcal

Calories

26 g

Protein

34 g

Carbs

36 g

Fat

4 g

Fiber

30 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

GlutenDairyEggs

Instructions

1
1. Preheat the oven to 220°F / 105°C to keep things warm, then prepare a roasting tray and a baking dish for the timbale. Toss the winter squash with 1 tablespoon vegetable oil, 1/2 teaspoon salt, and a pinch of pepper. Spread on a tray and roast at 400°F / 200°C for 25 minutes, until very tender with golden edges.
2
2. While the squash roasts, cook the potatoes in salted water for 8 to 10 minutes once boiling, just until barely tender. Drain well and let them steam dry for 2 minutes.
3
3. Heat a large skillet with 1 tablespoon vegetable oil. Brown the potato slices in batches, 2 to 3 minutes per side, until golden. Set aside.
4
4. In the same skillet add the remaining tablespoon of vegetable oil and half of the butter. Cook the onion over medium heat for 8 minutes. Add the garlic, ground cumin, dried oregano, sweet paprika, merken, 1 teaspoon salt, and black pepper. Cook 1 more minute.
5
5. Add the ground beef and cook, breaking it up with a spoon, for 6 to 8 minutes until no longer pink. Add the raisins, black olives, and beef stock. Cook for 5 minutes over medium heat until you have a juicy but not watery pino. Adjust salt if needed.
6
6. Remove the squash from the oven and mash it with a fork or potato masher. Mix it with the beaten egg to make a rustic mash. Set aside.
7
7. For the sauce, melt the remaining butter in a small saucepan over medium heat. Add the wheat flour and cook for 1 minute, stirring. Gradually pour in the milk and heavy cream, whisking to avoid lumps. Cook 3 to 4 minutes until slightly thickened. Stir in the queso chanco until melted. Add the fresh cilantro and mix.
8
8. Grease a baking dish with a little butter or oil. Build the timbale in layers: first half of the golden potatoes, then all the beef pino, then the squash mash, and finally the rest of the potatoes. Cover with the queso chanco cilantro sauce.
9
9. Bake the timbale at 375°F / 190°C for 20 minutes, until bubbling around the edges. If you want more color, broil or bake 3 to 5 extra minutes at 425°F / 220°C, watching closely.
10
10. Let rest for 8 minutes before serving so it sets slightly. Serve hot, making sure each portion includes potatoes, pino, squash, and sauce.

Chef tips

For a more defined timbale, cool the pino for 10 minutes before assembling. For a more rustic finish, leave some potato edges exposed so they brown more in the oven.

Substitutions

You can replace queso chanco with another good melting semi-soft cheese. Winter squash can be swapped for butternut squash. If you do not have merken, use a little extra paprika and black pepper.

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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