Typical Chilean Recipes:
Drinks:
Appetizers:
Baked Meat Turnover (Empanada de Horno)
Chilean Salad (Ensalada Chilena)
Fried Sea Food Turnover (Empanada de Mariscos)
Main Dishes:
Baked Salmon in Wine (Salmón Asado en Vino)
Caldillo de Congrio (Caldillo de Congrio)
Corn and Meat Casserole (Pastel de Choclo)
Porotos Granados (Porotos Granados)
Salmon and Vegetables Cebiche (Cebiche de Salmón y Verduras)
Shellfish Casserole (Chupe de Mariscos)
Tomaticán (Tomaticán)
Vegetable and Meat Soup (Carbonada)
Desserts:
Mote with dried peaches (Mote con Huesillos)
Lúcuma Custard (Flan de Lúcuma)
Quinoa Dessert (Manjar de Quinoa)
Drinks
Pisco Sour (Pisco Sour)
2 cups Chilean Pisco (35º)
¼ cup sugar syrup
½ cup lemon juice
½ teaspoon finely grated lemon zest
1 egg white
Ice
Dash of Angostura bitters
Combine all the ingredients, except the Angostura bitters, in the blender and blend a few minutes until the ice is melted. Serve at once.
Serves 4.
Appetizers
Baked Meat Turnover (Empanada de horno)
(This recipe makes 12 empanadas)
The popular empanada is a flaky and savory filled pastry. Chileans will never agree on the best recipe, they always have a secret ingredient or a secret trick. Here is the most common basic recipe. Making empanadas is a time consuming effort, and there are two important pointers. The secret for a not runny and juicy filling is preparing the meat mix the day before and refrigerate it. The dough itself should be flaky and cooked all the way through. Be sure to use a hot oven that has been properly preheated.
Dough
7 to 8 cups of all-purpose flour
4 ounces (8 tablespoons) good quality lard or 4 tablespoons solid vegetable shortening plus 4 tablespoons butter, at room temperature
1 tablespoon salt dissolved in 2 cups warm water
Preparation
On a clean wood surface, sift the flour. Make a well in the center, add the lard and some of the salted water, add more of the water as needed. Using a wooden spoon, combine all the ingredients as quickly as possible; knead very well for about five minutes until a soft dough is formed. Do not overwork the dough, it will result in a tough pasty. Wrap the dough in a clean kitchen towel and keep it warm and workable, let it rest for 15 minutes.
Filling Ingredients
3 tablespoons vegetable oil
6 cups finely chopped onions
2 garlic cloves, finely minced
1 tablespoon sweet paprika
2 ½ teaspoons ground cumin
2 ½ teaspoons dried oregano
½ teaspoon cayenne pepper, or to taste
1 lb. beef for stewing, cut into ¼ inch cubes, or ground beef
1 tablespoon all-purpose flower
¾ cup beef broth (preferably homemade)
Salt and freshly ground pepper, to taste
3 hard boiled eggs, shelled and quartered
Raisins
Ripe whole black olives, pitted
1 egg yolk mixed with 1 tablespoon water, for glaze
Filling Preparation
Heat oil in a large skill over medium heat. Add the onions and cook, stirring occasionally, until softened but not browned (5 minutes). Add the garlic, paprika, cumin, oregano, salt and cayenne. Add the meat and cook, stirring occasionally (5 minutes). Sprinkle 1 tablespoon flour over the meat mixture and stir well. Pour broth and cook uncovered over medium heat, stirring occasionally, until most of the juices have evaporated (10 to 15 minutes). The mixture should be moist but not runny. Season with salt and black pepper to taste.
At this time, set up a filling station for the empanadas. Have all the ingredients ready, the cold meat mixture, eggs, raisins, olives and glaze.
Preheat oven to 400 F (205 C)
Shape dough into a large sausage, and slice into 12 equal pieces. Work with one piece at a time, keeping the remaining dough covered. Roll out each piece of dough into an 8-inch round about ¼ inch thick. Spoon about ¼ cup of filling onto each circle, leaving a ¾ edge margin. Top each one with 1 egg quarter, 3 raisins and 2 olives. Brush the margins all around with water and fold circles in half. To enclose the filling securely, fold each half circle into a square: place the straight edge of the half-circle towards you; then fold in left edge, then right edge, and lastly the top one to make a square. Seal the corners with your thumb by making a deep imprint in each one.
Brush each ready empanada with the egg yolk mixture. With a toothpick prick 3 to 4 holes in each one to prevent it from opening up while baking. Bake in oven for 15 to 20 minutes until the pastry is nicely browned and the filling is piping hot. Serve at once. Baked empanadas can be easily reheated.
Wine: Cabernet Sauvignon
Chilean Salad (Ensalada Chilena)
4 cups onions, finely sliced
4 cups tomatoes, peeled and finely sliced
Salt and pepper
3 tablespoons olive oil
¼ cup fresh coriander, chopped (optional)
Rinse onions in cold water thoroughly; drain in bowl mix tomatoes with onions; season to taste with salt and pepper. Add olive oil and mix well. Sprinkle with chopped coriander and serve.
Serves 6-8
Wine: Riesling
Fried Seafood Turnover (Empanada de mariscos)
Makes 12 regular size turnovers
Dough
3 cups all purpose flour
1 1/2 tablespoon hot melted lard
1 tablespoon baking powder
3/4 cup hot milk
1 teaspoon sea salt
Vegetable oil to deep fry
Preparation
Sieve the flour, the salt and the baking powder on a large surface
Make a well in the center
Pour the hot melted lard and the hot milk
Mix with the aid of a wooden spoon
Work the dough until soft and warm (10 minutes)
Wrap in a kitchen cloth
With a rolling pin, roll the dough very thin
Cut long stripes 3 inches wide
Put a small amount of the filling every 3 inches in the middle of the dough stripes
Wet the surface of the dough around each portion of filling
Bend the dough horizontally and press with your hand around the filling to seal
Cut in half circles with the aid of a pastry cutter
Make 1 or 2 a little holes (toothpick) on top of each turnover to prevent it from opening up while frying
Heat the oil and fry a few turnovers at a time
Turn when they are golden brown
Wait for 3 minutes and pick from the pan with the aid of a skimmer
Drain turnovers in a paper towel
Serve hot
Filling
1 onion peeled and finely chopped
2 tablespoons vegetable oil
Sea salt and freshly milled pepper
2 teaspoons hot chili sauce
1 teaspoon paprika or merquén
11/2 cups of seafood cooked and chopped (abalones, squids, octopus, clams, mussels, etc.)
Preparation
In a pan, heat the oil and fry the onions until transparent
Add chili sauce, paprika or merquén and the seafood
Season with sea salt and pepper
Add 1 spoon flour
Mix well
Reserve
Wine: Chardonnay
Sopaipillas (Sopaipillas)
1 cup cooked pumpkin (butternut-squash) puréed
1 cup all-purpose flour
1 tablespoon baking powder
2 tablespoons margarine
¼ teaspoon salt
Oil for frying
In bowl mix pumpkin, flour, baking powder, margarine and salt; form into a ball, without kneading. Roll out the dough 1 cm. (½ inch) thick and cut out round sopaipillas. Prick with fork.
Fry in hot oil until golden brown; drain on paper towel. Serve with pebre sauce or sweet syrup.
Makes 20 pieces
Wine: Riesling
Pebre Sauce (Salsa Pebre)
2 hot red peppers (chilies)
2 garlic cloves, peeled
2 cups fresh coriander, finely chopped
4 scallions, finely chopped
1 teaspoon dry oregano
2 tablespoons oil
2 tablespoons red wine vinegar
Salt and pepper
In blender purée together peppers and garlic. Add coriander scallions, oregano, oil, vinegar, salt and pepper to taste. Blend well and add ¼ -½ cup water if sauce is too thick.
Makes 1 cup
Main Dishes
Baked Salmon in Wine (Salmón Asado en Vino)
1 (3-4 lbs.) whole fresh salmon
¼ cup melted butter
1 tablespoon all-purpose flour
Salt and pepper
2 cups dry white wine
Rinse salmon and pat dry. Make 3 shallow diagonal cuts in both sides of fish. Brush salmon inside and out with melted butter; dust with flour and sprinkle with salt and pepper.
Place salmon in greased baking dish; ass wine to baking dish. Bake, uncovered, at 400ºF for 30 minutes or until fish flakes easily, basting occasionally with pan drippings. Transfer salmon to a warm serving dish.
Serves 4-6
Wine: Sauvignon Blanc
Caldillo de Congrio (Caldillo de Congrio)
2 tablespoons oil
2 onions, feathered sliced
1 teaspoon paprika
3 tomatoes, peeled and thinly sliced
1 bay leaf
1 tablespoon chopped parsley
Salt and pepper
1 cup white wine
1 cup water
½ cup milk
1 ½ kgs. (2 ¼ lbs.) black kingklip or salmon, cut in serving pieces, skinned
3 tablespoons grated Parmesan cheese
1 egg yolk
In large saucepan put oil, onions and paprika; cook until the onions are lightly browned. Add the tomatoes, bay leaf, parsley, salt and pepper; stir to mix. Add the wine and simmer 15 minutes. Stir in water and milk; place fish and simmer until fish is cooked.
Just before serving beat the egg yolk with some milk; pour over the fish and stir. Sprinkle with Parmesan cheese and serve hot.
Serves 8
Wine: Semillon
Corn and Meat Casserole (Pastel de Choclo)
6 fresh ears of corn, grate the kernels
8 leaves fresh basil, chopped
Salt and pepper
3 tablespoons butter
1 cup milk
3 tablespoons oil
4 onions, finely minced
450 grs. (1lb.) ground beef
1 teaspoon ground cumin
4 hard-boiled eggs, sliced
1 cup black olives
1 cup raisins
12 pieces chicken, cooked
2 tablespoons sugar
In large saucepan heat corn, basil, salt, pepper and butter. Slowly add milk, stirring constantly until mixture thickens. Cook over low heat 5 minutes; set aside.
In frying pan heat oil; add onions and sauté until transparent. Add ground beef and cook until lightly browned. Season with salt, pepper and cumin and cook a few more minutes. Spoon meat filling into baking dish; arrange in layers over the meat egg slices, olives and raisins. Place on top chicken pieces and cover with reserved corn mixture. Sprinkle with sugar and bake in 400ºF oven 30-35 minutes or until golden brown.
Serves 12
Wine: Merlot
Porotos Granados (Porotos Granados)
2 kgs. (4lbs.) fresh cranberry beans
¼ cup oil
½ teaspoon paprika
500 grs. (1lb.) butternut squash, peeled and cut in small cubes
2 cups chopped onions
2 garlic cloves crushed
2 fresh ears of corn, kernels only
5 leaves fresh basil
Salt
In large saucepan cook beans in plenty of salted water for 1 hour or until tender. Drain and reserve 1 cup of cooking liquid.
In frying pan heat oil and paprika; add squash, onion and garlic and sauté until tender. Add this mixture and rest of ingredients, including reserved cooking liquid, to beans. Cook over low heat 1 hour or until beans are tender and soft. Add some chicken broth if necessary. Add corn 5 minutes before serving and cook. Serve hot with a tomato salad if desired.
Serves 8
Wine: Merlot
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Salmon and Vegetables Cebiche (Cebiche de Salmón y Verduras)
750 grs. (1 ½ lbs.) salmon, skinned and cut into small cubes
500grs. (1lb.) scallops, in cubes
2 cups lemon juice
2 cups tomatoes peeled and diced
1 cup green onions chopped
⅓ cup fresh green chile finely chopped
16 green olives, sliced
½ cup olive oil
¼ cup dry white wine
2 tablespoons white vinegar
Tabasco
1 teaspoon dried oregano
3 tablespoons chopped parsley
Lettuce and avocado
In bowl place the salmon and scallops: add lemon juice and marinate at least 6 hours.
In another bowl mix the rest of the ingredients. Drain salmon and scallops and mix with prepared dressing. Cover and refrigerate 2-4 hours. Serve over a bed of lettuce and garnish with sliced avocados.
Serves 6
Wine: Sauvignon Blanc
Shellfish Casserole (Chupe de Mariscos)
1 lobster (1 ½ lb.)
6 large mussels
10 pink shrimps
4 small crabs (blue crab)
1 cup milk
2 cups fresh bread crumbs
125 grs. (¼ lbs.) cheese (similar Monterrey Jack), sliced
4 tablespoons butter
2 eggs yolk
Salt and pepper
Tabasco sauce
4 tablespoons grated Parmesan cheese.
Cook shellfish in water in separate pots; reserve cooking liquid. Clean shellfish, discarding shells; cut into small pieces and set aside.
In saucepan put milk and bread crumbs; cook over medium heat until thick. Add reserved cooking liquid and cook sauce until medium - thick. Remove from heat and stir in cheese, butter yolks, salt, pepper and Tabasco sauce to taste; mix well.
In an oven-proof dish place shellfish in a layer; cover with the cheese sauce and sprinkle with Parmesan cheese. Bake in a 350ºF oven until lightly browned, 20-30 minutes.
Serves 6-8
Wine: Chardonnay
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Tomaticán (Tomaticán)
1 tablespoon oil
250grs (½ lb.) beef sirloin, chopped
3 onions, finely sliced
2 garlic gloves, crushed
2 tablespoons paprika
6 large ripe tomatoes, peeled and chopped, with their juice
3 fresh ears of corn, kernels only
Salt, pepper and oregano
Heat oil in frying pan and sauté meat, onion, garlic, and paprika until meat and onions are tender. Add tomatoes and corn kernels; season with salt, pepper and oregano to taste. Cook over low heat, covered, 2 hours, add more tomato juice if necessary. The stew should be quite thick. Serve with cooked potatoes. Serves 6
Wine: Merlot
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Vegetable and Meat Soup (Carbonada)
500 grs. (½ lb.) stewing meat, in cubes
3 teaspoons oil
2 cups potatoes, peeled and diced
1 cup pumpkin, diced
½ cup carrots diced
½ cup green beans, diced
½ cup fresh peas
½ cup fresh or canned fava beans, peeled
½ cup corn kernels
Salt and pepper
1 tablespoon rice
1 egg yolk
Lemon juice
In large saucepan boil 2 quarts of water; add meat and cook over low heat 1 hour. Drain and reserve broth and meat.
In saucepan heat oil and sauté the cooked meat; set aside. In the same pot sauté potatoes, pumpkin, carrots, green beans, peas, fava beans and corn for 2-3 minutes; season with salt and pepper. Add reserved broth, meat and rice. Cook over low heat until the rice is cooked, 30 minutes.
In a soup tureen beat egg yolk; pour the hot soup and mix well. Serve hot with lemon juice.
Serves 8
Wine: Cabernet Sauvignon
Desserts
Mote with dried peaches (Mote con Huesillos)
12 whole dried peaches
Sugar
Cinnamon stick
250 grs. (¼ lb.) wheat mate or 250 grs. wheat
In bowl soak peaches in cold water overnight. Next day place in saucepan with soaking water; add sugar to taste and cinnamon. Cook until tender; let cool in cooking liquid.
Preparing mote: In saucepan put wheat in water with ashes from eucalyptus or cypress tree; boil to loosen the skin. Drain and rub wheat with hands to remove skin; wash in cold water and boil again. Drain and cool.
In a serving dish place peaches with juice and sprinkle with cooked mote. Serves 6.
Wine: Sauvignon Blanc
Lúcuma Custard (Flan de Lúcuma)
Custard:
1 cup sugar
5 egg whites
½ cup lúcuma purée
Vanilla cream (1 cup):
3 egg yolks
¼ cup sugar
1 cup milk
Vanilla extract
1. put the sugar and ½ cup of cold water in a small saucepan. Stir over medium heat until sugar dissolves, increase heat and boil without stirring, to hard-ball stage.
2. Bear the egg whites in a bowl until stiff and gradually pour in the hot syrup whisking constantly until the meringue is cold and shiny. Fold in the lúcuma purée.
3. Pour the mixture into a buttered mould and bake in an oven at medium heat for 15 minutes or until puffed and golden. Remove from the oven, allow to cool and unmold on to a serving platter.
4. While the custard is baking, prepare the vanilla cream. Beat the egg yolk and the sugar in a bowl until the mixture is pale and frothy. Boil the milk in the saucepan, remove from the heat and slowly stir in the egg yolk, mixing constantly. Return the custard to the pan and heat gently. Stir constantly with a wooden spoon without letting it boil until the custard thicken slightly and coats the spoon with a light film. Remove from the heat and add the vanilla; allow to cool. Serve in a sauce boat together with the custard.
Serves 6-8
Quinoa Dessert (Manjar de Quinoa)
3 cups quinoa
⅓ cup raisins
½ cup dark rum
3 cups milk
2 cups heavy cream
2 cups sugar
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ cup grated dehydrated coconut
4 egg yolks
Cinnamon powder to sprinkle
Sweetened whipped cream or sour cream
1. Put the quinoa in a strainer and wash under cold running water, drain. In a large pot, put the quinoa and cover with cold water; bring to a boil over high heat, stirring occasionally. Remove from the heat and drain in a colander; rinse under cold running water. Return the quinoa to the pot and cover with cold water gain. Boil again until the grains open; remove from the heat, drain and set aside.
2. In a small bowl, place the raisins and rum, soak for 10 minutes.
3. In a saucepan, place the reserved quinoa, milk, cream, sugar, salt, cinnamon and cloves; bring to a boil over low heat stirring occasionally to prevent from sticking. Reduce heat and place a bread toaster under the saucepan; cook for 15-20 minutes constantly stirring until the liquid has completely evaporated and the mixture thickens. Add the raisins, soaking water and the grated coconut. Cook while stirring for another 5-10 minutes or until the liquid evaporates and the bottom of the saucepan can be seen. Remove from the heat and beat the egg yolks into the mixture until completely blended.
4. On a serving platter pour the mixture and sprinkle the surface lightly with ground cinnamon; let cool at room temperature and serve with whipped or sour cream. Once the dessert has cooled down it can be kept covered and refrigerated for up to one week.
Serves 6-8