Chilean Food
Traditional Recipes from Chile
Chile has a distinctive cuisine, one in which the influences of Europe and indigenous traditions are both prominent. Chile is known for its fantastic seafood, grilled meats (think Patagonia), stews and pasteles, empanadas, corn, beans, potatoes, exotic tropical fruit (lucuma and chirimoya), pisco, and excellent wines.
Como hacer de Chile charquicánTranscript:
Hi. I'm Krystyna Rittichier and today I'll show you how to make Chilean Charquican. Charquican is a Chilean beef stew with carrots, beans, and squash to thicken. In Chile, this dish is often topped with a fried egg. Ingredients for Chilean CharquicanFor this recipe you will need:
How to Make Chilean CharquicanToss the cubed beef with flour, then add salt and pepper to taste. Place a large skillet over high heat. Melt the butter in the pan, then saute the beef. When the beef is brown, add the beef stock and bring to a simmer. Add the beef jerky and simmer for 5 minutes. Place the beef and stock into a stock pot or a crock pot. Don't rinse out the skillet. Place the skillet over medium heat. Add the vegetable oil, the onion and garlic. Sautee them until they are soft and fragrant. Add the hot pepper, squash, carrots, and potatos. Saute an additional 2 to 3 minutes. Transfer the vegetables to the stock pot or crock pot. Cook the stew until the beef is soft. This will take about 1 ½ hours in a covered stock pot, or 6 hours in a slow cooker. Check the stew periodically to see if additional beef stock is needed, but the resulting stew is meant to be thick and hearty. Add the lima beans and corn, and cook the stew for an additional 10 to 15 minutes before serving. Serve the charquican topped with a fried egg or over cooked rice. Hallullas - Chilean "Biscuits"Hallullas are a very popular Chilean bread. They are simple, round, rather plain-looking breads, but they are quite tasty and rich, thanks to the addition of a little bit of lard (or vegetable shortening). They are perfect size for the beloved Chilean ham and cheese sandwiches called aliados (which literally means "allies"- I guess ham and cheese are good allies!).
Prep Time: 1 hour, 45 minutes Cook Time: 25 minutes Total Time: 2 hours, 10 minutes Yield: About 16 hallullas. Ingredients:
Chilean Beef and Corn Casserole - Pastel de ChocloThis beef and corn casserole is very popular dish in Chile, where it's known as pastel de choclo. Lots of different flavors - beef and onions, raisins, olives, roasted chicken - go into the body of the casserole, and the whole thing is topped off with a thick layer of creamed corn. The creamed corn caramelizes in the oven, and the result is a delicious salty/sweet combination that's reminiscent of shepherd's pie, but better (in my opinion).
This is great comfort food. Prep Time: 25 minutes Cook Time: 30 minutes Total Time: 55 minutes Ingredients:
|
How to Make Chilean Empanadas de PinoTranscript:
Hi, I'm Lynn Wilson for About.com. Today, I'm going to show you how to make Chilean Empanadas de Pino using ingredients from About.com's South American food site. Ingredients for Empanadas Let's start with the ingredients. You'll need empanada dough, one pound of ground beef, one or two large onions, 2 cloves of garlic, 2 teaspoons cumin, 1 teaspoon chili powder, 1 tablespoon paprika, 1 cube of beef bouillon dissolved in 1/4 cup of water, 2 tablespoons flour, 1/2 cup raisins, 1/2 cup chopped olives, 2 hard boiled eggs, 1 egg yolk, and 2 tablespoons milk. This recipe makes about 30 empanadas. Empanada Filling First we need to cook the ground beef mixture. Chop up the onion and mince the garlic. Cook the onion and garlic in a skillet with oil for about 5 minutes until they're soft. Add the ground beef, cumin, paprika, chili powder, beef bouillon, and salt and pepper to taste. Brown the meat, and then stir in the flour. Simmer for 5 to 10 minutes, then remove the pan from the heat and allow it to cool. To save some time, you can make this mixture in advance and store it in the refrigerator. Stuff the Empanada DoughDivide the dough into golf ball sized pieces. Let the pieces rest for about 5 minutes, then, using a rolling pin, roll each out into circles 6 inches in diameter. It is helpful to flour the rolling pin, dough, and surface to avoid sticking. Heat the oven to 350 degrees. Slice up the hard boiled eggs, and if necessary, chop up the olives. We used canned chopped olives to make things quicker. Place the dough circles on a baking sheet. We put aluminum foil down on the baking sheet to make cleanup easy and sprayed the aluminum foil with cooking spray to prevent sticking. Put a spoonful of the ground beef mixture on each dough circle. Add some chopped olives, a few raisins, and a hard boiled egg slice. Wet the edge of the dough circles with water using your finger, to help the dough stick together. Fold each circle in half, enclosing the ingredients inside. Press down with a fork along the edge to bond the dough with a decorative touch. Bake the EmpanadasArrange the empanadas in rows on the baking sheet. Mix the egg yolk with 2 tablespoons milk, and brush each empanada with that mixture. Put the baking sheets in the oven and bake for 25 to 35 minutes. You'll know they're finished when they've turned golden brown. Remove them from the oven and allow them to cool for 5 to 10 minutes. Serve with your favorite toppings! I hope you enjoyed this video on making Chilean Empanadas de Pino. La Marraqueta
|