Recipes
Traditional Recipes
Cazuela de vacuno
https://www.enmicocinahoy.cl/cazuela-de-vacuno/
Serving Size: 4 People
Ingredients:
1 kilo of beef, with bone is tastier, can be overrib, osso buco or boneless cover.
Cut into 4 pieces.
1 large onion,
cut into a thick feather
2 carrots,
grated
4 peeled potatoes
4 pieces of yellow squash
4 pieces of corn with crown
4 tablespoons of rice, chuchoca
red or green bell pepper,
pitted and cut into thick strips, optional
4 handfuls of green beans, peas, or chard or spinach leaves
parsley or cilantro to serve
Hot water
1/2 teaspoon of cumin and oregano
salt and oil
Preparation:
In a large pot, heat 1 tablespoon of vegetable oil over medium-high heat.
Brown the meat on the sides, season, about 3 minutes per side.
Remove to a plate.
Add the onion, carrots, paprika, cumin, oregano, salt and pepper.
Sauté for 3 minutes.
Return the meat to the pot.
Cover everything with plenty of hot water, about 2 liters.
Stir and cook covered over medium heat, it should boil for 30-40 minutes.
When the meat is soft, add the potatoes, squash, corn and rice if desired, cook for 15 minutes until the potatoes are cooked.
Add the chuchoca or noodles, green beans, peas or chard.
Cook for another 5 minutes.
Serve hot with chopped cilantro or parsley on top.
https://www.enmicocinahoy.cl/cazuela-de-vacuno/
Serving Size: 4 People
Ingredients:
1 kilo of beef, with bone is tastier, can be overrib, osso buco or boneless cover.
Cut into 4 pieces.
1 large onion,
cut into a thick feather
2 carrots,
grated
4 peeled potatoes
4 pieces of yellow squash
4 pieces of corn with crown
4 tablespoons of rice, chuchoca
red or green bell pepper,
pitted and cut into thick strips, optional
4 handfuls of green beans, peas, or chard or spinach leaves
parsley or cilantro to serve
Hot water
1/2 teaspoon of cumin and oregano
salt and oil
Preparation:
In a large pot, heat 1 tablespoon of vegetable oil over medium-high heat.
Brown the meat on the sides, season, about 3 minutes per side.
Remove to a plate.
Add the onion, carrots, paprika, cumin, oregano, salt and pepper.
Sauté for 3 minutes.
Return the meat to the pot.
Cover everything with plenty of hot water, about 2 liters.
Stir and cook covered over medium heat, it should boil for 30-40 minutes.
When the meat is soft, add the potatoes, squash, corn and rice if desired, cook for 15 minutes until the potatoes are cooked.
Add the chuchoca or noodles, green beans, peas or chard.
Cook for another 5 minutes.
Serve hot with chopped cilantro or parsley on top.
Empanadas de pino
https://www.curiouscuisiniere.com/empanadas-de-pino/
Yield: 12(5 ½ inch) empanadas|Prep Time:1hr 15mins|Cook Time 30mins|Total Time 1hr 45mins
Course: Dinner Cuisine: South American Servings: 6 people Author: Sarah Ozimek
Ingredients
For The Empanada Filling
1 ½ tsp oil
2 onions, minced
1 lb ground beef (85% lean)
1 Tbsp paprika
1 tsp cumin
1 tsp salt
1 tsp ground black pepper
1 tsp chili powder (more if you want spicy empanadas)
¼ c beef broth (we prefer low sodium)
¼ c raisins
1 Tbsp unbleached all-purpose flour
For The Empanada Dough
1 c milk
1 ½ tsp salt
8 Tbsp (½ c) shortening (or unsalted butter)
2 egg yolks
5 c unbleached all-purpose flour (divided)
Putting The Empanadas Together
24 black olives, drained
3 hard boiled eggs, peeled and quartered
1 egg yolk beaten with 1 Tbsp milk (for egg wash)
Instructions
For The Filling
Heat oil in a large saute pan. Add the onions and saute over medium heat until softened, 2-3 minutes.
Add the meat, cumin, paprika, salt, pepper and beef broth. Cook until the meat is cooked through, 5-7 min.
Add the raisins and flour. Cook until thickened slightly and saucy, not soupy, 1-2 min.
Taste your filling and adjust the salt and chili powder as desired.
Let cool slightly before filling the empanadas. (Or prepare the filling ahead of time and refrigerate overnight.)
For the Dough
Heat the milk in a small saucepan over medium heat until warm. Add the salt and shortening to the milk. Let the mixture cool slightly and add the eggs. Mix until combined.
Place 4 cups of flour into a large bowl. Mix this warm milk mixture into the flour. Add the remaining 1 cup of flour as needed until a soft dough forms.
Knead the dough with your hands until it is soft and easy to handle, 2--3 minutes.
Roll the dough into a long snake and divide it into 12, evenly sized sections (golf ball size). Roll each section into a ball.
To Make The Empanadas
Roll each ball into a circle ⅛ inch thick (6 inches diameter). Place 1/3 cup of filling in the upper half of each round. Place 2 olives into the filling and add ¼ of a hard boiled egg. Moisten the edge of the pastry with a little water and fold the dough over the filling, pressing the edge firmly, then twisting or crimping to seal.
Place on an ungreased baking sheet and brush with egg wash.
Bake in preheated 350F for 30-35 until golden. Serve hot.
Notes
To Reheat: Bake at 350F for 15 min.
To Make Ahead: The filling can be made ahead of time and refrigerated for up to 2 days before using.
To Freeze: Freeze the egg-washed empanadas in a single layer on a baking sheet, until they are solid. Then transfer them to an air-tight container to store in the freezer for up to 6 months.
To Bake From Frozen: Let the empanadas thaw on a baking sheet for 30 minutes before baking at 350F for 35-40 minutes, until bubbly and golden.
Traditional Dishes
Pastel de choclo
Sopaipillas
Curanto en hoyo
Interested in more recipes?
Click this link: https://www.chileanfoodandgarden.com/category/chilean-recipes/
Interested in more recipes?
Click this link: https://www.chileanfoodandgarden.com/category/chilean-recipes/