Some of our Chilean Dishes & Recipes
The next day . . .
2 lb. of flour
¼ lb. of butter
1 cup of lukewarm milk with salt
½ tablespoon of baking powder
1.- Put the flour on a wooden board. Make a hole in the center, add the
butter, salty milk, baking powder and eggs.
2.- Work well with hands until well mixed and resulting dough is soft
3.- Once done roll up into a ball, cover completely with a clean
kitchen cloth and leave in the refrigerator overnight.
½ lb. of ground beef (Rump beef is best)
2 big onions sliced into little cubes
3 table spoons of butter
½ cup of seedless raisins
¾ cup of beef bouillon
1 tablespoon of flour
3 sliced hard boiled eggs
24 small black olives
salt, pepper, cumin, oregano and Tabasco Sauce.
1.- Melt half the butter in a skillet and add the cubed onions. Then add
oregano and Tabasco Sauce in small quantities. Mix until onions are brown.
2.- Put the rest of the butter in another skillet, add the ground beef,
salt and pepper to liking and mix until beef is cooked. Make sure the beef
is not mistakenly overcooked.
3.- Mix the onions into the cooking beef.
4.- Dissolve the flour into ¾ cup of bouillon.
5.- Pour the dissolved flour into the beef / onion mixture.
6.- Mix well.
7.- Add the seedless raisins and mix.
8.- Remove the skillet from the heat and let contents cool; when cold,
pour the mixture into a Tuperware and leave in the refrigerator overnight.
1.- Take dough and divide it into portions the size of a medium potatoe and
spread each of these with a rolling pin until you get 12 circles of
6 x 6 inches.
2.- In each of these drop 3 tablespoons of beef / onion filling on half
of the dough. Also add 2 olives, 4 raisins and 2 slices of hard boiled
3.- Paint with water the edges of circle that have the filling.
4.- Fold the other half of dough over filling and press with fingers all
around, folding edges upward to give the shape of a half moon.
5.- Pre-heat oven (400°F.)
6.- Bake in oven for about 20-30 minutes.
7.- Serve right out of the oven.
Use the same dough as above. Make the circles 4 x 4 inches. The filling
is made with Mozzarella cheese and thin white sauce. You should spread
among the circles of dough no more than aproximately 1 cup of cheese. Many
Chileans also fry these Empanadas rather than bake them.
(EMPANADAS DE QUESO)
6 cups of flour
2 tablespoons of baking powder
1 teaspoon of salt
½ cup of butter
1.- Mix the flour, baking powder, salt and mushed butter. You should end up
with a sandy like mixture.
2.- Add small cuantities of cold water. Knead the dough until it is soft and
3.- Form the shape of the breads, poke the top of each with a fork in two
or three places.
4. Pre-heat oven (400°F.)
5. Bake for about 20 minutes.
BEEFSTEAK OF THE POOR
(BISTEC A LO POBRE)
3 lb. beef fillet
¼ lb. butter
french fried potatoes
1.- Divide the fillet into 6 thick pieces. Brown in very hot oil, season
well and continue cooking on a low temperature, being careful not
to overcook them.
2.- Slice onions thinly.
3.- Fry eggs and onions in butter.
4.- Prepare the French fried potatoes.
5.- Serve on each plate a steak with an egg on top and surround
with fried onions and French fried potatoes.
CHICKEN & PEAS
1 chicken cut in pieces
salt, pepper and oregano
1 carrot pealed and sliced juliene
1 cube of chicken base
1 cup white wine or vinegar
2 Tablespoons of tomato sauce
½ lb. frozen peas
1.- Season washed chicken pieces with salt, pepper and oregano. Brown in oil
and then drain fat.
2.- Disolve the chicken cube in 1½ cup cold water, add to the chicken
along with the white wine, mix together till it starts to boil.
3.- Add carrot, peas, tomato sauce and cook low heat for aproximately
½ hour turning the chicken pieces once in a while.
4.- Serve with rice or mashed potatoes.
(PASTEL DE CHOCLO)
Sweet basil, sumin seed and sugar to taste
2 Tablespoons shortening
2 lbs. Hamburger meat or chuck meat, chopped in small pieces
½ cup meat stock
1 cup milk
½ can black olives
2 hard boiled eggs
8 ears of corn, grated or ground up
2 tablespoons butter
Pieces of cooked chicken (1 piece for each person to be served)
1.- Place the chopped meat or hamburger meat and brown in a
frying pan in the shortening. Add stock, salt, pepper and spices.
2.- Simmer for 30 minutes.
3.- Add chopped onions and when cooked, thicken the gravy
with 1 tablespoon flour dissolved in a little water.
4.- Place the cooked mixture including pieces of cooked
chicken in pan or individual servers.
5.- Scatter raisins, olives and sliced hard boiled
eggs over it.
6.- Cover with the following mixture:
7.- Sprinkle sugar and brown in oven at about 375°F.
- Cook the corn with the butter and milk stirring constantly.
- Add a little sweet basil, salt and sugar to taste.
- Fold in the beaten egg yolks and whites beaten stiff.
- Pour over the meat.