Chile, a country known for its vibrant culture and stunning natural beauty, is also renowned for its rich culinary heritage. From hearty stews and savory pastries to sweet treats and refreshing drinks, Chilean cuisine offers a diverse array of flavors and textures that are sure to delight even the most discerning palates. In this article, we’ll take you on a journey through 20 authentic Chilean recipes that showcase the best of the country’s traditional cooking.
Whether you’re looking for a comforting bowl of cazuela de vacuno (beef stew) or a sweet treat like pastel de choclo (corn pie), these recipes are sure to satisfy your cravings and introduce you to the bold flavors of Chile. So, let’s get started and explore the world of Chilean cuisine!
Empanadas de Pino
These sweet empanadas are a classic Puerto Rican treat, perfect for snack time or as a dessert. The combination of flaky pastry and caramelized pineapple is simply irresistible.
Ingredients:
– 1 package of puff pastry, thawed
– 1 cup pineapple chunks (fresh or canned)
– 1/4 cup granulated sugar
– 1 tablespoon cornstarch
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix together pineapple chunks, granulated sugar, cornstarch, and salt.
3. Roll out puff pastry on a floured surface to about 1/8 inch thickness.
4. Spoon a small amount of the pineapple mixture onto one half of the pastry, leaving a 1/2 inch border around it.
5. Fold the other half of the pastry over the filling, pressing edges to seal.
6. Brush tops with beaten egg for a golden glaze.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Cazuela de Vacuno
This traditional Chilean recipe is a comforting and flavorful stew made with tender beef, potatoes, and vegetables. Perfect for a cold winter’s night or a cozy gathering with friends and family.
Ingredients:
– 1 pound beef brisket or chuck, cut into 2-inch pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium-sized potatoes, peeled and cubed
– 1 cup beef broth
– 1/4 cup red wine (optional)
– 1 tablespoon olive oil
– Salt and black pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Brown the beef pieces, then set aside.
3. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the garlic, potatoes, beef broth, and red wine (if using). Stir to combine.
5. Return the browned beef to the pot, cover, and simmer for 2-3 hours or until the beef is tender.
6. Season with salt and black pepper to taste. Garnish with fresh parsley or cilantro if desired.
Cooking Time: 2-3 hours
Pastel de Choclo
This traditional Chilean dish is a savory corn pudding filled with meat, eggs, and spices, wrapped in a flaky pastry crust. Perfect for a comforting meal or as a side dish.
Ingredients:
– 2 cups cooked choclo (or hominy)
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 egg, beaten
– 1 cup grated cheddar cheese
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 package puff pastry, thawed
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
4. Stir in the cooked choclo, beaten egg, grated cheese, paprika, salt, and pepper.
5. Roll out the puff pastry on a floured surface to a thickness of about 1/8 inch (3 mm).
6. Spoon the filling onto one half of the pastry, leaving a 1-inch (2.5 cm) border around the edges.
7. Fold the other half of the pastry over the filling and press the edges to seal.
8. Place on a baking sheet lined with parchment paper and bake for 25-30 minutes or until golden brown.
Charquicán
Charquicán is a traditional Colombian dish that warms the hearts and bellies of those who try it. This hearty stew is made with tender beef, vegetables, and aromatic spices, perfect for a cozy evening or a gathering with friends.
Ingredients:
– 1 pound beef brisket or shank, cut into large pieces
– 2 medium-sized potatoes, peeled and cubed
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 cup of beef broth
– 1 teaspoon of ground cumin
– Salt and pepper to taste
– 2 tablespoons of vegetable oil
Instructions:
1. Heat the oil in a large pot over medium heat. Add the chopped onion and cook until translucent.
2. Add the beef, potatoes, garlic, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
3. Pour in the beef broth and bring to a boil.
4. Reduce heat to low, cover, and simmer for 1 hour or until the beef is tender.
5. Serve hot with crusty bread or boiled potatoes.
Cooking Time: 1 hour
Porotos Granados
Porotos Granados is a traditional Chilean dish that warms the heart and belly. This comforting bean stew is made with cranberry beans, onions, garlic, and spices, perfect for a chilly evening.
Ingredients:
– 1 pound cranberry beans, soaked overnight and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups vegetable broth
– 2 tablespoons olive oil
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onions and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the soaked cranberry beans, cumin, paprika, salt, and pepper. Stir to combine.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce heat to low and simmer for 1 hour or until the beans are tender.
Cooking Time: 1 hour
Sopaipillas
Sopaipillas are a traditional Latin American dessert that combines the fluffiness of dough with a sweet and crispy exterior. This recipe yields a batch of tender, puffed pastries perfect for dunking in chocolate or honey.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon vegetable oil
– 1/2 cup lukewarm water
Instructions:
1. In a large mixing bowl, combine flour, salt, and baking powder.
2. Gradually add the lukewarm water, mixing until a smooth dough forms.
3. Knead the dough for 5-7 minutes until it becomes pliable and elastic.
4. Cover the dough with plastic wrap and let it rest for 30 minutes.
5. Heat the vegetable oil in a deep frying pan to medium-high heat (375°F).
6. Roll out the dough into small balls, about 1 inch in diameter.
7. Fry the dough balls for 2-3 minutes on each side, or until they puff up and are golden brown.
8. Drain excess oil with paper towels and serve warm.
Cooking Time: 15-20 minutes
Humitas
Humitas are a beloved traditional dessert from Peru, made with fresh corn kernels, sweetened condensed milk, and wrapped in corn husks. This recipe yields soft, fluffy, and slightly sweet cakes that are perfect for snacking or as a side dish.
Ingredients:
– 2 cups of fresh corn kernels
– 1 cup of sweetened condensed milk
– 1/4 teaspoon of salt
– 1 tablespoon of vegetable oil
– 6-8 corn husks
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, combine the corn kernels, sweetened condensed milk, and salt. Mix well until all the corn is coated with the milk.
3. Add the vegetable oil and mix until the mixture forms a dough-like consistency.
4. Soak the corn husks in water for 30 minutes. Drain and pat dry.
5. Divide the corn mixture into 6-8 portions, depending on how large you want your humitas to be. Shape each portion into a ball and flatten slightly into an oval shape.
6. Place each humita onto a soaked corn husk, folding the top over the filling like a package. Fold in the sides and tuck the bottom under to create a neat package.
7. Place the humitas on a baking sheet lined with parchment paper and bake for 45-50 minutes, or until they’re lightly toasted and fragrant.
Completo
The completo is a beloved Venezuelan sandwich filled with crispy plantains, savory chorizo sausage, and creamy mayonnaise, all nestled between soft bread. This recipe brings together the perfect combination of textures and flavors.
Ingredients:
– 4 ripe plantains
– 1 pound chorizo sausage, sliced
– 2 tablespoons mayonnaise
– 4 crusty bread rolls
– Salt and pepper to taste
Instructions:
1. Preheat a skillet or griddle over medium heat.
2. Slice the plantains into 1-inch rounds and fry until golden brown, about 3-4 minutes per side.
3. Grill or cook the chorizo sausage until crispy, about 5-6 minutes.
4. Assemble the sandwiches by spreading mayonnaise on each bread roll, then adding a few slices of chorizo and two fried plantain rounds.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Pebre
Pebre is a classic Chilean condiment made with fresh herbs and chilies, perfect for adding a burst of flavor to grilled meats, vegetables, and bread. This simple recipe brings together the bold flavors of cilantro, garlic, and hot peppers.
Ingredients:
– 1 cup fresh cilantro leaves
– 2 cloves garlic, minced
– 1/4 cup chopped fresh red chili peppers (such as ají amarillo or jalapeño)
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. In a blender or food processor, combine cilantro, garlic, and chili peppers.
2. Blend until the mixture is well combined and slightly smooth.
3. With the blender running, slowly pour in the olive oil through the top.
4. Continue blending for another minute, or until the pebre reaches your desired consistency.
5. Taste and adjust with salt as needed.
Cooking Time: 10 minutes
Chorrillana
A hearty and flavorful dish that combines French fries, onions, and scrambled eggs with a tangy tomato sauce, Chorrillana is a staple of Chilean cuisine.
Ingredients:
– 2 large potatoes, peeled and cut into long strips
– 1 large onion, thinly sliced
– 4 eggs
– 1 can (14.5 oz) of diced tomatoes
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chili flakes or hot sauce for added spice
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the potato strips and cook until golden brown, about 5-7 minutes. Drain on paper towels.
3. In the same skillet, add the sliced onions and cook until translucent, about 3-4 minutes.
4. In a separate bowl, scramble the eggs and set aside.
5. Add the diced tomatoes to the skillet with the onions and simmer for 2-3 minutes.
6. Add the cooked French fries back into the skillet and stir to combine with the tomato sauce and onions.
7. Pour the scrambled eggs over the top and stir until well combined.
8. Season with salt, pepper, and optional chili flakes or hot sauce.
Cooking Time: 15-20 minutes
Marraqueta con Palta
This classic Peruvian dish is a flavorful combination of crispy marraqueta bread, mashed avocado, and savory chicken. Perfect for a quick lunch or snack.
Ingredients:
– 4 marraqueta bread rolls
– 1 ripe avocado, mashed
– 1 pound cooked chicken breast, shredded
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– Salt to taste
Instructions:
1. Preheat a non-stick skillet or grill over medium-high heat.
2. Slice the marraqueta bread rolls in half and toast until crispy.
3. Spread a layer of mashed avocado on each toasted roll half.
4. Top with shredded chicken, chopped cilantro, and a squeeze of lime juice.
5. Season with salt to taste.
6. Serve immediately.
Cooking Time: 10-12 minutes
Paila Marina
Paila Marina is a classic Spanish dish that combines the freshest seafood with aromatic spices and herbs. This hearty stew is perfect for a cold winter’s night or as a comforting meal any time of the year.
Ingredients:
– 1 lb mixed seafood (shrimp, mussels, clams, scallops)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 1 cup fish broth
– 1/2 cup white wine
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1/4 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add seafood, fish broth, white wine, saffron, paprika, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until seafood is cooked through.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-17 minutes
Chupe de Locos
A hearty and comforting Peruvian soup made with clams, potatoes, onions, garlic, and cream, perfect for a chilly evening.
Ingredients:
– 2 pounds of fresh clams, scrubbed clean
– 2 large potatoes, peeled and diced
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1/4 cup heavy cream
– 1/2 cup clam broth or water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Rinse the clams under cold water, removing any broken shells.
2. In a large pot, sauté the onion and garlic in a little oil until softened.
3. Add the potatoes, clam broth or water, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add the clams to the pot, cover, and cook for an additional 5-7 minutes, or until the clams open.
5. Stir in the heavy cream and let it warm through.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Pan Amasado
A classic Puerto Rican dish, Pan Amasado (also known as ” Toasted Bread Pudding”) is a comforting treat that combines the sweetness of bread with the richness of caramelized sugar and spices.
Ingredients:
– 4 cups stale bread, cut into 1-inch cubes
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, combine bread, granulated sugar, brown sugar, cinnamon, nutmeg, and salt.
3. Pour in the heavy cream and melted butter; mix until the bread is evenly coated.
4. Transfer the mixture to a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
5. Remove from oven and let cool slightly before serving.
Cooking Time: 35-40 minutes
Leche Asada
This rich and creamy dessert originated from Mexico, where sweetened condensed milk is caramelized to perfection, resulting in a velvety-smooth treat. With just a few ingredients and simple steps, you can create this decadent delight at home.
Ingredients:
– 1 cup sweetened condensed milk
– 1/4 cup granulated sugar
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium saucepan, combine the sweetened condensed milk and sugar.
3. Cook over medium heat, stirring constantly, until the mixture reaches 180°F (82°C) on a candy thermometer.
4. Remove from heat and stir in vanilla extract.
5. Pour into a 9×13 inch baking dish or a glass Pyrex bowl.
6. Bake for 45-50 minutes or until the caramelized milk is thickened and slightly golden brown.
7. Remove from oven and let cool to room temperature.
Cooking Time: 45-50 minutes
Serve: Chill in refrigerator before serving. Enjoy as a standalone dessert or top with whipped cream, nuts, or fruit for added flavor and texture.
Alfajores Chilenos
These crispy cookies sandwiched with dulce de leche and coated in powdered sugar are a beloved treat in Chile. With just a few simple ingredients, you can recreate this sweet delight at home.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup dulce de leche (or caramel)
– Powdered sugar for coating
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. Add softened butter and mix until a dough forms.
4. Roll out the dough to about 1/8 inch thickness. Cut into desired shapes.
5. Place on prepared baking sheet and bake for 12-15 minutes or until lightly golden.
6. Allow cookies to cool completely before sandwiching with dulce de leche and coating in powdered sugar.
Cooking Time: 12-15 minutes
Torta de Mil Hojas
Torta de Mil Hojas is a classic Mexican dessert that’s both impressive and delicious. This flaky pastry is made with layers of phyllo dough, sweetened cream, and caramelized sugar, resulting in a crispy, golden treat that’s perfect for special occasions.
Ingredients:
– 1 package of phyllo dough (usually found in the frozen food section)
– 1 cup heavy cream
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 1/2 cup caramelized sugar (see note)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Thaw phyllo dough according to package instructions.
3. In a bowl, whisk together heavy cream, granulated sugar, and salt until stiff peaks form.
4. Layer phyllo dough in a 9×13-inch baking dish, brushing each sheet with melted butter.
5. Pour sweetened cream over the top layer of phyllo.
6. Sprinkle caramelized sugar evenly over the cream.
7. Bake for 35-40 minutes or until golden brown.
Note: To caramelize sugar, place 1/2 cup granulated sugar in a small saucepan and cook over medium heat, stirring constantly, until golden brown (about 5 minutes).
Piscola
A refreshing twist on a classic Pisco Sour, Piscola combines the bold flavors of Pisco and cola to create a unique and delightful drink.
Ingredients:
– 2 oz Pisco
– 4 oz cola
– 1/2 lime, juiced
– 1 tablespoon simple syrup (equal parts water and sugar, dissolved)
– Splash of lemon-lime soda (optional)
Instructions:
1. Fill a cocktail shaker with ice.
2. Add the Pisco, lime juice, and simple syrup to the shaker.
3. Shake vigorously for 15-20 seconds to combine and chill the ingredients.
4. Strain the mixture into a highball glass filled with ice.
5. Top with cola and stir gently.
6. If desired, add a splash of lemon-lime soda for extra fizz.
Cooking Time:
– Preparation time: 2 minutes
– Total time: 5-7 minutes
Enjoy your Piscola!
Mote con Huesillo
This sweet and creamy dessert, also known as “Cornmeal with Dulce de Membrillo,” is a staple in many Chilean households. Mote con Huesillo is a comforting treat that combines the warmth of cornmeal with the sweetness of dulce de membrillo (quince jam) and milk.
Ingredients:
– 2 cups cornmeal
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup whole milk
– 1/4 cup dulce de membrillo (quince jam)
Instructions:
1. In a medium saucepan, combine cornmeal, sugar, and salt.
2. Gradually add in the milk, whisking constantly to prevent lumps from forming.
3. Cook over medium heat, stirring frequently, until the mixture thickens and comes away from the sides of the pan (about 10-12 minutes).
4. Remove from heat and stir in the dulce de membrillo until well combined.
5. Serve warm or at room temperature.
Cooking Time: 10-12 minutes
Curanto en Olla
Experience the rich flavors of the Filipino coast with this traditional curanto en olla recipe, a hearty seafood stew that’s perfect for any occasion.
Ingredients:
– 1 lb pork shoulder or beef brisket, cut into bite-sized pieces
– 1/2 lb shrimp, peeled and deveined
– 1/2 lb mussels, scrubbed and debearded
– 1/4 cup annatto oil (or vegetable oil)
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 2 cups fish stock or water
– Salt and black pepper, to taste
– Patola or taro leaves for serving (optional)
Instructions:
1. Heat the oil in a large pot over medium heat. Add pork or beef and cook until browned, about 5 minutes.
2. Add onion, garlic, and red bell pepper; cook until vegetables are tender, about 5 minutes.
3. Add shrimp, mussels, diced tomatoes, fish stock, salt, and black pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until seafood is cooked through.
5. Serve with patola or taro leaves, if desired.
Cooking Time: 45-50 minutes
Summary
Discover the rich culinary heritage of Chile with these 20 authentic and traditional recipes. From savory dishes like Cazuela de Vacuno (beef stew) and Chorrillana (chili con carne), to sweet treats like Alfajores Chilenos (coconut cookies) and Torta de Mil Hojas (layered sponge cake), this collection has something for everyone. Learn how to make classic empanadas, try hearty stews like Chupe de Locos (lamb stew), or indulge in desserts like Mote con Huesillo (corn pudding with dulce de leche). Get ready to explore the flavors of Chile!
