Chile, a country nestled in the southernmost tip of South America, is known for its vibrant culture and delectable cuisine. With a blend of indigenous, Spanish, and Italian influences, Chilean cooking has evolved into a unique and delicious reflection of the nation’s history and traditions. From hearty stews to sweet pastries, every dish tells a story about the people who created it.
In this article, we’ll embark on a culinary journey through 18 authentic Chilean recipes that showcase the country’s rich gastronomic heritage. From classic dishes like Pastel de Choclo (corn pie) and Empanadas de Pino (pineapple empanadas), to lesser-known treasures such as Cazuela de Ave (chicken stew) and Humitas (steamed corn pudding), we’ll delve into the world of Chilean cuisine and uncover its secrets.
Pastel de Choclo
This classic Chilean dish is a flavorful and comforting casserole that combines sweet corn, ground beef, and cheese. Perfect for a hearty meal or special occasion.
Ingredients:
– 1 cup cooked white corn kernels
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 egg, beaten
– Salt and pepper to taste
– 1 tablespoon olive oil
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 corn kernels, cheddar cheese, cilantro, and beaten egg. Season with salt and pepper to taste.
5. Transfer the mixture to a 9×13-inch baking dish and drizzle with olive oil.
6. Bake for 25-30 minutes or until the casserole is golden brown and set.
Cooking Time: 25-30 minutes
Empanadas de Pino
Empanadas de Pino: A Delicious Argentinean Pine Nut Delight
These sweet and nutty empanadas are a classic Argentinean treat, perfect for snacking or serving at your next gathering. With just a few ingredients, you can create these delicious pastries that combine the rich flavor of pine nuts with a hint of cinnamon.
Ingredients:
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup warm water
– 1/4 cup vegetable oil
– 1/2 cup confectioners’ sugar
– 1/2 cup chopped fresh pine nuts
– 1 tablespoon cinnamon powder
– Confectioners’ sugar for dusting
Instructions:
1. In a large bowl, combine flour and salt.
2. Gradually add warm water and mix until a dough forms.
3. Knead the dough for 5 minutes until smooth.
4. Divide the dough into 8-10 equal pieces.
5. Roll each piece into a ball, then flatten slightly into a disk shape.
6. Place a tablespoon of pine nuts in the center of each disk.
7. Fold the dough over the filling and press edges to seal.
8. Brush tops with melted butter or oil.
9. Bake at 350°F (180°C) for 20-25 minutes, or until golden brown.
10. Dust with confectioners’ sugar before serving.
Cooking Time: 20-25 minutes
Cazuela de Ave
Savor the rich flavors of this traditional Chilean stew, made with tender chicken, vegetables, and aromatic spices.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 large red bell pepper, diced
– 2 medium potatoes, peeled and cubed
– 1 cup chopped fresh cilantro
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and black pepper, to taste
– 4 cups chicken broth
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pot.
3. Add onions, garlic, bell pepper, and potatoes. Cook until vegetables are tender, about 10 minutes.
4. Stir in cumin, smoked paprika, salt, and black pepper.
5. Add chicken broth and bring to a boil.
6. Return chicken to pot and simmer for 20-25 minutes or until cooked through.
7. Garnish with cilantro and serve hot.
Cooking Time: 35-40 minutes
Porotos Granados
Porotos granados is a comforting and flavorful stew that originated from the Mapuche community in Chile. This traditional recipe is made with cranberry beans, sweet potatoes, and pork, resulting in a rich and satisfying meal.
Ingredients:
– 1 pound dried cranberry beans
– 2 medium sweet potatoes, peeled and cubed
– 1 pound pork shoulder or ribs, cut into bite-sized pieces
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 cups water
Instructions:
1. Rinse the cranberry beans and soak them in water for at least 8 hours or overnight.
2. Preheat your oven to 350°F (175°C).
3. In a large pot, sauté the chopped onion and minced garlic until softened.
4. Add the pork pieces and cook until browned on all sides.
5. Drain the soaked cranberry beans and add them to the pot along with the cumin, salt, and pepper.
6. Pour in the water and bring the mixture to a boil.
7. Transfer the pot to the preheated oven and let it simmer for 1 hour and 15 minutes or until the pork is tender.
8. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 1 hour and 15 minutes
Humitas
Humitas are traditional Latin American sweet potato puddings that are perfect as a dessert or snack. This recipe is an easy and delicious way to make this classic treat at home.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 cup heavy cream or whole milk
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine mashed sweet potatoes, sugar, flour, salt, and cinnamon. Mix until smooth.
3. Add heavy cream or whole milk and mix until well combined.
4. Stir in melted butter until fully incorporated.
5. Pour the mixture into individual ramekins or small baking dishes.
6. Bake for 20-25 minutes or until the edges are set and the centers are slightly jiggly.
7. Remove from oven and let cool to room temperature.
8. Cover and refrigerate for at least 2 hours before serving.
Cooking Time: 20-25 minutes
Sopaipillas
Sopaipillas are a traditional Latin American treat that is both crispy and tender, perfect for snacking or serving as a side dish. This recipe yields a batch of golden-brown, sweet-fried dough balls filled with air pockets and a hint of cinnamon.
Ingredients:
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup granulated sugar
– 1/2 cup warm water
– Vegetable oil for frying
– Cinnamon to taste (optional)
Instructions:
1. In a large mixing bowl, combine flour, salt, and baking powder.
2. Gradually add the sugar and warm water, mixing until a dough forms.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Cover the dough with plastic wrap and let it rest for 30 minutes.
5. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium-high heat.
6. Roll out the dough to a thickness of about 1/8 inch (3 mm).
7. Cut into small squares, fry until golden brown (about 2-3 minutes per side), and drain on paper towels.
8. Sprinkle with cinnamon if desired.
Cooking Time: 10-12 minutes
Charquicán
Charquicán is a traditional Argentine and Chilean dish that combines the flavors of beef, potatoes, carrots, and vegetables in a rich and savory broth. This hearty stew is perfect for a cold winter’s night or a comforting meal any time of the year.
Ingredients:
– 1 pound beef brisket or shank, cut into 2-inch pieces
– 2 large potatoes, peeled and cubed
– 2 medium carrots, peeled and sliced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the beef, then remove from pot.
3. Add onion, garlic, potatoes, carrots, and cumin; cook until vegetables are tender.
4. Add beef broth, tomato paste, and browned beef; bring to a boil.
5. Reduce heat and simmer for 1 hour or until meat is tender.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 1 hour
Completo
Savor the flavors of Italy with this simple yet satisfying sandwich recipe. The Completo is a classic combination of crispy ham, creamy mozzarella cheese, and fresh tomato on a toasted baguette.
Ingredients:
– 4 slices of crusty baguette
– 4 oz cooked ham
– 2 cups shredded mozzarella cheese
– 2 large tomatoes, sliced
– 1 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. Slice the baguette into 4 equal pieces.
3. Toast the baguette slices for 5 minutes or until crispy.
4. Assemble the sandwiches by spreading a slice of mozzarella cheese on each toasted baguette piece, followed by a few slices of ham and a tomato slice.
5. Drizzle with olive oil and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Chorrillana
A classic street food in Chile, Chorrillana is a flavorful and satisfying dish that combines French fries with melted beef, onions, and tomatoes. This recipe is an authentic take on this beloved snack.
Ingredients:
– 1 large onion, sliced
– 2 medium tomatoes, diced
– 250g ground beef
– 2 cups French fries (cooked)
– 2 tablespoons vegetable oil
– Salt to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the sliced onions and cook until caramelized, about 5 minutes.
3. Add the diced tomatoes and cook for an additional 2-3 minutes.
4. Add the ground beef, breaking it up with a spoon as it cooks, until browned and cooked through.
5. Stir in the French fries and season with salt to taste.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: About 15-20 minutes
Pebre
Pebre is a staple condiment in Chilean cuisine, adding flavor and heat to various dishes like grilled meats, vegetables, and sandwiches. This simple recipe yields a deliciously spicy and tangy sauce.
Ingredients:
– 1 cup fresh ají amarillo peppers, seeded and chopped
– 1/2 cup red onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon red wine vinegar
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a blender or food processor, combine ají amarillo peppers, red onion, and garlic.
2. Blend until smooth, adding red wine vinegar, salt, and black pepper as needed.
3. Taste and adjust the seasoning if desired.
4. Transfer the pebre to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! Pebre is best served fresh, but it can be stored in the refrigerator for up to 1 week.
Marraqueta Bread
This traditional Latin American bread, also known as Pan de Marraqueta, is a sweet and savory delight perfect for snacking or serving with your favorite meals.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup whole milk, lukewarm
– 2 large eggs
– 4 tablespoons unsalted butter, melted
– Cinnamon or anise seeds for topping (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, sugar, salt, and baking powder.
3. In a large bowl, combine milk, eggs, and melted butter. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
7. Let cool on wire rack for 10 minutes before transferring to a plate.
Cooking Time: 40-45 minutes
Curanto en Hoyo
Curanto en Hoyo, also known as “hole cooking,” is a beloved Puerto Rican dish where seafood and meats are cooked together in a hole dug into the ground. This unique recipe requires minimal preparation, but yields a flavorful and aromatic feast for special occasions.
Ingredients:
– 1 lb of assorted seafood (shrimp, mussels, clams, fish), cleaned and rinsed
– 1 lb of pork ribs or beef brisket, cut into bite-sized pieces
– 2 tablespoons of olive oil
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 teaspoon of salt
– 1/4 teaspoon of black pepper
– 2 cups of water
– 2 tablespoons of annatto (optional)
Instructions:
1. Dig a hole about 12 inches deep and 18 inches wide.
2. Place the seafood and meat in the hole, followed by the chopped onion and minced garlic.
3. Drizzle with olive oil, sprinkle salt and pepper to taste, and add water and annatto if desired.
4. Cover the hole with banana leaves or foil.
5. Cook for 30 minutes per pound of ingredients, or until the seafood is tender and the meat falls apart easily.
Cooking Time: 2-3 hours
Pan de Pascua
This sweet bread is a staple in many Latin American households during the Easter season. With its rich history and delicious flavors, it’s no wonder Pan de Pascua has become an integral part of family traditions.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon active dry yeast
– 1/4 cup granulated sugar
– 1/2 cup warm milk
– 1 large egg
– 1/4 cup unsalted butter, melted
– Confectioners’ sugar, for dusting
– Candied fruit and nuts, for decoration (optional)
Instructions:
1. In a large mixing bowl, combine flour, yeast, and sugar.
2. Gradually add warm milk, egg, and melted butter. Mix until a smooth dough forms.
3. Knead the dough for 5-7 minutes until it becomes elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat oven to 350°F (180°C). Shape the dough into a round or oblong loaf. Bake for 35-40 minutes, or until golden brown.
6. Allow the bread to cool before dusting with confectioners’ sugar and decorating with candied fruit and nuts (if using).
Cooking Time: 35-40 minutes
Leche Asada
Get ready to taste the rich flavors of Latin America with this simple recipe for Leche Asada, a caramelized milk dessert.
Ingredients:
– 1 liter whole milk
– 2 tablespoons sugar
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, cut into small pieces
Instructions:
1. Pour the milk into a large saucepan and add the sugar and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. Bring the mixture to a simmer and cook for 10-15 minutes or until it thickens slightly and turns a pale golden color.
3. Remove from heat and stir in the butter until melted.
4. Pour the Leche Asada into individual serving cups or a large shallow dish. Let cool to room temperature before refrigerating until chilled.
Cooking Time: 20-25 minutes
Mote con Huesillo
A traditional Mexican dessert from the state of Puebla, Mote con Huesillo is a sweet and creamy treat made with toasted hominy, sugar cane syrup, and coconut milk.
Ingredients:
– 1 cup dried hominy
– 2 cups water
– 1/4 cup sugar cane syrup (or substitute with golden syrup)
– 1/2 cup heavy cream or half-and-half
– 1/4 cup shredded coconut
– Pinch of salt
Instructions:
1. Rinse the hominy and soak it in water for at least 8 hours or overnight.
2. Drain and rinse the hominy, then place it in a medium saucepan with 2 cups of fresh water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the hominy is tender.
3. In a separate saucepan, combine sugar cane syrup, heavy cream, and shredded coconut. Heat over low heat, stirring occasionally, until the mixture thickens slightly.
4. Add the cooked hominy to the saucepan with the sugar cane mixture. Stir well to combine.
5. Cook for an additional 5-7 minutes, or until the Mote con Huesillo has reached your desired consistency.
6. Remove from heat and let cool slightly before serving.
Cooking Time: 35-40 minutes
Chilean Sea Bass with Salsa Verde
This recipe combines the delicate flavor of Chilean sea bass with the bold and tangy flavors of salsa verde, creating a harmonious balance of tastes. A simple yet impressive dish perfect for any occasion.
Ingredients:
– 4 Chilean sea bass fillets (6 oz each)
– 1/2 cup Salsa Verde (see recipe below)
– 2 tbsp olive oil
– Salt and pepper to taste
Salsa Verde Recipe:
– 1/2 cup fresh parsley, chopped
– 1/4 cup fresh oregano, chopped
– 1/4 cup garlic, minced
– 1/4 cup red wine vinegar
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season sea bass fillets with salt and pepper.
3. Heat olive oil in a skillet over medium-high heat. Add sea bass and cook for 2-3 minutes per side, or until cooked through.
4. Serve sea bass with Salsa Verde spooned over the top.
Cooking Time: 12-15 minutes
Chilean Shrimp Stew
Experience the bold flavors of Chile with this hearty shrimp stew, a staple of Chilean cuisine. This flavorful dish is perfect for a cozy night in or as a main course for a special occasion.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1/4 cup white wine (optional)
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion, garlic, and bell pepper; cook until vegetables are tender.
3. Add shrimp, diced tomatoes, chicken broth, wine (if using), paprika, salt, and pepper.
4. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes or until shrimp is cooked through.
5. Serve hot, garnished with fresh parsley or cilantro.
Cooking Time: 20-25 minutes
Alfajores
Alfajores are a beloved South American cookie sandwich filled with dulce de leche and coated in powdered sugar. This recipe brings the authentic taste of Argentina to your kitchen.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup dulce de leche (or caramel sauce)
– Powdered sugar for coating
Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, baking powder, and salt.
3. Add softened butter and mix until a dough forms.
4. Roll out the dough on a lightly floured surface to about 1/8 inch thickness.
5. Cut into desired shapes using a cookie cutter or glass rim.
6. Place cookies on prepared baking sheet and bake for 15-20 minutes, or until lightly golden.
7. Allow cookies to cool completely before sandwiching with dulce de leche and coating in powdered sugar.
Cooking Time: 15-20 minutes
Summary
Discover the rich culinary heritage of Chile with these 18 authentic recipes. From savory dishes like Pastel de Choclo and Cazuela de Ave to sweet treats like Humitas and Alfajores, this collection has something for everyone. Explore traditional favorites like Empanadas de Pino and Sopaipillas, or try your hand at more modern creations like Chilean Sea Bass with Salsa Verde. With a mix of seafood, meat, and vegetarian options, these recipes will transport you to the heart of Chile without leaving home. Get cooking and experience the vibrant flavors of this South American country!
