Recipezaar: Chilean recipes

Rice with a Chilean Flair

Sun, 06 May 2001 10:56:20 -0400

A Chilean friend taught me how to make this. I was addicted to it for a LONG time. This dish is quite tasty when eaten with my other recipe 'Dal Curry'. Enjoy! -- posted by Carol Bullock

Hacienda Onion Salad

Mon, 05 Aug 2002 19:30:52 -0400

As served at Hacienda Los Lingues in Chile, the oldest hacienda in South America. Serve this at your next cookout. It is terrific. -- posted by Miss Annie

Ensalada de Porotos Verdes (Green Bean and Tomato Salad)

Sun, 12 Jan 2003 20:18:22 -0500

This Moosewood Restaurant recipe sidedish is a Chilean dish and very yummy. -- posted by Missy Wombat

Cola de Mono (Tail of the Monkey)

Sun, 12 Jan 2003 20:18:37 -0500

I found this in a Moosewood Restaurant cookbook. It is a Chilean Christmas beverage recipe and it is well named as it has the potential to have you swinging from the trees! Cook time is actually the time standing in the fridge. -- posted by Missy Wombat

Chilean Salsa

Thu, 05 Jun 2003 20:13:25 -0400

After trying this salsa, it is hard to go back to store-bought salsa. I could eat my weight in this stuff, along with tortilla chips. Yum!! -- posted by ratherbeswimmin'

Salpicon

Mon, 11 Aug 2003 20:03:33 -0400

This composed salad of beef and purple potatoes originated in Santiago, Chile, where it’s often served as a quick lunch. The dressing is a tangy, spicy mix, a good match against all the different textures. Some purple potatoes turn steely gray when cooked, but the color change won’t affect the taste of this hearty salad. I got this recipe off of the msnbc web site. I have not tried it but it does look very good so I thought that I would share it with you all. -- posted by Gingerbear

Amish Lime Salad

Mon, 11 Aug 2003 20:05:08 -0400

I am 12 and I can do it so obviously it is simple, easy and fun! -- posted by Cookin' Kate

Porotos Con Pimenton Al Horno (Chilean Baked beans with peppers)

Fri, 26 Sep 2003 19:01:37 -0400

Sep 11, 2003 is the 30th anniversary of the US backed coup against the democratically elected government of Salvador Allende. In memory of the 3000 people who were tortured, murdered and who then disappeared, here is a recipe for a simple Chilean dish. -- posted by Missy Wombat

Hot Aji Salsa

Thu, 30 Oct 2003 20:02:01 -0500

Peruvian for Youvian. -- posted by Iowahorse

Plantain Soup

Sun, 21 Dec 2003 20:00:30 -0500

I love hispanic food and plantains are one of my favorite things to eat. Here is a unique soup for all you adventurous chefs:) Please do not let your plantains turn yellow-black because they will turn sweet. Must use green plantains. -- posted by Ang11002

Oven Baked Sweet Plantains

Mon, 05 Jan 2004 20:00:04 -0500

MMMM! I love plantains, especially sweet ones. This is a lower fat method of making "maduros" without the use of oil and frying in a pan. -- posted by Ang11002

Chilean Rice

Mon, 26 Jan 2004 20:00:37 -0500

This rice is a mild tasting pilaf-type of rice that goes well with spicy foods. If you like to spice it up, adding some chopped green chiles works well. -- posted by Sue L

Chilean Butternut Squash Casserole

Tue, 27 Jan 2004 19:59:55 -0500

This delicious casserole has become a tradition at my family's Thanksgiving. And everyone agrees we should make it more often, it's so good, and not hard to make. I've changed this recipe only slightly from the Chilean Squash in the Moosewood Cookbook. You can substitute mashed pumpkin or yams (unsweetened, of course!), but the butternut is best and worth the effort. A tip for easier clean up: I just mash the squash right in the casserole and mix everything there. I wipe off the upper sides wih a clean, damp dish towel and pop it in the oven. I've been tempted to add a cup or two of cooked rice or other grain to make it even more hardy, but I haven't tried that yet... Note: cook time does not include time for baking the squash; that can be done ahead and refrigerated. -- posted by Meredith K.

Adriatic Fish Stew over Angel Hair Pasta

Tue, 01 Jun 2004 19:59:25 -0400

This is a great diabetic recipe mainly because you wouldn't think it was anything but a really good recipe, but also just because it is just a really good recipe. Diabetic Exchanges: 4 lean meat, 3 carbohydrate (3 bread/starch), 1 vegetable -- posted by MizEmerilLagasse

Porotos Granados

Sun, 08 Aug 2004 20:00:33 -0400

"Porotos" is Chile's word for "beans". This is a native Chilean dish. My mother-in-law gave me her version, but I like Ruth Van Waerbeek- Gonzalez' (The Chilean Kitchen) version as well, so this is my own, which is an adaptation of the two. Serve Chilean style with fresh bread and a salad of sliced tomatoes and onion drizzled with olive oil. This is a typical autumn and winter dish at our house.(prep time does not include soaking time for beans.) -- posted by Sernarama

Cakes With Nuts from Chile (torta De Mil Hojas)

Wed, 22 Sep 2004 20:00:41 -0400

This is an authentic Chilean recipe, makes great gifts ! Everyone who goes to Chile wont forget this. Posted upon request, taken from www.cakecentral.com -- posted by Polar Bear

Pepper Sauce for Chacarero's (pebre-chilean Name)

Thu, 23 Sep 2004 20:00:13 -0400

Came from a great recipezaar trooper Polar Bear helped me find this! thank you kind one!! -- posted by Chef #163500

Chicken Spinach Polenta Layer Pie

Tue, 12 Apr 2005 09:48:46 -0400

This was inspired by my Chilean Grandma and loosely based on Pastel de Choclo, a local chicken, beef corn dish. With some additions and subtractions an equally yummy dish has evolved. -- posted by Cheeky Sarah

Lime-Soaked, Cumin-Crusted Skirt Steak

Thu, 05 May 2005 16:51:25 -0400

Adapted from How to Cook Meat by Chris Schlesinger and John Willoughby. Flank or round steak can be used instead of the skirt steak. Southwest, Mexican, South American(Chilean) recipe. -- posted by Sharon123

Chilean Empanadas

Mon, 25 Jul 2005 16:54:09 -0400

I grew up next to a woman from chile. She would make great empanadas!! This recipe is very close to hers! Very tasty and different! This is an easy recipe in that it uses refrigerated biscuits instead of a homemade dough. -- posted by Charmie777

Sweetcorn Parcels

Mon, 08 Aug 2005 22:19:50 -0400

a lovely chilean dish, gotta try it! :-) -- posted by goth girl

Sopa De Lentejas De La Tia Julita

Wed, 28 Sep 2005 17:51:19 -0400

AKA Chilean Hearty Lentil Chowder with Chorizo. -- posted by Elmotoo

Pebre

Wed, 28 Sep 2005 18:24:12 -0400

This is similar to Italian pesto or Argentinean chimichurri, and a staple on Chilean tables. It pairs will Pastel de Chocio, with grilled meats and is good stir fried into pasta or rice. -- posted by Sharon123

Chilean Pastel De Choclo

Wed, 28 Sep 2005 22:53:38 -0400

There are many interpretations of this Chilean chicken and corn casserole. In this one, corn cooks with milk until it is slightly thick, then whirls in the food processor until smooth. Serve this slightly sweet dish with pebre, posted separately. -- posted by Sharon123

Chilean Carrot Salad

Thu, 13 Oct 2005 19:22:37 -0400

As a teacher, I would assign this recipe to my fifth-graders to make. It's easy, much more so if you have a food processor with a julienne disk for the carrots. This is a light and refreshing side for a summer meal or picnic. -- posted by Valeria

Spanish Garbanzos

Mon, 30 Jan 2006 20:45:34 -0500

I first tried this recipe while traveling in Chile. I later found that it originated in Spain and migrated over to Chile. The Chilean version is a little different than the original Spanish one but I personally prefer it. Be prepared - it's a rich dish and rather time consuming, but perfect for a cold winter evening. -- posted by ChefMarvelIris

Chilean Salad

Thu, 11 May 2006 11:12:29 -0400

This salad is traditionally served with any type of grilled meats. An excellent accompaniment to the main dish at your next barbecue. From Food and Drink Magazine. Hope you enjoy! -- posted by ~Leslie~

Salsa De Cilantro - Pebre

Fri, 26 May 2006 16:22:28 -0400

I was looking for a really good Pico de Gallo salsa. I came upon this fabulous Chilean version (Pebre) in the Moosewood cookbook. Apparently this is Chile's most popular side dish and is served with every meal. Awesome just with chips or with anything you'd serve with salsa. -- posted by Mrs Goodall

Empanadas De Peras (Pear Pastries)

Tue, 30 May 2006 20:29:10 -0400

Posted for Zaar World Tour II, this traditional Chilean treat is from Eliana Parra's Aunt Rose and Sundays at Moosewood Restaurant. These empanadas may also be simply made using your favorite flavor of canned pie filling. -- posted by Deb's Recipes

Churrasco Con Pebre

Mon, 18 Sep 2006 23:29:08 -0400

"Churrasco means different things in different parts of Latin America: a particular cut of beef in Argentina, a general term for barbecue in Brazil and a flat tenderloin in Nicaragua." Here the steak is cut in the Nicaraguan style, seasoned with Salvadorian spices, and accented with a Chilean sauce called Pebre. Pebre is served as a meat or chicken accompaniment and it's also delicious atop grilled tomatoes. A lovely bright-green color, Pebre has a fresh garden taste with none of the sweet overtones of many hot sauces. Be warned that this is no regular steak sauce, but rather an equivalent to the hot mustard sauce served in Japanese restaurants. I have posted the Pebre without Habanero chiles but feel free to add them when preparing the sauce. Courtesy of Healthy Latin Cooking by Stephen Raichlen and Cooking Light, January 2000. -- Don't be put off by the long list of ingredients, they are to make the sauce of which you will have a lot leftover. -- It is all so good! Make the Pebre first and then you will have it ready for the steak. -- posted by Manami

Chilean Cake Recipe

Sun, 24 Sep 2006 20:54:02 -0400

My Mother-In-Law from Chile was a cook. This is one of our favorite birthday/holiday cake. It tastes so much better the next day. Definitly worth the effort. -- posted by Chef #355130

Chilean Cilantro Salsa (Pebre)

Sun, 08 Oct 2006 19:26:44 -0400

There are many variations of pebres, mildly hot or very hot, according to taste. This one is adapted from "The South American Table," by Maria Baez Kijac. You can add one finely chopped tomato to the salsa, if you like. Serve in a small bowl with grilled meat, chicken or seafood. -- posted by Chef Kate

Chilean Tilapia

Mon, 11 Dec 2006 16:28:14 -0500

A favorite style of cooking fresh white fish of Isabel Allende. Can be used with any white fish. -- posted by jafontenot

Pastel De Papas

Wed, 20 Dec 2006 20:47:54 -0500

Chilean potato pie - a staple in this country. It's good country food and simple to make. -- posted by ChefMarvelIris

Authentic Chilean Pastel De Choclo - With Shortcuts

Sun, 07 Jan 2007 21:48:36 -0500

This was a staple growing up, my Mamita slaved for hours making this for dinner.. I came up with a way to enjoy authentic pastel with less time in the kitchen and more time drinking with my guests. I whip this up once a year right around the 11th of September... Viva Chile :)** I left off the raisins.. casue my family hates them but for authentic add 2 handfuls of california raisins. -- posted by celly

Hacienda Onion Salad

Mon, 08 Jan 2007 15:07:15 -0500

A recipe from Chile using sweet onions and tomatoes along with wonderful seasonings of cilantro, lime for a cooling effect for those hot days! -- posted by ~Rita~

Empanada De Chile

Tue, 08 May 2007 14:09:34 -0400

The best meat pie in the world, Chileno stylz. -- posted by Ricardoh

Chilean Pesto (Pebre)

Thu, 24 May 2007 16:16:18 -0400

Pebre is a tangy Chilean condiment that makes a great beef marinade and an even better pasta sauce or chip dip. There are lots of variations out there, but this one is quick and simple, and accentuates the great flavors of Cilantro and Parsley. -- posted by Dug

Orange Flavored Quinoa

Fri, 01 Jun 2007 23:47:51 -0400

This is from 365 Low Fat Recipes. -- posted by dicentra

Chilean Pisco Sour

Tue, 31 Jul 2007 15:27:35 -0400

Pisco is a clear brandy that is popular in both Peru and Chile. The white muscat grapes, from which pisco is distilled, were first grown in Peru by the Spaniards in the 16th century (at that time Peru & Chile were both part of Spains American empire.) When they became independent countries, both claimed the liquor as their own. Therefore the national drink of both Peru and Chile, is the rich Pisco Sour. However there is a difference in sweetness and the citrus used between the two countries piscos. I have posted both recipes so be sure to try the Recipe #243479 as well. Note: Egg whites are sometimes used in chilean pisco sours as well, but for the purist, they will say it is unnecessary adornment. -- posted by NcMysteryShopper

Pastel De Choclo

Tue, 31 Jul 2007 23:32:03 -0400

Chilean Corn Casserole. This version uses chicken; other versions use beef, as well. Some say that it is not authentic if it doesn't include beef, but I have it on good authority that this is not always the case. However, I'm less concerned with whether it's authentic than whether it tastes good. -- posted by echo echo

Chilean Torta De Merengue

Sat, 01 Dec 2007 15:00:06 -0500

Posted in response to a request, untried by me. Adapted from The South American Table. Cook time is approximate and includes the minimum chilling time (4 hours). -- posted by Muffin Goddess

Chicken With Mustard Cream

Sun, 18 May 2008 01:55:44 -0400

Hola! This Chilean recipe is from http://recipes.wuzzle.org/. Here is the alino spice recipe Recipe#304144. You are suppose to add in one teaspoon of alino seasoning in step 2 and b/c RZ did not recognize it I could not put it inside the directions. Notice that the parmesan cheese is put over the rice or noodles. -- posted by WiGal

Alino Spice for Chilean Recipes

Sun, 18 May 2008 02:47:36 -0400

Hola! This recipe comes from http://recipes.wuzzle.org/. It is used in Recipe#304085. Adios, amigos. -- posted by WiGal

Pb & Fruit Pita Pockets

Mon, 19 May 2008 02:17:50 -0400

This snack idea comes from the Chilean Fresh Fruit Association. -- posted by WiGal

Stuffed Chiles With Cheese

Thu, 22 May 2008 15:04:08 -0400

This recipe was taught in a cooking class by Sonia Novelo, a Chilean woman, in Shanghai. -- posted by Eunjung

Salsa De Aji Colorado

Tue, 27 May 2008 02:45:28 -0400

This sauce can be served with Chancho a la Chilena (Pork Loin, Chilean Style) and for a milder sauce discard vinegar that peppers were soaked in and use fresh vinegar. Posted for ZWT 4 - South/Central America and found on recipehound.com's website. -- posted by Lauralie41

Chilean-Style Avocado and Shrimp Salad

Thu, 05 Jun 2008 02:13:15 -0400

I'm posting this for ZWT 4 Central and South American Recipes. From Foods of the Americas: Native Recipes and Traditions. -- posted by cookiedog

Herb-Steamed Chilean Sea Bass

Thu, 05 Jun 2008 19:51:48 -0400

i cant wait to try this recipe... -- posted by catalinacrawler

Charquican- Chilean Stew

Sun, 08 Jun 2008 02:13:42 -0400

A hearty Chilean stew that hold a lot of versatility. A good use for leftover meat and for using whatever vegetable you have on hand. Found this on About.com. Have yet to try. Chili pepper amount will very depending on the type of pepper you use and how spicy you like it. Posted for ZWT4, South America. -- posted by Kitchen Witch Steph

Barros Luco (Chilean Beef Steak Sandwich)

Sun, 08 Jun 2008 03:47:45 -0400

This is a like a Chilean version a panini, delicious filling sandwich. With a little heat. -- posted by Marlitt

Chilean Meat Pie

Sun, 08 Jun 2008 19:38:12 -0400

This pie is a little different there is no crust the binding is the corn pureed. It has a little bit of a kick to it but very good a flavorful. -- posted by Marlitt

Cazuela (Chile's Little Pot)

Mon, 30 Jun 2008 01:24:18 -0400

My bf spent some time in Chile and he loved a chicken stew similar to this. This recipe is an adaptation from The Whole World Loves Chicken Soup by Mimi Sheraton. I found it on a world hearth website. We'll try it some time when the weather gets cool. -- posted by darthlaurie

Cazuela- Chilean Chicken Stew

Tue, 01 Jul 2008 02:14:03 -0400

This is another variation of Cazuela, a simple chicken stew my bf remembers having when he lived in Chile for a couple years. We'll try it when it's soup weather. I found this on another website. The person who posted it there says it's from the Bountiful Harvest Cookbook. -- posted by darthlaurie

Colombian Chicken Soup a La Emeril

Thu, 17 Jul 2008 01:14:06 -0400

Saw this episode of Emeril Live and just had to have some. Made it last week and it was delish! I love that little zing, although it calls for more, & we made a meal of it!.Chicken soup is chicken soup but with little changes here and there - that make it entirely their own. We served it with a crunchy home made bread, some honey butter and a spinach salad with a raspberry vinaigrette, exquisite!! Forgot to make this public - so here it is. We served it in a beautiful tureen that belonged to my mother and a fine time was had by all!!!! :) -- posted by Manami

Yaya's Empanadas

Fri, 25 Jul 2008 18:58:37 -0400

Empanadas are a lot of work to make - but they are worth it! They also freeze very well so you can make a large batch and store them away for when you need a quick and delicious meal. This particular recipe is the traditional meat-filled type (called "pino"), but you can use this same dough and experiment with other fillings. I was a vegetarian for 10 years during which time Yaya used to make a delicious veggie filling. You can also make mini empanadas, which make great appetizers! Enjoy! -- posted by KosherT

Yaya's Leche Nevada

Tue, 29 Jul 2008 15:46:08 -0400

This is a wonderful fresh dairy dessert. Great for summer! It is best described as poached merangues in a creamy custard. It looks beautiful served individually in margarita classes with a sprig of mint on top. I have not tried to make a parve version with soymilk but I think it would work just fine. -- posted by KosherT

Argentinean Empanadas

Wed, 30 Jul 2008 19:48:05 -0400

Empanadas are very popular as a street food in South America. Essentially, it is a crescent-shaped pastry with a filling, which may vary greatly by region or preference. Empanadas can be fried or baked, and may use a variety of fillings from meat or seafood to fruit or cheese. While this recipe uses the filling most popular in Buenos Aires, you can fill an empanada with virtually anything you please, so experiment! Tip: A recipe for empanada dough is given here, but they can be found in the frozen pastry section of many specialty or Hispanic groceries. If you are in a rush or just feeling lazy, frozen puff pastry can serve as an adequate substitute. -- posted by Sephardi Kitchen

Skillet-Roasted Strip Steaks With Pebre Sauce & Avocado

Sat, 20 Sep 2008 00:45:53 -0400

This recipe was inspired by the popular Chilean sandwich, called a churrasco, that features a thin sandwich steak, mashed avocado and a type of salsa called Pebre. We used strip steak for sandwich steaks to make a satisfying dinner. If you have leftovers, layer the components in a mayonnaise-coated crusty roll and enjoy a churrasco sandwich the following day. Searing a steak on the stovetop and then finishing it in a moderate oven allows for good browning, and the gentle heat helps ensure a tender result. -- posted by Manami

Lentil Soup With Chorizo & Rice

Wed, 08 Oct 2008 16:30:13 -0400

This hearthy soup is very popular in my country, Chile; where the cold days of winter call for warm, filling dishes. It's usually served as a main dish ganished with either chopped cilantro & crumbled hard boiled eggs or grated parmesan cheese. -- posted by marceladns

Porotos Granados Con Mazamorra (Chilean Vegetable Stew)

Sat, 18 Oct 2008 01:28:14 -0400

Translated from a Chilean cookbook. This is a great hearty vegetarian recipe made with navy or white beans. Plus, I like stews with squash. In Chile, the common squashes sold in the market places are very large gourds and pieces of it are sold instead of the entire gourd. The spices listed don't have quantities listed. I usually start with small amounts and add more later, when I can taste it. -- posted by jennyrs

Tomato and Sweet Onion Salad

Fri, 07 Nov 2008 00:16:02 -0500

Food & Wine. -- posted by dicentra

Pan De Pascua Chileno

Sun, 14 Dec 2008 17:26:50 -0500

This is a very good bread, which in Chile we call Pan de Pascua. A very good christmas recipe! -- posted by oshulze

Corn, Chicken and Beef Gratins

Sat, 14 Mar 2009 13:37:05 -0400

From Food & Wine April 2009. -- posted by Queen Dana

Fried-Fish Sandwiches With Jalapeño-Spiked Tomatoes

Sat, 14 Mar 2009 13:43:45 -0400

From Food & Wine April 2009. According to Food & Wine "Theyre great with a crisp Chilean Sauvignon Blanc. Try the peppery 2008 Root: 1 or the 2008 Montes Classic Series." -- posted by Queen Dana

Bean, Corn and Squash Stew

Sat, 14 Mar 2009 23:30:28 -0400

Recipe from Food & Wine April 2009. -- posted by Queen Dana

Chilean Chicken Stew With Pumpkin and Wild Rice

Fri, 03 Apr 2009 17:25:56 -0400

Planning to use part of our last winter squash & whatever chicken parts are currently available in the freezer for this recipe. -- posted by Buster's friend

Piño Chilean Empanada Filling

Sun, 05 Apr 2009 02:49:00 -0400

The "official" empanada filling from Chile, found on Wikibooks -- posted by Chef #1226570

Salsa De Mirasol

Fri, 30 Oct 2009 17:15:20 -0400

This is a warm and wonderful salsa made from the aji mirasol chile. I discovered it after I posted a request for pure chile powder on this site, and a member directed me to worldspice.com. This is a company in Seattle that grinds your spices directly before shipping. Along with my powder, I decided to try these whole chiles and the recipe on their site, and used it over grilled halibut. I am tough to please--I don't like a chile to burn my mouth, and to avoid that unpleasantness, I often end up with a dish that is too bland. This is a perfect in-between. There is enough heat for interest, but the chile does not overwhelm the delightful herbs and lime combination. I hope you enjoy! -- posted by Vicki Kaye