Recipezaar: Chilean,Beef recipes

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

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

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

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

Empanada De Chile

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

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

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

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

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

Corn, Chicken and Beef Gratins

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

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

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