Versión en Español Southern Chilean apple strudel is a German-style pastry made with a soft dough of flour, cream, butter, and egg yolks, rolled very thin and filled with diced apples, sugar, cinnamon, walnuts, and golden raisins, then rolled, brushed with butter, sprinkled with sugar and cinnamon, and baked at 180 C (356 F) for 25 minutes. It takes 60 minutes of preparation plus 25 minutes of baking and serves 6 people. It is a…
Versión en Español Chilean sopa de cola de vacuno y trigo majado is a rich, collagen-heavy soup made by browning oxtail pieces with a sofrito of onion, garlic, and carrot, seasoning with cumin and oregano, simmering them in water with pounded hulled wheat (trigo majado) until very tender, and finishing with whole potatoes. It takes 45 minutes of preparation plus 2 hours of cooking and serves 6 people. It is an old heritage soup of…
Versión en Español Chilean chapsui de pollo is a chicken chop suey made by tenderizing bite-size chicken breast pieces with baking soda, stir-frying them with garlic and scallions, then adding steamed broccoli and cauliflower, carrot, bean sprouts, bell peppers, and a sauce of soy, cornstarch, and oyster sauce. It takes 45 minutes of preparation plus 20 minutes of cooking and serves 4 people. Of Chinese origin and first adapted in the United States, chop suey…
Versión en Español Chilean Andean chairo is a thick highland soup made by simmering beef, lamb, and charqui until tender, then cooking hominy, wheat mote, potatoes, white chuño, onion, garlic, and tripe in the broth, and finishing with fava beans, peas, carrots, black chuño, oregano, and parsley. It takes 45 minutes of preparation plus 45 minutes of cooking and serves 8 people. Chairo has been eaten by Andean peoples for centuries, shaped by the geography…
Versión en Español Chilean arvejas partidas con arroz is a hearty stew of split peas soaked overnight and simmered with a sofrito of onion, garlic, and carrot, winter squash, and rice until thick and tender. It takes 12 hours of soaking plus 50 minutes of cooking and serves 4 people. It is a simple, comforting, and nutritious dish, ideal for the coldest days of autumn and winter. How to Make Chilean Split Peas with Rice?…
Versión en Español Chilean arroz árabe is fluffy long-grain rice cooked with angel hair noodles toasted in oil, raisins, garlic powder, and salt, simmered covered over very low heat, and finished with butter for a slightly sweet and savory side dish. It takes 10 minutes of preparation plus 20 minutes of cooking and serves 4 people. It is a simple, economical, and original side for beef or chicken, especially pot roasts. How to Make Chilean…
Versión en Español Chilean rollitos de jamón rellenos are cold ham rolls filled with a mix of mashed hard-boiled eggs, chopped tomato, mayonnaise, salt, and pepper, rolled in large slices of ham and served on lettuce leaves. They take 15 minutes of preparation plus 10 minutes of cooking and serve 4 people. They are simple, versatile, and perfect as an appetizer or a quick salad for any occasion. How to Make Chilean Stuffed Ham Rolls?…
Versión en Español Homemade mantecol is an Argentine marbled peanut nougat made by toasting peanuts and grinding them into a paste, beating egg whites into an Italian meringue with a hot sugar and honey syrup cooked to 118 to 121 C (244 to 250 F), folding in the peanut paste and vanilla, and chilling it for 24 hours. It takes 50 minutes of preparation plus 40 minutes of cooking and serves 4 people. It is…
Versión en Español Chilean fideos con jurel en tarro is pasta tossed with a quick sauce of canned jack mackerel sautéed with onion, red bell pepper, garlic, and grated carrot, then simmered with tomato sauce and finished with fresh parsley. It takes 10 minutes of preparation plus 20 minutes of cooking and serves 4 people. It is a simple, economical, and flavorful everyday dish that combines the richness of canned fish with the versatility of…
Versión en Español Chilean entrada de caracol trumulco is a cold seafood starter made by boiling shelled trumulco sea snails for about 60 minutes until tender, dicing them, and mixing them with avocado, softened onion, cilantro, lemon juice, sea salt, and a little homemade mayonnaise. It takes 45 minutes of preparation plus 60 minutes of cooking and serves 4 people. It has been eaten for generations on the Chilean coast, where these large snails once…