Chilean riñones a la crema is beef kidney cut into thin strips, soaked overnight in water with vinegar and salt, browned in butter and oil, cooked with onion, garlic, and green bell pepper, seasoned with cumin and oregano, and finished in a milk and flour sauce until creamy. It takes 10 hours of soaking plus 30 minutes of cooking and serves 4 people.
It is a traditional Chilean country dish that makes good use of offal, hearty and economical, served hot with rice or boiled potatoes.
How to Make Chilean Creamy Kidneys?
Clean the kidneys well, cut them into strips, and soak them in salted water with vinegar to soften their flavor. Then brown them in butter, cook them with the vegetables, and finish with a milk sauce thickened with flour.
Nutritional Information
Each serving of creamy kidneys contains approximately 320 kcal, 28 g of protein, 18 g of total fat (8 g of saturated fat), 450 mg of cholesterol, 10 g of carbohydrates, 4 g of sugars, and 700 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Riñones a la Crema Recipe
Preparation: 10 hours
Cooking: 30 minutes
Servings: 4 people
Ingredients
- 1 large beef kidney
- 1 onion, sliced into strips
- 3 cloves of garlic, chopped
- 1 green bell pepper, grated
- 1 tablespoon of butter
- 1 tablespoon of vegetable oil
- 1 tablespoon of flour
- 1 teaspoon of ground cumin
- 1 teaspoon of dried oregano
- 1/2 cup of whole milk
- 1 tablespoon of vinegar and 1 teaspoon of salt, for soaking
- Fine salt
- Pepper
- Fresh cilantro
Instructions
- Clean the kidney, removing the outer membrane and the hard white fat in the center, and cut it into thin strips. Soak in water with 1 tablespoon of vinegar and 1 teaspoon of salt for 10 hours or overnight.
- Rinse under running water, drain, and pat dry. In a pot, heat the oil with the butter and brown the kidney over medium heat for 10 minutes, stirring now and then. Add the onion, garlic, and bell pepper and cook for 10 minutes more until the vegetables are translucent.
- Add the cumin, oregano, salt, and pepper and mix well. Dissolve the flour in the milk, strain to avoid lumps, pour over the kidney, and cook for 5 to 10 minutes until thickened. Serve with boiled potatoes or rice, sprinkled with cilantro and grated cheese if you like.
Additional Tips
Blanch strong kidneys
Boil the kidney strips for 2 to 3 minutes with a bay leaf and a slice of lemon before browning, especially if the smell is strong.
Remove the central fat
The hard white fat in the center is tough and strong-tasting, so trim it away.
Do not overcook
Once the milk is added, cook only until the sauce thickens so the kidney stays tender.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Beef kidney | Lamb kidneys | 1:1 | Milder, shorter soak |
| Milk and flour | Heavy cream | 1/2 cup | Richer, no flour needed |
| Green bell pepper | Red bell pepper | 1:1 | Sweeter |
| Cilantro | Parsley | 1:1 | Milder |
Frequently Asked Questions (FAQs)
1. Can I use lamb or pork kidneys?
Yes. Lamb kidneys are milder and need less soaking; beef kidneys are the most traditional.
2. How do I keep them from getting tough?
Do not overcook them; once the milk and flour are added, cook only until the sauce thickens.
3. Can I use cream instead of milk and flour?
Yes. Cream gives a richer sauce and needs no flour, although it adds calories.
4. Do I need to remove the white fat?
Yes. It is tough and strongly flavored, so cut it away when slicing.
What Are Riñones a la Crema?
Riñones a la crema are Chilean-style creamy kidneys, an offal dish simmered with onion, garlic, and spices in a milk sauce.
Origin of the Dish
The dish comes from Chilean country cooking, where every part of the animal was used and economical cuts like kidney were softened with onion and milk.
Did You Know?
Because kidneys are filtering organs, their flavor varies with the animal’s diet and handling, so buy them very fresh from a trusted butcher.
