Pilar Hernandez

Corn, Tomato, and Beef Stew “Tomaticán”

January 8, 2021 by Pilar Hernandez 2 Comments

Versión en español

A classic in my house during the summer, the Tomaticán. And sometimes in winter also with frozen corn and can tomatoes. Always served with boiled potatoes or white rice, or both as my grandfather used to like it.

Recipe first published on July, 2011.

Visit our collection of Chilean recipes here.

Chilean Tomaticán: Corn, Tomato, and Beef Stew

Author: Pilar Hernandez
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 1x
Category: Savory
Method: Stewed
Cuisine: Chilean

Description

An ode to the summer. Fabulous.

Scale

Ingredients

1 pound thin top sirloin steak
1 medium yellow onion, cut in half moons
2 raw corn, shelled or 1 cup of frozen corn
2 medium tomatoes, chopped into cubes
1 tablespoon vegetable oil
salt and pepper

Instructions

In a medium skillet heat one tablespoon of oil over medium-high heat, dry and season the steak on both sides and brown it 2 minutes per side, remove to a plate and let cool.
In the same pan without adding more oil cook the onion, occasionally stirring for 5-8 minutes, until it is cooked and beginning to brown, add the corn and chopped tomatoes with their juice. Cook 5 minutes over medium heat stirring occasionally.
Slice the meat against the direction of the muscle fibers so that it is tender and add with the juices to the pan with the vegetables, stir and heat everything, try and adjust the seasoning.
Serve immediately with cooked potatoes or white rice.

Keywords: summer beef stew, chilean tomatican, corn tomato beef stew

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Chocolate Alfajores

December 4, 2020 by Pilar Hernandez 13 Comments

Versión en español

Over the past five years, Latin food had gotten popular in Houston. I remember our local gourmet supermarket used to have a fair with products from Argentina. They have Alfajores, the most common ones with the cookie made out of cornstarch and also Chocolate Alfajores Havanna.

If you are an old-time reader, you may remember my mother in law is Argentinian and at her house, I was introduced to Alfajores Havanna. They are amazing, with a soft chocolate cookie, that melts in your mouth. And they are filled with Dulce de Leche, a perfect complement to the semi-bitter chocolate coating. They are addictive.

I made these Chocolate Alfajores for International Night at my kid’s school. I love this celebration, our school in Houston gathers students from more than 25 different countries. Hence there was food from Ethiopia, South Africa, Sweden, Russia, Cameroon, China, Japan, Israel, Mexico, Puerto Rico, Japan, France, and Chile of course!

In Chile, this kind of Alfajores is usually associated with the Sausalito brand initially from Viña del Mar, a beach city close to the capital.

* Recipe updated with new photos September 2017 *

You may also be interested in the recipe: Cornstarch Alfajores

Chocolate Alfajores, Chilean recipe

Author: Pilar Hernandez
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour, 20 minutes
Yield: 30 1x
Category: Cookies
Method: Baked
Cuisine: Chilean

Description

The cookie you having dreaming about it.

Scale

Ingredients

170 grams unsalted butter at room temperature
130 grams of light brown sugar
2 eggs at room temperature
20 grams of honey
340 grams of flour without baking powder
2 teaspoons vanilla extract
4 tablespoons Dutch cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon fine salt

for the filling,

500 grams of Dulce de Leche

for coverage,

200 grams of semi-bitter chocolate, I use one with 60% cocoa
1 tablespoon vegetable oil

Instructions

To make the dough. In a large bowl with the paddle mixer attachment. Beat the butter until creamy and pale, about 5 minutes, add sugar and mix until smooth (3 minutes), add the eggs one by one, beat until combined. Add honey and vanilla, beat everything for 2 minutes.
Sift the flour, cocoa, baking soda, baking powder and salt, add to the previous mixture and mix with a wooden spoon (do not use the mixer) until a soft and moist dough forms. Wrap in kitchen plastic and refrigerate for 1-2 hours.
Preheat oven to 350F or 180C.
Divide dough into 4 and scoop out a quarter and make a ball, roll the dough thin 1/3″ over a floured countertop. Cut the Alfajores in circles of 3 cm in diameter, place on an oven tray covered with parchment paper.
Bake for 5 minutes each baking sheet (without removing the paper), the dough will slightly rise in the oven. Remove and let cool in a grid on the same paper.
Once baked and cooled you can put them in a plastic bag and freeze. Repeat with remaining 3 pieces of dough.
Fill the Alfajores with Dulce de Leche. Wrap in plastic and refrigerate overnight.
The next day, chop the chocolate into small pieces, add the vegetable oil, melt in the microwave slowly, 30 seconds each go. Remove, stir for 1 minute, continue to melt in the microwave until all the chocolate is dissolved. Use a spoon to cover the Alfajores. It is best to cover the sides first and then the top. Let dry and serve.

Keywords: Chocolate alfajor, chilean alfajor, chilean cookies

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Chilean Wine Cookies

November 13, 2020 by Pilar Hernandez Leave a Comment

Versión en español

I used to bake these cookies with my mom as a kid. The first thing I learned to cook was cookies; I was her kitchen assistant.
These cookies are very economical as they have no butter or much sugar. Sugar was one of the most expensive ingredients in colonial Chile since it’s very difficult to cultivate sugarcane in Chile. Nowadays sugar is obtained from sugarbeets in Chile.
The result is a crispy cookie and only with a hint of sweetness. Do not skip the sugar dusting before baking or the cookies will be too bland. This recipe was shared with me on Facebook by MJ Montecinos, from Temuco, it is her family recipe. My family recipe was lost, but from what I remember it was very like it.

You may be interested in the recipe Chocolate Alfajores.

Chilean Wine Cookies

Author: Pilar Hernandez
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Yield: 30 1x
Category: Cookies
Method: Oven-baked
Cuisine: Chilean

Description

An easy cookie with a distinct flavor.

Scale

Ingredients

3 1/2 –4 cups flour
2 teaspoons baking powder
1/4 cup powdered sugar
pinch of salt
1/2 cup oil
2 eggs
1/2 cup white wine
1 teaspoon vanilla extract

Instructions

Preheat the oven to 200C or 400F.
In a large bowl sift together 3 1/2 cups flour, powdered sugar, and baking powder. Add salt and stir to mix.
In a pyrex jar mix the oil, wine, vanilla, 1 egg, and one egg yolk, stir to mix (5 seconds). Save the egg white to paint cookies.
Pour the oil mixture over the sifted dry ingredients and stir with a spoon initially, then use your hands. Knead until you form a dough. If you need to add more flour, do it 1/4 cup more each time.
Roll half of the dough on the floured counter and give it a rectangular shape and cut as shown in the picture. The strips, I made them 16 cm long and about 8 mm wide. Pinch 3 strips together and braid. Repeat with remaining dough. Paint the braids with egg white and sprinkle with sugar.
Place on a baking sheet covered with parchment paper and bake for 20-22 minutes until golden.
Cool on a rack and store an airtight tin for up to 1 week.

Keywords: Chilean cookies, wine cookies

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Chilean Chorrillana

October 29, 2020 by Pilar Hernandez 1 Comment

Versión en español

Chilean Chorrillana

The Chilean Chorrillana is a dish born in Valparaíso and has become popular in other parts of Chile. It is generally consumed in bars or restaurants as a to-share dish with beer. The fried egg above is expected today but not original to the recipe. Many variations are depending on the place where it is consumed.
Each bar gives the dish its own touches and personality. You will see versions with chorizo or others where the french fries go on top of the meat, onion, egg.
At first glance, the Chilean Chorrillana is similar to a Poutine, but it doesn’t have any gravy or cheese on the traditional recipes.

It’s a fun dish to make at home, so for you next nacho nights innovate with this Chilean Chorrillana.

Chilean Chorrillana

You may also be interested in the recipe: Chilean Charquican.

Chilean Chorrillana

★★★★★ 5 from 1 reviews

Author: Pilar Hernandez
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 1x
Category: Bar food
Method: Stove-cooked
Cuisine: Chilean

Description

Classic Chilean bar food.

Scale

Ingredients

300 grams of top sirloin
1 medium yellow onion, washed, peeled
1 tablespoon tomato paste, optional
1 lb of frozen french fries potatoes ready to fry
3 eggs
salt, pepper, oil, merkén
oil for frying

Instructions

Heat the oil for frying. It must reach a temperature of 180C or 350F. Use a thermometer because cold oil spoils the frying.
Cut the meat into long slices against the grain to obtain a more tender steak.
Chop the onion into thin half-moons.
Heat a large or two medium skillets over medium-high heat. Add a tablespoon of oil, cover the entire bottom, and place the meat strips without overlapping—season with salt, pepper, and Merken. Let cook for 3 minutes, without touching. Turn the meat over and season again and cook for two minutes. Remove the beef to a plate and cover to keep warm.
Put the potatoes to fry. They will take about 10 minutes, stir from time to time.
In the same skillet (unwashed), add a teaspoon of oil and the chopped onion, stir well. Let cook a couple of minutes, add the tomato paste, mix well, and cook for 5 minutes. Lower the heat to medium and add the eggs, stir and cook. Take off the heat before the eggs are ready, so they finish cooking with the pan’s heat.
Remove the potatoes to a bowl covered with absorbent paper towels. Add salt and pepper.
To serve: place a bed of French fries, top with the scrambled eggs with the onion, and finish with the meat.

Keywords: Chorrillana, chilean food

Chilean Chorrillana

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Chilean Charquican

October 16, 2020 by Pilar Hernandez 21 Comments

Versión en español

Charquicán is a very seasonal dish in Chile. That is, if it is summer and green beans are in season, they go in. The same with other vegetables like peas and corn. Nowadays, I used frozen vegetables during winter, and I enjoy Charquican year around.

The name derives from the use of charqui in the preparation. Charqui is any smoked and dried meat. It could be horse, beef, or even fish. Now it is most commonly made with ground beef, but feel free to use ground chicken or turkey. In most houses is served with a fried egg on top.

You may also be interested in the recipe: Chilean Beef Stew

Chilean Charquican

Author: Pilar Hernandez
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 1x
Category: Main Dish
Method: Stove-cooked
Cuisine: Chilean

Description

One of the oldest Chilean dishes on record.

Scale

Ingredients

1 small yellow onion, diced small
1 pound ground beef
2 cups (1/2 pound) of winter squash (kabocha, butternut, or similar), peeled, cubed
5 red potatoes, peeled, cubed
1 teaspoon paprika
1/2 teaspoon dried Mexican oregano
pinch of cumin
2 cup vegetable broth
1/2 cup each corn, green peas, or green beans (frozen is fine)
salt, pepper, oil
6 eggs, to serve, optional

Instructions

In a medium skillet over medium heat, put one tablespoon of oil. Add the onion and cook for 6-8 minutes, until soft.
Add the meat and saute for 6 minutes.
Add the squash, potatoes, salt, pepper, oregano, cumin, and paprika. Stir. Add the broth and cook cover for 15 minutes, simmering. Reduce the heat if need it.
With a fork, mash the potatoes and squash.
Add corn, peas, and green beans. Stir and cook for 3-4 minutes until hot.
Fried the eggs if using.
Taste and adjust the seasoning. Serve hot with a fried egg on top.

Keywords: Chilean Charquican

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The Chilean Kitchen

October 2, 2020 by Pilar Hernandez 4 Comments

On Tuesday, October 6, 2020, my new book, The Chilean Kitchen, goes on sale in the USA, a traditional Chilean cookbook for the US market, in English with 75 recipes written by me, with the texts written by Eileen Smith and photography for each recipe by Araceli Paz.

I cannot be more proud of this project. Del Blog A La Mesa was the original idea of my co-authors in Chile, and I joined the project in the initial phases, but they already had the idea. The Chilean Kitchen is my vision. After 17 years of living in the USA and already being a citizen of both countries, it seemed necessary to champion a Chilean cookbook like The Chilean Kitchen:

hardcover
with careful production
and execution where the recipes work because the ingredients are available in the supermarkets in the USA, but always ensuring Chilean flavor.

The chronology of this book was as follows:

in December 2017: I asked Eileen if she would be interested in working together on this project

between January and May 2018, we wrote the first proposal, and we were looking for a literary agent

in May 2018, we signed with our agent Ashley Collom

in September 2018, Leah Zarra from Skyhorse became interested in the book

in January 2019, we signed a contract with Skyhorse

in June 2019, Eileen, Ara, and I met at my house to photograph the book in 10 intense days

in October 2019, we delivered the manuscript with photos. That’s when Leah’s editorial corrections came, and Daniel’s designed the cookbook, and finally

In March 2020, the book was printed. The idea was to launch it in May, but with the pandemic, we decided to wait and thus we arrived at the

October 6, 2020: Launch !!!

As you can see, books are slow processes, where many things do not depend on the authors, and where being organized is crucial, many details must be handled at the same time. And many people have to agree.

And of course, the work does not end with the launch; now I have to go out and sell the book, ask readers to leave reviews on Amazon and participate in interviews, etc. There are nerves of not knowing how the book will be received by the press and, more importantly, by all of you who have accompanied me here on the blog for 12 years. Thanks for the support and love.

As I know you will ask me, the book is only available in English in the US. There are no plans for a Spanish edition in Chile unless a publisher decides to buy the rights and translate it. Of course, I would be thrilled if that happens.

To buy it from abroad, I recommend comparing prices between Amazon (affiliated link) and Book Depository, with delivery the price varies a lot. You can visit the book site for more information, The Chilean Kitchen.

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