Beef

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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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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Lasagna with White Sauce and Bolognese

September 4, 2020 by Pilar Hernandez 10 Comments

Versión en español

One of the things that it’s hard to find in the U.S. is lasagna like we do it in Chile a Lasagna with White Sauce and Bolognese. My family and from what I have heard from many other Chilean families, they always make lasagna with white sauce and not ricotta.

We booked a Sunday with my husband to make a lasagna, Chilean style. It was worth the effort.

Visit our collection of Chilean recipes here.

Lasagna with White Sauce and Bolognesa

Author: Pilar Hernandez
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour, 15 minutes
Yield: 4-6 1x
Category: Savory
Method: Baked
Cuisine: Chilean

Description

For Chileans, the right lasagna is with white sauce. Try it!

Scale

Ingredients

meat sauce,

1 pound of ground beef
1 can (8 oz.) tomato sauce
1 can (14.5 oz) diced tomatoes
1 medium yellow onion diced small
1 carrot, peeled, diced small

white sauce,

4 tablespoons butter
4 tablespoons flour
3 cups whole milk
salt, pepper, nutmeg

to build,

1 package of lasagna noodles
1 cup grated mozzarella or similar cheese
cheese slices to cover or more grated cheese

Instructions

Put water in a large pot and cook the lasagna noodles according to package directions.
Make the meat sauce, in a large skillet over medium-high heat. Heat 1 tablespoon of vegetable oil.
Add the finely chopped onion, carrots, and cook occasionally stirring for 5-8 minutes until golden. Place ground beef in one layer, let brown 3-4 minutes without stirring, turn and brown the other side. Add tomato sauce and diced tomatoes, mix and season with salt and pepper. Let reduce over low heat while you cook the white sauce.
For the white sauce, in a medium-size saucepan, melt butter over medium heat, add the flour and cook for 1 minute stirring all the time. Add the milk in a continuous thread, always stirring. Let boil and thicken, season with salt, pepper, and nutmeg.
Preheat the oven 375F or 190C.
To assemble the lasagna: grease the baking pan slightly. Place a layer of meat sauce, a layer of noodles overlapping so there are no gaps, a layer of white sauce, sprinkle with grated cheese, another layer of noodles, a layer of meat sauce, repeat. Finish with a layer of noodles, white sauce and cover with laminated cheese.
Bake at 375F or 190C for 25-35 minutes until golden and bubbling.
Remove from oven and let stand 10-15 minutes before serving.

Keywords: White sauce lasagna, chilean cuisine

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Chilean Beef Cazuela

January 3, 2020 by Pilar Hernandez 1 Comment

Versión en español

Chilean Beef Cazuela

In my family, growing up, we ate Beef Cazuela, chicken, turkey, or fish soup, winter, and summer. I never really understood who wants to drink soup when it’s hot, but I’m not a soup-loving person, so I probably don’t qualify as an informed opinion.

I’m not too fond of soups with a lot of water. I do love all kinds of cream of vegetables and beans, lentils, or chickpeas soups.

The Chilean Beef Cazuela is an old and traditional dish in Chilean kitchens; like many others, it’s adapted to fit the seasons: in Summer with green beans, peas, corn, and even tomato. In winter with potatoes, carrots, chard, or spinach.

It can include rice, Chuchoca (Chilean cornmeal) or egg as a thickener. Usually, Chilean Beef Cazuela is the main dish, serve with assorted salads like celery, cabbage, or tomato.

Chilean Beef Cazuela

★★★★ 3.6 from 5 reviews

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

Description

A traditional Chilean soup, commonly serve as main dish.

Scale

Ingredients

2 pounds of beef, with bone, is tastier, short rib or brisket. Cut into 4 pieces.
1 large onion, cut in thick half-moons
2 grated carrots
4 peeled red potatoes
4 pieces of corn with crown
4 tablespoons rice, stone-ground cornmeal
1 red or green pepper, without seeds and cut into thick strips, optional
4 handfuls of green beans, peas or chard or spinach leaves
parsley or cilantro, chopped to serve
Hot water
1/2 teaspoon cumin and dried Mexican oregano
salt and oil

Instructions

In a large pot, heat 1 tablespoon of vegetable oil over medium-high heat. Brown the meat on the sides, salt, and pepper, about 3 minutes per side. Remove to a plate.
Add onion, carrots, paprika, cumin, oregano, salt, and pepper. Saute for 3 minutes.
Return the meat to the pot, add the potatoes, corn, and rice if desired. Cover everything with plenty of hot water, about 2 liters.
Stir and cook covered over medium heat, boil for 15 minutes.
Add the cornmeal or noodles, green beans, peas, or Swiss chard. Cook for another 5 minutes. Make sure the potato is cooked.
Serve hot with cilantro or chopped parsley on top.

Chilean Beef Cazuela

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Corn and Beef Chilean Pastel de Choclo

June 20, 2019 by Pilar Hernandez 42 Comments

Versión en español

Chilean Pastel de Choclo is an iconic dish. A classic during the summertime. If living in the countryside, the Pastel de Choclo is usually cooked in a clay dish inside a wood-burning oven, if residing in the city a standard oven and a baking pan is enough. The flavors of the meat and corn mingle delightfully in this casserole.

Chilean corn is different from the varieties available in the USA. You will need to thicken the mash with cornstarch.

Proper sides for Chilean Pastel de Choclo are:

Pebre sauce
Salsa verde sauce
Ensalada chilena

Corn and Beef Chilean “Pastel de Choclo”

★★★★★ 5 from 1 reviews

Author: Pilar Hernandez
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour, 30 minutes
Yield: 6
Category: Savory
Method: Baked
Cuisine: Chilean

Description

The Chilean version of Sheperd’s pie with a twist: corn pudding on top.

Ingredients

For the corn mixture,

•   2 tablespoons butter
•   4 bags of frozen corn (454 grams each) or 10 cups
•   1/2 cup whole milk
•   1 tablespoon cornstarch dissolved in 1/4 cup cold milk or water
•   1 bunch basil, about 10 leaves, Sweet basil preferably
•   salt, pepper and Merkén or paprika

For the meat,

•   2 tablespoon of vegetable oil
• 2 pounds ground beef
•   1 cup water or beef broth
•     3 onions, diced small
•   Merkén or 1 tablespoon sweet paprika
•   1/2 teaspoon ground cumin
•   salt, pepper
•   2 tablespoons flour

Optional: cooked chicken, hard-boiled eggs, olives, and raisins

Instructions

For the meat, can be done the day before,

Heat the oil in a large pot, saute the beef until lightly browned, about 8 minutes, stirring occasionally, add the paprika, salt, pepper, and cumin, sauté 2 minutes more.
Add the broth and simmer 30 minutes over low heat.
Add the onion and mix well and cook over medium heat until the onion is tender, about 30 minutes, stirring occasionally.
Turn off heat and add the flour and stir well, adjust seasoning if necessary. Cool and refrigerate or use inmediatly.

For the corn mixture,

In a large pot with a thick bottom, I use my cast iron, melt the butter over medium-high heat, add the frozen corn and occasionally stir about 8 minutes.
Add milk, basil, salt, pepper, and Merquén or paprika and continue to cook occasionally stirring for about 10 minutes longer.
With a hand blender, blend the corn trying to not to go uniform, leave some chunky parts, when happy with the consistency, add the dissolved cornstarch and continue cooking over medium heat 5 minutes, taste and adjust seasoning, it will thicken slightly.

To assemble the pie,

On a clay or baking dish, put one layer of the prepared meat filling. Add cooked chicken, quartered hard-boiled eggs, olives and raisins on top of the meat.
Cover with the corn mixture, sprinkle with granulated sugar and bake at 400F or 200C in a preheated oven for 45-60 minutes until bubbling and golden on top. Let stand 10 minutes before serving.

Keywords: Corn pie, Chilean cuisine, Pastel de choclo

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Chilean Beef Empanadas

June 6, 2019 by Pilar Hernandez 64 Comments

Versión en español

Empanadas is a popular dish that exists across Central and South America. Their strength is in their versatility with versions both fried and baked with endless possibilities for fillings. Every country has a classic, and the Chilean Beef Empanadas are the traditional favorite in Chile.

This dish brings to mind the comfort and familiarity of home. In fact, some families have empanadas for lunch every Sunday. I learned to make mine with my grandmother a long, long time ago. And, although they are not in our weekly rotation, I do try to make them at least once a year.

If you want to streamline the process, you can make the Pino (ground meat filling) the day before. Once baked, they keep well for 2-3 days in the fridge.

Serve your Chilean Beef Empanadas with these for a full Chilean feast:

Pebre Sauce (appetizer)
Borgoña (drink)
Sopaipillas (appetizer)
Leche Asada (dessert)

Chilean Beef Empanadas

★★★★★ 5 from 1 reviews

Author: Pilar Hernandez
Prep Time: 1 hour, 10 minutes
Cook Time: 35 minutes
Total Time: 1 hour, 45 minutes
Yield: 12
Category: Savory
Method: Baked
Cuisine: Chilean

Description

A traditional Chilean empanada with the perfect dough and filling.

Ingredients

For the Pino,

•   1 kilo or 2 pounds of ground beef 90%
•   1 cup beef broth
•   3 large or 4 medium onions chopped into small cubes
•   2 tablespoons all-purpose flour
•   2 tablespoons red pepper or paprika or Merken (Chilean smoked chili)
•   1/2 teaspoon ground cumin
•   salt and pepper
•   4 tablespoons vegetable oil

Optional,

•   20 black olives
•   40 raisins
•   4 hard-boiled eggs

For the dough,

•   1 cup whole milk
•   1 cup warm water
•   1 tablespoon salt
•   1 kilo or 2 pounds of all-purpose flour
•   4 egg yolks
•   180 grams/ 6,5 oz of melted shortening, warm

Instructions

1. For the Pino, always prepare it the day before,
In a large saucepan heat the oil and fry the meat until lightly browned, about 8 minutes, add the paprika, salt, pepper, and cumin, saute a few minutes.
Add the broth and simmer 30 minutes over low heat. Add the onion and mix well and cook over medium heat until onion is tender about 30 minutes.
Add the flour and stir well and adjust seasoning if necessary, cook two more minutes. Cool and refrigerate.

2. For the dough,
Make a brine with the milk, water, and salt, stir to dissolve the salt altogether. In a large bowl or in a stand mixer with the paddle attachment mix the flour and egg yolks, mix for a minute to incorporate.
Add the melted shortening and work a little more, at this point you will see only crumbs. To form the dough start adding the brine with the mixer running on low speed until the dough is soft and flexible. If needed, keep adding water. Separate the dough into 20 portions and cover with a moist cloth.
Work each piece individually, rolling until thin, cut in a circle about 7″ and fill with two tablespoons of Pino, a quarter of a hard-boiled egg, olives and raisins if desired. Close by smearing the edge, pressing firmly and make the folds. Brush with an egg wash before baking.

3. Preheat the oven to 350F or 180C. Bake for 30-35 minutes until golden.
4. Serve hot. To reheat, use the oven at the same temperature for 15 minutes.

Notes

Store in the fridge for up to 3 days. Freeze for up to 2 months.

Keywords: Beef empanadas, chilean empanadas

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