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Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Chilean Meat

Chilean Braised Beef “Carne al jugo”

January 21, 2021 by Pilar Hernandez 1 Comment

Versión en español

Braised brisket, Chilean recipeChilean Braised Beef is a very traditional dish that uses cheaper beef cuts, which are very tasty. You can use brisket or chuck, or any roast. Any lean cut with not too much fat or nerves.

You will find this dish in all Chilean households, and each home cook makes variations, using wine, beer, only broth, different combinations of vegetables, or different spices. Use whatever you have at hand.

Traditionally it is served with its sauce, accompanied by rice or boiled potatoes. Since I have picky eaters at home, I puree the onion, carrots, and rest of the vegetables using the blender to make a sauce.

Leftovers are great for sandwiches or salads, such as salpicón.

Visit our collection of Chilean recipes here.

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Chilean Braised Beef Carne al jugo

Chilean Braised Brisket

★★★★★ 5 from 1 reviews
  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours and 20 minutes
  • Yield: 8 1x
  • Category: Meat
  • Method: Oven-baked
  • Cuisine: Chilean
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Description

A delicious recipe.


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Ingredients

  • 4 pounds brisket, chuck, or top round
  • 1–2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons vegetable oil (canola, sunflower)
  • 1 medium-sized onion, thinly sliced
  • 2 cloves of garlic
  • 1 cup water or vegetable stock or beer or white wine
  • 5 peppercorns
  • 1 bay leaf or 1 teaspoon dried Mexican oregano
  • 1/4 teaspoon cumin
  • 1–2 carrots, in chunks (optional)

Instructions

  1. Preheat the oven to 300F or 150 C.
  2. After removing most fat, pat dry with a paper towel and season with salt and pepper.
  3. Heat 1 tablespoon of oil over medium-high heat in a pot that can later be placed in the oven. Sear the meat until brown, 4-5 minutes per side. Transfer to a plate.
  4. In the same pot, heat the other tablespoon of oil and cook the onion, frequently stirring until soft, 3-5 minutes. Add garlic and cook for 1 minute. Add stock or water, peppercorns, bay leaf, carrots, and stir.
  5. Allow boiling. Return the meat to the pot with any juices that may have collected in the plate and cover with the sauce, cover the pot or make a lid with aluminum foil and bake in the oven until the meat is tender (soft enough to cut using a fork), 2 1/2 hours to 3 hours. Or cook over very low heat for 2 hours, check 1-2 times to make sure it does not get dry. Add more stock if needed.
  6. Turn off the oven or heat, take the meat out of the pot and allow to rest on a cutting board for 20 minutes. If you plan to serve it later, refrigerate at this point.
  7. Cut the meat into thick slices. Return the meat to the sauce, mix, allow to warm up, and serve.

Keywords: Chilean braised brisket

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Carne al jugo, receta chilena
Chilean Braised Beef
Chilean Braised Beef
Chilean Braised Brisket

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Filed Under: Beef, Chilean Meat, Chilean recipes, Home Page - Highlight

Corn, Tomato, and Beef Stew “Tomaticán”

January 8, 2021 by Pilar Hernandez 2 Comments

Versión en español

TomaticanA 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.

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Tomatican

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
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Description

An ode to the summer. Fabulous.


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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

  1. 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.
  2. 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.
  3. 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.
  4. Serve immediately with cooked potatoes or white rice.

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

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Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

Tomatican Tomatican Tomaticán, Chilean Recipe

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Filed Under: Beef, Chilean Meat, Chilean recipes, Entrees, Home Page - Highlight, Savory things

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.

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Chilean Chorrillana

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
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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

  1. Heat the oil for frying. It must reach a temperature of 180C or 350F. Use a thermometer because cold oil spoils the frying.
  2. Cut the meat into long slices against the grain to obtain a more tender steak.
  3. Chop the onion into thin half-moons.
  4. 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.
  5. Put the potatoes to fry. They will take about 10 minutes, stir from time to time.
  6. 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.
  7. Remove the potatoes to a bowl covered with absorbent paper towels. Add salt and pepper.
  8. 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

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Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

Chilean Chorrillana

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Chilean Charquican

October 16, 2020 by Pilar Hernandez 21 Comments

Versión en español

Chilean CharquicanCharquicán 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

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Chilean Charquican

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
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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

  1. In a medium skillet over medium heat, put one tablespoon of oil. Add the onion and cook for 6-8 minutes, until soft.
  2. Add the meat and saute for 6 minutes.
  3. 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.
  4. With a fork, mash the potatoes and squash.
  5. Add corn, peas, and green beans. Stir and cook for 3-4 minutes until hot.
  6. Fried the eggs if using.
  7. Taste and adjust the seasoning. Serve hot with a fried egg on top.

Keywords: Chilean Charquican

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Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

Chilean CharquicanChilean Charquican

Chilean Charquican

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Filed Under: Beef, Chilean Meat, Chilean recipes, Entrees, Home Page - Highlight, Popular Posts, Savory things

Lasagna with White Sauce and Bolognese

September 4, 2020 by Pilar Hernandez 10 Comments

Versión en español

Lasagna with White Sauce and BologneseOne 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.

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Lasagna with White Sauce and Bolognesa

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
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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

  1. Put water in a large pot and cook the lasagna noodles according to package directions.
  2. Make the meat sauce, in a large skillet over medium-high heat. Heat 1 tablespoon of vegetable oil.
  3. 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.
  4. 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.
  5. Preheat the oven 375F or 190C.
  6. 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.
  7. Bake at 375F or 190C for 25-35 minutes until golden and bubbling.
  8. Remove from oven and let stand 10-15 minutes before serving.

Keywords: White sauce lasagna, chilean cuisine

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Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

Lasa?a con salsa blanca

Lasagna with White Sauce and Bolognese SauceLasagna with white sauce

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Filed Under: Beef, Chilean Meat, Chilean Pasta, Rice & Potatoes, Chilean recipes, Entrees, Home Page - Highlight, Pasta, Savory things

Ground Beef Breakfast Scramble

September 25, 2019 by Pilar Hernandez Leave a Comment

Versión en español

I was asked by Carusele to participate in the #LaurasLean campaign, sponsored by Laura’s Lean. Although I have been compensated, all opinions on the recipe Ground Beef Breakfast Scramble are my own.
Ground Beef Breakfast Scramble

A convenient and straightforward recipe for breakfast or, in Chile, for what we call “once.” Ground beef breakfast scramble leaves everyone happy.

Once is a Chilean tradition that combines tea time with dinner. It usually happens between 7 and 9 pm, when families reunite after school and work. It always includes fresh bread, often bought on the way home and still warm.

Once is served with classic accompaniments for bread in Chile: butter, jams, deli meats, fresh cheese, avocado, etc. It frequently also includes lunch leftovers or a hot option like the recipe I’m sharing today.

For this recipe, I used the 96% ground beef meat from Laura’s Lean. Laura is an innovator in the meat industry, and all the products are guaranteed to come from animals “never ever” treated it with antibiotics or hormones and fed a 100% vegetarian diet (no fishmeal or other animal products). Here in Houston, their products are available at Kroger and other supermarkets. On Laura’s Lean site, in addition to finding recipes, you can see the stores where their products are sold. Laura's Lean

Laura’s Lean 96% Ground Beef has the seal of approval of the American Heart Association as a product that meets their low-fat criteria. All of Laura’s Lean products meet USDA requirements for low-fat meats. Four ounces of Laura’s Lean ground beef contains less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 mg. of cholesterol per 100 grams.

The secret to a flavorful ground beef breakfast scramble is to allow the meat to brown without moving it at the beginning of cooking, and do not over-cook the eggs. So have everything ready before you start cooking. And enjoy it at breakfast or breakfast for dinner, the Chilean way.

You may also be interested in the recipe: Meatballs in tomato sauce.

Ground Beef Breakfast Scramble

Serves: 4 portions
Cook time: 12 minutes
Ingredients:

  • 450 grams of Laura’s Lean Ground Beef
  • 5 eggs
  • garlic, oil, salt, and pepper

Directions:

  1. In a medium skillet, heat a tablespoon of vegetable oil over medium heat. Add the garlic and brown a minute.
  2. Add the meat and let cook over medium-high heat 3 minutes without breaking it. Add salt and pepper on top.
  3. Flip the meat and salt and pepper the other side, cook three more minutes. With a spatula or fork, separate the meat into small pieces and finish cooking, about three more minutes.
  4. Lower the heat to medium and add the eggs.
  5. Stir and remove from heat before the eggs are fully cooked. They will finish cooking with the heat of the pan.
  6. Serve with bread.

Ground Beef Breakfast Scramble Ground Beef Breakfast Scramble Ground Beef Breakfast Scramble Ground Beef Breakfast Scramble

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Filed Under: Breakfast, Chilean Breakfast, Chilean Meat, Chilean recipes, Eggs, Home Page - Highlight

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