Entrees

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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Swiss Chard Pot Pie

August 14, 2020 by Pilar Hernandez 2 Comments

Versión en español

Pascualina de Acelga is the chard pot pie of Argentina.

The first time I ate Pascualina was with my in-laws. My mother in law was born in Argentina and there are very traditional there, most typically made with spinach and you can also make a great version with artichokes. I made my version with Swiss chard harvested from my backyard. My husband almost died of happiness.

Traditionally Pascualina chard pot pie is served as an accompaniment either warm or room temperature.

Recipe originally published in May 2012.

Visit our collection of Chilean recipes here.

Swiss Chard Pot Pie

★★★★★ 5 from 1 reviews

Author: Pilar Hernandez
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Yield: 8 1x
Category: Savory Pie
Method: Oven-baked
Cuisine: Argentinian

Description

A classic Argentinian side dish.

Scale

Ingredients

2 big bunches of Swiss chard
1 yellow onion
50 grams (4 tablespoons) of butter
100 grams (3/4 cup) of all-purpose flour
500 ml. of milk
salt and pepper
4 hard-boiled eggs
2 pie dough thawed to room temperature

Instructions

Wash and dry the chard, cut and discard the ends of the stems. Cut the stems and leaves into thin strips. Chop the onion into small cubes.
In a large skillet. Heat 1 tablespoon of vegetable oil over medium-high heat. Add the onion and let brown, stirring occasionally about 10 minutes. Add the chard and simmer uncovered over medium heat for 5 minutes or until the greens are wilted. Remove to a bowl.
Wipe skillet with a paper towel and add the butter, let melt over medium heat. Add the flour and stir with a fork, let it cook about 2 minutes. Remove from the flame. Add the milk in a thin stream and incorporate slowly. Return to medium heat and allow the cook and thicken, stirring occasionally. Simmer gently for 1 minute. Season with salt and pepper to taste. Add the chard and stir. Adjust the seasoning.
Preheat oven to 180C or 350F.
Greased a baking dish. Place a pie dough and press against the bottom and sides. Place the filling in a layer of 1 cm (1/2 inch), more or less. Cut the eggs in 4 and distribute them evenly. Place the remaining filling on top of the eggs and cover with the pie dough and press the edges to seal.
Make a chimney of foil for steam to escape, place in the middle of the pie.
Bake on a baking sheet for 45-60 minutes until the crust is golden brown.
Let stand 20-30 minutes so that the filling does not leak when cut, cut, and serve.
Refrigerated once cold. It can be reheated in the microwave oven if desired. Can be served warm or room temperature.

Keywords: Chard pot pie, pascualina

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Summer Bean Soup Porotos con Mazamorra

April 9, 2020 by Pilar Hernandez 11 Comments

Versión en español

Summer Bean Soup “Porotos con Mazamorra” scream Chilean summer: when the country is bursting with crops of corn, tomatoes, beans, and everything is sweet and full of flavor. This soup is vegetarian. Some people will top the soup with a braised chorizo, but most people will eat it just like this, topped with a spoon of a mixture of lard or oil with sweet paprika.

Tips for doing this soup outside Chile: I used chopped frozen corn without problems (get the whole kernel, not the sweet varieties). Buy sweet basil, the Thai (more purple) has an anise flavor that it doesn’t work. For the beans, I used fresh frozen speckled butter beans, you can use cranberry beans, which I have seen here in the US at Farmer Markets and they are similar to our Granados, or great northern beans or lima beans. Rancho Gordo is my favorite brand. Canned white beans are good replacement too.

Original recipe from January 2012.

Visit our collection of Chilean recipes here.

Summer Bean Soup “Porotos con mazamorra”

★★★★★ 4.3 from 3 reviews

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

Description

A perfect combination of beans and corn.

Scale

Ingredients

750 grams of beans, I used speckled butter beans, shelled (without pods)
1 large or 2 medium onion, diced
2 cups winter squash, like butternut, already peeled and diced about 400 grams
3 ears of corn or a bag of frozen corn
sweet basil, a small bunch
1 tomato, peeled, seeded and diced, optional
Salt and pepper
1 clove garlic, minced, optional
paprika to serve

Instructions

In a large pot bring to boil the beans in cold water with salt. Once boiling, cover and cook 15-20 minutes. Once cooked strain, saving the cooking liquid for the soup.
In the same pan heat a tablespoon of vegetable oil, add onion and cook for 5 minutes occasionally stirring, until translucent. Add garlic if using, cook 1 minute.
Add the corn, squash, tomatoes, and basil if using, salt and pepper to taste, stir and add the water used to cook the beans, just enough to cover the vegetables. If using fresh corn, you can add it grated and avoid using the blender later.
Cover and simmer gently for 10-15 minutes until the pumpkin is cooked. With the blender grind the vegetables coarsely, leaving a few pieces more whole.
Add the beans and heat all, adjust the seasoning. Serve hot with paprika.

Keywords: bean soup, porotos con mazamorra

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Sweet and Sour Pork

February 7, 2020 by Pilar Hernandez 1 Comment

Versión en español

Pineapple Sweet and Sour Pork

I have always liked the westernized Chinese food sold in Chile, especially the Pineapple Sweet and Sour Pork. And now that I live in the USA, it still entertains me to compare the versions of Chinese food available. And I have also been able to try authentic Chinese food. Here in Houston, there is a significant Chinese American population and a Chinatown full of restaurants and supermarkets with all the options.

My favorite is Mala Sichuan. As in Chile, all the dishes are served downtown to share, and that is one of the things I enjoy most, combining flavors and textures. In Chile, this sweet and sour pork is called Costillar Cantonés. It’s served with the same side dishes as here: fried rice and vegetables.

Other Chinese-Chilean dishes on the blog are Mongolian Beef and Chicken Chop Suey. I have adapted the flavors to what one expects from Chinese-Chilean food. I hope you like them. I love how this dishes are quick to put together and so full of flavor, also the re-heat quite well on the microwave.

And you can use this recipe and change the pork for chicken and make chicken with pineapple. It is the same recipe.

Sweet and Sour Pork

★★★★★ 5 from 1 reviews

Author: Pilar Hernandez
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 4 1x
Category: Main dish
Method: stove-cooked
Cuisine: Chinese

Description

A Chinese-Chilean version.

Scale

Ingredients

1 pound of por shoulder or belly cuts, or chicken
1 tablespoon soy sauce
1/2 tablespoon rice vinegar or white wine or apple vinegar

for the batter,

1 egg
2 tablespoons cornstarch
1/4 cup cornstarch
frying oil

for the sauce,

1/4 cup of water
1/2 tablespoon cornstarch
3 tablespoons ketchup
2 tablespoons rice or apple cider vinegar
2 tablespoons soy sauce
3 tablespoons sugar, to taste
1 teaspoon salt

to assemble the plate,

1 clove garlic, finely ground
1 teaspoon grated ginger
1 green bell pepper cut into pieces
1 red bell pepper cut into pieces
4 fine chopped scallions the white part and the beginning of the green
1 small can of sliced pineapple, chopped into large chunks, drained
2 tablespoons maraschino juice, optional

Instructions

Cut the pork into pieces of about 1 inch. Place in a bowl and add soy and vinegar. Stir. Let stand 15 minutes.
Heat the frying oil in a deep pot so that it splashes as little as possible. It must reach a temperature of 180 C or 350F.
Prepare the vegetables: peppers, chives, etc.
Mix the ingredients of the sauce: in a jar place the cold water and the cornstarch, dissolve. Add ketchup, vinegar, soy, salt, and sugar (start with 1/2 tablespoon of sugar if you want it less sweet).
Add the egg and the 2 tablespoons of cornstarch to the meat and stir well until a batter forms.
Place the rest of the cornstarch (1/4 cup) on a plate.
Remove the pieces of meat and cover them with cornstarch and fry. I did it in two batches, fry until the pork is golden on all sides, about 10 minutes. Monitor the heat so that the oil stays hot. Remove the fried pork pieces to a plate covered with paper towels.
Heat the wok or a wide pan, place a tablespoon of vegetable oil, garlic, and ginger. Stir, add the peppers and pineapple. Cook for 5 minutes. Pour the sauce and add the vegetables (except scallions), stir, and as soon as it has thickened, taste. If it lacks sweetness, add more sugar to taste and the juice of the maraschinos. Stir.
When you are happy with the taste of the sauce, add the fried pork and the scallions, stir everything until everything is well mixed and serve immediately.

Pineapple Sweet and Sour Pork

Pineapple Sweet and Sour Pork

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