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Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Sandwiches (en)

Spinach Tortilla Wraps

April 25, 2019 by Pilar Hernandez 1 Comment

Versión en español

Spinach Tortilla Wrap

I have been making these Spinach Tortilla Wraps for quick lunches or meetings with friends and children for many years. Homemade tortillas and even more vegetables one like these Spinach Tortilla Wrap have a much richer flavor than purchased tortillas. I recommend doing it. They are also a great project to do with kids.

You can also play with the colors of the fillings to make them very attractive. This recipe originally appeared in BLOGI magazine. Lorena took the beautiful photo; she is behind the Cravings Journal blog. And the tortillas for the picture are prepared by my friend Kane.

You may also be interested in the recipe: Mexican flour tortillas.

Spinach Tortilla Wraps

For the 8 tortillas
Ingredients:

  • 3 cups of whole-wheat or all-purpose flour
  • 2 teaspoons of baking powder
  • 1 teaspoon salt
  • 225 grams of fresh spinach or defrosted well squeezed
  • ¼ cup of olive oil
  • 2/3 cup of warm water

For wraps:

  • Turkey ham (pork ham, roasted chicken or pastrami)
  • Cream cheese
  • Grated carrot (can also be cucumbers, pickles)
  • Mayonnaise (optional), if not use Cream cheese

Preparation:

  1. Put the flour, baking powder, salt and spinach in the food processor. Process for 30 seconds. With the food processor on,  add oil and water. It will form a soft dough. If necessary add more water one tablespoon at a time.
  2. Put in a bowl, cover with plastic and let stand in the refrigerator for 30 minutes.
  3. Divide the dough into eight portions. On the floured board, knead and roll until you get tortillas 3 mm thick.
  4. Cook the tortillas in a lightly oiled pan over medium heat, 2 to 3 minutes per side.
  5. They should not be toasted, adjust the fire as necessary. Leave to cool.
  6. Spread the tortillas with cream cheese, add grated carrot, turkey ham, and lettuce. Roll and secure with toothpicks or wrap in waxed paper. Keep cold until serving.

Spinach Tortilla WrapTortillas de harina de espinacas

Spinach Tortilla Wrap

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Filed Under: Breads, Home Page - Highlight, Kids' food, Sandwiches (en), Vegetables

Quick Hamburger Buns

December 7, 2018 by Pilar Hernandez 1 Comment

Versión en español

Quick Hamburger BunsThese Quick Hamburger Buns are delicious enough to eat them with butter or to use them for a superb homemade burger. In our family, they are mostly destined to be Barros Luco, a traditional Chilean sandwich named after one of our presidents. It’s straightforward to make Barros Luco: a thin steak and a generous topping of Havarti cheese melted on top.
This recipe is big; the idea is to have enough for a party or freeze the rolls either before baking or already baked.

Recipe originally published in December 2011.

Quick Hamburger Buns or Sliders Buns

You may also be interested in the recipe: Country Bread

Quick Hamburger Buns

for 16 buns
Ingredients:

  • 1/2 cup of warm water
  • 2 cups of warm milk
  • 3 tablespoons of butter at room temperature
  • 2 tablespoons of granulated sugar
  • 1 tablespoon of salt
  • 2 1/2 tablespoons of yeast
  • 5 1/2 cups all-purpose flour

Preparation:

Make the dough in a large bowl by hand or with a stand mixer. In a bowl, combine the water, milk, butter, sugar, salt, and yeast, mix with a balloon whisk, let the yeast activate and look like this (5-8 minutes). The little bubbles tell you that the yeast is active.

Add 5 cups of flour, mixing with your hand or the paddle attachment until you get a moist dough; it will look like this:
Now add 1/2 cup flour or a little more until it forms a sticky dough, that begins to separate from the walls of the bowl, it will look like in the photo:
Knead for 5 minutes with the hook attachment or 10 minutes by hand. Stop kneading when if burying a lightly floured finger (as if you were ringing a doorbell) created a hole that closes almost immediately. If necessary continue kneading a couple of minutes and try again. It will look like this:

Preheat the oven to 350F or 180C.
Make a ball and leave on the floured countertop, cover with the same bowl and let rise for 15 minutes, it will be sufficiently leavened when if burying a floured finger in the dough; the hole will NOT close.
Gently flattened the dough to form a rectangle and cut into equal 16 parts.
Form the buns by passing the dough through a hole formed with your thumb and forefinger.
Closing the fingers as the dough pass.
Finish by pressing the dough in the center.
Place each bun on a greased baking sheet or covered with of parchment paper, leaving room for them to rise again.

Leave to rise for 15 minutes. Paint with beaten egg yolk with little milk. Prick with a fork. Bake for 20-25 minutes until golden brown.

Quick Hamburger Buns

If you want to freeze, let rise only 10 minutes and wrap in a double layer of plastic and freeze for up to 4 weeks. To bake, remove them the night before and let them thaw in the refrigerator. Bake for 30-35 minutes until golden brown.
Fresh out of the oven.

Quick Hamburger Buns

Quick Hamburger Buns
Inspired by King Arthur Flour

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Filed Under: Breads, Sandwiches (en), Savory things

Domino Arepas with Black Beans

October 9, 2017 by Pilar Hernandez 2 Comments

Versión en español

The recipe Domino Arepas with Black Beans is a sponsored conversation written by me on behalf of BUSH’S Beans. The opinions and text are all mines.
Domino Arepas with black beansLiving in Houston has allowed me to make friends from many countries and recently we have met several Venezuelans. I love their food, especially the arepas. What a delicious thing to eat, a simple arepa with butter, or if it’s lunch or dinner time these Domino Arepas with black beans and fresh cheese are amazing.

Something we always do with my Latin friends is to compare the names of things, and we all try to learn the idioms of others to make jokes and to understand each other well. Beans in Venezuela have a name that I had never heard before: Caraotas. It’s such a different word. Most of the words we use in Latin America come from the Spanish that the invaders brought. But many other words come from our native peoples, in Chile, we have words derived from the Mapuche and the Inca. In Mexico of the Mayas, Aztecs, and Toltecs, and so on. So if you travel within Latin America, you cannot assume that words will be the same.

In this recipe as always, I use canned BUSH’S  Black Beans, I save time, and the beans are always perfectly cooked.

Domino Arepas with black beansPractice helps a lot with arepas, so do not be disappointed if the first time they are not perfect. To fill them I made a Venezuelan-style Black Beans stew; my friends from Caracas say they enjoy them like this. A unique twist in this stew, you add brown sugar or Panela to the beans, which gives them a pleasant sweetness. And with the Queso Fresco, you get the traditional black and white domino effect. Last year at a party at home, we set up an arepa bar, with three fillings to choose from. It was an excellent solution, and people loved it.

Arepas are naturally gluten-free and vegetarian. I hope you will try them.

You may also be interested in the recipe: Cuban Black Beans with Rice

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Domino Arepas with Black Beans

Domino Arepas with Black Beans

★★★★★ 5 from 1 reviews
  • Author: Pilar Hernandez
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 10 1x
  • Category: Sandwiches
  • Method: Stove-cooked
  • Cuisine: Venezuelan
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Description

Flexible and so delicious


Scale

Ingredients

For the Arepas,

  • 2 cups arepa flour (example P.A.N.)
  • 2 1/4 cups warm water
  • 1 tablespoon of sugar
  • 1 1/4 teaspoon salt
  • 1 tablespoon oil

For the black bean stew,

  • 1 medium onion, chopped into small cubes
  • 2 cans of BUSH’S Black Beans
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/4 cup grated Panela or brown sugar

To serve,

  • 10 arepas
  • Venezuelan style black beans
  • 1 Queso Fresco shredded

Instructions

For the Arepas,

Preheat the oven to 180C or 350F.
In a jar place the warm water and dissolve the sugar and salt. In a bowl place the flour and oil, add the water, stirring with a fork. Let stand 1 minute.

Using your hand or a wooden spoon stir well. Let stand for 5 minutes. Knead until the dough does not stick to the bowl, add flour or water until the consistency is adequate, and the dough does not stick to the hands. Divide the dough into 10 equal portions (85 grams or 3 ounces each). With damp hands form balls and flatten using the palm of your hand.

Heat a skillet over medium heat, brush with oil. Cook the arepas 3 minutes per side and place them in a baking sheet. Finish cooking in the oven for 15 minutes.

For the black bean stew,

In a medium saucepan, heat 1 tablespoon of oil over medium-high heat. Add the onion and cook stirring for 8-10 minutes until golden. Add the canned beans (without draining), stir, add the salt, cumin, and panela. Stir well until all is hot and incorporated. Try and adjust the seasoning.

To serve,

Open the arepas and fill with the beans and the fresh cheese. Serve right away.

 

 


Keywords: Domino Arepas

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Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

ArepasArepa Dominó de porotos negros y queso fresco

Domino Arepas with black beansArepa Dominó de porotos negros y queso fresco

Domino Arepas with black beans Domino Arepas with black beans

Domino Arepas with Black Beans

This is a sponsored conversation written by me on behalf of Bush Brothers & Company. The opinions and text are all mines.

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Filed Under: Sandwiches (en)

Sandwich Fiesta for Hispanic Heritage Month

September 1, 2017 by Pilar Hernandez 1 Comment

Versión en español

This Sandwich Fiesta is a sponsored conversation written by me on behalf of BUSH’S Beans. The opinions and text are all mine.Sandwiches LatinosEvery year, between September 15th and October 15th, we celebrate Hispanic Heritage Month. Since my daughters started school, it has been an opportunity to talk about our roots and culture, celebrate with our friends, always around food, and this year we are having a sandwich Fiesta, inspired by some of our traditional cuisines and flavors.

I was born and raised in Chile; I came to the US in 2004. Initially, I did not know English, so naturally, my first friends were the other Latino wives of my husband’s college mates. Thus, I met the one who is now my Mexican sister, and other Colombian, Venezuelans, Dominicans, Peruvians, Argentines friends.

Sandwich Fiesta, Hispanic Heritage MonthEven among us, we were surprised when we started sharing our classic meals. I hadn’t forgotten when I served a traditional Chilean corn pie (a stew of meat and corn) to my Mexican friend, and he asked me if I had tortillas to serve it. Ha, we don’t even eat tortillas in Chile, so I was shocked.

Or the first time I ate Colombian Ajiaco and I found avocado in the soup (a fantastic idea that we quickly adopted!!!) Or the Reina Pepiada of the Venezuelans that is almost equal to our Chilean Ave Palta but served in Arepas.

Also here in the USA, I came to enjoy delicious mangoes; it is the favorite fruit of my daughters. And ripe plantains, fascinate me, the mofongo is an eternal love. Cachapas and all Mexican food: pozole, tamales, and tacos too. There are many common ingredients used in all our cuisines, and I marvel at the different uses and names. One food always present in the Latin kitchen is beans. For these sandwiches, I used BUSH’S black beans, but you could use any of the tasty and ready to use BUSH’S Beans, think of black or pinto refried, red beans, pureed white beans and more. They go great with our traditional flavors!!! I always have a variety in my pantry.

So whether you have Latino friends or not, dare to try new flavors and combinations as represented in these sandwiches or tortas as my Mexican friends would say. Enjoy Hispanic Heritage Month around our tables and cuisines; you will be amazed!

Torta mexicana

Mexican Torta

  • French bread hollowed and toast
  • Cooked chorizo
  • Pico de gallo
  • Washed and drained BUSH’S black beans
  • Queso cotija, crumbled
  • Radishes

Sandwich Venezolano

Venezuelan Sandwich

  • French bread hollowed and toast
  • Reina Pepiada (shredded cooked chicken breast, onion in small cubes, cilantro, avocado, and mayonnaise)
  • Washed and drained BUSH’S black beans
  • Chopped green olives

Sandwich caribeño

Caribbean Sandwich

  • French bread hollowed and toast
  • Jerky shredded pork (pork mixed with jerky sauce or dressing dissolved in hot water)
  • Mango salsa (mango, onion, cilantro, and tomato)
  • Washed and drained BUSH’S black beans
  • Plantain chips

Sandwich caribeño

Argentinian Sandwich

  • French bread hollowed and toast
  • Roast beef
  • Sliced tomato
  • Chimichurri Sauce

Sandwich Fiesta, Hispanic Heritage MonthSandwich Fiesta, Hispanic Heritage Month Sandwich Fiesta, Hispanic Heritage MonthSandwich Fiesta, Hispanic Heritage Month

This is a sponsored conversation written by me on behalf of Bush Brothers & Company. The opinions and text are all mine.

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Filed Under: Beef, Chicken, Pork, Sandwiches (en)

Arepas with Queso Fresco

February 17, 2017 by Pilar Hernandez Leave a Comment

Versión en español

Recipe sponsored by La Vaquita. All opinions are mine.Arepas with Queso FrescoI’d been meaning to make Arepas with queso fresco at home for a long time.  Maybe some of you may remember that our house had to undergo a lot of repairs after the flooding. After we move back in, we had a party to thank our friends for all their help while we were homeless.

At that party, we had an arepa bar, and it was a great success, but I did not make them. Finally- and now living in a new house- it was time to make Arepas. It’s amazing how easy and delicious they are. And you can make different versions, I made some with zucchini, because that’s what I had at hand, but I’ve also seen them with grated carrot and beet, or spinach.   Arepas with Queso FrescoI used the yellow version of the flour for Arepas, but the white flour is more widely used. Any of them is OK.

And I don’t overthink the filling: Queso Fresco La Vaquita is always my first choice. Arepas are best when freshly made; you pop them open like a pocket, put some butter and slices of queso fresco or crumbled queso fresco and enjoy.

Quesos La Vaquita was created in 1971 by María Castro, a Mexican immigrant. Their artisanal process, with production in small batches, was inspired by a recipe she learned from her grandmother on the family farm, and since then it has been passed on through generations. La Vaquita is a Texan favorite with an authentic variety of high-quality cheese and Mexican creams.

La Vaquita products can be found at H-E-B, Fiesta, Walmart, Kroger and other grocery stores in Texas. I love it that they are also available at Central Market. I got mine there this time.

And also in restaurants: La Vaquita is proud to be the preferred queso fresco by Houston cook and awarded Chef at Cordúa Restaurants, David Cordúa.

I always keep a package in the fridge to eat on toast for breakfast or as snack diced with quince or guayaba paste.

Check also the recipe: Queso Fresco Cilantro Pork Fries

Arepas with Queso Fresco

for 4 arepas

  • 1 cup grated raw zucchini (2 small or 1 medium)
  • 1 cup de Harina Pan para arepas
  • 1/4 cup water, plus 1 or 2 tablespoons
  • 1/2 teaspoon coarse salt
  • queso fresco
  • butter, optional

Preparation:

  1. Grate zucchini in strips onto a clean kitchen towel. Wring out as much liquid as you can using the kitchen towel.
  2. Mix the zucchini, flour, water, and salt in a bowl. Knead thoroughly, about 5 minutes. Add more water or the zucchini juice if needed, but little by little, 1/2 tablespoon each time. Let rest for 5 minutes.
  3. Divide the dough into 4 portions, form a ball and then flatten. Let rest for 5 minutes.
  4. Cook on a heated non-stick pan or griddle over medium heat for 5 minutes per side.
  5. Open with a serrated knife forming a pocket, add butter if you like.
  6. Fill with crumbled queso fresco.
  7. Serve.


Arepas ingredientesArepas con zapallito italiano Arepas with queso fresco La Vaquita

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Filed Under: Breads, Sandwiches (en)

Chilean Green Pebre Sauce for Hot Dogs

June 16, 2016 by Pilar Hernandez 1 Comment

Versión en español

Recipe Green Pebre Sauce sponsored by Bush’s Beans.

Pebre verde para completosIn Chile, we eat very tasty hot dogs with sauerkraut, mayonnaise, avocado, and tomato, among many other toppings. But I had never eaten hotdogs with beans, so when I saw that variation in Texas I was intrigued.

Now they are my favorite type when we go out for hotdogs. This home-made version using BUSH’S Smokehouse Tradition Grillin’ Beans is truly spectacular. These are semi-sweet beans and in the South of the USA they are served as a side of all things grilled. If invited to a barbecue, o for hamburgers or in this case hotdogs, you will always find sweet beans, potato salad, and coleslaw.

Since it is summer and I wanted to give them a lighter twist, I used crumbled queso fresco instead of cheddar, which would be the more traditional option. And I made this green pebre, using cucumbers instead of tomatoes, as the tomato season is very short in Houston and this year’s rains have affected my crop. But cucumbers are beautiful and thriving. So it is a perfect variation for tomato pebre and, as I expected, turned out very fresh.

Remember that some sausages are pre-cooked while others are not. I buy them raw, so before grilling them I cooked them according to the instructions in the package.Completo gringo

Visit our collection of Chilean recipes here.

Green pebre sauce for American hotdogs with BUSH’S beans

Ingredients:

For the green pebre,

  • 1 small cucumber
  • 1 large bunch of cilantro
  • 1/4 onion, chopped small
  • 1 crystal pepper, chopped small (optional)
  • 2 tablespoons oil
  • 2-3 tablespoons vinegar
  • salt

for the hotdogs,

  • 4 buns
  • 4 sausages, cooked
  • 1 can BUSH’S Smokehouse Tradition Grillin’ Beans
  • 1/2 cup queso fresco, crumbled

Preparation:

  1. Dice the cucumber into small cubes. Discard stems of cilantro and chop finely.
  2. In a bowl, mix the cucumber, cilantro, onion and crystal pepper. Season with oil, vinegar, and salt. Adjust seasoning to taste.
  3. Warm the beans in a small pot or using the microwave (remove from the can).
  4. Warm the buns and sausages on a grill.
  5. Place a sausage inside each bun and top with the beans, queso fresco and green pebre.
  6. Serve immediately.

Pebre verdepebre-verde- pebre-verde--2 pebre-verde--3 pebre-verde--4 pebre-verde--5 Chilean Green Pebre Sauce for Hotdogs

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Filed Under: American food, Sandwiches (en)

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