Pilar's Chilean Food & Garden https://www.chileanfoodandgarden.com/ A recipe blog by a Chilean living in the USA Tue, 27 Feb 2024 19:00:33 +0000 en-US hourly 1 https://wordpress.org/?v=6.4.3 https://www.chileanfoodandgarden.com/wp-content/uploads/2019/07/cropped-favicon_full-80x80.png Pilar's Chilean Food & Garden https://www.chileanfoodandgarden.com/ 32 32 Chilean Choripán https://www.chileanfoodandgarden.com/chilean-choripan/ https://www.chileanfoodandgarden.com/chilean-choripan/#respond Tue, 27 Feb 2024 19:00:28 +0000 https://www.chileanfoodandgarden.com/?p=42779 Choripán is a popular Chilean sandwich consisting of a grilled chorizo sausage served on crusty bread, often accompanied by various toppings and condiments. The name “choripán” is a combination of “chorizo,” referring to the sausage, and “pan,” which means bread in Spanish. The chorizo sausage used in choripán is typically made from pork, though variations …

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Choripán is a popular Chilean sandwich consisting of a grilled chorizo sausage served on crusty bread, often accompanied by various toppings and condiments. The name “choripán” is a combination of “chorizo,” referring to the sausage, and “pan,” which means bread in Spanish.

Chilean Choripan

The chorizo sausage used in choripán is typically made from pork, though variations may include beef or a mixture of meats. It is seasoned with a blend of spices, including paprika, garlic, cumin, and other herbs like oregano and spices, giving it a distinctive flavor.

In the USA, look for Spanish chorizo, Argentinian chorizo, or Portuguese sausage, fresh or frozen. Basque Chorizo is also good and close in flavor but heavy on red bell pepper.
In Seattle, I like ULI’s Spanish Chorizo brand.

Chilean Chorizo alternatives in the US

The bread roll used for choripán is usually a piece of Marraqueta (see the recipe here) or, in the USA, replaced a baguette or French bread roll (banh mi bread works well) that is split open and toasted on a grill or griddle.

Marraqueta, also known as pan batido, pan francés, or pan corriente, is a type of bread that is very popular in Chile. Marraqueta’s outer layer is usually golden brown and crispy, providing a satisfying crunch when you bite into it. The inside is soft, fluffy, and slightly chewy (la miga); many remove “la miga” before stuffing the chorizo inside.

Marraquetas at the bakery.
Marraquetas at the bakery.

The bread’s crisp exterior contrasts nicely with the juicy, flavorful sausage.

Choripán can be served with various toppings and condiments, depending on personal preference and regional variations. Standard toppings may include Chilean Pebre Sauce, which combines cilantro, onion, tomato, and Ají Cristal (sweet or spicy pepper) with vinegar and oil. It’s ancient and traditional. Or Chimichurri sauce, an Argentinian tangy and herbaceous condiment made from parsley, garlic, vinegar, and oil.

Pebre, salsa chilena

Choripán is often enjoyed as a quick and satisfying meal or snack, particularly at outdoor events, festivals, gatherings, or at the beginning of barbecues at home, especially on Sunday barbecues with family and friends.

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Chilean Choripan

Chilean Choripán

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It’s a great barbecue starter.

  • Total Time: 40 minutes
  • Yield: 4

Ingredients

  • 4 Spanish Chorizos
  • 4 French bread rolls (banh mi rolls or baguettes)
  • Pebre sauce or Chimichurri sauce

Instructions

  1. Preheat the electric or outdoor grill to medium heat, around 350°F or 180°C.
  2. Grill, covered, for 15-20 minutes or until the internal link temperature reaches 160°F and the sausage is browned, turning links often.
  3. Warm the bread on the grill for about 5 minutes.
  4. Open the bread and fill it in with the cooked chorizo.
  5. Serve hot.
  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Meat
  • Method: Grill
  • Cuisine: Chilean
Chilean Choripán

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Clery Strawberry White Wine Punch https://www.chileanfoodandgarden.com/clery-strawberry-white-wine-punch/ https://www.chileanfoodandgarden.com/clery-strawberry-white-wine-punch/#respond Wed, 14 Feb 2024 22:20:24 +0000 https://www.chileanfoodandgarden.com/?p=42761 Versión en español As soon as the heat of summer starts in Chile and the summer fruit is available, we drink Clery or Borgoña. These strawberry wine punches, one with white wine and the other with red wine are very popular in Central Chile. Clery is versatile, and it’s common to add to the strawberries …

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Versión en español

As soon as the heat of summer starts in Chile and the summer fruit is available, we drink Clery or Borgoña. These strawberry wine punches, one with white wine and the other with red wine are very popular in Central Chile.

Clery 
Strawberry White Wine Punch

Clery is versatile, and it’s common to add to the strawberries as seasonal fruit like white peaches, yellow peaches, or mango. Depending on the availability, you could also use just sweet cherries.

Remember to do it a few hours before serving, chill in the refrigerator, and serve in a short glass.

What varieties of white wines are suitable for Clery?

I like using moderated-price Chilean white wines, especially Sauvignon Blanc. If you find Pipeño, an old-fashioned grape, it also works well.

Chile’s geography, climate, and winemaking traditions contribute to producing a wide range of white wine styles, from crisp and refreshing Sauvignon Blanc to rich and complex Chardonnay. Here’s an overview of some popular Chilean white wines:

  • Sauvignon Blanc: Chilean Sauvignon Blanc is often described as vibrant, with citrusy aromas, tropical fruit flavors, and refreshing acidity. These wines are typically unoaked, allowing the fruit flavors to shine through. The cooler climate regions, such as Casablanca Valley and Leyda Valley, produce some of Chile’s finest expressions of Sauvignon Blanc.
  • Chardonnay: Chilean Chardonnay ranges from fresh and unoaked styles to more full-bodied and oak-aged versions. The country’s diverse terroirs, including regions like Limarí Valley and Casablanca Valley, offer various expressions of Chardonnay, with flavors ranging from citrus and green apple to ripe tropical fruits and buttery notes from oak aging.
Clery 
Strawberry White Wine Punch
  • Gewürztraminer: Chilean Gewürztraminer is characterized by its intensely aromatic profile, featuring floral notes, lychee, rose petals, and spices. These wines often have a slightly off-dry or sweet taste, making them an excellent choice for pairing with spicy dishes or enjoying themselves as an aperitif.
  • Viognier: Viognier is a lesser-known but increasingly popular white wine grape in Chile. It produces aromatic wines with floral and stone fruit aromas, such as peach and apricot, often with hints of spice. Chilean Viognier can balance freshness and richness, making it an intriguing alternative to more common white varieties.
  • Other Varieties and Blends: Chile also produces white wines from other grape varieties, including Semillón, Riesling, Sauvignon Gris, and Muscat, among others. These wines showcase the country’s experimentation with different grape varieties and terroirs, offering wine enthusiasts a diverse range of options.
Clery
Strawberry White Wine Punch

What happens if I use red wine?

Nothing! It’s also delicious, and in Chile, we call that a Borgoña.

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Clery Strawberry White Wine Punch

Clery Strawberry White Wine Punch

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It’s a perfect drink for summer.

  • Total Time: 20 minutes
  • Yield: 4

Ingredients

  • 1 box of strawberries
  • 2 medium peaches or 1 large ripe peach, optional
  • 2 tablespoons of sugar
  • 1 bottle of Sauvignon Blanc wine
  • 2 tablespoons Cointreau or other orange liqueur

Instructions

  1. Peel the peaches and cut them into small pieces. Add the juices to a pitcher or big jar.
  2. Add the washed and chopped strawberries.
    Strawberries Caja de frutillas
  3. Add the sugar and mix well; let macerate for 10 minutes or until all the sugar is dissolved.
  4. Add the wine and Cointreau, stir, and rest in the refrigerator for at least 2 to 6 hours.
  5. Serve cold.
  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Category: Drinks
  • Method: Raw
  • Cuisine: Chilean
Clery
Strawberry White Wine Punch

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Chancho en Piedra https://www.chileanfoodandgarden.com/chancho-en-piedra-chilean-recipe/ https://www.chileanfoodandgarden.com/chancho-en-piedra-chilean-recipe/#comments Thu, 18 Jan 2024 06:11:45 +0000 http://www.enmicocinahoy.cl/?p=11997 Versión en español The “Chancho en Piedra” is a classic Chilean salsa recipe, always prepared in a mortar or molcajete to achieve the right texture. Adding the chopped ingredients into the mortar is essential to mush them well without significant chunks. The name translates to “Pig on Stone” in English. This salsa is a popular …

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The “Chancho en Piedra” is a classic Chilean salsa recipe, always prepared in a mortar or molcajete to achieve the right texture. Adding the chopped ingredients into the mortar is essential to mush them well without significant chunks.

Chancho en piedra

The name translates to “Pig on Stone” in English. This salsa is a popular condiment in Chile. It is often served with various summer dishes like porotos granados (summer bean stew), Humitas (fresh corn tamales), and pan amasado as an appetizer (like chips and salsa in Mexican restaurants).

The essential ingredients of Chancho en Piedra salsa typically include tomatoes, garlic, hot peppers, and sometimes vinegar. The ingredients are blended, creating a chunky and flavorful salsa. 

Critical tips for an authentic Chancho en Piedra:

  • Use fully ripe tomatoes. 
  • Peel the tomatoes in this recipe is a must.
  • Squeeze the 2nd and 3rd tomatoes before adding them to the mortar. 
  • In Chile, we use Ají Cristal or Ají Verde. The same variety does not exist in US supermarkets, but the hot or sweet banana or Hungarian pepper is similar. Read more in The Chilean Pantry article.
  • Do not use olive oil because it’s too strong. It’s best to use neutral vegetable oil.

Chancho en Piedra, Chilean RecipeThis salsa is commonly used to accompany grilled meats, empanadas, seafood, or any dish that benefits from a spicy and tangy kick. It adds a burst of flavor and a bit of heat to the meal, reflecting the vibrant and diverse aspects of Chilean cuisine.

If you’re a spicy and flavorful condiments fan, Chancho en Piedra salsa is worth trying.

Another very traditional Chilean sauce to start a meal is Pebre.

Most typically served with Homemade Chilean Country Bread.

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Chancho en Piedra

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5 from 1 review

A tasty sauce for your appetizers.

  • Total Time: 10 minutes
  • Yield: 4

Ingredients

  • salt and pepper
  • 2 cloves garlic, finely chopped
  • 2 yellow peppers, seeded and finely chopped (like sweet bananas)
  • 3 medium ripe tomatoes
  • vegetable oil

Instructions

  1. Peel the tomatoes and remove the seeds.
  2. In a mortar place, the salt, pepper, yellow peppers, and garlic.
    Garlic and salt on a mortarYellow peppers on a mortar
  3. Grind to a paste.
  4. Add 1 chopped tomato, crush. Continue adding the tomatoes.
    Tomato on a mortar
  5. Mix and taste, adjust the seasoning and add oil if desired.
  6. Serve with fresh bread for dipping.
    Chilean Chancho en piedra
  • Author: Pilar Hernandez
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Savory
  • Method: Raw
  • Cuisine: Chilean

Nutrition

  • Serving Size:
  • Calories: 73
  • Sugar: 2.4 g
  • Sodium: 596.7 mg
  • Fat: 3.8 g
  • Saturated Fat: 2.8 g
  • Carbohydrates: 10 g
  • Fiber: 2 g
  • Protein: 1.8 g
  • Cholesterol: 0 mg

Chancho en Piedra

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Cola de Mono Chilean Coffee Eggnog https://www.chileanfoodandgarden.com/chilean-coffee-eggnog/ https://www.chileanfoodandgarden.com/chilean-coffee-eggnog/#comments Wed, 29 Nov 2023 06:51:00 +0000 http://www.enmicocinahoy.cl/?p=12339 Versión en español Cola de Mono is a traditional Chilean alcoholic beverage, often enjoyed during Christmas and other special occasions. Its name translates to “Monkey’s Tail” in English, although the origin of this name is unclear.  Cola de Mono has a creamy and sweet taste with a kick of alcohol, making it a favorite among …

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Versión en español

Cola de Mono is a traditional Chilean alcoholic beverage, often enjoyed during Christmas and other special occasions. Its name translates to “Monkey’s Tail” in English, although the origin of this name is unclear. 

Cola de Mono has a creamy and sweet taste with a kick of alcohol, making it a favorite among Chileans for celebrating the holidays.Cola de Mono Chilean Coffee Eggnog The main ingredients for making Chilean Cola de Mono are:

  • Aguardiente: This is a strong alcoholic spirit similar to brandy, grappa, or Pisco, serving as the drink’s base. It’s typically made from grapes.
  • Coffee: Freshly brewed coffee or Nescafé gives Cola de Mono its coffee flavor.
  • Milk: Whole milk or condensed milk gives the drink a creamy texture.
  • Granulated sugar: Sugar makes the mixture sweet.
  • Spices: Common spices and flavorings include cinnamon, cloves, and vanilla extract. Some recipes may also have orange or lemon zest for added flavor.

Cola de monoCola de mono is best served chilled. It’s similar to Eggnog, but plus coffee.

It’s important to note that the recipe for Cola de Mono can vary from one family to another, and there are many regional and personal variations. Some people like experimenting with the ingredients and the proportions to suit their preferences. The key is to strike a balance between the sweetness of the milk and sugar and the strong, somewhat fiery kick of the Aguardiente.

Cola de Mono is traditionally served in small glasses, and it’s a social drink, often enjoyed with family and friends. This version has very little liquor, as I like. You can always add more to the taste.

Since Aguardiente is difficult to find in the US, I tested making Cola de Mono with bourbon, rum, tequila, and vodka for those needing help getting Pisco. The closest thing is vodka. Another good alternative is grappa.
Chilean Coffee Eggnog

¿Where to buy Pisco in EEUU?

Total Wines and most liquor stores in EEUU now carry Pisco. You can use Peruvian Pisco in Cola de Mono, no problem. In Houston, Spec and most liquor stores have Pisco. And if you want to buy premium pisco, visit Catan (a women-owned brand produced in Chile).

¿How do you enjoy Cola de mono?

Cola de Mono is offered and served at home to any visitor and for family reunions with Pan de Pascua (Chilean fruitcake) in Chile. It’s also very popular at office parties. 

While this beverage is a beloved part of Chilean holiday traditions, it’s crucial to consume it responsibly, as it contains a significant amount of alcohol. Drink it in moderation and be mindful of your alcohol tolerance.

 

You may also like another coffee cocktail: Despacito.

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Chilean Coffee Eggnog (Cola de Mono)

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The classic Chilean drink for the holidays.

  • Total Time: 25 minutes
  • Yield: 8

Ingredients

Units
  • 1 liter of milk
  • 300 ml of pisco or another brandy, in the USA (vodka)
  • 2 yolks
  • 3 cloves
  • 1 cinnamon stick about 6cm long
  • 3 tablespoons instant coffee (Nescafé Colombian)
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla

Instructions

  1. In a medium saucepan, place the milk, cloves, and cinnamon.
    Milk with spices
  2. Heat on medium-high. Keep an eye on, because milk can boil and overflow easily.
  3. When milk is warm, take 1/2 cup, dissolve the coffee in it, return everything to the pot, and continue heating and stirring occasionally.
  4. In a medium bowl, beat the egg yolks with the sugar until combined well, a minute with a fork.
  5. Once the milk starts boiling, lower the heat to a minimum and get 1/2 cup of boiling milk and keep adding to the yolk mixture, always whisking, repeat with 2-3 1/2 cups of milk.
  6. Return everything to the pot and continue heating and stirring until thickened. Increase heat to medium—about 5 minutes.
  7. Cool and add vanilla and liqueur.
  8. Taste and adjust the sugar and liqueur to taste. Strain.
    Straining the cola de mono
  9. Bottle and kept refrigerated for up to 10-12 days. Serve cold.
    Chilean Cola de Mono
  • Author: Pilar Hernandez
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: drink
  • Method: Stove cooked
  • Cuisine: Chilean

Nutrition

  • Serving Size:
  • Calories: 220
  • Sugar: 14.9 g
  • Sodium: 60.6 mg
  • Fat: 5.5 g
  • Saturated Fat: 2.8 g
  • Carbohydrates: 16.3 g
  • Fiber: 0.4 g
  • Protein: 4.9 g
  • Cholesterol: 59 mg

Cola de Mono, Chilean Recipe

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Pan de Pascua Chilean Dulce de leche Fruitcake https://www.chileanfoodandgarden.com/chilean-christmas-cake-2/ https://www.chileanfoodandgarden.com/chilean-christmas-cake-2/#comments Tue, 28 Nov 2023 06:14:00 +0000 http://www.enmicocinahoy.cl/?p=13440 Versión en español This is my family recipe, and there is no better than this Christmas Dulce de leche fruitcake or Pan de Pascua. Christmas is not Christmas without eating this Fruitcake. The secret to this Chilean fruitcake is the addition of dulce de leche to the batter, making a cake mellow and addictive. If …

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Versión en español

This is my family recipe, and there is no better than this Christmas Dulce de leche fruitcake or Pan de Pascua. Christmas is not Christmas without eating this Fruitcake.

The secret to this Chilean fruitcake is the addition of dulce de leche to the batter, making a cake mellow and addictive.

Pan de Pascua Chilean Dulce de leche FruitcakeIf you know some Spanish, you will notice this recipe’s direct translation is Easter bread. I don’t have an explanation, but Christmas is called Pascua in Chile, Santa Claus is El Viejo Pascuero, and so on. If you are wondering, Easter is also Pascua, but Pascua de Resurrección.
Don’t get lost in the name; this fruitcake will make you fall in love.

How to store a Dulce de leche Fruitcake?

It is better to do it a week before eating it and store it in a plastic bag once it is cold. This way, it improves its flavor. It must rest a full day before cutting it to prevent the crumb from falling apart.

How do I ensure that my Dulce de leche Fruitcake does not crumble?

It would help if you cut the Fruitcake with a serrated knife. That avoids a lot of crumbs. You can even use an electric knife.Christmas Dulce de leche Cake or Chilean Pan de Pascua or fruitcake

My Dulce de Leche Fruitcake was dry or hard: what could it be?

There are two common causes: one that has been overcooked, the oven must be at a medium-low temperature and bake with patience so that it does not remain raw in the middle and overcooked on the borders. Ideal to have an oven thermometer.
The other reason is overmixing: once you add the flour, you should only mix until incorporated, and it is better to combine the nuts and fruit by hand for the same reason. If you mix too much, the flour develops gluten, and the bread becomes hard.

What Dulce de Leche do you recommend?

This is an important question; the most traditional will be a canned Dulce de Leche, La Lechera brand (made in Chile) Amazon, affiliated link. Easy to find in the USA’s Walmart, Safeway, and Latino markets. I don’t recommend using Argentinian Dulce de Leche; they are very heavy on vanilla flavor and distracting for Chilean purposes.
La Lechera Dulce de Leche can Manjar en tarro

What can I serve to complement the Fruitcake?

Cola de Mono, of course, is Chile’s version of eggnog, but with coffee and no eggs.

Other variations of the Chilean Fruitcake:

Chilean Pan de Pascua with molasses or Chancaca

Chocolate Fruitcake

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Pan de Pascua Chilean Dulce de leche Fruitcake

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5 from 1 review

Try this amazing Chilean Fruitcake, with Dulce de Leche on the batter.

  • Total Time: 3 hours
  • Yield: 4 cakes (12 portions each)

Ingredients

Units
  • 250 grams of raisins
  • 250 grams of walnuts
  • 250 grams of almonds
  • 250 grams of unsalted roasted peanuts
  • 500 grams of candied fruit chopped, optional, you may cut the fruit finely on the food processor whether or replace with candied orange
  • 1 teaspoon ground cinnamon,
  • 1 teaspoon ground nutmeg
  • 1 teaspoon powdered cloves
  • zest of 1 lemon
  • 3 tablespoons rum
  • 500 grams unsalted butter at room temperature
  • 500 grams of powdered sugar
  • 6 eggs at room temperature
  • 500 grams of Dulce de Leche (I used la Lechera cans)
  • 1 kilo or 1000 grams of all-purpose flour sifted
  • 3 teaspoons baking powder sifted
  • 1/2 teaspoon salt

Instructions

  1. The day before. Soak raisins, walnuts, peanuts, almonds, candied fruit in rum with lemon zest and spices. Stir well. Cover with plastic wrap and let sit overnight.
    Fruitcake fruits
  2. Preheat the oven to 150C or 300F.
  3. Beat the butter and sugar with a mixer until creamy and pale the next day, about 5 minutes. Add the eggs one at a time, mixing until well incorporated, beating 1 minute after each egg.
  4. Add the Dulce de Leche and beat until incorporated about 3 minutes.Butter, and dulce de leche creamed
  5. Then add the flour with the baking powder and salt (sifted together) while mixing at low speed until well blended, about 3 minutes.Fruitcake dough
  6. Finally, add the soaked fruits and nuts by hand with a wooden spoon or spatula, mix well, and divide the dough in half to make it easier.
    Fruitcake added fruits
  7. Pour into buttered cake pans (7′ or 8′).
    Raw fruitcake batter in the pan
  8. Bake at 150C or 300F for 2 hours or until golden brown and a stick comes out without crumbs. Let stand 15 minutes in the pan and unmold. Allow to cool completely before cutting. Store in plastic bags for two weeks.
    Chilean Dulce de Leche Fruitcake
  • Author: Pilar Hernandez
  • Prep Time: 1 hour
  • Cook Time: 2 hours
  • Category: Sweets
  • Method: Baked
  • Cuisine: Chilean

Nutrition

  • Serving Size:
  • Calories: 366
  • Sugar: 23.2 g
  • Sodium: 50.5 mg
  • Fat: 18.7 g
  • Saturated Fat: 6.9 g
  • Carbohydrates: 44 g
  • Fiber: 2.6 g
  • Protein: 7.1 g

Pin for Pan de pascua or Chilean dulce de leche fruitcake

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Chilean Canapes https://www.chileanfoodandgarden.com/chilean-canapes/ https://www.chileanfoodandgarden.com/chilean-canapes/#comments Sun, 26 Nov 2023 23:04:00 +0000 https://www.chileanfoodandgarden.com/?p=41168 Versión en español Canapes have a long-standing tradition in Chile. Many families made them at home for celebrations like Christmas, religious milestones, and weddings. In Chile is easy to pick up a tray of canapes at bakeries too. When I was a girl, my mother spent time selling Chilean pastries and canapés, and of course, …

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Versión en español

Canapes have a long-standing tradition in Chile. Many families made them at home for celebrations like Christmas, religious milestones, and weddings. In Chile is easy to pick up a tray of canapes at bakeries too.

Chilean Canapes

When I was a girl, my mother spent time selling Chilean pastries and canapés, and of course, she recruited me to help. The truth is, I loved it. It still entertains me, doing manual things with beautiful results and even better if they are eaten. I love repetitive activities where I can leave my mind blank or wander. They relax me.

You may also want to see other traditional Chilean Appetizers here.

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Chilean Canapes

Chilean Canapes

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5 from 1 review

Essentials for Chilean celebrations.

  • Total Time: 2 hours
  • Yield: 80

Ingredients

  • White or whole wheat sliced bread or both
  • Slices of ham
  • Hearts of palm drained and sliced
  • Cheese slices
  • Cooked shrimp tails (Langostinos from Costco here in the USA)
  • Asparagus tips canned
  • Canned mushrooms, strain, split in half, and season with olive oil, salt, and pepper
  • Cooked quail eggs, halves
  • Flavored cream cheese or Boursin cheese (garlic + fine herbs and shallots + chives) at room temperature

To decorate

  • Halved peeled almonds (Marcona)
  • Raisins
  • Capers drained
  • Canned or roasted red pepper strips
  • Parsley leaves

To spread on the bread

  • Mayo
  • Soft butter

Instructions

  1. Get organized: The day before, cut the bread with a round cookie cutter (2″). Store in a tightly closed bread bag.
  2. With the same cutter, cut the laminated cheese and the ham. 
  3. Same day: Cut the asparagus the same length as the bread.
  4. Cut the mushrooms in half, and cut the roasted paprika into strips.
  5. Place the Boursin cheese in a bag with a large nozzle.
  6. Choose and wash the parsley leaves.
  7. Slice the hearts of palm.
  8. Then go doing them by classes:
  9. Bread + layer of butter + Boursin cheese + prawn
  10. Bread + mayo layer + cheese + heart of palm slice + mayo + parsley
  11. Bread + layer of butter + Boursin cheese + half-seasoned mushroom
  12. Bread + butter layer + ham + mayo + almond
  13. Bread + mayo + asparagus + pepper strip
  14. Place the canapes on trays and cover them with kitchen plastic and refrigerate until serving.
    Chilean canapes

Notes

Use the leftover bread edges to make bread crumbs or bread pudding.

  • Author: Pilar Hernandez
  • Prep Time: 2 hours
  • Category: Appetizer
  • Method: Raw
  • Cuisine: Chilean

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Pavo Relleno Stuffed Turkey Breast https://www.chileanfoodandgarden.com/stuffed-turkey-breast-prunes/ https://www.chileanfoodandgarden.com/stuffed-turkey-breast-prunes/#comments Sat, 25 Nov 2023 06:38:00 +0000 http://www.enmicocinahoy.cl/?p=12335 Versión en español In Chile, the most traditional dinner for Christmas Eve is Pavo relleno con ciruelas or oven-roasted turkey stuffed with prunes. I spent all my Christmas at my grandma’s, and she and my mother were usually in charge of the menu, just like the Thanksgiving menu here in the US didn’t change much …

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Versión en español

In Chile, the most traditional dinner for Christmas Eve is Pavo relleno con ciruelas or oven-roasted turkey stuffed with prunes. I spent all my Christmas at my grandma’s, and she and my mother were usually in charge of the menu, just like the Thanksgiving menu here in the US didn’t change much because everyone expects their all-time favorites.
New Year’s dinner is the occasion for new recipes, but don’t mess with the Christmas Eve dinner.

Chilean Stuffed Turkey Breast We invited only eight adults to Thanksgiving dinner, and I didn’t want to end up with tons of turkey leftovers. This was the perfect solution.
In case you are wondering, we don’t have a Thanksgiving day, and it is just crazy how my mother, grandma, and aunt were able to cook the turkey, cookies, fruitcakes, and more, keeping the oven on non-stop during the summer in Chile and without air-conditioned…
Stuffed Turkey Breast with Prunes

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Stuffed Turkey Breast with Prunes

Pavo Relleno Stuffed Turkey Breast

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A delicious alternative to a traditional turkey.

  • Total Time: 2 hours 20 minutes
  • Yield: 10

Ingredients

Units
  • 1 boneless turkey breast butterflied (I bought one with bone weighing 3Kg. and asked the butcher to me deboned)
  • 1 package of Philadelphia cream cheese at room temperature
  • 1 cup of prunes
  • 1 cup chopped walnuts
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • salt and pepper

For the sauce,

  • 1 cup pitted prunes
  • 1/2 cup white wine or champagne
  • Water 1 cup
  • 2 tablespoons butter
  • pinch of salt

Instructions

  1. If the prunes are dry and hard, cover them with boiling water and let them stand for 10 minutes. Carefully remove the pit and chop it small. Save the water for the sauce.
  2. Mix the cream cheese, chopped prunes, walnuts, cinnamon, nutmeg, cloves, salt, and pepper in a bowl. Taste and adjust the seasoning.
  3. Place the breast on the counter and open it. If it is thicker in some parts, cover it with plastic wrap and pound it until even thick—season with salt and pepper.
    Spread the turkey breast
  4. Spread the plum mixture on top, leaving the edges free.
    Prune and cream cheese spread on top of the turkey breast
  5. Roll starting from one of the shorter sides and squeeze well.
  6. Tie well.
    Tied turkey breast
  7. Preheat oven to 375F
  8. Paint the turkey with olive oil and cover it with foil, making a seal around the roasting pan.
  9. Calculate 20-25 minutes per kilo of turkey (before filling).
  10. After the first 45 minutes, remove the foil, raise the oven temperature to 425F, and cook for 20-25 minutes more until the turkey reaches an internal temperature of 160F.
  11. Make the sauce: In a small saucepan, place the water, prunes, wine, salt and butter, and sugar if desired. Cook everything for 15-20 minutes or until the desired texture. Adjust the seasoning and serve hot with turkey breast stuffed.
  12. Let stand for 20 minutes, cover with aluminum, cut, and serve.
    Stuffed Turkey Breast with Prunes Stuffed Turkey Breast with Prunes
  • Author: Pilar Hernandez
  • Prep Time: 1 hour
  • Cook Time: 1 hour 20 minutes
  • Category: Poultry
  • Method: Baked
  • Cuisine: Chilean

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Traditional Cornstarch Alfajores Recipe https://www.chileanfoodandgarden.com/peruvian-cornstarch-alfajores/ https://www.chileanfoodandgarden.com/peruvian-cornstarch-alfajores/#comments Fri, 24 Nov 2023 06:43:31 +0000 http://www.enmicocinahoy.cl/?p=19324 Versión en español Cornstarch Alfajores is my favorite cookie. I grew up eating them. In my family, any special occasion, such as a birthday, baptism, family reunion, etc., required a cookie buffet, and Alfajores were always present. This recipe is perfect. I’ve made it many times, and these cookies have that sandy, delicate texture that …

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Cornstarch Alfajores is my favorite cookie. I grew up eating them. In my family, any special occasion, such as a birthday, baptism, family reunion, etc., required a cookie buffet, and Alfajores were always present.Peruvian Cornstarch Alfajores

This recipe is perfect. I’ve made it many times, and these cookies have that sandy, delicate texture that dissolves in the mouth, not very sweet, that complements the Dulce de Leche and crunchy walnuts.

Eat them carefully because of the powdered sugar. It flies everywhere and usually dusts black clothes … one option is to wear white or, what I do, make them small to eat in one bite.
This recipe is adapted from our old family recipe and an old recipe from a Chilean magazine. These cookies keep their shape in the oven.

What are Alfajores made of and filled with?

Great question, and it depends. Alfajores is a cookie filled with something, and like many recipes introduced by the Spaniards, with time, they have gotten different variations throughout Latinoamerica.

They are most popular in South America, especially in Chile, Peru, and Argentina. In Peru and Argentina, the most common variation of Alfajor is this recipe: a melt-in-your-mouth cornstarch cookie filled with Dulce de leche.

In Chile, alfajor is a cookie made with a crunchy dough (Hojarasca) made with egg yolks and flour and filled with Dulce de leche. See the recipe here: Chilean Alfajores. Or try this other traditional filling with molasses, Alfajores Atoradores.
In Argentina and Chile, Alfajores Mendocinos are very popular too. I included a recipe in my book, The Chilean Kitchen (Amazon affiliate link). You can see a recipe here, too: Chocolate alfajores, which are similar to the commercial ones Alfajores Havanna (Amazon affiliate link).Peruvian Cornstarch Alfajores

What is unique about Alfajores?

They are well-balanced cookies; the two cookies are not very sweet, and with the Dulce de leche, you get a little of everything in each bite. They are also pretty and easy to make at home. And for everyone who grew up in South America, total comfort food.

Can I use any Dulce de leche as a filling?

The Dulce de leche used to fill these cookies is also called Dulce de leche Repostero. It’s more tick, so it doesn’t spread out of the cookie.
Also, Argentinian Dulce de leche is generous in vanilla flavor, contrary to Chilean and Peruvian ones, where you don’t find vanilla in the ingredients. I recommend the Nestlé canned dulce de leche; it’s made in Chile and easy to find in Latin stores, Walmart, Safeway in the USA, or Amazon. (affiliated links)

La Lechera Dulce de Leche can Manjar en tarro

How do I store them?

Assembled or filled alfajores with Dulce de leche can be stored at room temperature for 7-10 days in an airtight container. Frozen for up to 3 months.

Where and when are Alfajores enjoyed in South America?

Since they are extremely popular and liked, you can buy alfajores in any bakery. You can also buy them in mass-produced versions, artisanal, and in upscale bakeries. You could make it your mission to taste all versions and have a fantastic holiday.
Many families have their versions, which will be made for special occasions like Christmas, birthdays, funerals, etc.
They can be a snack, served with tea, or as part of a dessert spread.

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Traditional Cornstarch Alfajores recipe

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Melt in your mouth cornstarch cookies. Most famous in South America.

  • Total Time: 1 hour
  • Yield: 30

Ingredients

Units
  • 225 grams of unsalted butter at room temperature
  • 1 cup powdered sugar
  • 4 egg yolks at room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cup (300 grams) cornstarch
  • 1 1/2 cup (190 grams) all-purpose flour
  • Powdered sugar for dusting
  • chopped walnuts or ground nuts or coconut to decorate the edge, optional
  • Dulce de Leche, I used the Nestle can, available in Latin supermarkets

Instructions

  1. In a large bowl, beat the butter with the sugar until creamy, about 3 minutes. Add the egg yolks one at a time, thoroughly beating in, for about 2 minutes. Add vanilla and mix well.
    beat butter powdered sugar on bowl
  2. Add all the flour and cornstarch and mix until crumbs are formed. Then use your hands to form a soft dough. Wrap in plastic film and let it stand in the refrigerator for 30 minutes, or leave it overnight.
    Crumbs for cornstarch alfajores Cornstarch dough
  3. Preheat the oven to 350F or 180C.
  4. Divide dough into 2, roll until it is 1/2 cm. thick, don’t roll them thin because they are very fragile—cut circles (I used one of 2cm in diameter).
    rolled and cut alfajores raw alfajores
  5. Bake on a baking sheet covered with parchment or Silpat in a preheated oven at 180C or 350F for 13-15 minutes until they are lightly browned underneath. You can put them fairly close together since they almost do not grow. Cool completely on the baking sheet.
    Cooked alfajores
  6. Fill with the Dulce de Leche. Optional around the edges, too, and roll in the ground walnuts.
    Dulce de Leche filling
  7. Finally, dust with powdered sugar through a sieve.
  8. Let stand 2 hours before serving, or you can fill them the day before. They last well three days in a locked box on the counter.
    Peruvian Cornstarch Alfajores
  • Author: Pilar Hernandez
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: Sweets
  • Method: Baked
  • Cuisine: Peruvian

Nutrition

  • Serving Size: 1 alfajor
  • Calories: 229
  • Sugar: 14.3 g
  • Sodium: 27.7 mg
  • Fat: 10.7 g
  • Saturated Fat: 5.1 g
  • Carbohydrates: 30.4 g
  • Fiber: 0.5 g
  • Protein: 3 g

Cornstarch Peruvian Alfajor

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Papas Duquesas Fried Mashed Potatoes Balls https://www.chileanfoodandgarden.com/chilean-papas-duquesas/ https://www.chileanfoodandgarden.com/chilean-papas-duquesas/#comments Thu, 23 Nov 2023 14:35:00 +0000 https://www.chileanfoodandgarden.com/?p=37121 Versión en español These seriously delicious Fried Mashed Potatoes Balls are known as Papas Duquesas in Chile, yes, Duchess Potatoes, but not what they are in the USA. They are considered an exceptional celebratory food in Chile. I grew up in Chile in the ’80s, and anything pre-packaged and different was an indulgence. These Papas …

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These seriously delicious Fried Mashed Potatoes Balls are known as Papas Duquesas in Chile, yes, Duchess Potatoes, but not what they are in the USA. They are considered an exceptional celebratory food in Chile.

Fried Mashed Potatoes Balls
Papas Duquesas

I grew up in Chile in the ’80s, and anything pre-packaged and different was an indulgence. These Papas Duquesas were sold frozen and ready to be re-heat, most likely thanks to a well-run ad campaign. They are a classic side dish next to a roasted turkey for Christmas dinner. The only time in the whole year we ate roasted turkey.

Believe me. This homemade recipe is a lot better than the industrial version. Papas duquesas are made from mashed potatoes shaped into individual balls, smaller than a golf ball, and fried until golden brown. The name “Duchess” refers to the elegant and regal appearance of the dish.

Chilean Papas Duquesas
Fried Mashed Potatoes Puffs

Christmas traditions in Chile are heavily influenced by US pop culture. We dream of having snow and Santa’s dress as you would expect here, but in Chile, it is summer, and these poor guys used to suffer on the street corners or at the plazas. At least now, malls are everywhere, and they can be there on the air-conditioned.

You may also be interested in the recipe: Chilean Shepherd’s Pie.

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Papas Duquesas Fried Mashed Potatoes Balls

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5 from 1 review

Also known as Noisette Potatoes or Chilean Papas Duquesas.

  • Total Time: 1 hour
  • Yield: 24

Ingredients

Units
  • 650 grams of cooked potatoes (7 medium potatoes of the yellow ones, about 10 of the red ones)
  • 2 egg yolks
  • Flour to roll potatoes
  • Oil for frying
  • Salt

Instructions

  1. Peel the potatoes and cut them into slices—place in a pot with cold water and plenty of salt. The water should cover the potatoes completely. Cook over medium-high heat. When it comes to a boil, lower the heat and let it continue to simmer for 15 minutes or until the potatoes are cooked. Drain. Return the potatoes to the pot and let them steam for a couple of minutes to dry.
    Peeling potatoes Mashed potatoes
  2. Heat the oil. You need at least two fingers of oil in the pot. The oil must reach a temperature of 180 degrees or 350F. If the oil is colder, the potatoes will break down and become hollow. Monitor the flame to keep the oil between 180-190C (350-365F).
  3. Mash the potatoes. Transfer to a bowl and season with salt, pepper, and/or nutmeg to taste. Add the two yolks, mixing vigorously until homogeneous. Scoop and form balls the size of a walnut or golf ball. Roll in the flour.
    egg yolk with mashed potatoesshaping potatoes
  4. Preheat oven to 100C or 200F to keep warm until served.
  5. Fry about eight at a time. It is not necessary to turn them over. Fry for about 3 minutes until golden. Immediately remove them to a plate with absorbent paper, place them in a pan, and keep warm in the oven.
    drying potatoes balls drying in paper towel
  6. Fry until finished with the balls.
  7. Serve hot.
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Side dish
  • Method: Fried
  • Cuisine: Chilean

Nutrition

  • Serving Size:
  • Calories: 100
  • Sugar: 0.3 g
  • Sodium: 101.4 mg
  • Fat: 7.4 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 7.8 g
  • Fiber: 0.7 g
  • Protein: 1.2 g
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Pear Empanadas https://www.chileanfoodandgarden.com/pear-empanadas/ https://www.chileanfoodandgarden.com/pear-empanadas/#comments Mon, 20 Nov 2023 07:00:01 +0000 http://www.enmicocinahoy.cl/?p=14098 Versión en español Pear empanadas are a delicious and sweet twist on the traditional savory empanada. A popular dish in many Latin American and Spanish-speaking countries, empanadas consist of pastry dough folded around a filling, which can be sweet or savory. Pear empanadas typically feature a sweet pear filling and are often spiced with cinnamon …

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Pear empanadas are a delicious and sweet twist on the traditional savory empanada. A popular dish in many Latin American and Spanish-speaking countries, empanadas consist of pastry dough folded around a filling, which can be sweet or savory. Pear empanadas typically feature a sweet pear filling and are often spiced with cinnamon and sugar.

Pear Empanadas, Chilean recipeChilean pears are known for their high quality and excellent flavor. The country is one of the major exporters of pears, and its diverse climate and geography contribute to producing top-notch fruit. Some popular varieties of Chilean pears include Packham’s Triumph, D’Anjou, and Abate Fetel.

In Chile, some of the production is reserved for dried pears, a popular and nutritious snack resulting from removing the moisture content from fresh pears. The dehydration process concentrates the fruit’s flavors, natural sugars, and nutrients while extending its shelf life. This can be done through various methods, including sun drying (the traditional way), air drying, or using dehydrators.

Pear EmpanadasDehydrators are common in commercial production as they offer controlled temperature and airflow. Before drying, pears are usually peeled, cored, and sliced to facilitate the drying process. Dried pears have a chewy and somewhat leathery texture. Water removal concentrates the sugars, giving them a sweeter taste than fresh pears.

Seldom do I publish a recipe that brings me so many memories. Pear empanadas were my favorite snack as a girl. My grandmother used to buy them, and we ate them with tea in the afternoon when I came home from school. In the years I’ve been in the USA, I have thought of the empanadas often.

My husband laughs because I have a terrible memory of many things. I can see a movie a thousand times and have no idea what will happen at the end because I forget, but with flavors, it’s quite the opposite. I can evoke some dishes in my head like yesterday, and these empanadas are accurate. I feel like a girl again eating them. If someone grew up eating them, please make them. I have rarely felt such joy eating something.

You may also like the recipe: Chilean Alfajores.

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Dried Pear Empanadas

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5 from 1 review

Amazing sweet empanadas.

  • Total Time: 1 hour, 30 minutes
  • Yield: 24

Ingredients

Units

for the filling,

  • 250 grams of dried pears
  • 100 grams of sugar
  • 1/2 teaspoon cinnamon
  • pinch of nutmeg

for the dough,

  • 3 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup or 125 grams of cold butter
  • 2 eggs
  • 1/4 cup pumpkin puree
  • 1/4 cup milk
  • 2 tablespoons sugar
  • 1 egg for brushing
  • sugar

Instructions

  1. In a small saucepan, place the pears and mostly submerge them in boiling water. Let stand for 15 minutes. Place over medium heat and add sugar, stirring until sugar dissolves.Dried pears
  2. Grind the pears to a puree using a blender or food processor. Add the cinnamon and nutmeg.
  3. Cook until it boils softly and you can see the bottom of the pot when you stir.
    Pear pureed
  4. Allow cooling completely.
  5. Combine flour, baking powder, and salt in a bowl. Add the butter, which should be chopped into small pieces, and work with two knives or the mixer’s paddle attachment until the mixture looks like coarse sand.
    Egg yolks on dried ingredients
  6. Add eggs, sugar, milk, and pumpkin. Mix everything into a smooth dough.
  7. Beat the egg with one tablespoon of water until blended, 20 seconds.
  8. Divide the dough into two halves and place one half in the refrigerator. On a floured counter, roll the dough until it is about 2-3 mm thick. Cut circles 12 cm in diameter. Place a tablespoon of filling into the center of each circle. Wet the border with the egg wash, close, and make small indentations with a fork to seal. Repeat with the other half of the dough.
    Cut the empanada dough Filled empanadas
  9. Preheat oven to 350F or 180C. Place empanadas on a parchment paper-covered or a greased baking sheet. Brush with beaten egg and sprinkle with sugar. Use a fork to pierce each empanada.
    Raw pear empanadas
  10. Bake for 25 minutes or until browned up and down.
  11. Let cool for 5 minutes on the baking sheet and move to a wire rack to cool completely.
  12. Serve cold.
    Pear Empanadas
  • Author: Pilar Hernandez
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Category: Sweets
  • Method: Baked
  • Cuisine: Chilean

Chilean Pear Empanadas

 

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