Chile: Just the Recipes

 Chile: Corn and Conviction


Pastel de Choclo (Chilean Corn and Meat Pie)



Serves: 6

Ingredients

For the pino (meat filling):

  • 500 g (1 lb) ground beef

  • 1 large onion, finely diced

  • 2 tbsp vegetable oil

  • 2 tsp paprika

  • 1 tsp ground cumin

  • 1 tsp dried oregano

  • Salt and black pepper, to taste

  • 1 hard-boiled egg, chopped

  • 6 black olives (pitted or whole)

  • 6 raisins

For the corn topping:

  • 4 cups corn kernels (fresh or frozen and thawed)

  • 1 cup milk

  • 2 tbsp butter

  • 1 tbsp sugar (optional, for sweetness)

  • Salt, to taste

  • Fresh basil (optional, a few leaves chopped)

Instructions

  1. Prepare the pino: Heat the oil in a large skillet over medium heat. Add the diced onion and cook until soft and golden (about 8–10 minutes). Add the ground beef, paprika, cumin, oregano, salt, and pepper. Cook until the beef is browned and fully cooked. Taste and adjust seasoning. Let cool slightly.

  2. Prepare the corn topping: In a blender or food processor, purée the corn kernels with the milk until smooth. Transfer to a pot over medium heat. Add butter, sugar, and salt. Cook, stirring constantly, until the mixture thickens into a creamy paste (about 10–15 minutes). Stir in chopped basil if using.

  3. Assemble: Preheat oven to 190°C (375°F). In a large baking dish (or individual ramekins), spread the beef pino evenly on the bottom. Scatter the chopped hard-boiled egg, olives, and raisins over the meat.

  4. Bake: Spread the thick corn purée over the top, smoothing it out. Optionally, sprinkle a little extra sugar on top for caramelization. Bake for 30–40 minutes until the corn topping is golden and slightly caramelized on the edges.

  5. Serve hot, traditionally as a main dish in summer.

Empanadas de Pino (Chilean Beef Empanadas)



Makes: 12 empanadas

Ingredients

For the dough:

  • 4 cups all-purpose flour

  • 1 tsp salt

  • ½ cup lard (or unsalted butter), melted

  • 1 cup warm water (more if needed)

For the pino filling:

  • 500 g (1 lb) ground beef

  • 2 large onions, finely diced

  • 2 tbsp paprika

  • 1 tsp ground cumin

  • 1 tsp dried oregano

  • ½ cup beef stock (or water)

  • Salt and black pepper, to taste

  • 3 hard-boiled eggs, sliced

  • 12 black olives (1 per empanada)

For brushing:

  • 1 egg, beaten (for egg wash)

Instructions

  1. Make the dough: In a bowl, mix flour and salt. Add melted lard and incorporate. Gradually add warm water, kneading until a smooth, elastic dough forms (about 10 minutes). Cover and rest for 30 minutes.

  2. Prepare the pino: Heat a little oil in a skillet. Cook onions until soft and translucent. Add beef, paprika, cumin, oregano, salt, and pepper. Cook until browned, then add stock and simmer until the mixture is moist but not watery. Cool completely.

  3. Assemble: Preheat oven to 190°C (375°F). Roll out dough to about ⅛-inch thickness. Cut into 6-inch circles. Place a spoonful of pino in the center, top with a slice of hard-boiled egg and 1 olive. Fold over, crimp edges tightly with a fork or repulgo (traditional fold).

  4. Bake: Brush with egg wash. Place on a baking sheet and bake for 25–30 minutes until golden brown.

  5. Serve warm or at room temperature.

Caldillo de Congrio (Conger Eel Soup, or Whitefish if None is Available)



Serves: 4

(Substitute firm white fish like cod, monkfish, or halibut if conger eel is unavailable)

Ingredients

  • 1 kg (2.2 lb) conger eel or firm white fish, cut into thick steaks

  • 1 large onion, sliced

  • 2 ripe tomatoes, peeled and chopped

  • 1 red bell pepper, sliced

  • 2 medium potatoes, peeled and diced

  • 2 carrots, sliced

  • 3 garlic cloves, minced

  • 1 bay leaf

  • 4 cups fish or vegetable stock

  • ½ cup dry white wine

  • 2–3 tbsp olive oil

  • Salt and black pepper, to taste

  • Fresh parsley or cilantro, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, tomato, and bell pepper. Sauté until softened (about 10 minutes).

  2. Add carrots, potatoes, bay leaf, stock, and white wine. Bring to a boil, then reduce to a simmer. Cook until potatoes are nearly tender (15–20 minutes).

  3. Add the fish pieces. Simmer gently for 8–10 minutes until the fish is cooked through (do not overcook).

  4. Season with salt and pepper. Remove bay leaf. Garnish with fresh parsley or cilantro.

  5. Serve hot in bowls with bread on the side.

Completo (Chilean-Style Hot Dog)



Serves: 1 (scale as needed)

Ingredients

  • 1 large hot dog bun (soft, slightly sweet if possible)

  • 1 frankfurter or Vienna sausage

  • 2 tbsp mashed avocado (seasoned with lemon juice and salt)

  • 2 tbsp finely diced fresh tomato

  • 2 tbsp sauerkraut (chucrut)

  • Mayonnaise (generous amount)

  • Optional: ketchup, mustard, ají verde sauce

Instructions

  1. Boil, grill, or steam the sausage until hot.

  2. Place the sausage in the bun.

  3. Layer in order: sauerkraut, diced tomato, mashed avocado, and a generous drizzle (or squirt) of mayonnaise.

  4. Add optional sauces if desired.

  5. Serve immediately with plenty of napkins—it’s meant to be messy!

Chorrillana (Chilean Loaded Fries)



Serves: 4 (as a shared dish)

Ingredients

  • 4 medium potatoes, cut into thick fries

  • 400 g (14 oz) beef (sirloin, flank, or thin strips), seasoned with salt and pepper

  • 1 large onion, sliced into rings

  • 4 eggs

  • Vegetable oil (for frying)

  • Salt and black pepper, to taste

  • Optional: pebre (Chilean salsa) or ketchup for serving

Instructions

  1. Fry the potato fries in hot oil until golden and crispy. Drain on paper towels and season with salt. Spread on a large platter.

  2. In a skillet, heat a little oil and sauté onion rings until soft and caramelized. Remove and set aside.

  3. In the same skillet, quickly sear the beef strips until browned and cooked. Season well.

  4. Fry the eggs sunny-side up.

  5. Assemble: Pile beef over the fries, then scatter caramelized onions, and top with the fried eggs so the yolks can run into the dish.

  6. Serve immediately on the platter for sharing, with forks.

Chacarero (Chilean Steak Sandwich)



Makes: 2 sandwiches

Ingredients

  • 2 thin beef steaks (sirloin, flank, or churrasco cut, about 150–200 g each)

  • 2 crusty round rolls (such as marraqueta or kaiser)

  • 1 cup green beans, trimmed and boiled until tender-crisp

  • 1–2 ripe tomatoes, thinly sliced

  • 1–2 fresh green chilies (ají verde or jalapeños), thinly sliced

  • Mayonnaise, to taste

  • Olive oil, salt, and black pepper

Instructions

  1. Season steaks with salt, pepper, and a drizzle of olive oil. Grill or pan-fry over high heat to medium (2–3 minutes per side). Rest briefly, then slice thinly against the grain.

  2. Slice rolls in half and lightly toast if desired. Spread mayonnaise generously on both sides.

  3. Layer on the bottom half: sliced steak, tomato slices, green chilies, and a handful of cooked green beans.

  4. Close the sandwich and serve warm.

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