53. Chile

CHILEAN POTATO BREAD CHAPALELES

12 rolls
Ingredients:

• 2 pounds red potatoes
• 1/2 pound of flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 tablespoons butter or soft butter
• pork cracklings chopped, optional

Preparation:

1. In a pot with cold water and salt, put the peeled and chopped potatoes. Cook over high heat until it boils, lowers the heat to medium, should continue to boil vigorously for 15 minutes or until all the potatoes are cooked.
2. Drain and return potatoes to the pot, uncovered. Allow cooling, about 15 minutes. Mash well.
3. Preheat oven to 350F or 180C.
4. Place the mash potatoes in a bowl, add the flour, salt, baking powder, and butter. Mix everything with a wooden spoon and then knead with hands until a wet dough form.
5. Divide dough into 12 portions, place a spoonful of pork cracklings if desired into each portion and shape. Place on a baking sheet.
6. If you want the bread to be all the same size, weigh the dough, I made mine 100 grams each.
7. Bake for 25-30 minutes until golden brown.
8. Serve warm with guacamole. If you have leftover, toast before serving.

Paila Marina

Country: Chile
Course: Main
Makes: 4 servings 

Ingredients:

• 1/4 cup olive oil
• 1/2 large onion, chopped
• 3 cloves garlic, roughly chopped
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• 1 1/2 pounds cod or other firm white fish, cut into chunks
• 1/2 cup white wine
• 1 pound mussels in the shell
• 1/2 pound crab meat
• 1/2 pound large shrimp, peeled and deviened
• 1/2 pound clams in the shell
• 1/4 pound scallops
• 1/4 pound sliced octopus (I used calamari steaks)
• 1 cup chopped cilantro

Directions:

1. Cook the onion in the oil over medium-high heat. When soft, add the garlic and stir until the onions are translucent (no more than 2 minutes). Add the salt and pepper to taste.
2. Add the cod and the wine and bring to a boil. Reduce heat, cover and let simmer for 5 minutes. Add the rest of the seafood and cook until the shells open and the shrimp is pink (this should take about 5-8 minutes).
3. If any of the shellfish don't open, throw them away.
4. Sprinkle cilantro over the stew and serve.

PANTRUCAS, CHILEAN RECIPE

 

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PREP TIME

20 mins

COOK TIME

20 mins

TOTAL TIME

40 mins

 

Quantity: 2-3

INGREDIENTS

• 1 tablespoon of oil
• 1 medium onion, chopped into small squares
• 1 or 2 cloves of garlic, finely chopped
• 200 grams of ground beef
• 1 carrot, cut into strips
• ½ red bell pepper, cut into strips
• 1 teaspoon of oregano
• ½ teaspoon of ground cumin
• 1 teaspoon of chili powder or paprika
• 2 medium potatoes, peeled and cut into squares
• 1 liter of beef broth
• Salt, pepper to taste
• ¾ cup of all-purpose flour without baking powder
• 1 egg
• ¼ cup of warm water
• 2 eggs (these are used to serve the pantrucas and are optional, added at the end)
• Fresh cilantro or parsley, chopped

INSTRUCTIONS

1. In a saucepan, fry the onion and garlic in the oil for about 3 minutes.
2. Add the meat and cook for about 2 more minutes. Immediately add the carrot, pepper, and seasonings: oregano, cumin, and chili powder. Be careful with the salt, as the broth is usually salty already.
3. Add pepper to taste.
4. Stir the whole mix well, and add the potatoes, in addition to the beef broth.
5. Cover the pot and cook for at least 5 minutes over medium heat.
6. Meanwhile, prepare the dough for the pantrucas: put together all the ingredients, i.e. flour, egg, and water, and then form a uniform and smooth dough. The amount of water can vary, and if you need a little more, then you can just add it to the mix.
7. Once the dough is formed, stretch it with the help of a rolling pin, then cut strips lengthwise and then further into small squares, as seen in the photos.
8. Add the pantrucas (i.e. the dough squares) to the broth, and cook for about 10 more minutes.
9. When everything is ready, add one or two whole eggs without stirring the broth, let them cook a little.
10. Serve the pantrucas hot, with chopped cilantro or parsley on top.

QUINOA SALAD

INGREDIENTS

• 1/2 cup of uncooked quinoa (100 g)
• 1/4 cup of corn (35 g)
• 1/4 cup carrot (40 g)
• 12 cherry tomatoes
• 12 black olives
• 1 avocado
• Extra virgin olive oil

INSTRUCTIONS

1. Thoroughly wash the quinoa before cooking it to eliminate the saponins (a bitter substance that is used to make soap).
2. Cook the quinoa following the package instructions. Let it cool or pour cold water.
3. In a bowl add the quinoa and the rest of the ingredients. Dress with extra virgin olive oil to taste.

Empolvados

Country: Chile
Course: Dessert
Makes: 4-6 servings 

Ingredients:

• 4 large eggs, separated
• 3/4 sifted powder sugar, divided
• 1 cup sifted all purpose flour
• 1 tsp baking powder
• 1 can dulce de leche
• Powder sugar for dusting

Directions:

1. Preheat oven to 400 degrees. Line a cookie sheet with parchment or waxed paper.
2. Beat the egg yolks with half of the powdered sugar until they thicken and turn a pale yellow color.
3. In a mixer, beat the egg whites until they form soft peaks. Add the rest of the sugar.
4. Sift the flour together with the baking powder. Fold 1/3 of the flour into the egg yolks, then add half the egg whites. Fold in the next 1/3 of the flour, then add the rest of the whites. Now add the last of the flour.
5. Drop approximately 2 tablespoons of batter at a time onto the cookie sheet. Leave about two inches between each one (they spread a lot). Sprinkle powdered sugar over and bake for 7 minutes. The cakes should be turning slightly brown on the bottom.
6. Cool the cakes on a wire rack, then spread dulce de leche on the flat side of one and top it with another.
7. Dust the finished empolvados with powdered sugar.

CHILE MOTE CON HUESILLOS (A WHEAT AND PEACH DRINK

Ingredients

• 8 ounces dried peach halves
• 5 cups water
• 1/4 cup sugar
• 1 stick cinnamon
• Lemon or orange peel
• 1 cup mote or pearled barley cooked by package instructions

Instructions

1. Combine dried peaches and water and soak overnight in refrigerator to re-hydrate.
2. In a large heavy pot, pour sugar and cook over medium heat, moving pan frequently but not stirring until the sugar melts and takes on a light amber hue.
3. Off heat, careful to avoid any steam or sputtering, add one cup of the soaking water from the peaches.
4. Stir over medium heat until the caramel has dissolved.
5. Add the remaining soaking water, peaches, cinnamon stick and lemon (or orange) peel.
6. Return to a simmer and cook until tender, about 30 minutes.
7. Cool to room temperature then chill until cold.
8. Add 2 to 3 tablespoons of cooked mote or barley to the bottom of a tall glass.
9. Add 2 to 3 peach halves and top off with juice.
10. Stir in additional sugar or honey to taste.
11. Serve with a spoon to break up the peaches.

Good Eats: ABs B and Bs Pickles