Chilean recipes

Empanadas Fritas de Pino
(Fried Meat Empanadas)

1. In a medium bowl, stir together the flour and salt. Cut in shortening using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Use a fork to stir in water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.
2. Heat the oil in a large skillet over medium heat. Add the onion and cook until tender. Crumble in the beef, and season with salt, paprika, cumin and black pepper. Cook, stirring frequently, until beef is browned. Drain excess grease, and stir in the raisins and vinegar. Refrigerate until chilled, then stir in the hard-cooked eggs.
3. Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin circle. Spoon some of the meat mixture onto the center, then fold into half-moon shapes. Seal edges by pressing with your fingers.
4. Heat oil in a deep-fryer to 365 degrees F (180 degrees C). Place one or two pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels, and serve hot.

• 4 1/2 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 cup shortening
• 1 1/4 cups water, or as needed

• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 1/2 pounds ground beef
• 1 pinch salt
• 2 tablespoons paprika
• 1 tablespoon cumin
• 1/2 teaspoon ground black pepper
• 1/2 cup raisins
• 1 tablespoon white vinegar
• 2 hard-cooked eggs, peeled and chopped
• 1 quart oil for frying, or as needed

Comment:

Oh, my God! I'm Chilean. Empanadas, are among my favorite traditional food. Chilean empanadas are unique in texture and taste. This recipe is great! You can also substitute the meat filling ("el pino") for Mozarella cheese, poultry, or seafood. When you use cheese, don't use any of the ingredients for the meat one, just the cheese! Sparkle confectioner sugar on the top of the fried cheese empanada before serving. This recipe should've been called "Fried Meat Empanadas" (Empanadas Fritas de Pino). "Pino" is what we call the mix of all the ingredients in the meat. For all empanadas, slide ur clean, wet index finger on the edge of the dough before folding and cooking. This prevents the filling from dripping or falling out while fryng the empanada. Poke the top of the dough with a fork about 3 times before frying so air can exit and prevent dough for exploding while frying. Look for the recipes for all of them and try them. You and ur family will just love them all! Your guests will love them, too. Make at least a dozen of them for a family of three or four. For parties, make sure you make at least 2 per guest. Cook time is less than 5 minutes. Two or three minutes of deep fry should be enough. IMPORTANT: Pls, don't use supermarket dough. The dough recipe is as important as the filling to taste the true Chilean empanadas. Add spices to the filling as per your taste. Don't substitute anything! Enjoy! :)

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Isa's colo de mono

• 20 whole cloves
• 5 cinnamon sticks
• 1 cup water
• 1 gallon cold milk
• 1/4 cup instant coffee granules
• 1 cup white sugar
• 1 tablespoon vanilla extract (optional)
• 1 cup pisco, white rum, brandy, or other lightly-flavored liquor (optional)

1. Gently simmer the cloves and cinnamon sticks in water until reduced by half, about 30 minutes. Add 1 cup of milk, and heat to a simmer, then stir in and dissolve the coffee and sugar.
2. Strain the coffee mixture into the remaining cold milk, and discard the cloves and cinnamon sticks. Stir in the vanilla extract and pisco. Store in the refrigerator. 

 
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Chilean Chicken

• 2 lbs boneless skinless chicken breasts
• 4 tablespoons olive oil
• 2 medium onions, chopped
• 2-3 garlic cloves, minced
• 1 green pepper, finely chopped
• 1/2 cup Worcestershire sauce
• 1 cup tomato paste
• 1 cup honey
• 2 teaspoons salt
• 2 teaspoons dried basil
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried oregano
• 1/2 teaspoon Tabasco sauce or hot sauce
• 4 tablespoons dry mustard
• 3/4 cup chicken broth 

Directions

1. Preheat oven to 350°F

2. Bake chicken for a ½ hour or until done; cool. Cut into bite size pieces and place in baking dish.

3. In saucepan, combine all other ingredients except chicken broth, simmer for 20 minutes, stirring occasionally.

4. Add broth and simmer another 15 minutes.

5. Pour over chicken, cover and bake for 30 minutes. Remove lid, bake for 15 minutes.

6. Serve over rice.

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