Chilean Recipes

Recipe courtesy of Raquel Contreras Photos by Bill Faulkner

Palta Reina
Serves 4

Ingredients:

2 large avocados
1 skinless chicken breast, cooked
½ cup mayonnaise
½ tsp mustard
¼ cup red bell pepper, diced
1 hardboiled egg, peeled and quartered
4 large black olives, halved
4 large lettuce leaves
Juice of 1 lime
Salt and pepper, to taste

Instructions:

  1. Cut the cooked chicken into small cubes and add the mayonnaise, mustard, bell pepper, lime juice and salt and pepper. Mix until all ingredients are evenly coated.

  2. Cut the avocado in half, remove the seed and peel. Season the top of the avocado with salt and pepper, to taste.

  3. Fill the halved avocados with the chicken salad and top with black olives and hardboiled egg.

  4. Garnish with a leaf of lettuce as a bed for the palta reina on your plate.

Pastel de Choclo
Serves 6-8

Ingredients:

2 lbs ground beef
1 tbsp olive oil 
1/4 cup butter 
1 medium onion, diced
4 cans (15.25 oz) sweet corn
1 cup whole milk 
2 eggs, yokes and whites separated
2 hard boiled eggs, sliced 
1/3 cup black olives, sliced
1/2 cup raisins 
2 tbsp basil, whole
2 tsp salt, divided 
1/2 tsp ground pepper 
1/2 tbsp powdered sugar 

Instructions:

  1. Sauté the onions in olive oil in a medium sauté pan, over medium high heat, until they are soft and translucent, about 4 minutes.

  2. Add the ground beef to the pan with the onions and add 1 teaspoon salt and pepper. Cook until browned then, remove from heat and set aside.

  3. In a food processor or blender process the corn with 1/4 cup milk for about 1 to 2 minutes, until a creamy consistency is reached.

  4. In a large saucepan, melt butter and add 1 teaspoon salt, basil and the corn mixture.

  5. Add the remaining milk and bring to a simmer, stirring consistently, until the mixture thickens, approximately 5 to 10 minutes.

  6. Remove from heat. Remove the basil from the mixture and discard.

  7. Preheat oven to 375 F.

  8. Drain the juices from the ground beef and discard. Then, place ground beef mixture in 4 quart casserole and layer on the raisins, olives and hardboiled eggs.

  9. In a small mixing bowl beat the egg whites until hard peaks form. Add the yokes to the corn mixture and fold in the egg whites until evenly combined.

  10. Spread the corn mixture over the casserole evenly. Sprinkle the powdered sugar on top.

  11. Bake for 25 minutes or until the top is golden brown and the inside is bubbling.

  12. Serve warm and accompany with a side salad and pico de gallo or pebre.
Summer 2017

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