10 Bold Chilean Beef Recipes That Bring Deep Hearty Flavor

When it comes to Chilean cuisine, bold flavors and hearty textures are at the forefront. Each dish is like a warm hug, from the smoky Asado to the comforting Charquicán. This collection highlights the best of Chile’s culinary traditions, using fresh ingredients and time-honored techniques. Whether you’re cooking for family or simply craving something satisfying, these beef recipes are sure to please. Let’s take a look at what makes each recipe truly special.

Asado: The Chilean Barbecue Experience

Asado is more than just a meal; it’s a cherished social event in Chilean culture that brings friends and family together around a grill. This traditional barbecue showcases the country’s rich beef heritage, with perfectly grilled meats complemented by a variety of side dishes. The essence of asado lies in the way the meat is cooked—slowly over an open flame, allowing the natural flavors to shine through without the need for excessive seasoning.

To host an authentic asado, you’ll want to prepare an array of meats, including skirt steak, short ribs, and sausages, all cooked to perfection. The accompanying sauces, such as chimichurri, add an extra layer of flavor that makes each bite memorable. Whether you’re gathering in your backyard or enjoying a picnic in a park, asado is an experience that unites people and celebrates the joy of good food and company.

Ingredients (Serves 4-6)

• 2 lbs beef skirt steak
• 2 lbs beef short ribs
• 1 lb chorizo sausages
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Cooking Instructions

1. Prepare the Marinade: In a small bowl, combine minced garlic, olive oil, red wine vinegar, dried oregano, salt, and pepper. Mix well to create a marinade that will enhance the flavors of the meat.
2. Marinate the Meat: Place the skirt steak and short ribs in a large dish or resealable bag. Pour the marinade over the meat, guaranteeing it’s well coated. Let the meat marinate in the refrigerator for at least 2 hours, or preferably overnight for maximum flavor.
3. Preheat the Grill: Prepare your grill for cooking. If using charcoal, light it and allow it to burn down until the coals are covered with white ash. If using a gas grill, preheat it to medium-high heat.
4. Cook the Meat: Place the marinated skirt steak and short ribs directly on the grill. Cook the skirt steak for about 4-5 minutes per side for medium-rare, and the short ribs for about 6-8 minutes per side, depending on thickness. Grill the chorizo sausages for about 10-12 minutes, turning occasionally until browned and cooked through.
5. Rest the Meat: Once cooked, remove the meats from the grill and let them rest on a cutting board for about 5-10 minutes. This allows the juices to redistribute, ensuring a tender bite.
6. Slice and Serve: After resting, slice the skirt steak against the grain into thin strips. Plate the meat alongside the short ribs and sausages. Garnish with freshly chopped parsley and serve with lemon wedges and chimichurri sauce for dipping.

Extra Tips

For a successful asado, it’s vital to keep an eye on the grill temperature and avoid overcooking the meat. Using a meat thermometer can help guarantee you achieve the perfect doneness.

Additionally, feel free to experiment with different cuts of meat and vegetables, such as bell peppers or corn on the cob, to broaden your asado experience. Finally, don’t forget to enjoy the occasion with good company and perhaps a glass of Chilean wine!

Charquicán: Hearty Beef and Vegetable Stew

Charquicán is a traditional Chilean dish that embodies warmth and comfort, making it a favorite during colder months or whenever one is in need of a hearty meal. This flavorful stew combines tender beef with an array of vegetables, bringing together a delightful medley of textures and tastes. The name “charquicán” derives from “charqui,” meaning dried meat, which is historically how the dish was made. Today, it often features fresh beef but retains that rustic, wholesome charm.

This dish isn’t only filling but also a wonderful way to use up leftover vegetables. Charquicán is typically served with a side of rice or crusty bread, allowing you to savor every drop of the rich, savory broth. The preparation may take a bit of time, but the end result is well worth the effort as it brings together family and friends around the table for a truly satisfying meal.

Ingredients (serving size: 4-6 people)

• 1 lb (450g) beef (chuck or round), cut into small cubes
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 potatoes, diced
• 1 cup pumpkin or squash, diced
• 1 green bell pepper, diced
• 1 cup corn (fresh or frozen)
• 4 cups beef broth or water
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Brown the Beef: In a large pot, heat the vegetable oil over medium-high heat. Add the beef cubes and sear them on all sides until they develop a nice brown color. This step adds depth of flavor to the stew.
2. Sauté Aromatics: Once the beef is browned, reduce the heat to medium and add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes. This will infuse the dish with aromatic flavors.
3. Add Vegetables: Stir in the diced carrots, potatoes, pumpkin, and green bell pepper. Cook for an additional 5-7 minutes, allowing the vegetables to soften slightly and mix well with the beef and aromatics.
4. Pour in Broth: Add the beef broth (or water) to the pot, ensuring the ingredients are submerged. This will create the base for your stew. Bring the mixture to a boil.
5. Season and Simmer: Once boiling, reduce the heat to low. Stir in the cumin, paprika, salt, and pepper. Cover the pot and let it simmer for about 30-40 minutes, or until the beef is tender and the vegetables are cooked through.
6. Add Corn: About 10 minutes before serving, stir in the corn. This will add a sweet crunch to the stew. Continue to simmer until the corn is heated through.
7. Serve and Garnish: Taste and adjust the seasoning if necessary. Ladle the charquicán into bowls and garnish with freshly chopped parsley. Serve hot with rice or crusty bread.

Extra Tips

When preparing Charquicán, feel free to customize the vegetables based on what you have on hand or your personal preferences. Adding beans or lentils can boost the dish’s protein content, making it even heartier.

Additionally, letting the stew sit for a few hours or overnight can enhance the flavors, so consider making it ahead of time for even better taste.

Pastel De Choclo: Corn and Beef Pie

Pastel De Choclo, a beloved Chilean dish, is a comforting corn and beef pie that showcases the vibrant flavors of the country. This hearty meal combines a rich and savory beef filling with a creamy corn topping, creating a delightful contrast of textures and tastes.

Traditionally enjoyed during family gatherings or festive occasions, Pastel De Choclo is a wonderful way to bring a taste of Chile into your kitchen.

To make this dish, you’ll need to prepare a flavorful beef filling, typically made with ground beef, onions, hard-boiled eggs, olives, and spices. The crowning glory is the corn topping, which is usually made from fresh or frozen corn blended into a smooth puree.

Once assembled, the pie is baked until golden and slightly crispy on top, making it a satisfying and visually appealing dish to serve to your family and friends.

Ingredients (serves 4-6):

• 1 lb (450g) ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 hard-boiled eggs, chopped
• ½ cup green olives, pitted and chopped
• 2 cups corn kernels (fresh or frozen)
• ½ cup milk
• 2 tablespoons butter
• 1 tablespoon sugar
• 1 tablespoon flour
• Fresh basil or parsley for garnish (optional)

Cooking Instructions:

1. Prepare the Beef Filling: In a large skillet over medium heat, add a tablespoon of oil and sauté the chopped onion until it becomes translucent (about 5 minutes).

Stir in the minced garlic and cook for an additional minute until fragrant. Add the ground beef, breaking it up with a wooden spoon. Cook until browned, about 8-10 minutes.

Season the mixture with cumin, paprika, salt, and pepper. Once cooked, stir in the chopped hard-boiled eggs and olives, and set aside.

2. Make the Corn Topping: In a blender or food processor, combine the corn kernels and milk. Blend until smooth and creamy.

In a saucepan, melt the butter over medium heat, then add the flour and stir to form a roux. Cook for about 2 minutes until it turns golden.

Gradually whisk in the corn mixture and sugar, stirring until it thickens, about 5 minutes. Remove from heat and set aside.

3. Assemble the Pie: Preheat your oven to 375°F (190°C). In a baking dish, spread the beef filling evenly across the bottom.

Pour the corn topping over the beef, smoothing it out with a spatula to cover completely.

4. Bake: Place the assembled pie in the preheated oven and bake for about 30-35 minutes, or until the top is golden brown and slightly crispy.

5. Serve: Once baked, remove the Pastel De Choclo from the oven and let it cool for about 5 minutes before serving.

Garnish with fresh basil or parsley if desired.

Extra Tips:

For an authentic touch, consider adding a layer of sliced tomatoes or a sprinkle of cheese on top of the corn mixture before baking.

If you want to enhance the flavor of the beef filling, you can also incorporate diced bell peppers or a splash of red wine.

Additionally, feel free to adjust the seasoning and spices to suit your taste, as this dish is versatile and can be customized with various ingredients.

Enjoy your Pastel De Choclo with a simple side salad for a complete meal!

Lomo a Lo Pobre: Rich Beef With Fried Eggs

Lomo a Lo Pobre is a classic Chilean dish that beautifully showcases the country’s rich culinary heritage. This hearty meal typically features tender cuts of beef, served alongside golden fried eggs, crispy French fries, and sometimes sautéed onions or other vegetables. The name translates to “beef for the poor,” but the flavors and presentation are anything but humble. This dish is a favorite among locals and visitors alike, embodying the essence of Chilean comfort food.

Preparing Lomo a Lo Pobre is both a satisfying and delicious experience. As you cook, you’ll appreciate the combination of textures—from the juicy beef to the crispy fries and the runny yolks of the fried eggs. This dish is perfect for family gatherings or special occasions, and it’s sure to impress your guests with its rich flavors and vibrant presentation.

Ingredients (serving size: 4-6 people)

• 1.5 pounds of beef tenderloin or sirloin, cut into 1-inch thick steaks
• Salt and pepper to taste
• 4-6 large eggs
• 4 medium-sized potatoes, peeled and cut into fries
• Oil for frying (vegetable or canola)
• 1 medium onion, sliced (optional)
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Cooking Instructions

1. Prepare the Potatoes: Start by soaking the cut fries in cold water for about 30 minutes. This step helps remove excess starch and results in crispier fries when cooked. After soaking, drain and pat the potatoes dry with a kitchen towel.
2. Fry the Potatoes: Heat oil in a deep pan or fryer over medium-high heat. Carefully add the fries in batches, ensuring not to overcrowd the pan. Fry until they’re golden brown and crispy, about 5-7 minutes. Use a slotted spoon to remove the fries and drain them on paper towels. Season with salt while they’re still hot.
3. Cook the Beef: While the fries are cooking, season the beef steaks generously with salt and pepper. In a separate skillet, heat a little oil over high heat. Once hot, add the steaks and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is achieved. Remove the steaks from the skillet and let them rest for a few minutes.
4. Fry the Eggs: In the same skillet used for the beef, crack the eggs in, making sure not to break the yolks. Fry them sunny-side up until the whites are set but the yolks are still runny, about 3-4 minutes. You can cover the skillet briefly to help cook the tops of the eggs if necessary.
5. Sauté the Onions (optional): If you’re using onions, add them to the skillet after removing the eggs. Sauté until they’re soft and golden, about 5 minutes. This step adds a sweet and savory flavor to the dish.
6. Assemble the Dish: On a large serving platter or individual plates, start by placing a portion of fries, then add a steak on top. Carefully place a fried egg over the steak. If using sautéed onions, sprinkle them over the top. Garnish with fresh parsley and serve with lemon wedges on the side.

Extra Tips

When making Lomo a Lo Pobre, choose high-quality beef for the best flavor and tenderness. Let the meat rest after cooking to retain its juices. If you want a bit of extra flavor, consider marinating the beef in olive oil, garlic, and herbs for a couple of hours before cooking.

This dish is versatile; feel free to add other sides such as grilled vegetables or a fresh salad for a more balanced meal. Enjoy the rich flavors and the satisfying combination of textures that this traditional dish offers!

Pino: Traditional Chilean Beef Empanadas

Pino is a beloved traditional Chilean dish that brings together the rich flavors of ground beef, onions, olives, and hard-boiled eggs, all encased in a flaky pastry shell. These empanadas aren’t only a staple in Chilean cuisine but also a symbol of comfort food, often enjoyed during family gatherings, celebrations, or simply as a delightful snack. The combination of savory beef filling and the crunch of the pastry makes for an irresistible treat that captures the essence of Chilean culinary heritage.

Making Pino requires a bit of preparation but is well worth the effort. The filling is cooked with aromatic spices and paired with a touch of sweetness from the onions, making it a well-rounded dish. Once assembled, the empanadas can be baked or fried, depending on your preference, giving you that golden, crispy exterior that complements the flavorful interior.

Let’s explore the ingredients and cooking instructions to create these delicious Chilean empanadas.

Ingredients (Serves 4-6)

• 1 lb (450g) ground beef
• 2 medium onions, finely chopped
• 2 tablespoons olive oil
• 2 hard-boiled eggs, chopped
• 1/2 cup black olives, pitted and chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 package of empanada dough (store-bought or homemade)
• 1 egg (for egg wash)

Cooking Instructions

1. Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onions and sauté until they become translucent and slightly caramelized, about 5-7 minutes. This step enhances the flavor of the onions and gives a nice base to the filling.
2. Cook the Beef: Add the ground beef to the skillet with the onions. Break it apart with a wooden spoon, and cook until the beef is browned and cooked through, about 8-10 minutes. Stir occasionally to guarantee even cooking and to mix the flavors.
3. Season the Mixture: Once the beef is cooked, add ground cumin, paprika, salt, and pepper. Mix well to incorporate the spices, cooking for an additional 2-3 minutes. This step is vital as it infuses the beef with the traditional flavors of pino.
4. Add the Extras: Remove the skillet from heat and stir in the chopped hard-boiled eggs and olives. This adds texture and flavor to the filling. Allow the mixture to cool slightly while you prepare the dough.
5. Assemble the Empanadas: Preheat your oven to 400°F (200°C). Roll out the empanada dough on a clean surface and cut out circles, approximately 5-6 inches in diameter. Place a spoonful of the beef filling in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges to seal. Use a fork to press down along the edges for extra security.
6. Bake the Empanadas: Place the assembled empanadas on a baking sheet lined with parchment paper. Beat the egg and brush it over the top of each empanada for a golden finish. Bake in the preheated oven for 20-25 minutes or until they’re golden brown and crisp.

Extra Tips

When making Pino empanadas, feel free to customize the filling to suit your taste. You can add ingredients like diced bell peppers or spices such as oregano for an extra kick.

If you prefer a healthier option, consider baking instead of frying to reduce the fat content. Additionally, these empanadas freeze well, so you can make a larger batch and store them for later use. Just remember to adjust the baking time if you’re cooking them directly from frozen!

Enjoy your culinary journey through Chile with these delicious empanadas!

Estofado De Carne: Chilean Beef Stew

Estofado De Carne is a traditional Chilean beef stew that embodies the rich flavors and heartiness of Chilean cuisine. This comforting dish is perfect for family gatherings or chilly evenings, with tender beef simmered alongside a medley of vegetables, herbs, and spices that create a warm and inviting meal. The slow-cooked nature of the stew allows the flavors to meld beautifully, making it a favorite in many Chilean households.

To make Estofado De Carne, you’ll need a few key ingredients that are commonly found in Chilean cooking. The combination of beef, potatoes, carrots, and spices gives the stew its unique character, while the addition of red wine adds depth and richness to the flavor. This dish isn’t only delicious but also nutritious, making it a wonderful option for feeding a crowd or enjoying as leftovers.

Ingredients (Serving Size: 4-6 people)

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, sliced
• 2 medium potatoes, peeled and cubed
• 1 bell pepper, diced
• 1 cup green peas (fresh or frozen)
• 1 cup red wine
• 4 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Sear the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches, searing them until they’re browned on all sides. This step locks in the juices and flavors of the meat. Remove the browned beef and set it aside.
2. Sauté the Onions and Garlic: In the same pot, add the diced onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. This will create a flavorful base for the stew.
3. Deglaze the Pot: Pour in the red wine, scraping the bottom of the pot to release any browned bits. This adds depth to the flavor of your stew. Allow the wine to simmer for about 2-3 minutes to cook off some of the alcohol.
4. Combine Ingredients: Return the beef to the pot, and add the tomato paste, oregano, paprika, and salt and pepper. Stir well to combine all the ingredients evenly.
5. Add Broth and Vegetables: Pour in the beef broth, and then add the carrots, potatoes, and bell pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors are well-blended.
6. Finish with Peas: In the last 10 minutes of cooking, stir in the green peas. They’ll add a pop of color and freshness to the dish.
7. Serve: Once the stew is ready, taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley for an added touch of flavor and presentation.

Extra Tips

For a richer flavor, consider adding a bay leaf while the stew simmers and removing it before serving. You can also experiment with other vegetables like parsnips or turnips based on your preference.

If the stew is too thick, simply add a bit more broth or water to reach your desired consistency. Estofado De Carne is even better the next day, so make sure to save any leftovers! Enjoy this delightful Chilean dish with a side of crusty bread or rice for a complete meal.

Cazuela: Savory Beef and Vegetable Soup

Cazuela is a traditional Chilean dish that brings together the rich flavors of beef, fresh vegetables, and aromatic herbs in a hearty soup. This comforting dish is often enjoyed during family gatherings or colder months, making it a staple in many Chilean households. The combination of tender beef, hearty potatoes, bright carrots, and fresh greens creates a delightful medley that warms the soul.

Preparing Cazuela isn’t only an enjoyable culinary experience, but it also allows for creative variations based on personal preferences or seasonal ingredients. The key to a successful Cazuela lies in the quality of the beef and the freshness of the vegetables chosen. This recipe serves 4-6 people, making it perfect for a family dinner or a cozy gathering with friends.

Ingredients:

• 2 pounds beef shank or chuck, cut into chunks
• 8 cups water
• 2 medium potatoes, peeled and cut into quarters
• 2 medium carrots, sliced
• 1 onion, chopped
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 cup pumpkin or squash, peeled and cubed
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon paprika
• 1 teaspoon cumin
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh cilantro or parsley, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Beef: In a large pot, add the beef chunks and cover them with 8 cups of water. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface. This helps to maintain a clear broth.
2. Add Aromatics: Once the beef is boiling, reduce the heat to medium-low. Stir in the chopped onion, minced garlic, paprika, cumin, salt, and pepper. These ingredients will infuse the broth with flavor as the beef cooks.
3. Simmer the Beef: Cover the pot and let the beef simmer gently for about 1.5 to 2 hours or until it’s tender. Check occasionally and add more water if needed to keep the beef submerged.
4. Incorporate Vegetables: Once the beef is tender, add the potatoes, carrots, green beans, pumpkin, and corn to the pot. Stir gently to combine and allow the vegetables to cook with the beef for about 25-30 minutes, or until they’re tender.
5. Final Seasoning and Serve: Taste the broth and adjust the seasoning with more salt and pepper if necessary. Once the vegetables are cooked, remove the pot from the heat. Ladle the Cazuela into bowls, garnish with fresh cilantro or parsley, and serve with lime wedges on the side for a zesty finish.

Extra Tips:

When making Cazuela, feel free to experiment with different vegetables based on your preferences or what’s in season. Some common additions include peas, bell peppers, or even a handful of quinoa for added texture.

Additionally, letting the soup rest for a few minutes before serving allows the flavors to meld together beautifully. Cazuela can also be made ahead of time and refrigerated; the flavors tend to deepen after a day. Just reheat gently before serving!

Bistec a Lo Pobre: Simple yet Flavorful Beef Steak

Bistec a Lo Pobre is a classic Chilean dish that beautifully showcases the simplicity and richness of traditional South American cuisine. This hearty meal typically consists of a juicy beef steak served alongside fried onions, eggs, and golden French fries. The name “a lo pobre” translates to “poor man’s style,” reflecting the humble origins of the dish, which has become a beloved staple in Chilean households and restaurants alike.

It’s perfect for gatherings, special occasions, or any day you crave a comforting meal.

Preparing Bistec a Lo Pobre is a straightforward process that requires minimal ingredients but offers maximum flavor. The key lies in cooking the beef to perfection and guaranteeing that the accompanying elements, like the fried eggs and onions, complement the steak beautifully.

With this recipe, you’ll create a satisfying dish that highlights the robust flavors of beef while delivering a delightful crunch from the fries and a creamy texture from the eggs.

Ingredients (serves 4-6 people):

• 4 beef steaks (sirloin or ribeye recommended)
• Salt and pepper to taste
• 4 large eggs
• 4 medium potatoes (for frying)
• 1 large onion, sliced
• Vegetable oil (for frying)
• Optional: fresh parsley for garnish

Cooking Instructions:

1. Prepare the Potatoes: Start by peeling the potatoes and cutting them into thin fries. Rinse the fries in cold water to remove excess starch, which will help them become crispier during frying.

Pat them dry with a paper towel to remove moisture, which guarantees they fry up properly.

2. Fry the Potatoes: Heat a generous amount of vegetable oil in a large frying pan over medium-high heat. Once the oil is hot, carefully add the fries in batches to avoid overcrowding the pan.

Fry them until they’re golden brown and crispy, which should take about 5-7 minutes per batch. Remove the fries from the oil and place them on paper towels to drain excess oil. Season with salt while hot.

3. Cook the Onions: In the same pan used for the fries (add more oil if needed), sauté the sliced onions over medium heat until they become soft and translucent, about 5-7 minutes.

Stir occasionally to prevent them from burning. Once cooked, set them aside.

4. Prepare the Steaks: Season the beef steaks generously with salt and pepper on both sides. In the same pan, increase the heat to high and add a bit more oil if necessary.

Once the oil is hot, add the steaks and sear them for about 3-5 minutes on each side, depending on your desired doneness. For medium-rare, aim for an internal temperature of about 130°F (54°C).

5. Fry the Eggs: After the steaks are cooked, lower the heat to medium and crack the eggs into the pan. Fry them sunny-side up or to your preferred doneness, about 2-3 minutes.

Season with a pinch of salt.

6. Assemble the Dish: On each plate, place a portion of fries, then top with a steak, followed by a serving of sautéed onions and a fried egg.

Optionally, sprinkle with fresh parsley for garnish to add a burst of color.

Extra Tips:

To elevate your Bistec a Lo Pobre, consider marinating the steaks for a few hours or overnight in a mixture of garlic, soy sauce, and vinegar for an extra layer of flavor.

You can also experiment with different types of potatoes for the fries—Russet potatoes are ideal for their starchiness, but Yukon Golds will add a creamy texture.

Finally, serve with a side of pebre, a Chilean condiment made from chopped tomatoes, onions, cilantro, and chili peppers, to add a zesty kick to your meal.

Arrollado De Huaso: Chilean Rolled Beef

Arrollado De Huaso is a traditional Chilean dish that features rolled beef, typically made with a cut of meat such as flank steak or sirloin. This flavorful dish is often served during festive occasions, family gatherings, or as a comforting meal at home. The meat is seasoned and filled with a variety of ingredients, then rolled and cooked until tender. The result is a savory and satisfying entree that showcases the rich culinary heritage of Chile.

The preparation of Arrollado De Huaso involves marinating the beef, adding a filling that usually consists of spices, vegetables, and sometimes even hard-boiled eggs or olives. Once assembled, the roll is tied securely and slow-cooked to allow the flavors to meld together beautifully. This dish can be served with a variety of sides, such as boiled potatoes, rice, or a fresh salad, making it a versatile choice for any meal.

Ingredients (Serves 4-6)

• 2 to 2.5 pounds of flank steak or sirloin
• 1 tablespoon of salt
• 1 teaspoon of black pepper
• 2 teaspoons of paprika
• 2 cloves of garlic, minced
• 1 medium onion, finely chopped
• 1 carrot, grated
• 1/2 cup of green olives, pitted and sliced
• 2 hard-boiled eggs, sliced
• 1/4 cup of fresh parsley, chopped
• 1/2 cup of white wine or beef broth
• Olive oil for searing
• Kitchen twine for tying the roll

Cooking Instructions

1. Prepare the Beef: Begin by placing the flank steak or sirloin on a clean cutting board. Use a sharp knife to slice the meat horizontally, creating a thinner piece. If needed, pound the meat to an even thickness, which will make it easier to roll.
2. Season the Meat: In a small bowl, mix together the salt, black pepper, paprika, and minced garlic. Rub this seasoning mixture all over the surface of the beef, guaranteeing that it’s well-coated. Allow the seasoned meat to rest for about 30 minutes to absorb the flavors.
3. Make the Filling: In a mixing bowl, combine the chopped onion, grated carrot, sliced olives, sliced hard-boiled eggs, and chopped parsley. Mix the filling ingredients thoroughly to guarantee an even distribution.
4. Assemble the Roll: Spread the filling mixture evenly over the seasoned beef, leaving a small border around the edges. Starting from one end, carefully roll the beef tightly, guaranteeing the filling stays inside. Use kitchen twine to tie the roll securely at intervals, so it maintains its shape during cooking.
5. Sear the Roll: In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat. Once hot, add the rolled beef to the skillet and sear it on all sides until browned, about 3-4 minutes per side. This step helps to lock in the flavors and creates a delicious crust.
6. Cook the Roll: After searing, transfer the beef roll to a baking dish or Dutch oven. Pour the white wine or beef broth around the roll, which will help keep it moist during cooking. Cover the dish with a lid or aluminum foil and place it in a preheated oven at 325°F (165°C) for about 2 to 2.5 hours, or until the meat is tender.
7. Rest and Serve: Once the cooking time is complete, remove the beef roll from the oven and let it rest for about 10-15 minutes before slicing. Carefully cut the roll into rounds, and serve it warm with your choice of sides.

Extra Tips

When preparing Arrollado De Huaso, consider marinating the beef overnight for an even deeper flavor. Feel free to customize the filling with your favorite ingredients, such as bell peppers or different herbs.

The cooking time may vary based on the size and thickness of the meat, so be sure to check for tenderness. To enhance the dish, serve it with a tangy chimichurri sauce or a fresh salsa for an extra burst of flavor.

Beef Anticuchos: Grilled Skewers With a Kick

Beef anticuchos are a beloved street food in Chile, known for their rich flavors and smoky aroma. These grilled skewers are marinated in a spicy mixture that brings out the natural tenderness of the beef. Traditionally made with heart, they’ve evolved to include various cuts of beef, making them accessible to everyone. The combination of spices and the grilling process creates a delightful char that elevates the dish to new heights.

Perfect for gatherings, beef anticuchos offer a flavorful bite that can easily be customized to suit your palate. Whether you’re hosting a barbecue or simply looking to enjoy a delicious meal at home, these skewers are sure to impress your family and friends. Serve them with a side of spicy salsa and fresh vegetables for a complete experience that showcases the vibrant flavors of Chilean cuisine.

Ingredients (Serves 4-6)

• 2 pounds beef (sirloin or flank steak), cut into 1-inch cubes
• 1/2 cup red wine vinegar
• 1/4 cup vegetable oil
• 4 cloves garlic, minced
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/2 cup fresh cilantro, chopped (for garnish)
• Skewers (soaked in water if wooden)

Cooking Instructions

1. Prepare the Marinade: In a large mixing bowl, combine the red wine vinegar, vegetable oil, minced garlic, paprika, cumin, cayenne pepper, black pepper, salt, and dried oregano. Whisk well until all ingredients are fully incorporated to create a flavorful marinade.
2. Marinate the Beef: Add the beef cubes to the marinade, making certain each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight. This allows the beef to absorb the flavors, resulting in a tender and spicy skewer.
3. Preheat the Grill: About 30 minutes before you plan to cook, preheat your grill to medium-high heat. If using a charcoal grill, make certain the coals are hot and glowing. If using a gas grill, ignite it and set it to the appropriate temperature.
4. Assemble the Skewers: Remove the marinated beef from the refrigerator. Thread the beef cubes onto the skewers, leaving a little space between each piece for even cooking. If desired, you can alternate the beef with vegetables such as bell peppers or onions for added flavor and color.
5. Grill the Skewers: Place the skewers on the preheated grill. Cook for about 8-10 minutes, turning occasionally, until the beef is cooked to your desired doneness and has a nice char. For medium-rare, aim for an internal temperature of 135°F (57°C).
6. Serve: Once cooked, remove the skewers from the grill and let them rest for a few minutes. Garnish with fresh cilantro before serving. These beef anticuchos are best enjoyed hot off the grill with a side of spicy salsa or a fresh salad.

Extra Tips

For an authentic touch, consider serving your beef anticuchos with aji sauce, a spicy Chilean condiment made from chili peppers, garlic, and vinegar.

Be sure to soak the wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.

Additionally, feel free to experiment with different cuts of meat or even add marinated vegetables to the skewers for a delightful mix of flavors and textures. Enjoy your culinary adventure!