12 Easy South American Recipes That Make Weeknight Cooking Simple

When weeknights get hectic, I often turn to South American cuisine for quick and satisfying meals. Dishes like Argentine beef empanadas and Brazilian moqueca offer vibrant flavors without long prep times. Each recipe celebrates fresh ingredients and traditional techniques. Curious about bringing these delicious tastes to your table? Let’s explore some easy options that can transform your dinner routine.

Argentine Beef Empanadas

Argentine Beef Empanadas are a beloved staple of South American cuisine, known for their flaky crust and savory filling. These hand-held pastries are perfect for any occasion, whether it’s a family gathering, a casual dinner, or a festive celebration. The dough is made from simple ingredients, while the filling typically features ground beef, onions, and spices that create a delicious combination of flavors. Each bite is a delightful experience that transports you straight to the vibrant streets of Argentina.

Making Argentine Beef Empanadas at home is easier than you might think. With a little time and effort, you can create a batch of these delectable treats that will impress your family and friends. The empanadas can be baked or fried, giving you the flexibility to choose your preferred cooking method. Pair them with a fresh salsa or chimichurri sauce for an extra burst of flavor, and enjoy this classic dish that has become a global favorite.

Ingredients (serving size: 4-6 people)

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/2 teaspoon salt
• 1/4 cup ice water
• 1 pound ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Cooking Instructions

1. Prepare the Dough: In a large mixing bowl, combine the flour and salt. Add the diced cold butter and mix using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough comes together. Shape it into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Cook the Filling: In a skillet over medium heat, add a splash of oil and sauté the chopped onion until it becomes translucent, about 5 minutes. Add the minced garlic and cook for an additional minute. Then, add the ground beef, breaking it apart with a spoon, and cook until browned. Season with cumin, paprika, salt, and pepper. Remove from heat and let the mixture cool.
3. Roll Out the Dough: Once the dough has chilled, turn it out onto a floured surface. Roll it out to about 1/8-inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles from the dough.
4. Fill the Empanadas: Place a spoonful of the cooled beef filling in the center of each dough circle. Be careful not to overfill. Moisten the edges of the dough with a little water, then fold the circle in half to create a half-moon shape. Press the edges together to seal, and crimp with a fork for a decorative touch.
5. Prepare for Cooking: Preheat your oven to 400°F (200°C) if baking. If frying, heat oil in a deep skillet to 350°F (175°C). Place the filled empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish.
6. Cook the Empanadas: For baking, place the empanadas in the oven and bake for 20-25 minutes or until they’re golden brown. For frying, carefully lower the empanadas into the hot oil and fry for about 3-4 minutes on each side or until golden and crispy. Drain on paper towels before serving.

Extra Tips

When making Argentine Beef Empanadas, you can customize the filling to your liking by adding additional vegetables like bell peppers or olives for extra flavor. You can also experiment with different proteins such as chicken or cheese for a vegetarian option.

If you’re in a hurry, store-bought pastry dough can be a great time-saver. Finally, empanadas can be frozen before cooking; just make sure to separate them with parchment paper to avoid sticking. Enjoy your homemade empanadas with your favorite dipping sauce!

Brazilian Moqueca (Fish Stew)

Brazilian Moqueca is a vibrant and aromatic fish stew that reflects the rich culinary traditions of Brazil, particularly from the coastal regions of Bahia. This dish is a celebration of fresh seafood, tropical flavors, and fragrant herbs. The key ingredients include fish, tomatoes, onions, peppers, and a delightful addition of coconut milk, which gives the stew its creamy texture and rich taste.

Traditionally, Moqueca is served with rice and sometimes accompanied by farofa, a toasted cassava flour mixture, which adds a crunchy contrast to the soft stew.

To prepare Brazilian Moqueca, it’s essential to choose fresh fish, as the quality of the seafood greatly influences the final dish. While any firm white fish works well, some popular choices include snapper, tilapia, or cod. The preparation of this dish involves marinating the fish, sautéing the vegetables, and simmering everything together to allow the flavors to meld beautifully. The result is a colorful and hearty stew that’s sure to impress your family and friends.

Ingredients (Serves 4-6):

• 2 pounds firm white fish fillets (such as snapper, tilapia, or cod)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon lime juice
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 bell pepper (red or green), chopped
• 3 cloves garlic, minced
• 2 large tomatoes, chopped
• 1 can (14 oz) coconut milk
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped green onions
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper (optional, for heat)
• 1 lime, cut into wedges (for serving)
• Cooked white rice (for serving)

Cooking Instructions:

1. Marinate the Fish: Begin by rinsing the fish fillets under cold water. Pat them dry with paper towels, then season with salt, black pepper, and lime juice. Allow the fish to marinate for about 20 minutes to absorb the flavors.
2. Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and bell peppers, and sauté for about 5-7 minutes until they begin to soften. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add Tomatoes and Spices: Incorporate the chopped tomatoes into the pot, followed by the paprika and cayenne pepper if using. Cook for another 5 minutes, stirring occasionally, until the tomatoes start to break down and release their juices.
4. Combine with Coconut Milk: Pour the coconut milk into the pot, stirring to combine. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for about 5 minutes to thicken slightly.
5. Cook the Fish: Carefully add the marinated fish fillets to the pot, ensuring they’re submerged in the sauce. Cover the pot and let the stew simmer for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Finish with Herbs: Once the fish is cooked, stir in the chopped cilantro and green onions. Taste the stew and adjust the seasoning if necessary.
7. Serve: Ladle the Moqueca into bowls, serving it with lime wedges on the side and a generous portion of cooked white rice.

Extra Tips:

When preparing Brazilian Moqueca, consider using a variety of seafood, such as shrimp or mussels, to enhance the dish’s flavor and texture.

Additionally, feel free to adjust the level of spiciness by modifying the cayenne pepper to suit your taste. For a traditional touch, serve the stew in a clay pot, which retains heat well and adds to the rustic presentation.

Finally, don’t forget to garnish with extra cilantro and lime for a fresh finish!

Chilean Pastel De Choclo (Corn Pie)

Chilean Pastel De Choclo, or Corn Pie, is a traditional dish that beautifully combines the flavors of sweet corn, meat, and spices, creating a comforting and hearty meal. This dish has its roots in the indigenous Mapuche culture and has evolved over the years to become a staple of Chilean cuisine.

The rich corn topping, made from fresh corn blended into a creamy puree, encases a savory filling that typically includes ground beef, olives, and hard-boiled eggs. It’s perfect for family gatherings or special occasions.

Making Pastel De Choclo isn’t only a delightful cooking experience, but it also results in a dish that’s sure to impress your family and friends. The combination of textures and flavors—from the sweet corn topping to the savory filling—makes it a delightful dish to enjoy any time of the year.

Whether you’re celebrating a special occasion or simply want to indulge in some comfort food, this recipe will guide you through the process of creating an authentic Chilean Corn Pie in your very own kitchen.

Ingredients (Serves 4-6):

• 4 cups fresh or frozen corn kernels
• 1 cup milk
• 2 tablespoons butter
• 1 teaspoon salt
• 1 pound ground beef
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 cup olives, sliced
• 2 hard-boiled eggs, chopped
• 1 teaspoon black pepper
• 1/2 cup grated cheese (optional)

Cooking Instructions:

1. Prepare the Corn Mixture: Start by boiling the corn kernels in a pot of salted water for about 10 minutes until tender. Drain and transfer to a blender. Add the milk, butter, and salt, and blend until smooth. This will be your corn topping. Set aside.

2. Cook the Meat Filling: In a large skillet over medium heat, add a tablespoon of oil and sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

Then, add the ground beef, breaking it apart with a spatula, and cook until browned, about 6-8 minutes.

3. Season the Filling: Once the meat is browned, stir in the cumin, paprika, salt, and black pepper. Mix well to combine the spices evenly throughout the meat. Allow the mixture to simmer for an additional 5 minutes to let the flavors meld together.

4. Assemble the Pie: Preheat your oven to 375°F (190°C). In a greased baking dish, layer the cooked meat mixture evenly across the bottom. Sprinkle the chopped hard-boiled eggs and sliced olives over the meat.

5. Top with Corn Mixture: Carefully pour the corn mixture over the meat and spread it evenly with a spatula. If desired, sprinkle grated cheese on top for an extra cheesy finish.

6. Bake: Place the assembled pie in the preheated oven and Bake for 30-35 minutes or until the corn topping is golden and slightly crisp.

7. Serve: Once baked, remove from the oven and let it cool for a few minutes before slicing. Serve warm and enjoy!

Extra Tips:

When preparing Pastel De Choclo, using fresh corn can elevate the flavor and texture of the dish considerably. If using frozen corn, opt for high-quality brands for the best results.

Additionally, feel free to experiment with the filling by adding ingredients like bell peppers or spices to suit your taste. For a vegetarian version, you can substitute the meat with sautéed mushrooms or a mixture of beans.

Finally, this dish can be made ahead of time and reheated, making it perfect for meal prep or gatherings.

Colombian Arepas With Cheese

Colombian Arepas with Cheese are a delicious and versatile dish that can be enjoyed at any time of the day. Made primarily from masa (corn dough), these round, flat breads are a staple in Colombian cuisine. Traditionally served as a side or snack, they can be stuffed, topped, or simply served with cheese melted inside. The combination of the slightly crispy exterior and the gooey, savory cheese filling makes for a delightful experience that’s simple yet utterly satisfying.

Making Arepas isn’t only easy but also allows for creativity in the kitchen. You can customize them with various fillings and toppings, from avocado and eggs to meats and salsas, making them suitable for breakfast, lunch, or dinner. Whether you’re hosting a gathering or looking to indulge in a comforting dish, these cheesy arepas are sure to impress family and friends alike.

Ingredients (Serves 4-6)

• 2 cups of pre-cooked cornmeal (masarepa)
• 2 cups of warm water
• 1 teaspoon of salt
• 1 cup of cheese (mozzarella, queso blanco, or any melting cheese)
• 2 tablespoons of butter or oil (for cooking)

Cooking Instructions

1. Prepare the Dough: In a large mixing bowl, combine the pre-cooked cornmeal and salt. Slowly add the warm water while mixing with your hands or a spoon until the dough comes together. The mixture should be moist but not sticky. If it’s too dry, add a little more water.
2. Rest the Dough: Let the dough rest for about 5-10 minutes. This allows the cornmeal to absorb the water thoroughly, making it easier to shape the arepas.
3. Shape the Arepas: Divide the dough into 8 equal portions and roll each portion into a ball. Flatten each ball into a disc about ½ inch thick. Make sure they’re uniform in thickness for even cooking.
4. Add Cheese: Take half of the discs and place a tablespoon of cheese in the center of each. Top them with the remaining discs, pressing the edges together to seal the cheese inside. You can also pinch the edges to guarantee they’re well sealed.
5. Cook the Arepas: Heat a skillet or griddle over medium heat and add butter or oil. Once hot, place the arepas in the skillet. Cook for about 5-7 minutes on each side, or until they’re golden brown and crispy on the outside.
6. Serve: Remove the arepas from the skillet and let them cool slightly. Serve them warm, either as they’re or with additional toppings like avocado, sour cream, or salsa.

Extra Tips

For the best results, verify that your dough is well-mixed and has the right consistency before shaping the arepas. If you want to add more flavor, consider mixing herbs or spices into the dough.

Additionally, you can experiment with different types of cheese or even add ingredients like cooked meats or vegetables into the filling for a heartier meal. Finally, arepas can be cooked on a grill or in an oven if you prefer a different cooking method!

Peruvian Lomo Saltado (Stir-Fried Beef)

Lomo Saltado is a beloved dish that showcases the delightful fusion of Peruvian and Chinese culinary traditions. This stir-fried beef dish combines marinated strips of beef with onions, tomatoes, and a savory soy sauce, all served alongside crispy French fries and fluffy rice. The result is a vibrant and flavorful meal that captures the essence of Peru’s diverse gastronomic landscape.

With its quick cooking time and bold flavors, Lomo Saltado is perfect for those looking to bring a taste of South America into their home kitchen. This dish isn’t only delicious but also highly customizable, allowing you to adjust the ingredients based on your preferences.

The combination of tender beef and fresh vegetables, along with the unique flavor profile created by soy sauce, vinegar, and spices, makes Lomo Saltado a favorite among families and food lovers alike. Whether served for a casual dinner or a special occasion, this easy recipe will impress your guests and leave them wanting more.

Ingredients (Serving Size: 4-6 People)

• 1.5 pounds of sirloin beef, cut into thin strips
• 2 tablespoons soy sauce
• 1 tablespoon red wine vinegar
• 1 tablespoon vegetable oil
• 1 medium onion, sliced
• 2 medium tomatoes, cut into wedges
• 1-2 jalapeño peppers, sliced (optional)
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 2 cups cooked French fries (store-bought or homemade)
• 2 cups cooked white rice
• Fresh cilantro, for garnish

Cooking Instructions

1. Marinate the Beef: In a bowl, combine the thinly sliced sirloin beef, soy sauce, red wine vinegar, ground cumin, and a pinch of salt and pepper. Mix well to guarantee the beef is evenly coated with the marinade. Allow it to marinate for at least 15 minutes, or up to 1 hour for deeper flavor.
2. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. Make sure the oil is hot enough before adding the beef to achieve a good sear.
3. Stir-Fry the Beef: Add the marinated beef strips to the hot skillet in a single layer. Let them cook for about 2-3 minutes without stirring to allow a nice browning on one side. Then, stir-fry for an additional 2-3 minutes until the beef is just cooked through but still tender. Remove beef from the skillet and set aside.
4. Sauté the Vegetables: In the same skillet, add the sliced onion and jalapeño (if using). Stir-fry for about 2 minutes until the onion is translucent. Then, add the tomato wedges and continue to stir-fry for another 1-2 minutes. The tomatoes should be slightly softened but still retain their shape.
5. Combine Ingredients: Return the cooked beef to the skillet with the sautéed vegetables. Toss everything together and cook for an additional minute to heat through and blend the flavors.
6. Serve: On each plate, serve a generous portion of the beef and vegetable mixture alongside a scoop of cooked rice and a handful of French fries. Garnish with freshly chopped cilantro.

Extra Tips

For a more authentic flavor, you can add a splash of Peruvian aji amarillo sauce or use fresh aji amarillo peppers for some heat. Additionally, feel free to experiment with the vegetables—bell peppers or even corn can be great additions.

Ecuadorian Ceviche De Camarón (Shrimp Ceviche)

Ecuadorian Ceviche De Camarón, or shrimp ceviche, is a light and invigorating dish that showcases the vibrant flavors of the Pacific coast of Ecuador. This delightful seafood dish isn’t only easy to prepare but also offers a perfect balance of tangy citrus flavors, fresh herbs, and the sweetness of shrimp.

Traditionally served with plantain chips or popcorn, it’s a popular choice among locals and visitors alike, making it a must-try when exploring South American cuisine.

The beauty of this ceviche lies in its simplicity. The shrimp is marinated in freshly squeezed lime juice, which ‘cooks’ the shrimp and infuses it with zest. Combined with diced tomatoes, onions, and cilantro, this dish bursts with freshness and is perfect for a light lunch or appetizer.

It’s a great way to bring a taste of the coast to your dining table, and it’s sure to impress your family and friends.

Ingredients (Serves 4-6):

• 1 pound of shrimp, peeled and deveined
• 1 cup of freshly squeezed lime juice
• 1 medium red onion, finely chopped
• 1 medium tomato, diced
• 1/2 cup of fresh cilantro, chopped
• 1-2 serrano peppers, finely chopped (to taste)
• Salt to taste
• 1 avocado, sliced (for serving)
• 1 cup of toasted corn or plantain chips (for serving)

Cooking Instructions:

1. Prepare the Shrimp: Begin by rinsing the shrimp under cold water and ensuring they’re peeled and deveined. Place them in a bowl and set aside.
2. Marinate the Shrimp: Pour the freshly squeezed lime juice over the shrimp in the bowl. Make sure the shrimp are fully submerged in the juice. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to 1 hour. The acidity of the lime juice will cook the shrimp and give it a firm texture.
3. Chop the Vegetables: While the shrimp is marinating, prepare the vegetables. Finely chop the red onion, dice the tomato, and chop the cilantro. If you like a bit of heat, finely chop the serrano peppers as well.
4. Combine Ingredients: After the shrimp has marinated and turned opaque, remove it from the fridge. Drain excess lime juice if desired (some prefer to keep it for a more soupy ceviche). In a large bowl, combine the marinated shrimp with the chopped onions, tomatoes, cilantro, and serrano peppers. Mix well to combine all the flavors.
5. Season and Serve: Season the ceviche with salt to taste. Serve the Ecuadorian Ceviche De Camarón chilled, garnished with slices of avocado and accompanied by toasted corn or plantain chips.

Extra Tips:

For the best flavor, use fresh, high-quality shrimp, and adjust the amount of lime juice and serrano peppers based on your preference for acidity and heat.

This ceviche is best enjoyed fresh, so try to serve it the same day it’s prepared. If you want to enhance the flavor further, you can add a splash of orange juice or a dash of ketchup, which is a variation favored by some Ecuadorians.

Uruguayan Tortas Fritas (Fried Cakes)

Uruguayan Tortas Fritas are a beloved traditional snack that are especially popular during rainy days in Uruguay. These fried cakes are incredibly simple to make and require just a few basic ingredients. With their crispy exterior and soft, fluffy interior, they’re perfect for enjoying with a cup of mate or a warm beverage. Often served with a sprinkle of sugar or a drizzle of honey, these delectable treats can be enjoyed at any time of day.

The beauty of Tortas Fritas lies in their versatility. While the classic version is made with flour, water, and a hint of salt, you can also experiment with different flavors by adding spices or even a touch of cocoa powder for a unique twist. This recipe will guide you through making a batch that serves 4-6 people, making it ideal for a family gathering or a cozy snack with friends.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon sugar
• 4 tablespoons unsalted butter, softened
• ½ cup water (add more as needed)
• Oil for frying
• Powdered sugar (optional, for serving)

Instructions:

1. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and sugar. Whisk the dry ingredients together until they’re well blended, guaranteeing there are no lumps.
2. Incorporate Butter: Add the softened butter to the dry mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs. This step is vital as it creates a tender texture in the final product.
3. Add Water: Gradually pour in the water, starting with half a cup. Stir the mixture with a fork or your hands until it begins to come together. If the dough is too dry, add a little more water, one tablespoon at a time, until the dough is soft and pliable but not sticky.
4. Knead the Dough: Transfer the dough onto a lightly floured surface and knead it gently for about 2-3 minutes until smooth. Form the dough into a ball and cover it with a clean kitchen towel. Let it rest for about 30 minutes.
5. Roll and Shape: After the resting period, divide the dough into smaller pieces, about the size of a golf ball. Using a rolling pin, roll each piece out into a circle about ¼ inch thick. Use a fork to poke holes in the dough to prevent bubbling during frying.
6. Heat Oil: In a deep skillet or frying pan, heat about 1-2 inches of oil over medium heat. You can test if the oil is ready by dropping a small piece of dough into it; if it sizzles, the oil is hot enough.
7. Fry the Tortas: Carefully place the rolled dough into the hot oil, frying them in batches to avoid overcrowding. Cook each side for about 2-3 minutes or until golden brown and crispy. Use tongs to flip them halfway through cooking.
8. Drain and Serve: Once fried, transfer the Tortas Fritas to a plate lined with paper towels to absorb excess oil. Serve warm, optionally dusted with powdered sugar for a sweet touch.

Extra Tips:

When making Tortas Fritas, make sure your oil is at the right temperature to avoid greasy cakes; if the oil is too cool, they’ll absorb too much oil, and if it’s too hot, they’ll burn on the outside before cooking through.

Feel free to experiment with different spices or ingredients in the dough, such as cinnamon or vanilla, to add a unique flavor profile. Enjoy them fresh for the best taste, but they can also be stored in an airtight container for a day or two; just reheat them in the oven or on a skillet to regain their crispness.

Venezuelan Pabellón Criollo (Shredded Beef Bowl)

Pabellón Criollo is the national dish of Venezuela, celebrated for its rich flavors and vibrant presentation. This hearty meal brings together tender, shredded beef, black beans, rice, and fried plantains, creating a well-balanced combination that’s both satisfying and delicious. The dish isn’t only a staple of Venezuelan cuisine but also a symbol of its diverse cultural influences, making it a perfect representation of the country’s culinary heritage.

Cooking Pabellón Criollo at home is an enjoyable experience that allows you to immerse yourself in Venezuelan flavors. The key to crafting this dish lies in marinating the beef to achieve tenderness and flavor, as well as ensuring that each component is cooked to perfection. Whether you’re sharing it with family or friends, this dish is sure to impress and satisfy your cravings for something unique and savory.

Ingredients (Serves 4-6):

• 2 lbs flank steak or brisket
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 bell pepper, chopped
• 1 carrot, diced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 cups beef broth
• 2 cups cooked black beans
• 2 cups white rice, cooked
• 2 ripe plantains
• Oil for frying
• Fresh cilantro for garnish (optional)

Cooking Instructions:

1. Marinate the Beef: In a large bowl, combine the flank steak or brisket with chopped onion, minced garlic, bell pepper, diced carrot, cumin, paprika, black pepper, and salt. Mix well to coat the meat evenly. Cover and let marinate in the refrigerator for at least 1 hour, preferably overnight, to allow the flavors to meld.
2. Cook the Beef: In a large pot or Dutch oven, heat a little oil over medium heat. Add the marinated beef and sear on all sides until browned. Pour in the beef broth, bringing it to a gentle simmer. Cover and cook on low heat for about 2-3 hours, or until the beef is tender and can be easily shredded with a fork.
3. Prepare the Black Beans: If using canned black beans, rinse and drain them. If cooking from scratch, soak dried beans overnight and then cook them until tender. Season the beans with a pinch of salt and set aside.
4. Cook the Rice: Prepare the white rice according to package instructions. Typically, this involves rinsing the rice, adding it to boiling water, and simmering until the water is absorbed and the rice is fluffy.
5. Fry the Plantains: Peel the ripe plantains and slice them diagonally into thick pieces. In a skillet, heat oil over medium heat and fry the plantain slices until golden brown and caramelized, about 2-3 minutes on each side. Remove them from the skillet and drain on paper towels.
6. Shred the Beef: Once the beef is cooked, remove it from the pot and let it rest for a few minutes. Use two forks to shred the meat into bite-sized pieces. Return the shredded beef to the pot to soak up the remaining juices.
7. Assemble the Dish: On a large serving platter or individual bowls, layer the cooked rice, black beans, and shredded beef. Top with fried plantains and garnish with fresh cilantro if desired.

Extra Tips:

To enhance the flavor of your Pabellón Criollo, consider adding a splash of vinegar or a squeeze of lime juice to the beef broth while cooking; this will add a nice acidity that complements the richness of the meat.

Additionally, feel free to customize the dish by adding toppings such as avocado, cheese, or a side of salad for a fresher contrast. Enjoy your culinary journey into Venezuela with this delightful dish!

Bolivian Salteñas (Savory Pastries)

Bolivian salteñas are a beloved traditional dish that originate from Bolivia, often enjoyed as a snack or a light meal. These savory pastries are filled with a tantalizing mix of spiced meat, vegetables, and a unique gravy that sets them apart from similar dishes found in other cultures.

Salteñas are typically baked to golden perfection, and their flaky, slightly sweet dough is a delightful contrast to the savory filling. Making salteñas may seem intimidating at first, but with a little patience and practice, you can create a batch that will impress family and friends.

To prepare salteñas, you’ll want to start by making the dough and the filling separately. The dough is made from a combination of flour, butter, and a touch of sugar, giving it a rich flavor and tender texture. The filling may include ground beef or chicken, potatoes, peas, and spices, all simmered together to create a luscious filling.

Once assembled, these pastries are baked until they’re beautifully golden and crispy, making for a delicious treat that embodies the essence of Bolivian cuisine.

Ingredients (Serves 4-6 People)

• For the Dough:
• 4 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup sugar
• 1 teaspoon salt
• 1 cup water
• 1 egg (for egg wash)
• For the Filling:
• 1 pound ground beef or chicken
• 1 medium onion, finely chopped
• 2 medium potatoes, peeled and diced
• 1/2 cup green peas (fresh or frozen)
• 1/4 cup green olives, pitted and chopped
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1/4 cup beef broth
• 2 tablespoons vegetable oil

Cooking Instructions

1. Prepare the Dough: In a large mixing bowl, combine the flour, sugar, and salt. Add the softened butter and mix until the mixture resembles coarse crumbs. Gradually add the water, mixing until a smooth dough forms.

Once combined, knead the dough for about 5 minutes until it’s elastic. Cover with plastic wrap and let it rest for 30 minutes.

2. Make the Filling: In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent. Then, add the ground beef or chicken and cook until browned.

Add the diced potatoes, peas, olives, cumin, paprika, black pepper, and salt. Pour in the beef broth and simmer for about 10-15 minutes, or until the potatoes are tender and the mixture thickens. Remove from heat and let it cool.

3. Assemble the Salteñas: Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8 inch thick. Cut out circles of dough, about 5-6 inches in diameter.

Place a generous spoonful of the filling in the center of each circle. Fold the dough over the filling to create a half-moon shape and pinch the edges to seal. You can crimp the edges for a decorative touch.

4. Bake the Salteñas: Place the assembled salteñas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a shiny finish.

Bake in the preheated oven for 25-30 minutes or until they’re golden brown. Remove from the oven and let them cool slightly before serving.

5. Serve and Enjoy: Serve the salteñas warm, and enjoy them with a side of salsa or aji for added flavor. They can also be stored in the refrigerator and reheated later.

Extra Tips

When making salteñas, it’s crucial to confirm that your filling isn’t too watery, as this can make the dough soggy. Adding a small amount of cornstarch to the filling can help absorb excess moisture.

Additionally, allow your salteñas to cool for a few minutes after baking, as the filling will be very hot. You can also experiment with different fillings, such as adding hard-boiled eggs or different vegetables to create a variation that suits your taste. Enjoy the process, and don’t hesitate to share your salteñas with friends and family!

Paraguayan Sopa Paraguaya (Cornbread)

Sopa Paraguaya is a traditional corn-based dish from Paraguay that stands out for its unique combination of flavors and textures. Contrary to what its name might suggest, Sopa Paraguaya isn’t a soup but a dense, savory cornbread that’s often served as a side dish or a main course. Made primarily from cornmeal, cheese, and onions, this dish is a staple in Paraguayan cuisine and is loved for its comforting and hearty nature.

Its history dates back to the indigenous Guarani people, and it has evolved over the years to become a beloved part of Paraguayan culture. This cornbread isn’t only easy to prepare but also packed with flavor, making it a perfect addition to any meal. The combination of ingredients creates a moist and cheesy bread that pairs wonderfully with grilled meats, salads, or even on its own.

Whether you’re looking to explore South American cuisine or simply want to add a delicious new recipe to your repertoire, Sopa Paraguaya will undoubtedly impress your family and friends.

Ingredients (Serves 4-6):

• 2 cups cornmeal
• 1 cup milk
• 1 cup shredded cheese (preferably Paraguayan cheese or mozzarella)
• 1 cup chopped onions
• 4 eggs
• 1 teaspoon baking powder
• ½ cup vegetable oil or melted butter
• Salt to taste

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This will guarantee that the Sopa Paraguaya cooks evenly and develops a lovely golden crust.
2. Sauté the Onions: In a skillet over medium heat, add a little oil or butter and sauté the chopped onions until they become translucent and slightly caramelized, about 5-7 minutes. This step enhances the flavor of the onions, adding depth to your cornbread.
3. Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, baking powder, and salt. Stir these dry ingredients together until they’re well blended, which will help in evenly distributing the leavening agent throughout the mixture.
4. Combine Wet Ingredients: In another bowl, whisk together the milk, eggs, and vegetable oil (or melted butter). Confirm that the mixture is smooth and well-combined before proceeding.
5. Combine Mixtures: Gradually add the wet ingredients to the dry mixture, stirring continuously. This prevents lumps from forming and guarantees that everything is well incorporated.
6. Add Cheese and Onions: Fold in the sautéed onions and shredded cheese into the batter. Mix gently until the cheese and onions are evenly distributed throughout the cornbread mixture.
7. Pour into Baking Dish: Grease a baking dish (approximately 9×13 inches) with oil or butter. Pour the cornbread batter into the prepared dish, spreading it evenly.
8. Bake: Place the baking dish in the preheated oven and bake for about 35-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Cool and Serve: Once baked, remove the Sopa Paraguaya from the oven and allow it to cool for a few minutes. Cut into squares and serve warm. Enjoy it as a side dish or as a savory snack!

Extra Tips:

When making Sopa Paraguaya, feel free to experiment with different types of cheese to suit your taste. Adding a bit of crumbled queso fresco or feta can give an interesting flavor twist.

Additionally, for some heat, consider incorporating diced jalapeños or other peppers into the mixture. This dish is also excellent for leftovers; simply reheat in the oven or microwave, and it will still maintain its deliciousness!

Brazilian Feijoada (Black Bean Stew)

Brazilian Feijoada is a hearty and flavorful black bean stew that’s considered the national dish of Brazil. This delicious stew is traditionally made with a variety of meats, including pork and beef, and is slowly cooked to develop deep, rich flavors. Served with rice and accompanied by orange slices and farofa (toasted cassava flour), Feijoada is a beloved comfort food that brings families and friends together, especially during gatherings and celebrations.

The origins of Feijoada can be traced back to the Portuguese who colonized Brazil, but over the years, it has evolved into a unique Brazilian dish. Each region has its own variations, but the core ingredients remain the same. With its smoky and savory notes, Feijoada isn’t only a feast for the senses but also a reflection of Brazil’s diverse culinary heritage.

Ingredients (Serves 4-6):

• 2 cups black beans, soaked overnight
• 200g pork shoulder, cut into chunks
• 150g chorizo sausage, sliced
• 150g smoked sausage, sliced
• 150g beef brisket, cut into chunks
• 100g bacon, diced
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 4 cups beef broth or water
• Fresh orange slices, for serving
• Cooked white rice, for serving
• Farofa (toasted cassava flour), for serving

Cooking Instructions:

1. Prepare the Beans: Begin by rinsing the soaked black beans under cold water. Drain them and set aside. This step is essential as it removes any excess salt or impurities that may affect the stew’s flavor.
2. Brown the Meats: In a large, heavy-bottomed pot or Dutch oven, add the diced bacon and cook over medium heat until crispy. Remove the bacon and set it aside, leaving the rendered fat in the pot. Add the pork shoulder, beef brisket, chorizo, and smoked sausage to the pot. Brown the meats on all sides for about 5–7 minutes. This step adds depth of flavor to the stew.
3. Sauté Aromatics: After browning the meats, add the chopped onion and minced garlic to the pot. Sauté for about 3–4 minutes until the onion is translucent and fragrant. This will infuse the stew with a rich aroma.
4. Combine Ingredients: Return the browned bacon to the pot and add the soaked black beans, bay leaves, cumin, paprika, salt, and pepper. Stir everything together, making sure the spices are evenly distributed among the ingredients.
5. Add Liquid: Pour in the beef broth or water, making certain the ingredients are fully submerged. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2–3 hours, stirring occasionally. The long cooking time allows the flavors to meld together beautifully.
6. Final Adjustments: After simmering, taste the stew and adjust the seasoning if necessary. If the stew is too thick, you can add a bit more broth or water. If it’s too thin, let it simmer uncovered for a few more minutes to thicken.
7. Serve: Once the Feijoada is ready, serve it hot over a bed of white rice, garnished with fresh orange slices and accompanied by farofa on the side. This adds a delightful crunch to the meal.

Extra Tips:

For a more authentic experience, consider using different cuts of meat, such as smoked ribs or even chicken. Additionally, you can prepare the stew a day in advance; like many stews, Feijoada tastes even better the next day as the flavors continue to develop.

Make sure to adjust the cooking time based on the size of the meat pieces to guarantee everything is tender and succulent. Enjoy the dish with friends and family for a true taste of Brazilian culture!

Chilean Pebre (Salsa)

Chilean Pebre is a delicious and vibrant salsa that brings the flavors of Chile right to your table. Traditionally served alongside grilled meats, bread, or even as a topping for empanadas, this fresh condiment is a staple in Chilean cuisine.

With its combination of fresh herbs, tomatoes, and spices, Pebre isn’t only easy to prepare but also incredibly versatile, making it a perfect addition to any meal. The beauty of Pebre lies in its simplicity. The fresh ingredients meld together to create an invigorating and zesty flavor profile that complements a variety of dishes.

Whether you’re hosting a barbecue, enjoying a casual family dinner, or simply craving a taste of South America, this salsa is sure to please. So, gather your ingredients and get ready to enjoy this delightful Chilean classic!

Ingredients (Serves 4-6):

• 4 medium tomatoes, diced
• 1 small onion, finely chopped
• 1 bunch of fresh cilantro, chopped
• 1-2 fresh jalapeño peppers, minced (adjust to taste)
• 2 tablespoons of olive oil
• 1 tablespoon of red wine vinegar
• Juice of 1 lime
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Vegetables: Start by washing and dicing the tomatoes into small cubes. Make sure to remove the seeds if you prefer a less watery salsa.

Next, finely chop the onion and mince the jalapeño peppers, removing the seeds if you want to reduce the heat level.

2. Chop the Cilantro: Rinse the cilantro under cold water and shake off excess moisture. Remove the thick stems and chop the leaves finely. This herb is essential for adding a fresh flavor to the Pebre.

3. Combine Ingredients: In a large mixing bowl, combine the diced tomatoes, chopped onion, minced jalapeño, and chopped cilantro. Mix them gently to guarantee they’re evenly distributed.

4. Add the Dressing: In a separate small bowl, whisk together the olive oil, red wine vinegar, and lime juice. Pour this dressing over the vegetable mixture in the larger bowl.

5. Season: Sprinkle salt and pepper to taste over the salsa. Start with a small amount, mix well, and adjust according to your preference. The seasoning will enhance the flavors of the fresh ingredients.

6. Chill and Serve: Let the Pebre sit for at least 15 minutes before serving to allow the flavors to meld. You can refrigerate it for a longer period if desired, just remember to bring it to room temperature before serving.

Extra Tips: For the best flavor, use ripe, in-season tomatoes, as they’ll provide the sweetest taste and the best texture for your Pebre.

Additionally, feel free to customize the heat level by adjusting the amount of jalapeño or by using a milder pepper, such as a poblano, if you prefer a less spicy salsa. This dish can be stored in the refrigerator for up to three days, making it a great make-ahead option for gatherings!