10 Irresistible Chilean Recipes That Bring Traditional Flavor Home

When I think of Chilean cuisine, it fills me with warmth and nostalgia. Each dish, from the comforting Pastel De Choclo to the vibrant Cazuela, tells its own story. It’s a delightful journey that I can’t wait to share with you. Curious about what makes these recipes so special? Let’s explore these mouthwatering delights together.

Pastel De Choclo

Pastel de Choclo, also known as corn pie, is a beloved Chilean dish that beautifully combines the sweetness of corn with savory flavors. Traditionally made with a layer of ground meat, vegetables, and a topping of pureed corn, this dish is both comforting and delicious. It reflects the rich agricultural bounty of Chile, where corn is a staple ingredient.

Pastel de Choclo is often served at family gatherings and special occasions, making it a true celebration of Chilean cuisine. This dish isn’t only satisfying but also versatile; you can customize the filling to suit your taste. Ground beef, chicken, or even a vegetarian mix of lentils and mushrooms can be used, offering endless possibilities.

The creamy corn topping is what truly makes this dish stand out, creating a sweet and savory balance that’s sure to please everyone at the table. With its vibrant flavors and hearty texture, Pastel de Choclo is a dish that will warm your heart and fill your stomach.

Ingredients (Serves 4-6):

• 2 cups of fresh or frozen corn kernels
• 1 cup of milk
• 1 tablespoon of butter
• 1 pound of ground beef (or chicken)
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 medium carrot, diced
• 1 cup of olives, pitted and chopped
• 2 hard-boiled eggs, chopped
• 1 teaspoon of paprika
• Salt and pepper to taste
• 1 tablespoon of olive oil
• Fresh basil or parsley for garnish (optional)

Cooking Instructions:

1. Prepare the Corn Mixture: In a blender or food processor, combine the corn kernels, milk, and butter. Blend until smooth and creamy. Set aside for later use. This mixture will create the sweet topping that contrasts beautifully with the savory filling.
2. Cook the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent. This step builds the foundation of flavor for the filling.
3. Add the Meat and Vegetables: Stir in the ground beef (or chicken) and cook until browned. Add the diced carrot, paprika, salt, and pepper, cooking for an additional 5-7 minutes until the carrot is tender. The meat should be fully cooked, and the vegetables should be soft, ensuring a rich texture.
4. Incorporate Olives and Eggs: Remove the skillet from the heat and stir in the chopped olives and hard-boiled eggs. These ingredients add a delightful briny flavor and a nice contrast of textures to the filling.
5. Assemble the Dish: Preheat your oven to 375°F (190°C). In a baking dish, layer the meat mixture evenly at the bottom. Top it with the creamy corn mixture, spreading it evenly so that it covers the filling completely.
6. Bake: Place the dish in the preheated oven and bake for about 30-40 minutes, or until the top is golden brown. Baking allows the flavors to meld and the corn topping to develop a lovely crust.
7. Garnish and Serve: Once baked, let the Pastel de Choclo cool for a few minutes before serving. Garnish with fresh basil or parsley if desired. Serve warm, and enjoy!

Extra Tips:

For a richer flavor, consider adding a dash of cumin or a sprinkle of cheese on top of the corn mixture before baking. If you prefer a vegetarian version, substitute the meat with lentils or mushrooms and add extra spices for flavor.

This dish can also be prepared in advance and stored in the refrigerator, making it a convenient option for gatherings. Reheat it in the oven before serving to maintain its delightful texture and flavor. Enjoy your Pastel de Choclo!

Cazuela

Cazuela is a traditional Chilean dish that embodies the heart and soul of Chilean cuisine. This comforting stew is a staple in many households, especially during the colder months. It typically consists of a rich broth filled with tender meats, seasonal vegetables, and aromatic spices that create a flavor-packed meal.

The beauty of cazuela lies in its versatility; you can use various types of meat such as chicken, beef, or pork, along with an array of vegetables, making it a perfect dish for utilizing whatever you have on hand.

This dish not only warms the body but also brings family and friends together around the table. It’s often served with a side of pebre, a Chilean condiment made of fresh herbs, tomatoes, and onions, which adds a revitalizing contrast to the hearty stew.

Cazuela is more than just food; it’s a taste of Chilean culture, showcasing the importance of communal dining and the joy of sharing a meal with loved ones.

Ingredients (Serves 4-6)

• 1 lb (450 g) chicken thighs or beef stew meat
• 4 cups chicken or beef broth
• 2 medium potatoes, peeled and cut into chunks
• 2 medium carrots, sliced
• 1 medium onion, chopped
• 1 cup green beans, trimmed
• 1 cup pumpkin or squash, peeled and cut into chunks
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions

1. Prepare the meat: In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Season the chicken or beef with salt and pepper. Add the meat to the pot and sear it on all sides until browned, which should take about 5-7 minutes. This step enhances the flavor of the meat and lays the foundation for a rich broth.
2. Sauté the vegetables: Once the meat is browned, remove it from the pot and set it aside. In the same pot, add the chopped onion and minced garlic. Sauté for about 3-5 minutes until the onion is translucent and fragrant. This will add depth to the stew.
3. Build the broth: Return the meat to the pot and pour in the chicken or beef broth. Stir in the paprika and cumin. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes. This allows the flavors to meld together and the meat to become tender.
4. Add the vegetables: After 30 minutes, add the potatoes, carrots, green beans, and pumpkin or squash to the pot. Stir well to combine, then cover and continue to simmer for an additional 20-25 minutes, or until the vegetables are cooked through and tender.
5. Final seasoning and serve: Taste the cazuela and adjust the seasoning with more salt and pepper if necessary. Ladle the stew into bowls, garnish with fresh parsley, and serve with lime wedges on the side for squeezing over the dish. The acidity from the lime will brighten up the rich flavors of the cazuela.

Extra Tips

When preparing cazuela, feel free to experiment with different vegetables based on what’s in season or available in your pantry. Common additions include corn on the cob, bell peppers, or even leafy greens.

For a heartier version, you can also add some rice or quinoa to the pot. Additionally, if you prefer a thicker broth, you can mash some of the potatoes into the stew before serving. Enjoy your cazuela with a side of crusty bread to soak up the delicious broth!

Completo

Completo is a beloved Chilean street food that takes the classic hot dog to a whole new level. This indulgent dish is typically topped with a variety of delicious ingredients, including avocado, sauerkraut, mayonnaise, and tomato, creating a symphony of flavors and textures.

Whether enjoyed at a local food stand or made at home, Completo is a festive and satisfying meal that brings a taste of Chile right to your kitchen.

To create the perfect Completo, it’s vital to use high-quality ingredients and to not shy away from creativity. While traditional toppings are a must, feel free to customize your Completo with additional toppings such as jalapeños or cheese to suit your taste.

This dish is perfect for gatherings, parties, or simply a fun dinner at home.

Ingredients (Serves 4-6):

• 4-6 hot dog sausages
• 4-6 hot dog buns
• 2 ripe avocados
• 1 cup mayonnaise
• 1 cup sauerkraut
• 2 medium tomatoes, diced
• 1 small red onion, finely chopped
• Salt and pepper to taste
• Optional: chopped cilantro or parsley for garnish

Cooking Instructions:

1. Prepare the Avocado: Start by cutting the ripe avocados in half, removing the pit, and scooping the flesh into a bowl. Mash the avocado with a fork until it reaches your desired consistency. Season with salt and pepper to taste. Set aside.
2. Cook the Hot Dog Sausages: In a medium saucepan, bring water to a boil. Add the hot dog sausages and cook for about 5-7 minutes, or until heated through. Alternatively, you can grill the sausages for a smoky flavor, cooking them for about 6-8 minutes, turning occasionally until evenly browned.
3. Assemble the Completo: While the sausages are cooking, prepare the buns. Lightly toast the hot dog buns if desired. Once the sausages are ready, place a sausage in each bun.
4. Add the Toppings: Start by generously spreading the mashed avocado over each sausage. Then, add a layer of sauerkraut, followed by a spoonful of diced tomatoes and chopped onions. Finally, drizzle a generous amount of mayonnaise on top.
5. Garnish and Serve: For an extra touch, sprinkle some chopped cilantro or parsley over the top of each Completo. Serve immediately while the sausages are warm and enjoy!

Extra Tips:

When making Completo, don’t be afraid to experiment with toppings to find your perfect combination. For instance, some people enjoy adding a spicy salsa or pickled vegetables for an extra kick.

Additionally, using fresh and ripe avocados is essential for the best flavor and texture. Consider serving Completo with a side of crispy fries or a fresh salad for a complete meal.

Empanadas De Pino

Empanadas de Pino are a traditional Chilean dish that encapsulates the rich culinary history of the nation. These savory pastries are filled with a delicious mixture of ground beef, onions, olives, hard-boiled eggs, and spices, all enveloped in a golden, flaky crust.

Originating from Spain, empanadas have been embraced and adapted by the Chilean culture, making them a staple at celebrations, family gatherings, and even as a comforting snack. Each bite offers a burst of flavors that reflects the diverse ingredients and culinary techniques found in Chilean cuisine.

Making empanadas de pino isn’t only a delightful cooking experience but also an opportunity to share a piece of Chilean heritage. These empanadas can be baked or fried, offering versatility depending on your preference.

While the process may seem intimidating at first, with the right ingredients and a little practice, you’ll be able to create a dish that’s both satisfying and impressive. Gather your ingredients and prepare for a culinary journey that will delight your taste buds and bring warmth to your home.

Ingredients (Serves 4-6 people):

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 teaspoon salt
• 1/4 cup cold water
• 1 lb ground beef
• 1 medium onion, finely chopped
• 2 hard-boiled eggs, chopped
• 1/4 cup black olives, chopped
• 1 teaspoon cumin
• 1 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 softened butter and mix until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until the dough comes together. Knead gently for a few minutes until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. Make the Filling: In a medium skillet over medium heat, sauté the chopped onions until they’re soft and translucent, about 5-7 minutes. Add the ground beef and cook until browned. Stir in the cumin, paprika, salt, and pepper, and cook for another 2-3 minutes. Remove from heat and let the mixture cool slightly.
3. Combine Ingredients: Once the beef mixture has cooled, add the chopped hard-boiled eggs and black olives. Mix well to guarantee all ingredients are thoroughly combined. Taste and adjust seasoning if necessary.
4. Roll Out the Dough: On a floured surface, roll out the chilled dough to about 1/8 inch thick. Use a round cutter or a glass to cut out circles of dough about 5-6 inches in diameter.
5. Fill the Empanadas: Place a generous spoonful of the filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together to seal. You can use a fork to crimp the edges for an extra decorative touch.
6. Prepare for Baking/Frying: Preheat your oven to 375°F (190°C) if baking, or heat oil in a deep pan for frying. If baking, place the empanadas on a parchment-lined baking sheet. Brush the tops with the beaten egg for a golden finish.
7. Cook the Empanadas: If baking, cook for 20-25 minutes or until golden brown. If frying, carefully add the empanadas to the hot oil, frying until golden and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Extra Tips:

When preparing empanadas de pino, feel free to customize the filling to suit your taste. You can add ingredients like bell peppers or spice it up with jalapeños for an extra kick.

For a vegetarian version, substitute the beef with a mix of mushrooms and lentils. Confirm the dough isn’t too thick to achieve a crisp texture, and don’t overfill to prevent bursting during cooking. Serve your empanadas with a side of pebre, a fresh Chilean salsa, for an authentic touch!

Merluza a La Plancha

Merluza a La Plancha is a delightful Chilean dish that highlights the freshness of merluza, or hake, a popular fish in the coastal regions of Chile. This dish isn’t only simple to prepare but also allows the natural flavors of the fish to shine through, making it a favorite among seafood lovers.

Grilling the fish on a plancha (a flat iron griddle) gives it a deliciously crispy exterior while keeping the flesh tender and flaky. Typically served with a side of fresh vegetables or a light salad, Merluza a La Plancha is perfect for a family gathering or a casual dinner with friends.

The dish can be enhanced with a drizzle of olive oil and a squeeze of lemon, which adds brightness and balance to the rich flavors of the fish. Follow this recipe to create a delicious and authentic Chilean meal that’s sure to impress your guests.

Ingredients (Serves 4-6)

• 1.5 to 2 pounds of fresh merluza (hake) fillets
• 3 tablespoons of olive oil
• 2 cloves of garlic, minced
• 1 teaspoon of paprika
• Salt and pepper, to taste
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Prepare the Fish: Rinse the merluza fillets under cold water and pat them dry with paper towels. This step is essential to remove excess moisture, which helps achieve a perfect sear on the plancha.
2. Marinate the Fish: In a medium bowl, whisk together the olive oil, minced garlic, paprika, salt, and pepper. Add the merluza fillets to the bowl and coat them evenly with the marinade. Let the fish marinate for at least 20 minutes to allow the flavors to penetrate.
3. Heat the Plancha: Preheat your plancha or a large non-stick skillet over medium-high heat. Make sure it’s hot enough to sear the fish, which helps lock in moisture and flavor.
4. Cook the Fish: Once the plancha is hot, carefully place the marinated merluza fillets on it. Cook for about 4-5 minutes on each side, or until the fish is golden brown and flakes easily with a fork. Avoid overcrowding the plancha; if necessary, cook in batches.
5. Finish with Lemon: Once cooked, remove the fish from the heat and squeeze fresh lemon juice over the fillets. This adds a zesty brightness that complements the rich flavor of the fish.
6. Garnish and Serve: Transfer the cooked merluza to a serving platter, sprinkle with chopped parsley for garnish, and serve immediately with your choice of sides.

Extra Tips

For an added layer of flavor, consider incorporating additional herbs such as thyme or dill into the marinade. This can enhance the overall taste and bring a fresh element to the dish.

Additionally, using a high-quality olive oil will greatly improve the flavor profile. Don’t forget to keep an eye on the fish while cooking, as overcooking can lead to a dry texture. Enjoy your Merluza a La Plancha with a side of roasted vegetables or a crisp salad for a complete meal!

Pebre

Pebre is a traditional Chilean condiment that perfectly captures the vibrant flavors of the country’s cuisine. This cool and zesty salsa is typically made with a mix of finely chopped tomatoes, onions, cilantro, and a kick of chili pepper, all dressed with a splash of lime juice and olive oil. It’s commonly served alongside grilled meats, bread, and empanadas, making it an indispensable staple in Chilean households.

Pebre not only enhances the flavor of various dishes but also adds a revitalizing touch that can brighten up any meal. The beauty of pebre lies in its simplicity and the freshness of its ingredients. Each component plays a vital role in creating a harmonious balance of flavors. The use of fresh herbs, particularly cilantro, gives pebre its distinctive taste, while the acidity from lime juice provides a lively contrast.

Whether you’re hosting a barbecue or just looking to spruce up a simple meal, preparing this delightful condiment is a must for any culinary adventure inspired by Chilean culture.

Ingredients (Serves 4-6)

• 2 medium ripe tomatoes, diced
• 1 small onion, finely chopped
• 1 cup fresh cilantro, chopped
• 1-2 small green chili peppers, minced (adjust for spice preference)
• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice
• Salt to taste
• Pepper to taste

Instructions

1. Prepare the Vegetables: Start by washing the tomatoes and cilantro thoroughly. Dice the tomatoes into small cubes, ensuring you remove the seeds for a less watery mixture. Finely chop the onion, and mince the chili peppers, adjusting the amount based on your desired heat level. Place all these ingredients into a medium-sized mixing bowl.
2. Add Fresh Herbs: Add the chopped cilantro to the bowl with the tomatoes, onion, and chili peppers. Cilantro is a key ingredient in pebre, providing a fresh and aromatic flavor that complements the other ingredients.
3. Dress the Mixture: Drizzle the olive oil and lime juice over the vegetable mixture. The olive oil adds richness while the lime juice brings a tangy brightness. Stir the ingredients together gently to combine, being careful not to mash the tomatoes.
4. Season to Taste: Sprinkle salt and pepper into the mixture. Start with a small pinch of each, and mix thoroughly. Taste your pebre and adjust the seasoning as needed; this is where you can personalize the flavor to your preference.
5. Let it Rest: Allow the pebre to sit for at least 15-30 minutes before serving. This resting period lets the flavors meld together, resulting in a more balanced and delicious condiment.
6. Serve: Present the pebre in a small bowl or ramekin alongside your favorite grilled meats, bread, or empanadas. Enjoy the fresh flavors and the kick of spice that pebre brings to your meal.

Extra Tips

When making pebre, using fresh, high-quality ingredients is key to achieving the best flavor. Feel free to experiment with different types of chili peppers to find the right balance of heat for your palate.

Additionally, you can customize your pebre by adding other ingredients such as diced bell peppers or a dash of vinegar for extra tang. Store any leftovers in an airtight container in the refrigerator, where it will keep for up to three days—just remember to give it a good stir before serving again!

Porotos Granados

Porotos Granados is a traditional Chilean dish that showcases the rich flavors of the country’s agricultural bounty. This comforting bean stew is typically made with fresh cranberry beans, a variety of vegetables, and spices, making it a hearty and nutritious meal. Often enjoyed during the summer months when the ingredients are at their peak, Porotos Granados holds a special place in Chilean cuisine and is a wonderful representation of the country’s culinary heritage.

The dish isn’t only delicious but also versatile, allowing for variations depending on personal preferences or seasonal availability of ingredients. Whether served as a main dish or a side, Porotos Granados is sure to satisfy with its vibrant colors and robust flavors. With its roots deeply embedded in Chilean culture, making this dish at home will transport you to the sun-kissed fields of Chile, celebrating the simplicity and richness of its ingredients.

Ingredients (serving size: 4-6 people):

• 2 cups fresh cranberry beans (or 1 can of cooked beans, drained)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 cup corn kernels (fresh or frozen)
• 4 cups vegetable broth or water
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh basil or oregano for garnish (optional)

Cooking Instructions:

1. Prepare the Beans: If using fresh cranberry beans, shell them from their pods. Rinse the beans under cold water and set aside. If using canned beans, simply drain and rinse them.
2. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
3. Add Vegetables: Stir in the diced carrot, zucchini, and red bell pepper. Cook the vegetables for about 5-7 minutes until they begin to soften.
4. Incorporate Beans and Corn: Add the prepared beans and corn kernels to the pot. Stir well to combine all the ingredients.
5. Season the Mixture: Sprinkle in the ground cumin, paprika, salt, and pepper. Mix everything together to guarantee the spices coat the vegetables and beans evenly.
6. Add Liquid: Pour in the vegetable broth or water, bringing the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 30-40 minutes. This allows the flavors to meld and the beans to become tender.
7. Adjust Seasoning: After the cooking time, taste the stew and adjust seasoning with additional salt and pepper if necessary. If the stew is too thick, you can add a bit more broth or water to reach your desired consistency.
8. Serve: Ladle the Porotos Granados into bowls and garnish with fresh basil or oregano if desired. Enjoy it warm with crusty bread or on its own.

Extra Tips: For a more authentic flavor, you can add a touch of fresh or dried chili for some heat. Additionally, feel free to experiment with seasonal vegetables or even add some diced potatoes for extra heartiness. If you have leftovers, Porotos Granados can be stored in the refrigerator for a few days, and it often tastes even better the next day as the flavors continue to develop.

Chorrillana

Chorrillana is a traditional Chilean dish that embodies the spirit of comfort food, making it a popular choice for gatherings and casual meals. This hearty plate is a delightful combination of crispy French fries, sautéed onions, and thinly sliced beef, all generously topped with fried eggs.

Originating from the city of Valparaíso, Chorrillana is often enjoyed with friends over a cold beer, making it a beloved staple in Chilean cuisine.

The charm of Chorrillana lies in its simplicity and the ability to customize it with various toppings and sides. While the classic version highlights the rich flavors of beef and onions, some variations even include additional ingredients such as sausages or jalapeños for an extra kick.

Regardless of how you choose to prepare it, Chorrillana is sure to be a hit at any gathering.

Ingredients (Serves 4-6)

• 4 large potatoes (for French fries)
• 1 lb (450g) beef sirloin or flank steak
• 2 large onions
• 4 large eggs
• 2 tablespoons vegetable oil (for frying)
• Salt (to taste)
• Black pepper (to taste)
• Optional: chopped parsley (for garnish)

Cooking Instructions

1. Prepare the Potatoes: Start by peeling the potatoes and cutting them into thin strips to make French fries. Rinse the cut potatoes under cold water to remove excess starch, which helps them become crispy when fried. Pat them dry with a kitchen towel to remove moisture.
2. Fry the Potatoes: Heat vegetable oil in a deep frying pan or pot over medium-high heat. Once the oil is hot, carefully add the potato strips in batches, frying them until golden brown and crispy, about 5-7 minutes. Remove the fries from the oil and place them on a paper towel-lined plate to drain excess oil. Season with salt to taste.
3. Cook the Beef: While the fries are cooking, slice the beef into thin strips. In a separate pan, heat a little oil over medium heat, then add the beef. Season with salt and black pepper. Sauté the beef until it’s cooked to your desired level of doneness, usually about 3-5 minutes. Remove from the pan and set aside.
4. Sauté the Onions: In the same pan used for the beef, add sliced onions and sauté them until they’re soft and caramelized, about 7-10 minutes. Stir frequently to avoid burning. Once done, add the cooked beef back into the pan with the onions, mixing well to combine the flavors.
5. Fry the Eggs: In another pan, fry the eggs sunny-side up or to your preference. Make sure the yolks are still runny for that delicious mix of flavors when served.
6. Assemble the Dish: To serve, layer a generous amount of crispy fries on a large platter. Top the fries with the beef and onion mixture, then carefully place the fried eggs on top. Garnish with chopped parsley if desired.

Extra Tips

To elevate your Chorrillana experience, consider adding toppings such as sliced avocado, diced tomatoes, or even spicy sauces for those who enjoy a bit of heat.

You can also experiment with different types of proteins, like chicken or pork, for a unique twist on the classic recipe. Make sure to serve the dish hot and fresh for the best flavor and texture!

Mote Con Huesillo

Mote Con Huesillo is a traditional Chilean dessert that combines the unique flavors of sweetened dried peaches (huesillos) with wheat (mote) and a revitalizing, syrupy concoction. This delightful dish is often enjoyed during the summer months, especially at festivals and outdoor gatherings.

The combination of chewy wheat, tender peaches, and a sweet, spiced syrup creates a delightful treat that’s both satisfying and invigorating, making it a favorite among locals and tourists alike.

To prepare Mote Con Huesillo, you’ll need to start by cooking the wheat to achieve the right texture. The dried peaches should be soaked and cooked to infuse them with flavor. The sweet syrup is made with sugar, water, and spices, adding a fragrant note to the dish. Once all components are ready, they’re assembled in a glass to create a visually appealing dessert that’s sure to impress your guests.

Ingredients (Serves 4-6)

• 1 cup of whole wheat (mote)
• 6 dried peaches (huesillos)
• 1 cup of sugar
• 4 cups of water
• 1 cinnamon stick
• 1 teaspoon of vanilla extract
• 1 tablespoon of lemon juice (optional)
• Mint leaves (for garnish, optional)

Cooking Instructions

1. Prepare the Wheat: Rinse the whole wheat under cold water in a fine mesh strainer. In a large pot, combine the rinsed wheat with 4 cups of water. Bring to a boil, then reduce to a simmer and cover. Cook for about 30-40 minutes, or until the wheat is tender but still chewy. Once cooked, drain any excess water and set aside to cool.
2. Cook the Dried Peaches: In another saucepan, place the dried peaches and add enough water to cover them. Bring to a boil, then reduce heat and let simmer for about 15-20 minutes until they’re soft and plump. Once cooked, remove the peaches from the pot and set aside. Reserve the cooking liquid for the syrup.
3. Make the Syrup: In the same saucepan, combine the reserved cooking liquid from the peaches with 1 cup of sugar, the cinnamon stick, and the vanilla extract. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and let simmer for about 10 minutes, allowing the syrup to thicken slightly. Remove from heat and let cool, then strain out the cinnamon stick.
4. Combine Ingredients: In a serving glass or bowl, layer the cooked wheat at the bottom. Next, cut the peaches in half and place them on top of the wheat. Finally, pour the syrup over the wheat and peaches, ensuring everything is well-coated. Optionally, add a splash of lemon juice for an extra zing.
5. Serve and Garnish: Chill the assembled Mote Con Huesillo in the refrigerator for about 30 minutes before serving. Garnish with fresh mint leaves if desired before serving for an added touch of color and flavor.

Extra Tips

When preparing Mote Con Huesillo, it’s important to soak the dried peaches overnight for the best flavor and texture.

For a more authentic experience, you can experiment with spices in the syrup, such as cloves or allspice, to create a unique twist on this classic dessert. Additionally, feel free to adjust the sweetness of the syrup to your taste by adding more or less sugar.

Enjoy this invigorating treat on a hot day or as a delightful end to any meal!

Alfajores De Dulce De Leche

Alfajores De Dulce De Leche are a traditional treat from Chile, known for their delicate texture and sweet filling. These delightful cookies consist of two soft, crumbly biscuits filled with luscious dulce de leche, then typically rolled in shredded coconut or dusted with powdered sugar. They’re a perfect accompaniment to a cup of coffee or tea and are often enjoyed during festive celebrations or as a sweet snack throughout the day. The combination of flavors and textures makes them a favorite among both locals and visitors alike.

Making Alfajores De Dulce De Leche isn’t only a rewarding experience but also a fun one. The process involves creating a simple dough that’s flavored with a hint of lemon zest and cornstarch, which gives it its signature melt-in-your-mouth quality. Once baked and filled, these cookies can be dressed up in various ways, making them versatile for any occasion. Whether you choose to keep them classic or add a twist, these alfajores will certainly bring a taste of Chile to your kitchen.

Ingredients (serving size: 4-6 people):

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup cornstarch
• 1 teaspoon baking powder
• 1 cup dulce de leche
• Shredded coconut or powdered sugar for dusting (optional)

Cooking Instructions:

1. Prepare the Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes. Next, add the egg, lemon zest, and vanilla extract, mixing until well combined.
2. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cornstarch, and baking powder. Gradually add this dry mixture to the wet ingredients, stirring gently until a soft dough forms. Avoid overmixing to keep the cookies tender.
3. Chill the Dough: Once the dough is combined, wrap it in plastic wrap and refrigerate for at least 1 hour. Chilling helps to firm up the dough, making it easier to roll out and cut into shapes.
4. Preheat the Oven: While the dough is chilling, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
5. Roll and Cut the Dough: After the dough has chilled, take it out and roll it out on a lightly floured surface to about 1/4 inch thickness. Using a round cookie cutter (about 2 inches in diameter), cut out cookies and place them on the prepared baking sheet. Gather any scraps, re-roll, and cut more cookies until all the dough is used.
6. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. Don’t overbake, as you want them to remain soft. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
7. Fill and Assemble: Once the cookies are completely cooled, spread a generous amount of dulce de leche on the flat side of one cookie and sandwich it with another. Repeat this process until all cookies are filled.
8. Finish with Coconut or Sugar: If desired, roll the edges of the filled alfajores in shredded coconut or dust the tops with powdered sugar for an extra touch.

Extra Tips: When making Alfajores De Dulce De Leche, verify that your butter is at room temperature for easy creaming with the sugar. If you want to make the process even simpler, you can use store-bought dulce de leche, which is readily available in many grocery stores.

Additionally, feel free to experiment with flavor variations by incorporating cocoa powder into the dough for chocolate alfajores or adding a hint of cinnamon for a warming spice. These cookies can be stored in an airtight container for several days, allowing the flavors to deepen over time. Enjoy your delicious creation!