Chile Archives - International Cuisine

Chile Humitas (A Traditional Corn Tamale)

January 15, 2015 By Darlene at International Cuisine

Chile Humitas are a corn tamale that is served all over the country with pebre sauce. I had the privilege of making these the old fashioned way with a molino. It is very labor intensive to make mainly in the prep of removing and cleaning the husks and then cutting the kernels off the cob and putting them through the molino which is basically a grinder to get the perfect consistency. The recipe presented here uses a food processor or blender as opposed to a molino the result will be nearly as good and well worth the work, they are yummy!

One of the things I love most about Latin food and this Chile Humitas recipe is no exception, is that it takes a village. Seriously this is a time consuming recipe and if you were to make it from scratch using a old fashioned molino, the whole family will get involved. Someone will husk the corn, someone else will clean and stack the husks, someone else will remove the kernels, another will run the corn through the molino and lastly the head cook will make the mixture to wrap up in the husks.

I find that during these labor intensive recipes that it is a wonderful time to catch up with friends and family. Once the meal is done, it is a true celebration. These little Chile humitas is more than just just a type of tamale, it is a culture in a delicious package. I hope you make Chile humitas with family and friends.

Did you know that it is proper etiquette to show up about 20 minutes late when you are invited to a party or meal in Chile. If you would like to learn more about this awesome South American country plus get additional recipes be sure to check out “Our Journey to Chile“.

Craving more? Be sure to join the culinary and cultural journey around the world at, Internationalcuisine.com, so you don’t miss a thing. It’s free. You can also find me on Instagram, Facebook , Pinterest and Youtube, to follow along on our incredible journey.

Looking for a cookbook featuring all the Spanish Speaking countries of the world, It features 100 pages of amazing recipes and photos.
Get your copy here I thank you for your support.

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5 from 2 votes

Humitas (Corn Tamales)

Delicious corn tamales that are as much fun to make as they are to eat.

Course Appetizer

Cuisine Chile

Prep Time 1 hour

Cook Time 20 minutes

Total Time 1 hour 20 minutes

Servings

Calories 13kcal

Author International Cuisine

Ingredients

12 ears corn
2 tablespoons shortening or vegetable oil
1 whole onion diced
1 teaspoon ground paprika or merquén Chilean smoked chili pepper
3-4 tablespoons cornmeal
3 leaves sweet basil

Instructions

Make a circular cut around the base of each ear of corn, about one inch from the bottom. Remove the leaves and divide into pairs. If you're working with dry tamale leaves, soak them in hot water.
Cut the kernels from each ear, separating them from the cob. Then process the kernels in a blender or food processor; the result should be a rough paste, not too smooth with some texture. Set aside.
Heat the shortening or vegetable oil in a large pot over medium-high heat.
Add the diced onion and paprika (or merquén.) Sauté for five minutes, stirring occasionally.
Add the corn to the pot and cook for five minutes.
Add the cornmeal and basil and cook for a final 10 minutes. The mixture should thicken and you should be able see the bottom of the pot when stirring.
To assemble the humitas, place one corn leaf over the other, overlapping by around one inch. Place 3/4 to 1 cup of the cooked corn mixture in the center of the leaves. To close the humita, fold the sides of the leaves first, from the left and the right. Afterward, fold the top and bottom sides down to form a rectangular package. Secure the leaves with (cotton) kitchen string around the center. The finished package should resemble a bow-tie, or humita.
Fill a large pot with water and add a little salt. Bring the water to a boil and place the humitas inside. Cook for 20 minutes and then drain. Let the humitas cool for five minutes before serving.
Serve with Pebre Sauce
Enjoy!

Nutrition

Chile Pebre- A Traditional Chilean Salsa

January 15, 2015 By Darlene at International Cuisine

Chile Pebre is a traditional Chilean salsa. Chile Pebre is found on nearly every table all over the country. This is usually spread on toasted bread, on humitas, salads, you name it. A little dish always there to put it on whatever suits your fancy. Typically Chile pebre is made with cilantro as the main ingredient but there are many versions. Add what you like and eliminate what you don’t. Sometimes it is not made with tomatoes it just depends on who makes it.

Chile pebre is not a hot salsa as it is just flavored with a bit of red chili sauce. This recipe reminds me more of a pico de gallo type salsa. It is fresh and lovely. Many people think Latin countries eat really spicy but that is just not the case. This Chile pebre is mild and is simply compliments whatever it is placed on. The possibilities are endless, feel free to only put in what you like.

How do you like your salsa hot and spicy or mild? Let me know in the comments below.

Did you know that Chile has one of the longest coastlines in the world? If you would like to learn more about this amazing South American country plus get additional authentic Chilean recipes be sure to check out “Our Journey to Chile”

Looking for a cookbook featuring all the Spanish Speaking countries of the world, It features 100 pages of amazing recipes and photos.
Get your copy here I thank you for your support.

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4.39 from 13 votes

Pebre- A Salsa from Chile

Pebre is a mild salsa that is found on every table in Chile.

Course Sauce

Cuisine Chile

Prep Time 15 minutes

Total Time 15 minutes

Servings

Calories 43kcal

Author International Cuisine

Ingredients

1/2 onion diced finely
1 bunch cilantro diced finely
1 tomato diced finely
1 tablespoon red wine vinegar
1 tablespoon oil
1/2 teaspoon red chili sauce or more to taste
Salt

Instructions

Combine all the ingredients together in a bowl or jar and refrigerate for a couple hours before serving.
This will last a few days in the refrigerator.

Nutrition

Chile Mote Con Huesillos (A Wheat and Peach Drink)

January 15, 2015 By Darlene at International Cuisine

Chile mote con huesillos is a non-alcohol drink found in stands all over Chile especially in the summer time. It is made with dried peaches and mote which is a hulled wheat. If you can’t find mote, a pearl barley can be substituted. You don’t eat the mote it is just used to flavor this slightly sweet refreshing drink.

One of the things I love most about this journey is coming across these recipes that are completely different from anything I have had before. This Chile mote con huesillos is one of them. I loved this drink it was sweet, but not too sweet and refreshing with a lovely peach flavor. The mote added a depth to the drink that made it seem substantial. This is very Chilean, there is a saying in Chile is it more Chilean than Mote con Huesillos?

If you would like to learn more about this beautiful South American country be sure to check out “Our Journey to Chile” where you also get more authentic Chilean recipes.

Have you ever tried Chile mote con huesillos. I would love to know what you thought or if you make it if you love it too! Leave me a comment below.

Looking for a cookbook featuring all the Spanish Speaking countries of the world, It features 100 pages of amazing recipes and photos.
Get your copy here I thank you for your support.

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3.92 from 12 votes

Mote Con Huesillos (A Wheat and Peach Drink)

A unique drink that is very Chilean. You should definitely include it as part of your Chilean feast.

Course Drinks

Cuisine Chile

Prep Time 12 hours

Cook Time 30 minutes

Total Time 12 hours 30 minutes

Servings

Calories 362kcal

Author International Cuisine

Ingredients

8 ounces dried peach halves
5 cups water
1/4 cup sugar
1 stick cinnamon
Lemon or orange peel
1 cup mote or pearled barley cooked by package instructions

Instructions

Combine dried peaches and water and soak overnight in refrigerator to re-hydrate.
In a large heavy pot, pour sugar and cook over medium heat, moving pan frequently but not stirring until the sugar melts and takes on a light amber hue.
Off heat, careful to avoid any steam or sputtering, add one cup of the soaking water from the peaches.
Stir over medium heat until the caramel has dissolved.
Add the remaining soaking water, peaches, cinnamon stick and lemon (or orange) peel.
Return to a simmer and cook until tender, about 30 minutes.
Cool to room temperature then chill until cold.
Add 2 to 3 tablespoons of cooked mote or barley to the bottom of a tall glass.
Add 2 to 3 peach halves and top off with juice.
Stir in additional sugar or honey to taste.
Serve with a spoon to break up the peaches.

Nutrition

Chile Curanto (A feast of seafood and meat)

January 15, 2015 By Darlene at International Cuisine

Chile Curanto is an authentically Chilean dish originating on the Archipelago of Chiloé. Historically this meal was made by digging a hole about 1 ½ yards deep, putting in red hot stones that were heated in a bonfire and then adding in an assortment of seafood, meats and vegetables. This was then covered with nalca leaves basically Chilean rhubarb and then covered with wet sacks.

This created a giant pressure cooker in which the food was ready in about an hour. This dish can be prepared in a pot, in a pressure cooker or over grill, I used the grill method, it was super easy and we loved it! It is filled with clams, mussels, sausage, potatoes, chicken and pork. This version is made with napa cabbage leaves and flavored with garlic, and white wine. Fair warning, Chile curanto is a feast, be hungry my friend!

I absolutely love these one pot dishes that is the entire meal. Serve Chile curanto with a pisco sour for an authentic Chilean experience. Did you know that Chile ranks fifth in world as a wine exporter and their wine is becoming world renown. If you would like to learn more about this beautiful South American country plus get more authentic recipes be sure to check out “Our Journey to Chile”

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4.75 from 8 votes

Chilean Curanto (A feast of seafood and meat)

A feast of meat, seafood and vegetables. Curanto is a true Chilean tradition.

Course Main Dish

Cuisine Chile

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings

Calories 831kcal

Author International Cuisine

Ingredients

2 tablespoons olive oil
1 pound boneless skinless chicken thighs
1 pound mini Yukon Gold potatoes
1 red pepper sliced
1 medium white onion sliced
1 banana pepper or several small jalapenos thickly sliced
1 tablespoon garlic chopped
1 large Savoy cabbage leaves torn off
2 Spanish chorizo sausages cut in thirds
1 pound smoked pork spare ribs or pork chops
2 pounds clams
1 pound mussels
1 cup white wine

Instructions

Heat oil in a large grill-proof wide pot over high heat on the barbecue.
Add chicken and cook until lightly brown.
Add potatoes, red peppers, onions, banana peppers and half of garlic, season with salt and pepper and cook for a few minutes or until softened.
Cover tightly with cabbage leaves.
Add sausage and spare ribs and cover with more cabbage leaves.
Add clams, mussels and remaining garlic, pour wine over top and cover with a final layer of cabbage leaves.
Cover pot tightly with a lid.
Keep barbecue heat at about 325 F and cook for about 40 minutes or until everything is cooked and steaming hot.
Remove pot from barbecue and put all the ingredients clams, mussels, sausage, chicken and pork on a platter.
Serve cabbage as well.
Enjoy!

Nutrition

Chile Corn (Chilean Style Corn on the Cob)

January 15, 2015 By Darlene at International Cuisine

This Chile corn on the cob is super easy, makes a great presentation and is absolutely delicious. Chile corn can also be made by cutting the corn in two pieces and putting them in foil with the butter mixture but I just love the look of the grilled cooked corn in the husk. Chile corn makes a lovely side dish for any occasion.

What makes this Chile corn special is the chili-lime butter. It adds such a wonderful flavor to the corn on the cob. We absolutely this loved this Chile corn. It really kicks your normal corn on the cob up a notch. I often just boil corn however grilling it in the husk really makes a huge flavor difference. You should try it!

How do you normally cook your corn? What kind of butter do you use, do you flavor your butter and if so what do you flavor it with? Please let me know in the comments below. Did you know that both potatoes and corn are staple ingredients in Chilean cuisine? If you would like to learn more about this beautiful South American country be sure to check out “Our Journey to Chile” you can also find many more authentic Chilean recipes there.

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5 from 1 vote

Chilean Style Corn on the Cob

A delicious chili-lime butter is what makes this corn on the cob extra special. You will love it!

Course Side Dish

Cuisine Chile

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Calories 27kcal

Author International Cuisine

Ingredients

4 corn on the cob with husks
1 tablespoon melted butter
½ teaspoon chili powder
1 zest of lime
1 teaspoon lime juice fresh
¼ teaspoon salt
black pepper

Instructions

Pre-heat your grill to a medium heat, about 375 degrees
In a saucepan Melt the butter and add the rest of the ingredients.
Place corn on foil and brush it with the chili-lime mixture — you should use it all up -- and seal it really well to avoid leaking butter.
Cook it for about 25 to 30 minutes with the lid down until the kernels are tender.
Turn every 10 minutes.
To prepare corn in the husk, peel back the husk and pull out the silk.
Re-wrap the corn in the husks with a string if necessary and put in a bowl of water to soak for 20 minutes.
Shake off water.
Grill for 25 to 30 minutes.
Peel back the husks and brush on the chili-lime butter before serving.

Nutrition

Chile Sopaipillas (A Chilean Doughnut)

January 15, 2015 By Darlene at International Cuisine

These Chile Sopaipillas are amazing and a true Chilean treasure. They are similar to a doughnut. In Chile they are typically made with pumpkin or squash. I just used pumpkin puree from the can and the results were delicious. These would be wonderful for breakfast too! They also make a savory version that is typically served as bread with a meal and butter or pebre is spread on the top.

Sopaipilla’s are famous all over Latin America. In fact the word comes from the original Mozarabic language word Xopaipa which meant bread soaked in oil. There are many versions of this and it also goes by other names in different countries. It is also called sopapilla, sopaipa or cachanga. Often times they are puffed bread made with just flour as opposed to the pumpkin or squash.

These Chile sopaipillas are absolutely delicious with the orange color coming from the pumpkin puree. It is both sweet and savory and made for the perfect ending to our Chilean feast. They were served warm with a delicious thick sauce made of brown sugar, orange and cinnamon.

Did you know that Chileans love to eat and often will eat up to four meals a day? They eat very late at night with dinner typically being served after 9:00 pm. If you would like to learn more about this amazing country in South America, plus get some more delicious recipes, be sure to check out “Our Journey to Chile“.

Craving even more? Be sure to join the culinary and cultural journey around the world at, Internationalcuisine.com, so you don’t miss a thing. It’s free. You can also find me on Instagram, Facebook , Pinterest and Youtube, to follow along on our incredible journey.

What is your favorite sopaipilla? Sweet or savory? Let me know in the comments below.

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4.3 from 17 votes

Sopaipillas (A Chilean Doughnut)

A delicious sweet treat that is similar to a doughnut, a perfect ending to our Chilean feast!

Course Dessert

Cuisine Chile

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings pieces

Calories 110kcal

Author International Cuisine

Ingredients

2 cups self-raising flour
¼ teaspoon salt
1 cup cooked pumpkin or Zapallo squash or pumpkin puree in a can
¼ cup unsalted butter melted
1 cup water
1 cup brown sugar
1 stick cinnamon
1/2 orange cut into 8 pieces
Vegetable oil for frying

Instructions

Combine flour and salt in a large bowl, set aside.
Combine cooked pumpkin or puree and butter in a separate bowl and stir until combined.
Make a well in the flour mixture, add pumpkin mixture and stir and knead until combined. Add a little water if it is too dry. When the dough cleans the bowl it is perfect.
On a floured surface, roll out the dough to about ¼ inch thick, use a cookie cutter or small bowl to make rounds about 3 inches in diameter.
Combine brown sugar, water cinnamon, and orange slices in a pot over medium heat and bring to a boil. Boil for about 4 minutes until slightly thickened. Remove from heat and set aside.
Heat oil to 350 degrees in a wok, frying pan or deep fryer, add pastry rounds a few at a time and fry until puffed and golden, turning halfway through, about 1 to 2 minutes per side. Drain on a paper towel.
Working a few at a time, add fried sopaipillas to syrup, remove and serve immediately with some extra syrup.
Awesome!

Nutrition

Pastel de Choclo (Corn and Beef Pie)

January 15, 2015 By Darlene at International Cuisine

I had the privilege of making this delicious dish called pastel de choclo for a young man named Rodrigo from Chile who happened to be staying with my brother in law as a foreign exchange student. The best part, he loved it, he said it was just like home! We loved it too and it was perfect for a cold rainy day. The beef is beautifully seasoned and the corn added a wonderful sweetness. You can make pastel de choclo as individual servings or as one big casserole.

Cooking a meal for someone who is visiting from another country to feel at home, is a wonderful thing to do. Making Pastel de choclo for Rodrigo gave me an opportunity to talk with him about many of his countries traditions. It was a lovely time and the fact that he felt comfortable enough to talk with me about his hopes and dreams and his family, I am certain came about because of the meal. As my mission statement states, food is the ultimate form of hospitality everywhere in the world is so true. Getting this postel de choclo recipe right, was just one testament to my dedication and work to Internationalcuisine.com. It was very satisfying.

Have you made a meal to make someone feel at home? please tell me about it in the comments below.

If you are interested in learning more about Chile be sure to check out “Our Journey to Chile.” , you can get more delicious Chilean recipes there as well.

Looking for a cookbook featuring all the Spanish Speaking countries of the world, It features 100 pages of amazing recipes and photos.
Get your copy here I thank you for your support.

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3.84 from 6 votes

Pastel de Choclo (Corn and Beef Pie)

A true Chilean comfort food you are sure to love!

Course Main Dish

Cuisine Chile

Prep Time 1 hour

Cook Time 30 minutes

Total Time 1 hour 30 minutes

Servings

Calories 794kcal

Author International Cuisine

Ingredients

6 large corn on the cob yellow
2 pounds of PINO this is the meat filling in the pie, directions below
2 broiled chicken breasts no skin no fat cut into 6pieces
1 Tablespoon butter, salted
1 Tablespoon vegetable Oil
1 1/2 Tablespoons Sugar
2 cups milk whole if possible
2 hardboiled eggs cut into slices
2 large basil leaves
3/4 teaspoon salt
2 lbs minced meat
2 large onions finely chopped
1 ½ tablespoons oil
½ teaspoon cumin
½ teaspoon black pepper
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon oregano
2 cloves garlic finely chopped
½ teaspoon salt
12 black olives pitted
¾ cups raisins

Instructions

Peel the corn and cut the corn off the cob with a knife (Do this by holding the corn by the top upright and using a sharp knife in a downward motion)
Once you have all the corn off put into blender
In a pot mix the butter and the oil melt and mix (not too hot, medium at the most)
Put in the corn paste you’ve already blended and cook slowly always stirring as it thickens start to slowly add the milk, the salt, the sugar and the finely chopped basil.
Once it’s really thickened you can put it aside to use to top the pastel.
Heat the oil in a pot
Add the onions and fry until onions become translucent
Add the spices and salt, and cook for a couple of more minutes
Add the Raisins and cook for two minutes
Add the meat and fry until cooked through
Putting it all together
Preheat your oven to 375 degrees
Oil your individual 6 clay bakers or porcelain bakers
Fill to about half way up with the PINO (meat filling)
Add two slices of egg, a piece of chicken and two olives
Top with the corn filling to just below the top
Sprinkle the top with granulated sugar
Put into preheated oven and bake until the top becomes golden brown and hard about 30 minutes.
Serve immediately
Enjoy!

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