Ever fantasized about teleporting your taste buds to a Christmas feast in Chile? We’ve got the next best thing—recipes that’ll bring the vibrant Chilean Christmas spirit straight to your kitchen. Imagine the rich, savory aromas wafting through your home, making everyone’s mouth water in anticipation.
We’re diving into a culinary adventure, unearthing dishes that are the heart and soul of Chilean Christmas food recipes. From the juicy, tantalizing main courses to the sinfully delicious desserts, it’s a journey you won’t want to miss. Ready to become the hero of your holiday feast? Let’s get cooking and make this Christmas unforgettable with flavors from Chile!
5 Chilean Christmas Food Recipes To Celebrate With
Cola de Mono (Monkey’s Tail)
Imagine a drink that warms you up and gets the festive spirit rolling. Cola de Mono is Chile’s answer to eggnog, with a boozy twist. It’s a creamy concoction that blends coffee, milk, sugar, cloves, and aguardiente (or brandy if you’re improvising). Each sip is like unwrapping a present you didn’t know you wanted, offering a buzz along with a smooth, comforting warmth.
Ingredients and Tools
- 1 liter of whole milk
- 1 cup of sugar
- 1 cup of strong brewed coffee
- 1 cinnamon stick
- 3 cloves
- 1 strip of orange peel
- 1 cup of aguardiente or brandy
- Nutmeg, for garnish
- Saucepan
- Whisk
- Strainer
Step by step Instructions in making Cola de Mono
- In a large saucepan, combine milk, sugar, cinnamon, cloves, and orange peel. Bring to a simmer over medium heat.
- Once simmering, add the coffee and stir well. Continue to simmer for about 5 minutes.
- Remove from heat and let it cool slightly. Remove the cinnamon, cloves, and orange peel.
- Stir in the aguardiente or brandy.
- Chill in the refrigerator until cold. Serve over ice and garnish with a sprinkle of nutmeg.
How long it takes to make
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes + chilling time
Yield: Serves 8
What type of food it is
Type of Course: Beverage
Type of Cuisine: Chilean
Total Calories: Approx. 200 per serving
Short TIP for the Recipe: For an authentic touch, use Chilean aguardiente if available. Adjust the amount of sugar based on your preference for sweetness. Serving it cold is traditional, but trying it warm can be equally delightful on a cold Christmas evening.
Pan de Pascua
Pan de Pascua is Chile’s delicious twist on the classic Christmas cake, brimming with spices, dried fruits, and nuts. This dense, flavorful cake is akin to a cross between a fruitcake and a sponge cake, carrying the essence of Christmas in every bite. Infused with cinnamon, cloves, and sometimes a dash of rum or pisco, Pan de Pascua is a sweet symbol of holiday cheer in Chile, enjoyed by families and friends gathered around the table.
Ingredients and Tools
- 3 cups all-purpose flour
- 1 cup unsalted butter, at room temperature
- 1 cup sugar
- 4 eggs
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1 cup mixed dried fruits (raisins, candied orange peel, etc.)
- 1 cup chopped nuts (walnuts, almonds)
- 1/4 cup rum or pisco (optional)
- Electric mixer
- Mixing bowls
- Loaf pan or round cake mold
- Oven
Step by step Instructions in making Pan de Pascua
- Preheat your oven to 350°F (175°C). Grease and flour your baking pan.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time.
- In another bowl, whisk together the flour, baking powder, cinnamon, cloves, and nutmeg.
- Gradually mix the dry ingredients into the wet ingredients until well combined.
- Stir in the dried fruits, nuts, and rum or pisco, if using.
- Pour the batter into the prepared pan and bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
How long it takes to make
Prep Time: 20 minutes
Cook Time: 50-60 minutes
Total Time: 70-80 minutes
Yield: 1 cake
What type of food it is
Type of Course: Dessert
Type of Cuisine: Chilean
Total Calories: Approx. 450 per serving
Short TIP for the Recipe: Soak the dried fruits in rum or pisco overnight to infuse them with extra flavor. If you’re not a fan of alcohol, orange juice is a great non-alcoholic alternative. Remember, the key to a moist Pan de Pascua is not overbaking it, so keep an eye on the oven as it nears the end of the baking time.
Pastel de Choclo (Corn Pie)
Pastel de Choclo is a savory and sweet dish that is a staple at Chilean Christmas feasts. Picture a layer of seasoned ground beef, onions, olives, and hard-boiled eggs, all topped with a sweet corn crust that’s golden and slightly crispy on the outside. This dish is a harmonious blend of flavors and textures, showcasing the unique use of corn in Chilean cuisine.
Ingredients and Tools
- 4 cups fresh corn kernels (about 6-8 ears of corn)
- 1 onion, finely chopped
- 1 pound ground beef
- 2 hard-boiled eggs, sliced
- 1/2 cup black olives, pitted
- 1/4 cup raisins (optional)
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup milk
- 2 tablespoons sugar
- 2 tablespoons butter
- Food processor
- Frying pan
- Baking dish
- Oven
Step by step Instructions in making Pastel de Choclo
- Preheat your oven to 375°F (190°C).
- In a frying pan, sauté the onion until translucent. Add the ground beef, paprika, salt, and pepper. Cook until the beef is browned. Set aside.
- Blend the corn kernels with milk and sugar in a food processor until smooth.
- In the prepared baking dish, layer the beef mixture, followed by slices of hard-boiled eggs, olives, and raisins.
- Spread the corn mixture over the top, dot with butter, and sprinkle with a bit more sugar.
- Bake for 35-45 minutes, or until the corn topping is golden.
- Serve warm, diving into the sweet and savory layers of this traditional Chilean dish.
How long it takes to make
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 75 minutes
Yield: Serves 6
What type of food it is
Type of Course: Main Course
Type of Cuisine: Chilean
Total Calories: Approx. 600 per serving
Short TIP for the Recipe: For a vegetarian version, replace the ground beef with sautéed mushrooms and spinach. The key to a great Pastel de Choclo lies in the contrast of flavors and textures, so don’t skimp on the seasoning of the beef or the sweetness of the corn topping. For a beautifully golden crust, broil the pie for a final few minutes.
Empanadas de Pino
When you think of Chilean cuisine, empanadas are often one of the first dishes that come to mind, and Christmas is no exception. Empanadas de Pino are savory pastries filled with a flavorful mixture of minced meat, onions, olives, and hard-boiled egg, seasoned with cumin and paprika for a kick that complements the festive spirit. These handheld treats are perfect for any holiday gathering, embodying the warmth and joy of sharing with loved ones.
Ingredients and Tools
- 2 cups all-purpose flour
- 1/2 cup lard or butter
- 1/2 cup warm water
- 1 teaspoon salt
- 1 pound ground beef
- 2 large onions, finely chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 12 black olives, pitted
- 2 hard-boiled eggs, sliced
- 1 egg, beaten (for egg wash)
- Rolling pin
- Frying pan
- Baking sheet
- Oven
Step by step Instructions in making Empanadas de Pino
- To make the dough, mix flour and salt in a bowl. Add lard or butter, and gradually mix in warm water until a dough forms. Knead until smooth, then let it rest.
- For the filling, sauté onions until golden. Add ground beef, cumin, paprika, salt, and pepper. Cook until browned. Let it cool.
- Roll out the dough and cut into circles. Spoon the filling onto each circle, adding a slice of egg and an olive.
- Fold the dough over the filling and seal the edges by crimping with a fork.
- Brush each empanada with beaten egg and bake at 375°F (190°C) for 25-30 minutes, or until golden.
- Enjoy the warm, flavorful embrace of these classic Chilean empanadas.
How long it takes to make
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Yield: Makes 12 empanadas
What type of food it is
Type of Course: Main Course/Appetizer
Type of Cuisine: Chilean
Total Calories: Approx. 300 per empanada
Short TIP for the Recipe: Chilling the dough before rolling it out makes it easier to handle and results in flakier empanadas. For a juicier filling, some prefer to add a bit of beef broth to the meat mixture as it cooks. Experiment with the size of the empanadas based on the occasion—larger ones can serve as a meal, while smaller ones are perfect for party appetizers.
Cazuela de Ave
Cazuela de Ave is a comforting Chilean chicken soup that’s perfect for gathering the family around the dinner table on a cool Christmas evening. This hearty soup combines tender chicken pieces with potatoes, carrots, corn, and pumpkin, all simmered in a flavorful broth seasoned with oregano and cumin. It’s not just a dish; it’s a warm hug in a bowl, promising to fill your home with its inviting aroma and your hearts with holiday joy.
Ingredients and Tools
- 4 chicken thighs
- 6 cups water
- 1 onion, quartered
- 2 carrots, sliced
- 2 potatoes, cut into chunks
- 1 cup pumpkin, cut into chunks
- 2 ears of corn, halved
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- Salt and pepper to taste
- Large pot
- Ladle
Step by step Instructions in making Cazuela de Ave
- In a large pot, combine the chicken thighs and water. Bring to a boil, then reduce heat and simmer until the chicken is nearly cooked through.
- Add the onion, carrots, potatoes, pumpkin, and corn to the pot. Season with oregano, cumin, salt, and pepper.
- Continue to simmer until the vegetables are tender and the chicken is fully cooked, about 30 minutes.
- Adjust seasoning to taste and serve hot, ensuring each bowl gets a generous mix of chicken, vegetables, and broth.
How long it takes to make
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: Serves 4
What type of food it is
Type of Course: Main Course
Type of Cuisine: Chilean
Total Calories: Approx. 400 per serving
Short TIP for the Recipe: For a richer broth, brown the chicken thighs in the pot with a bit of oil before adding the water. This additional step adds depth to the soup’s flavor. Feel free to play with the vegetables based on what’s available or preferred, making this dish a versatile staple for any festive occasion.
Wrapping Up
Pebre is more than just a condiment; it’s a celebration of Chilean flavor, encapsulating the vibrant, dynamic spirit of its cuisine. This zesty, herb-filled salsa embodies the essence of versatility, effortlessly enhancing a myriad of dishes with its fresh, bold taste.
Whether you’re dressing up a simple piece of bread, adding a kick to grilled meats, or bringing a new dimension to your empanadas, Pebre invites you to explore the rich tapestry of Chilean culinary traditions. Its simplicity belies the complex dance of flavors it brings to every meal, making it a must-try for anyone looking to add a splash of Chilean zest to their cooking repertoire.
Dive into the freshness, and let Pebre be your guide to a new world of flavors!
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