Chapalele
A baked Chiloé chapalele based on Gourmet's recipe: smooth cooked potato mixed with wheat flour, baking powder, sea salt and butter, shaped into 16 pieces.
Chile
Recipes by the places recorded in their sources.
Chile
Tortilla de rescoldo
A Chilean hearth bread from Quilleco, leavened with instant yeast and bicarbonate, then cooked under hot ash in a traditional ember hearth.
Pan amasado (Chilean Country Bread)
Small, fork-docked wheat rolls made with yeast, water, sugar and butter, a modern home version of Chilean pan amasado.
Merkén
Merkén is the Mapuche seasoning of dried, smoked and ground ají cacho de cabra chile, sometimes with toasted coriander seed and salt, made in the Maule and La Araucanía regions of Chile.
Chilean marraqueta
A lean Chilean wheat loaf shaped as two joined lobes, chilled overnight, then baked with steam for a crisp, deeply browned crust.
Elevated risk
Muday de trigo
Muday de trigo is a wheat-and-honey fermented drink recorded from vendors at Feria Rahue in Osorno; this contemporary batch cooks and grinds the grain before fermentation.
Chilean churrascas
Six quick Chilean wheat flatbreads made with oil, baking soda and baking powder, then cooked in a dry skillet.
Pebre
Pebre is a Chilean condiment with many local versions. This partial fresh tomato version follows Chile Travel’s ingredients; vinegar is optional. Sources document picante heat and variants but no fixed proportions or precise origin.
Milcao
Chiloé potato cakes combine cooked mashed potatoes with drained raw grated potato; this measured version is fried and yields 20.
Chancho en piedra
Chancho en piedra is a Chilean sauce of tomato, garlic, cumin and chilli, ground by hand in a stone mortar. Its name refers to the stone, not to pork.
Chilean hallullas
Round Chilean yeast breads made with shortening, rolled and folded, then cut, pricked and baked until golden.