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Embark for Chile through the specialties of the country

The recipe for chocolate pastel or corn parmentier

Pastel de choclo is the Chilean version of our famous Shepherd's pie made with potatoes. To prepare it, mix 300 g of minced beef with 3 minced garlic cloves, 3 tablespoons of cumin, salt and pepper. Leave to cool for 1 hour. Then brown the meat in a little butter with 1 chopped onion. Place the meat in a large dish. Add on top 3 hard-boiled eggs cut into slices, 100 g chopped black olives and 100 g raisins. Then mix 900 g of canned corn with 250 ml of milk and a few fresh basil leaves. Salt lightly. Pour into a saucepan and add 1 tablespoon of cornstarch. Let it cook until the mixture thickens. Off the heat, add 1 whole egg. Pour into the dish and bake for 25 minutes at 180°C.

The cazuela recipe

Cazuela is a kind of meat or seafood soup with vegetables. In a large pot, brown 800 g of beef in pieces with 1 onion, olive oil and oregano. Pour 3 liters of water and bring to a boil. Add 8 potatoes in pieces, 400 g diced pumpkin, 2 ears of corn, 1 pepper in strips, 300 g white beans and 1 glass of rice. Add salt and pepper. Bake for about 1 hour. Before serving, add 1 beaten egg and sprinkle with chopped coriander.

The recipe for chapaleles

Chapaleles are a flour-based dough that can be served either savory or sweet for dessert or snack. For the sweet version:mix 3 cups of wheat flour with 200 ml of cold water to obtain a homogeneous paste. Roll out the dough with a rolling pin and cut it into triangles or rectangles. Cook them in a large volume of boiling water until the corners rise to the surface. Drizzle the chapaleles with honey before serving.