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Chilean recipes

Please send in any Chilean recipes you may have!

Dulce de Leche

Courtesy of Bryan Trent (1993-1995), from the


  • 1 quart whole milk
  • 12 ounces sugar, approximately 1 1/2 cups
  • 1 vanilla bean, split and seeds scraped
  • 1/2 teaspoon baking soda

Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.

Empanadas Fritas

Courtesy of John Merrick (1989-1991), from the Flores Family of Río Bueno...


  • 2 Cups Onions
  • 1 lb. Ground Beef
  • 2 T. Vegetable Shortening
  • 1 T. Salt
  • Dash of Pepper
  • 2 tsp. Paprika
  • 5 Hard-boiled Eggs
  • 1 Can Chopped Olives

Cook Onions with a little water; wash Onions and drain; melt shortening; add onions, salt, pepper, paprika, and meat. Cook until the meat is brown. Chop up eggs; add eggs and olives to filling. Refrigerate over night.


  • 3 T. Melted Vegetable Shortening
  • 4 Cups Flour
  • 1 Cup Hot Water
  • 1 tsp. Salt
  • Drop of Vinegar

Mix all of the ingredients together. Roll out the dough thinly and cut into circles. It will take plenty of muscle to roll out the dough. Wet the edges of the dough circles with water; place the filling in the center of the dough circles and fold in half. Pinch the edges to seal the empanadas.

Fry in hot oil and then enjoy.

Chilean Potatoes

Courtesy of Amy Boosker, from Montana...
  • 4 potatoes, boiled and sliced
  • 4 tomatoes, sliced
  • 2 green peppers, cut into strips
  • 1/2 lb. mozzarella
  • 1 c. sour cream
  • Salt and pepper to taste
Preheat oven to 400 degrees. Grease a baking pan. Arrange one layer of potato slices, then add tomato slices and pepper trips. Sprinkle half the mozzarella cheese, repeat. At last add the sour cream. Cover with foil. Bake until it is bubbling all over, approximately half an hour. Makes 4 servings.

Porotos (Chilean Dish for Beans)

1/2 lb. pinto beans
6 ears, uncooked grated corn
1/2 c. onions, chopped
3 bay leaves
1 c. whole basil leaves
1/4 lb. chorizo or Italian sausage, chopped
Salt and pepper to taste
Wash the beans and soak them overnight. Simmer the beans with salt, bay leaves and pepper, using 2 parts of water and 1 part of beans. Slow cook for approximately 1 hour or until tender (most of water should be gone). In a frying pan, saute the onions and chorizo. Add to the beans and cook for 15 minutes. 1/2 hour before serving, add the fresh grated corn and basil leaf and cook covered until thick, approximately 20 minutes. Serve with your favorite bread and tomato salad.

Chilean Corn Pie - Pastel de Choclo

2 onions, diced
1/4 c. vegetable oil
3 tbsp. flour
1 c. boiling water
1 bouillon cube
2 cans cream style yellow corn
1 egg, beaten with 1/2 cup light cream
1/2 c. raisins
10-12 ripe olives
2 tbsp. sugar
Salt and pepper to taste
1 tsp. oregano
Fry onions in the oil. Add meat and continue cooking until browned. Add bouillon cube dissolved in water. Add raisins and olives and mix well. Remove from heat. Mix corn with milk and egg mixture. Add sugar and stir well. Place meat mixture in a well greased casserole. Cover with corn mixture. Bake at 350 degrees until corn mixture is firm and nicely browned. Add salt, pepper, and oregano.

Chilean Cheese Pie (Pie de Queso)

De la mano ermoso de la Mamita y el Papito en Puerto Natales Crust:
  • 125 g. butter
  • 2C. flour
  • 3T. sugar
  • 1T. baking powder
  • 5T. cold water

Mix into a soft dough, put crust into pie tin, poke with a fork. Cook for 15-20 minutes, or until tan, NOT REAL CRISP, just barely tan.

  • 1 can condensed milk
  • ¼ Philadelphia cream cheese
  • Juice from 3 lemons-strained
  • Mix and refrigerate for ½ hour, while waiting for the crust to bake.
  • When crust is cool add filling and refrigerate until firm.
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