Probably when you think about the chilean casserole The first thing that comes to mind is a table. winter, with rain, with family. However, this typical dish It’s not as wintery as you think since, throughout the country, especially in the south where there are colder months of the year, It is a meal that is enjoyed throughout the year.
Another wonderful feature of the casserole is that it has no a single preparation, but varies according to the locality in which it is prepared. For example the santiago casserole is not the same as «the Valdivian«; not even «parlor casserole«from the region of Coquimbo is equal to the chilote casserole (In the case of the chilota casserole, the meat is replaced by mussels).
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In general, the main ingredient has always been beef, even when there are with chicken, jerky and even preparations of vegan casserole that replace animal protein with chickpeas or soy meat.
Traditional Casserole Recipe
If you are preparing a casserole for the first time, you will surely want to start with the basics. So let’s review the most classic and simple casserole of all. This preparation is designed for four people/portions.
- 1 kilo of beef, cut into pieces (can be with bone).
- In general, overrib, ossobuco or chest cover is used.
- 4 peeled potatoes
- 1 large onion, sliced
- 2 carrots
- 4 pieces of pumpkin
- 4 pieces of corn
- 4 tablespoons of rice, (although there are people who prefer it with noodles)
- Chunks of red or green bell pepper cut into julienne strips
- 4 portions of green beans,
- 4 servings of peas
- parsley or cilantro to serve
- soup noodles
- chuchoca
- Hot water
- cumin and oregano
- salt and oil
Preparation:
The first thing you have to do is, in a big potadd a tablespoon of oil and heat it over low heat. You add the meat and you brown it on all sides for a few two to three minutesand then you remove the meat from the pot and put it on a plate.
The second step is fry the carrots, the onion, the paprika along with spices and salt by others two to three minutes.
You put the meat back in the pot and you add the waterapproximately two liters, ensuring that all the ingredients are covered. And you mix everything.
Then you cook for half an hour (40 minutes inclusive) and add the potatoes, the pumpkin (both have a much shorter cooking time than meat, so they are added later) and also you put the cuts of corn. If you are going to prepare with rice, add it too, and let the whole preparation cook for another 15 minutes.
After the quarter of an hour you add the noodles (or the chuchoca) along with the green beans, peasand you cook it for 5 minutes plus.
Once the five minutes have passed, remove from the heat and voila, your casserole is finished.
You serve it hot in deep dishes and add finely chopped cilantro or parsley to give it the special flavor.