Recipe of Chilean carbonade
If you like a recipe for winter days, this is the ideal one, let's see how to prepare Chilean carbonada, a typical dish of Chilean cuisine, it is easy to prepare and above all very strong, it consists of pieces of vegetables and meat, it is served hot especially for the autumn-winter season, this is a recipe for traditional Chilean cuisine, yet in the same way it is made both in Bolivia and in Argentina, with its variants, as additional information, its name comes from the coal mines located in Lota, where it was prepared on stoves until the The logs were completely charred, interesting isn't it? , let's cook!
4
Servings
10 min
Preparation
40 min
Cooking
Intermediate
Soups
Ingredients
- 1 cup diced beef
- 1/2 finely chopped onion
- 1 clove garlic minced very finely
- 3 medium diced potatoes
- 1 cup diced pumpkin
- 1 small carrot, finely chopped
- 1/2 cup green beans cut into julienne strips (fresh or frozen)
- 1/2 cup fresh or frozen peas
- 1 cup shelled corn (fresh or frozen)
- 2 tbsp rice
- 1 tbsp finely chopped cilantro, parsley, or basil
- 1/2 tbsp colored chili pepper or sweet paprika
- 2 cubes of meat concentrate
- 4 tbsp oil
- Salt and oregano to taste
Join me and let's see how to make Chilean carbonade
Instructions:
- Saute in oil, garlic and onion seasoned with oregano.
- When the onion starts to become translucent, add the minced meat.
- Mix and leave for a few minutes for everything to soak in.
- Add the rest of the vegetables, the shredded meat concentrates and the colored chili pepper.
- Mix and continue to fry for a couple of minutes so that the flavors are integrated.
- Add 4 cups of hot water.
- Cover the pot and cook over medium heat until the vegetables are almost cooked.
- When the vegetables have almost finished cooking, check the salt point and add the two tablespoons of rice.
- Cook for a few more minutes until the rice is cooked.
- Serve warm.
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