Top 5 Chilean Beef Cuts and Dishes

Lomo a la pobre or bistec a lo pobre is a large meal similar to Chorrillana that is popular in Chile and Peru. In its basic form, the meal consists of steak, fried onions, fried potatoes, fried eggs, and rice. A large beef steak (usually rubbed with garlic) is fried, then topped with fried eggs with runny yolks, while onions and potatoes are served on the side. The name of this meal translates to poor man's steak, despite the fact that this dish is hearty and very nutritious. In Chile and Peru, it is almost always served for lunch.Expand

Chorrillana or bistec a la chorrillana is a popular Chilean dish served mostly in pubs where it is labeled as an appetizer or a dish that is meant to be shared. The basis of the meal are French fries which are covered in a combination of fried or scrambled eggs, strips of beef, and caramelized onions. Common variations include additional ingredients like hot dogs, chorizo, and tomatoes, while the seasonings may include either garlic, oregano, or pebre—a popular Chilean condiment.Expand

Carbonada chilena is a traditional brothy stew originating from Chile. The soup-like stew is usually prepared with a combination of beef (often chuck roast), potatoes, carrots, bell peppers, celery, onions, pumpkin, corn, peas, garlic, paprika, oregano, beef stock, bay leaves, salt, pepper, and olive oil. The ingredients are placed in a pot and simmered until the vegetables become tender and the meat is fully cooked. If desired, some cooked rice can be spooned over the dish before serving. This nourishing stew is ideal for colder days in autumn or winter, when it's eaten as comfort food.Expand

Niños envueltos (lit. wrapped children) is a traditional dish consisting of rice and ground beef that are wrapped in cabbage and cooked in tomato sauce. Apart from the main ingredients, the dish also often contains garlic, basil, bell peppers, and onions, while the tomato sauce is made with olive oil, tomatoes, garlic, oregano, sugar, salt, and pepper. The dish is slowly simmered until the cabbage becomes tender and the rolls are fully cooked. The rolls are often served with bread and a fresh salad on the side. It is believed that this dish is actually a Dominican adaptation of Middle Eastern dishes which were brought to the country by immigrants in the 19th century.Expand

Arrollado de malaya is a traditional meat dish originating from Chile. This meat roll is usually made with a combination of beef (flank steak), bell peppers, hard-boiled eggs, garlic, carrots, onions, salt, and black pepper. The flank steak is boiled and seasoned with salt, pepper, and chopped garlic. Next, strips of peppers, carrots, and onions are placed in the center of the steak, along with hard-boiled eggs. It is then tightly rolled, tied with a string, and boiled again with the remaining peppers and onions. After an hour, arrollado de malaya is thinly sliced, and it can be served warm or cold.Expand