Best 7 Cilantro Sauce For Chilean Empanadas Recipes

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In the vibrant tapestry of Chilean cuisine, empanadas stand as a testament to the country's rich culinary heritage. These savory pastries, with their golden-brown crust and delectable fillings, are a staple at gatherings, celebrations, and everyday meals alike. While the fillings may vary, one element remains constant – the irresistible cilantro sauce that accompanies these delectable treats.

This piquant sauce, meticulously crafted with fresh cilantro, adds a burst of flavor that elevates the empanada experience to new heights. Its vibrant green hue and herbaceous aroma hint at the symphony of flavors that await the palate. The sauce's tanginess, derived from zesty lemons, perfectly complements the richness of the meat or cheese filling, while the subtle heat from the chili peppers adds a touch of warmth that lingers on the tongue.

This article presents an enticing array of cilantro sauce recipes, each offering a unique twist on this essential condiment. From the classic Chilean cilantro sauce, with its perfect balance of flavors, to the creamy avocado cilantro sauce, which adds a velvety richness to the empanada experience, there is a recipe here to tantalize every taste bud.

Whether you prefer the traditional green cilantro sauce, vibrant with the flavors of fresh herbs, or the spicy cilantro sauce, which brings a fiery kick to the party, this collection of recipes has something for every cilantro enthusiast. So, embark on a culinary journey, explore the vibrant world of Chilean empanadas, and discover the perfect cilantro sauce to elevate your taste buds to new heights.

Let's cook with our recipes!

CUBAN PICADILLO EMPANADA AND CILANTRO CREAM SAUCE



Cuban Picadillo Empanada and Cilantro Cream Sauce image

Provided by Tyler Florence

Categories     appetizer

Time 2h25m

Yield 20 servings

Number Of Ingredients 29

1 tablespoon extra-virgin olive oil
8 ounces ground turkey
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
1 teaspoon dark chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 clove garlic, finely chopped
1 small yellow onion, finely diced
1/2 medium green bell pepper, finely diced
1/2 cup tomato puree
1/4 cup raisins
1 tablespoon capers
7 Castelvetrano olives, pitted and chopped
2 sprigs thyme
1 bay leaf
1 lime, juiced
1 1/2 cups all-purpose flour, plus more for dusting
1 cup masa harina
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 large egg
Butter, for greasing
1 cup Mexican crema or sour cream
1/4 cup finely chopped fresh cilantro
1/2 lime, juiced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • For the filling: Heat the oil in a large saute pan set over medium-high heat. Add the turkey and sprinkle with salt and pepper. Cook, stirring to break up the turkey, until browned and cooked through, about 5 minutes. Using a slotted spoon, transfer the turkey to a bowl and keep the fat in the pan. Add the chili powder, coriander, cumin, garlic, onions and bell peppers, and cook until soft and fragrant, 7 to 8 minutes. Add the meat back to the pan and stir to incorporate. Add the tomato puree, raisins, capers, olives, thyme and bay leaf, and cook until all of the flavors come together and the liquid is absorbed, about 10 minutes. Season with the lime juice, salt and pepper. Cool the filling completely.
  • For the dough: In a large bowl, sift together the flour, masa harina, baking powder and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup water, and work it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
  • Lightly flour a rolling pin and a clean surface. Divide the dough in half. Refrigerate half of the dough and roll out the other half of the dough to 1/8-inch thick. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough. Repeat with the remaining dough.
  • In a small bowl, beat the egg with 1 tablespoon water. Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill for at least 30 minutes.
  • For the sauce: In a small mixing bowl, add the crema, cilantro and lime juice. Mix thoroughly and season with salt and pepper.
  • Preheat the oven to 375 degrees F. Grease a baking sheet.
  • Place the empanadas on the prepared baking sheet and brush the tops with some egg wash. Using a fork, prick a few holes in the tops of the empanadas for the steam to escape. Bake until the empanadas are golden brown, 30 minutes.

CILANTRO LIME EMPANADA SAUCE



Cilantro Lime Empanada Sauce image

Cilantro Lime Empanada Sauce is the perfect pairing for your chicken empanadas! It doubles as the perfect dip for tortillas or raw veggies!

Provided by Jordan

Categories     Condiment

Time 5m

Number Of Ingredients 9

1/2 cup Greek yogurt
1 lime, (juice and zest)
2 tablespoons extra virgin olive oil
1/4 cup water, (more if you prefer a thinner consistency)
1/2 avocado
3/4 cup fresh cilantro
1 garlic clove
1/4 cup green onion, (white parts removed)
1 teaspoon kosher salt

Steps:

  • In a food processor, add the Greek yogurt, lime juice and half the zest, olive oil, water, avocado, cilantro, garlic, green onion, and salt. Pulse on high until fully combined. You can add more water if needed to thin out the sauce.
  • Serve with homemade Chicken Empanadas!

Nutrition Facts : Calories 31 kcal, Carbohydrate 1 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 149 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving

CHILEAN EMPANADA



Chilean Empanada image

My mother is from Chile and these have been a staple of our household for years. I have searched and searched and never seem to find the right one, so here is our family favorite. My mom likes to sprinkle sugar on hers. I prefer a little mustard to dip it in. We all have our own cravings. This recipe makes about a dozen large empanadas, depending on the size.

Provided by Alicia Moore Lutz

Categories     World Cuisine Recipes     Latin American     South American     Chilean

Time 1h10m

Yield 12

Number Of Ingredients 18

1 tablespoon butter
1 large onion, chopped
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon cumin
½ teaspoon salt
½ teaspoon ground black pepper
1 pound ground pork
3 hard-cooked eggs, chopped
1 cup raisins
1 cup chopped black olives
1 cup water
1 teaspoon cornstarch
1 cup lukewarm milk
1 cup shortening, melted
5 cups all-purpose flour
2 teaspoons salt
2 eggs, beaten

Steps:

  • Melt the butter in a large skillet over medium heat; cook the onion, garlic, oregano, cumin, salt, and pepper in the melted butter until the onion is golden brown, 5 to 7 minutes. Add the ground pork and cook until completely browned, 7 to 10 minutes more; drain the fat from the skillet. Stir the eggs, raisins, and olives into the mixture. Whisk the water and cornstarch together in a small bowl; pour into the skillet and stir until the liquid thickens. Remove from heat and set aside.
  • Whisk the milk and melted shortening together in a bowl until evenly blended. Stir the flour and salt together in a separate large bowl. Pour the wet mixture into the dry and whisk until well mixed into a dough. Set aside to rest for 10 minutes.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Place the dough onto a lightly-floured board and roll to about 1/8-inch thick; cut into circles with a round cookie cutter or glass. Drop equal portions of the pork mixture into the center of each circle. Fold each circle in half and press edges with a fork to seal. Brush the tops of the empanadas with beaten egg.
  • Bake in the preheated oven until golden brown, about 25 minutes.

Nutrition Facts : Calories 530.2 calories, Carbohydrate 54.2 g, Cholesterol 112.7 mg, Fat 27.9 g, Fiber 2.6 g, Protein 16.1 g, SaturatedFat 8.1 g, Sodium 653.3 mg, Sugar 10 g

EMPANADA DIPPING SAUCE



Empanada Dipping Sauce image

Provided by Food Network

Categories     condiment

Time 15m

Yield About 3 1/2 cups

Number Of Ingredients 8

1/2 cup lime juice
1/2 ounce garlic
1 serrano chile, seeded and chopped
1 bunch fresh cilantro, rough chop
Salt
1/2 cup heavy cream
1/2 cup sour cream
4 avocados, chopped

Steps:

  • Place the lime juice, garlic, serrano, cilantro and 1/2 tablespoon salt in a blender. Blend until smooth. Add the heavy cream, sour cream and avocados. Blend all ingredients until smooth.

CHILEAN EMPANADAS



Chilean Empanadas image

I grew up next to a woman from chile. She would make great empanadas!! This recipe is very close to hers! Very tasty and different! This is an easy recipe in that it uses refrigerated biscuits instead of a homemade dough.

Provided by Charmie777

Categories     Savory Pies

Time 45m

Yield 20 empanadas

Number Of Ingredients 15

1 tablespoon olive oil
1/2 lb lean ground beef
1/2 green bell pepper, chopped
2 tablespoons chopped garlic
1/3 cup raisins, chopped
1/4 cup pimento stuffed olive, chopped
1 1/2 tablespoons red wine vinegar
1 tablespoon flour
1 3/4 teaspoons allspice
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 cup monterey jack cheese, grated
1/3 cup cilantro, chopped
2 (12 ounce) packages refrigerated buttermilk biscuits
1 egg, beaten with 1 tablespoon water

Steps:

  • Heat oil in heavy skillet over medium heat.
  • Add beef, bell pepper and garlic.
  • Cook until beef loses its pink color and vegetables begin to soften, about 6 minutes.
  • Add raisins and next 6 ingredients and cook until mixture is thick, about 5 minutes.
  • Season to taste with salt and pepper.
  • Mix in cheese and cilantro.
  • Preheat oven to 375º.
  • Roll out one biscuit on lightly floured surface to 4-inch circle.
  • Brush half the dough with egg wash.
  • Place 1 rounded tablespoon filling on dough.
  • Fold over to crate half circle; press edges to seal.
  • Using fork, crimp edges.
  • Place on large baking sheet.
  • Brush with egg wash.
  • Bake until golden brown, about 12 minutes.

Nutrition Facts : Calories 172, Fat 8.5, SaturatedFat 2.9, Cholesterol 22, Sodium 382.8, Carbohydrate 17.6, Fiber 0.5, Sugar 4.1, Protein 6.5

AJí (COLOMBIAN-STYLE FRESH SALSA)



Ají (Colombian-Style Fresh Salsa) image

Colombian food is typically not spicy on its own. Instead, a hot sauce called ají - also the Colombian word for chiles - is served tableside. There are as many types of ají as there are regions in Colombia, but this version, heavy on cilantro and onions, is a good all-purpose sauce that goes especially well with fried foods. Many ají recipes include some white vinegar or lime juice. I prefer using plain water to dilute mine, and I serve lime wedges on the side for diners to add at their discretion. This recipe uses half an onion and half a tomato; use the other half for empanadas.

Provided by J. Kenji López-Alt

Categories     condiments

Time 15m

Yield About 1 1/4 cups

Number Of Ingredients 7

1 packed cup cilantro, leaves and tender stems
1/2 small white or yellow onion
3 scallions
1 serrano or Fresno chile, or jalapeño
1/2 ripe beefsteak tomato
Kosher salt
Lime wedges, for serving

Steps:

  • Finely mince the cilantro, onion, scallions and chile by hand, or by roughly chopping, then pulsing in a food processor. Transfer to a medium bowl.
  • Working directly in the medium bowl and using a flat palm to press the cut side of the tomato against the large holes of a box grater, grate the tomato until you're left with just the skin. (The skin should protect your hand from the grater.) Discard the skin.
  • Add 1 teaspoon kosher salt and a few tablespoons of water. Squeeze with lime juice to taste. Stir to combine. The ají should be quite thin in texture. Add more water as necessary. Taste and season with more salt, if desired. Finished ají can be stored in a sealed container in the refrigerator for up to 1 week.

CHILEAN PEBRE SAUCE



Chilean Pebre Sauce image

Pebre is a Chilean salsa and is most commonly used on bread. It is also used on meats or anything else you desire. My favorite way to use it is on barbecued tri-tip. You can vary the ingredients to suit your taste.

Provided by bd.weld

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 2h5m

Yield 8

Number Of Ingredients 8

2 Roma tomatoes, quartered
1 bunch fresh cilantro (leaves and stems), chopped
6 scallions, chopped
5 cloves garlic
3 tablespoons red wine vinegar
2 tablespoons chile-garlic sauce (such as Huy Fong Foods®)
½ tablespoon olive oil
½ teaspoon garlic salt

Steps:

  • Combine tomatoes, cilantro, scallions, garlic, red wine vinegar, chile-garlic sauce, olive oil, and garlic salt in a food processor or blender; process to the desired consistency. Refrigerate for 2 hours to let the flavors blend.

Nutrition Facts : Calories 22.6 calories, Carbohydrate 3.3 g, Fat 0.9 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 306.7 mg, Sugar 0.8 g

Tips:

  • For an authentic Chilean experience, use fresh cilantro, onion, and garlic.
  • If you don't have fresh cilantro, you can use dried cilantro, but the flavor will be less intense.
  • You can also add other herbs to the sauce, such as parsley, mint, or oregano.
  • If you like spicy food, you can add a pinch of cayenne pepper or chili powder to the sauce.
  • The sauce is best served fresh, but it can be stored in the refrigerator for up to a week.

Conclusion:

Cilantro sauce is a delicious and versatile sauce that can be used on a variety of dishes. It is especially popular in Chilean cuisine, where it is often served with empanadas. The sauce is easy to make and can be tailored to your own taste preferences. So next time you're looking for a flavorful and easy-to-make sauce, give cilantro sauce a try!

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