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Pantrucas, Chilean recipe

  • Total Time: 40 mins
  • Yield: 2-3 1x


  • 1 tablespoon of oil
  • 1 medium onion, chopped into small squares
  • 1 or 2 cloves of garlic, finely chopped
  • 200 grams of ground beef
  • 1 carrot, cut into strips
  • 1/2 red bell pepper, cut into strips
  • 1 teaspoon of oregano
  • 1/2 teaspoon of ground cumin
  • 1 teaspoon of chili powder or paprika
  • 2 medium potatoes, peeled and cut into squares
  • 1 liter of beef broth
  • Salt, pepper to taste
  • 3/4 cup of all-purpose flour without baking powder
  • 1 egg
  • 1/4 cup of warm water
  • 2 eggs (these are used to serve the pantrucas and are optional, added at the end)
  • Fresh cilantro or parsley, chopped


  1. In a saucepan, fry the onion and garlic in the oil for about 3 minutes.
  2. Add the meat and cook for about 2 more minutes. Immediately add the carrot, pepper, and seasonings: oregano, cumin, and chili powder. Be careful with the salt, as the broth is usually salty already.
  3. Add pepper to taste.
  4. Stir the whole mix well, and add the potatoes, in addition to the beef broth.
  5. Cover the pot and cook for at least 5 minutes over medium heat.
  6. Meanwhile, prepare the dough for the pantrucas: put together all the ingredients, i.e. flour, egg, and water, and then form a uniform and smooth dough. The amount of water can vary, and if you need a little more, then you can just add it to the mix.
  7. Once the dough is formed, stretch it with the help of a rolling pin, then cut strips lengthwise and then further into small squares, as seen in the photos.
  8. Add the pantrucas (i.e. the dough squares) to the broth, and cook for about 10 more minutes.
  9. When everything is ready, add one or two whole eggs without stirring the broth, let them cook a little.
  10. Serve the pantrucas hot, with chopped cilantro or parsley on top.
  • Prep Time: 20 mins
  • Cook Time: 20 mins