Salteñas bolivianas 🇧🇴 RECETA

Julia Kani

18 Mar 202309:29

Summary

TLDRIn this engaging video, the host takes viewers through the process of making the famous Bolivian salteñas, a delicious meat-filled pastry. Starting with the preparation of the jigote, a flavorful meat mixture with ingredients like potatoes, onions, garlic, and spices, the host then moves on to making the dough. Key ingredients include white flour, an egg yolk, sugar, lard, and achiote for color. The dough is then shaped into small balls and filled with the cooled jigote. The salteñas are carefully sealed and baked until golden. The video concludes with the host enjoying the freshly baked salteñas, highlighting their rich taste and inviting viewers to try making them for themselves.

Takeaways

🍽️ The video is a tutorial on how to prepare a traditional Bolivian dish called 'salteñas'.
🥔 An essential ingredient for the filling is 'papa holandesa' or Dutch potatoes, which are pre-cooked and mashed.
🧄 The filling includes a mixture of finely chopped onions, garlic, parsley, sugar, oregano, red pepper in a pod, and chicken breast meat.
🍗 The chicken breast is boiled and shredded before being added to the filling.
🌶️ The recipe calls for a mild ají (pepper), but the option to use spicy ají is mentioned for those who prefer a spicier version.
🍖 The meat used in the filling is a combination of ground meat and chicken breast.
🍲 The filling is seasoned with salt, pepper, cumin, and chicken broth, and thickened with unflavored gelatin.
🍞 The dough for the salteñas is made with white flour, an egg yolk, sugar, lard, and achiote (uruco), which gives the dough its characteristic color.
🎨 Achiote is mixed with hot lard to create a vibrant color for the dough, which is then cooled before being incorporated into the dough.
👌 The dough is shaped into small balls, flattened, and filled with the prepared filling before being sealed and baked.
⏱️ The salteñas are baked in a hot oven for approximately 8 to 10 minutes until they are cooked through and slightly golden.

Q & A

What is the main dish being prepared in the video?
-The main dish being prepared in the video is a Bolivian salteña.
What are the key ingredients for making the filling (gigote) of the salteña?
-The key ingredients for the filling include cooked mashed potatoes (papa holandesa), minced onion, garlic, parsley, sugar, oregano, red pepper in a pod, ground meat, chicken breast, salt, pepper, chicken bouillon powder, unflavored gelatin, and cumin.
What is the purpose of adding sugar to the salteña filling?
-Sugar is added to balance the flavors and to make the salteña filling sweeter, as the video mentions preparing sweet salteñas.
How is the chicken used in the filling preparation?
-The chicken is used in two ways: as a cooked chicken breast that is shredded and added to the filling, and as chicken broth used to cook the chicken breast and later added to the filling.
What is the role of gelatin in the filling?
-The unflavored gelatin is added to the filling to help it set and congeal once cooled, ensuring the filling holds together when the salteñas are baked.
What type of dough is used for the salteña pastry?
-The dough used for the salteñas is made with white flour, an egg yolk, sugar, lard, and achiote (uruco), which gives the dough its characteristic color.
Why is the dough made with lard and achiote?
-Lard is used for its richness and flakiness in the pastry, while achiote is used for its color and flavor, which are traditional in Bolivian cuisine.
How long does the filling need to cool and set before making the salteñas?
-The filling needs to cool and set for at least one night to ensure it firms up properly before being used to fill the salteñas.
What is the traditional day to prepare salteñas according to the video?
-The video suggests preparing salteñas on the 19th of March, which might be a reference to a specific celebration or tradition.
How long do the salteñas need to bake in the oven?
-The salteñas need to bake in the oven for approximately 8 to 10 minutes.
What is the final step before serving the salteñas?
-The final step before serving the salteñas is to let them cool slightly so they can be handled and eaten without burning.

Outlines

00:00

🍽 Preparing the Filling for Bolivian Salteñas

In this paragraph, the host begins by introducing the recipe for a famous Bolivian dish, the salteña. They proceed to prepare the 'gigote' or filling, which includes a variety of ingredients such as mashed potatoes, finely chopped onions, parsley, garlic, sugar, oregano, red pepper in its pod, ground meat, chicken breast, and seasonings like powdered chicken broth, unflavored gelatin, and ground cumin. The process involves sautéing onions and garlic in oil, adding the meat, and then incorporating spices, broth, and cooked chicken. The host also emphasizes the importance of adding a significant amount of parsley for flavor and using sugar to balance the dish's sweetness. The filling is then allowed to cool and set in the refrigerator overnight to solidify before proceeding to the next step.

05:01

🍞 Making the Salteña Dough and Assembly

The second paragraph focuses on creating the dough for the salteñas. The host lists the ingredients, which include white flour, egg yolk, sugar, lard, and achiote, which is essential for the dough's color and flavor. The process involves melting lard with achiote to achieve a vibrant color, which is then cooled before being mixed with the other ingredients. The host demonstrates how to form small dough balls and roll them out to create the salteña's shell. They also explain the importance of not making the dough too thin or thick to ensure proper sealing. The filling is then placed inside the dough, an egg is added for a variation, and the salteña is carefully sealed to prevent the filling from leaking. The host emphasizes the importance of sealing the salteñas properly before baking them in the oven. After baking for approximately 8 to 10 minutes, the salteñas are removed from the oven and allowed to cool slightly before serving. The host concludes by tasting the salteñas and expressing satisfaction with the outcome, mentioning that they prepared at least 18 salteñas, with some still cooking. The video ends with a reminder to prepare the dish for Father's Day and a farewell message to the viewers.

Mindmap

Keywords

💡Salteña

Salteña is a traditional Bolivian pastry that is similar to an empanada. It is a key focus of the video, as the host is preparing this dish. The term is used repeatedly throughout the script, indicating the main theme of the video. The host describes the process of making the filling, known as 'jigote', and the pastry dough, which are essential steps in creating salteñas.

💡Jigote

Jigote refers to the filling used inside salteñas. It is a mixture that typically includes cooked chicken, potatoes, onions, and various spices. In the script, the host meticulously describes the ingredients and preparation process for the jigote, which is a central part of making salteñas and contributes to the overall flavor of the dish.

💡Masa

Masa is the dough used to make the outer shell of the salteñas. It is a critical component of the recipe, as it encases the jigote. The script mentions the ingredients for the masa, such as white flour, egg yolk, sugar, lard, and achiote, which give the salteñas their distinctive color and texture.

💡Uruco

Uruco, also known as achiote, is a natural dye and condiment derived from the seeds of the Bixa orellana tree. It is used in the script to color the dough of the salteñas, giving them a vibrant yellow hue. The host emphasizes the importance of preparing the achiote with lard to achieve the right color for the dough.

💡Caldo de Pollo

Caldo de Pollo, or chicken broth, is used in the preparation of the jigote. It adds flavor and moisture to the filling. The script mentions using chicken broth powder and also refers to a cup of chicken broth where the chicken breast was cooked, indicating its dual use in the recipe.

💡Gelatina

Gelatina, or gelatin, is used in the script to help the jigote set and congeal once cooled. This is important for the structure of the salteñas, as it ensures the filling holds together when the pastries are baked. The host specifies using unflavored gelatin to avoid altering the taste of the jigote.

💡Ají

Ají refers to chili peppers, which are used to add heat to the dish. The script mentions using ají en vaina rojo, or red chili peppers in the pod, to season the jigote. The host also discusses the option of using ají picante, or spicy chili, for a spicier version of the salteñas.

💡Orégano

Orégano, or oregano, is a popular herb used in many Latin American dishes for its strong flavor. In the script, the host adds three tablespoons of oregano to the jigote to enhance the flavor of the salteñas, indicating its importance in the overall taste profile of the dish.

💡Azúcar

Azúcar, or sugar, is mentioned in the script as an ingredient for both the jigote and the masa. In the jigote, sugar is used to balance the flavors, while in the masa, it contributes to the sweetness and texture of the pastry. The host specifies the amount of sugar to be used, highlighting its role in the recipe.

💡Horno

Horno refers to the oven, which is used to bake the salteñas until they are golden and crisp. The script describes the process of placing the salteñas in a hot oven and baking them for approximately 8 to 10 minutes. This step is crucial for achieving the final texture and appearance of the salteñas.

Highlights

Preparing a famous Bolivian recipe: salteñas.

Making the gigote (filling) and the dough for salteñas.

Using ingredients like Dutch potatoes, parsley, onion, garlic, sugar, oregano, red pepper in the pod, ground meat, and chicken breast.

Cooking the filling with spices like pepper, chicken bouillon powder, and unflavored gelatin.

Adding a generous amount of parsley for flavor.

Using three tablespoons of sugar for sweet salteñas.

Incorporating cooked and shredded chicken breast into the filling.

Preparing the filling in advance to let it set and cool.

Making the dough with white flour, egg yolk, sugar, lard, annatto (uruco), and salt.

Melting lard with annatto to give the dough its characteristic color.

Instructions on preparing the dough with the right consistency and color.

Forming dough balls and rolling them out to the right thickness for salteñas.

Filling the dough with the prepared gigote and adding an egg wash for glazing.

Sealing the salteñas properly to prevent the filling from leaking.

Baking the salteñas in the oven for 8 to 10 minutes.

Tasting the freshly baked salteñas and noting their deliciousness.

Making salteñas for Father's Day on March 19th.

Finalizing the recipe and looking forward to the next video.