COOKING BOLIVIA: Salteñas 🇧🇴
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- เผยแพร่เมื่อ 3 ส.ค. 2022
- Cooking the national dish of Bolivia: Salteñas
#bolivia #cookingeverycountry #antichef #Salteñas
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YES FINALLY SOMEONE ACTUALLY MADE THESE! My grandma is originally from Bolivia and she makes delicious salteñas all the time. Simply a comfort food for me!!
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I love saltenas. I would love your dough recipe.
I went to Bolivia when I was in college, about 15 years ago, and I STILL think about salteñas all the time 😩 I might have to try making them!!!
If you are anywhere close to Virginia, there are multiple Bolivian places there!
@@JBundia I’m in Philly but that’s good to know, I will keep that in mind next time I’m in the DC area! Thanks! (Sorry I just saw this comment)
🇧🇴❤️
I love the Jaime and Julia series but I LOVE this series! It’s so fun and educational and you treat the ingredients and the end product with a lot of respect. I really appreciate that and I love learning about the food from different countries.
Amazing haha... two things after living in Bolivia for many years. the filling must have liquid so definitely use the jelly (less stock maybe?), you actually hold them and eat them from the tip keeping the liquid inside like a cup... Llajua was great on the food processor, no need for the blender, it looks like a sauce but has those tiny bits from tomatoes and rocoto... but overall, amazing work! you rock!
apparently gelatin is added by most cooks now. I think I still prepare my cornish pasties ...all ingredients wrapped in the pastry uncooked and then baked.
Locotito rico y hojitas de Guirkiña para saborizarla, yo amo la llajua roja no tanto la verde.
This was GREAT!!!! There is nothing that I miss more from Bolivia than salteñas. (but yeah, there should be actual liquid inside, so when you eat it wrong, you get salteña juice all over yourself.) Side note -- in the town I was working, you could only get salteñas as a mid morning snack. So after about 10:30am, there were no more salteñas anywhere until the next day. When I forgot to dash out of the office at 10am to grab a salteña on the street, my whole day was messed up.
Looked delicious! You need to make Ćevapi for Bosnia and Herzegovina next
Coming up next!
I must say my cooking style was much like yours…when you first started out, not now because you have improved so dramatically. I'm cooking dinner for my mom today and I making her favorite, apple fritters, which I've never tried to make. She's always complaining the apple fritters she buys don't taste as good as she would like. Needless to say, the first ones did not turn out (file #13) and I was going to give up but after watching you these past couple of weeks I decided to try again. They came out much better than the first batch so you have definitely been an inspiration to us out here in TH-cam land. One question I'd like to know the answer to… How can you keep staying thin when you're eating everything you make?? And I love how JC has definitely been an inspiration for you when you added in that an extra knob butter that likely wasn't called for… Keep cooking! We all love it!!
I love to see foraines cooking the tradicional dishes of my Bolivia.
Everything look good on your salteñas, just two observations will make perfect them; the beef stew need to be sweet, you need to add sugar. And the salteña is eating with "locoto" cutting in large or whole. The Llajua is more for the Tucumanas.
Thanks to make this Salteñas 🥰
I'm wondering if you're gonna cook pierogis for Poland..Just an idea for the future xD
Definitely a possibility!!
Omgggg I loveeeeee pierogis!
A long way until we get to letter p huh…
in PA during lent we eat something called Haluski, which I think is Polish. Its a really simple recipe tho, probs wouldn't be worth a whole video.
also Halupki. Those are kidna more complex to make
Married to a Bolivian here! We use gelatin for sure but I also freeze the filling using an ice cube mold so I deal with less mess when sealing shut. You did well!!!
The braid is the hardest part. I usually give up and just pinch it the best I can. Our llajua usually has huatacaya herb or rue for flavoring.
It's been years since I was in Bolivia eating salteñas. I can confirm, locotos are quite hard to find in the US. I've added locoto peppers to my list of things I'm growing next season. (I'm also considering ají, but haven't decided for sure)
Hi Jamie, when you get to Colombia, may I suggest “Papas Chorreadas” (potatoes in a creamy cheese tomato sauce with scallions), and “Cachapas” ( kind of like arepas but with sweet corn, very easy to make and delicious)
I'd love to see him make some Arepas santanderianas and Sancocho! I know making Ajiaco is way difficult because of the type of potatoes but it would also be nice!
Thank you for featuring food from Latin America! In Guatemala we use achiote in our stews too, so I kind of squealed when you mentioned it. I really appreciate your shows, keep the great work!
I just found your channel the other day & I can’t get enough!!!! I’m obsessed with Julia Child ♥️This channel should have WAAAAYYY MORE SUBS!!!!
Hi Jamie. I'm from Brazil and I confess that I'm already curious about which recipe you will choose. I know you like bossa nova because I always hear it in your videos.
Também to curiosa! Ele pode escolher de tantas opções!!
Jamie I discovered your channel like 3 hrs ago (the Aspic video) and I’ve been binge watching your videos since. Imagine my surprise when I discovered one of your most recent videos is of food from my country! I think you did a great job, the filling has to be more liquid at the time of eating, almost like a soup; that’s why you use gelatin. And the llajua is more chunky than liquid. I’ve found that habaneros are closer to locotos than serrano chillis. Amazing content! Keep up the good work!
Buen dato de los habaneros.
Viva la gastronomía de mi Bolivia ❤️💛💚
Siiii, que prepare una sopa de maní!
I've only made Salteñas once - yours look excellent! I would really hate to be the cleaning your kitchen after you've cooked though, lol.
Hi, Jamie, excellent content, as always. Should you get to Brazil you could make "empadinha", which is a hand held pie. Delicious crumbly crust and great filling with either shrimp, chicken or palm hearts.
Sounds absolutely fantastic! I genuinely hope he does!💕
Pretty good for your first try, but as many people pointed out, the filling should be a lot more liquid. When eating a salteña you place it vertically on your hand so the liquid hold inside while you eat the dough and solid filling while sipping (or using a little spoon for) the liquid. Also, jigote is pronounced HEE-GOH-TEH
During braiding fold the dough to the left and pinch. You folded to the right. Fold to the front side of your dough to the same direction you move.
You’re one of my new favorite channels!
aji amarillo - "ah-he amariyo" ..for future ;)
Such a cool series. Looks delicious!
really well done Jamie! congrats!
I love the look of your newest kitchen, it looks so comfy.
I'm so happy for you that you got a food processor! Love your vids, by the way. You recently inspired me to just go willy-nilly in the kitchen and literally make up my own bread recipe. It turned out great. Thanks for your willingness to go culinarily rogue at times!
I love watching you cook. I am a very adventurous eater and would love to cook around the world.
awesome job bro!
Thank you for cooking one of my favorite Bolivian morning snack. What you were trying to do with the dough after using the stew is called "repulgar", basically you use your fingers to fold the dough, it takes time to master the technique, it took me around 5 years to do it the way it should be, I learned from my grandmother. Anyway, thank you for sharing the content, I really liked it.
That did look ridiculously good. It makes me fairly certain that a real one, like in Bolivia, would be amazing!
Uuuuf. Concejo, no cortes ni perfores la salteña con cuchillo o cuchara (te ofrecen cubiertos pero es una formalidad en los restaurants), la clave del exito para comer salteña es mordiendo una de sus puntas, para probar la sopa que lleva dentro (es la gelatina pero al calentarse dega de ser solida y se convierte en delicioso jugo), al morder debes usar la empanada como un vaso 🥃 en vertical para inclinarla y luego tomar el caldo caliente (cuidado con quemarse la lengua). Y luego pasar a devorar de a poco todo.
this looks so good 🤤
Love this series, very happy to see another episode! Wondering what you’re going to cook once you get to Czechia, we have a few nice options for a dish to represent us.
Svickova with karlovarske knedniky!
Great job. Yum!
we used to go to a bakery to get these. love them
Good job! Looks delicious
Bolivia.🇧🇴❤️🇧🇴❤️🇧🇴❤️
They looked yummy. I always seem to watch your videos when I’m hungry, like right now.
As a Bolivian I have to say: Good job for attempting the most difficult empanada in the world and having a decent outcome 👌. I I've never seen a recepie with butter in the stew. It looked a little too dry.. where did all the stew go? If you really liked that little piece of heaven.. please come to Bolivia! it will be a cultural and culinary experience you will never regret! 👏👏
great video! I'm bolivian and it's great to see foreign people enjoying this food. Funfact, you can replace Locotos with habaneros, they're basically the same pepper
Brazil should be coming soon. Can’t wait to see it!
You make me hungry again haha, would love to taste that!! Keep sharing please… I’m subscribed to your channel!! 😀💪
This stew looks like very good soup
Thanks Jamie.
So nice to see you use ajì Amarillo! I hope you enjoyed the dish
Bolivian salteñas are delicious, I love them! Can you prepare the Bolivian peanut soup please? It is the richest soup in the world.
Awsome video. I had a hard time making those brades, too.
I love your bravery! Taking a huge bite of each dish before you know how spicy it is or if it’s good or not!😅
Superb thanks
yum!
I have been watching your channel for almost a year now, and I cannot believe I missed this series and this video of you doing salteñas! I am Bolivian currently living abroad and I have to say you just gave me the courage to try and make these by my lone self.
I am surprised however that the recipes you were following didn’t warned you about the jigote having to be done one day in advance! As for the repulgado (braiding above the salteña) is the typical “closing” technique we use for most empanadas, I learned it as a child while helping my grandmother, it is a skill you have to practice to master!
Also it is normal that some of the dough is “uncooked” or “undercooked” inside since the saltenñas are supposed to be very juicy, when you cutted it I was hopping to see a lot of liquid getting out, Bolivians have a technique to eating salteña without spilling the juicy interior, we say that if you can eat a salteña without spilling you are a good kisser 😂
Lastly, your llajua looked great on the first attempt, no need for it to be more liquid. Traditionally llajua is made on a “batan” a very big stone mortar, so it is not to be very liquid but you should feel and see like crumps and pieces. Bolivians tend to judge restaurants quality based on their llajua…
Thank you for this video and I am glad you liked our most favorite mid-morning snack! (Yes, salteñas are only sold in the mornings and are preferred late breakfast or morning snack)
Awesome. Very special dish here and tricky to make. Everyone has their favorite vendor for these in Bolivia.
I wonder why the filling dried up so much. Traditionally they are soupier and you can't cut them in half without making a mess. They are eaten upright with the sip then bite method.
Fyi..."Agee amarilo" = "ahee amariyo", just like "lamas" are actually "yamas" and "jeeps" are actually "heeps" 😊
Looks like your Patreon list is growing! 👍
Nice one Jamie. Seems like every country on Earth has some sort of hand pie, Cornish, empanadas, now this. Good stuff, meat and veg wrapped in a pastry dough. Gelling takes a while for most stuff, but good result. Spicy yes, can't believe you did not taste it before adding it. I'd make it a little less spicy, since we don't have to worry too much about spoiled meat needing disguising with spices in this country! It's always fresh and refrigerated or should be, for the home cook anyway.
Sooooo next stop of the B's will be Borneo,..... good, would not miss that one for the world! ;D LOL
Every culture has their dough-wrapped food and their pointy hurty sticks.
If you want to skip the "braiding" ordeal, seal the seam with a fork. Just put the salteña sideways and press the seam with the bottom of a fork.
Can't wait until you do Puerto Rico! Cheers!
Ahh-cho-tay LOL
Jamie I love this series!! Whenever you see a J in Spanish countries, it’s pronounced like an H 😁 Spanish will be easy to read as you learn all the letters! 🎉🎉 can’t wait for Colombia, Brazil, Peru, Chile and Mexico 😍 they have y favorite dishes 🤤🤤🤤
jigote: pronounced like "he GOT eh"
aji: AH-he (the 'j' makes a sound similar to 'h' in English, but it's a teensy bit more phlegmy)
When you get to Romania you could try to cook sarmale or if you fancy something sweet could try papanași (which must be served with full fat sour cream & berry jam)
I think you did great for the first time! I have family that still can’t “braid” yet. It's easier to make the "braid” holding it in your hand so you can change the angle - also you could turn it on its side and after you braid it you can adjust it to stand, also then you pinch and fold you want to add a portion of the last fold into your new fold. Think of an folded fan that’s partly fanned out. By adding a part of the last fold into your new fold you are keeping the braid continuous and you and are strengthening the seal.
I actually would say it’s a twist that you pin down, adding a new twist right before the last pin down. Continue until the end and do whatever you want with the tail make a ball, tuck it under or twist it out….
Our star Butter was the major missing! Great Video btw!
Lard was pinch hitting for butter this time!! ;D
Luv’ it….. 💫🌎❤️
أنت راءع وتجيد الطبخ شكرا لك من الجزاير أنا متتبع و مشارك في القنات
Also, for me, I think pinch and fold it’s easier if you are right handed to start on the left side. Idk why but it works for me ❤
the way you pronounced Ají Amarillo made me chuckle. You tried your best hahaha.
My greetings to you from Algeria🇩🇿❤️🇩🇿
If you get to Brasil try to make Feijoada ! National Dish = most excellent and soo good
I am sure you have probably heard this already but I just wanted to say that salteña are tough to get right 😂 you got the filling and the dough right, but what sets the salteña apart is the oven they bake it in and the broth. The broth is a jellied bone broth that is put in after the filling so that when you eat it hot, you break off the end and drink it… kind of like a soup dumpling 😂 yours were a little dry but no less entertaining to watch ❤
Nice videos greeting from argentina, nos representa el asado y las empanadas
Once you arrive in Brazil, i highly recommend the pave, a custardy creamy deliciousness desert, or the pao de queijo, or cheese bread, thats popular from the state of Minas Gerais. But considering that all states have special foods they all would be awesome
Bravo 👏! I love sálteñas but I am scare to make it 😮.
I would slap that sauce on everything from chips to eggs! Looks delicious
I like it 😀😀😘
Basically, it's a cornish pasty.
Not really. Cornish pastries are dry, the dough reminds me to an American biscuit, the braided is thick and rustic. The saltena dough has a sweet earthy flavor once backed the outside is crispy and cracks once you take a bite while the inside is is soft and gooey with all the soupy stew flavors on it. Llama party in queens has a nice saltenas to offer
Try MOFONGO from Puerto Rico!!
It is more fun to see you struggle with Julia's book. Just the same, it looked good and it is interesting.
When you said you've never used aji amarillo I went the way of the señora indignada, clutching my pearls XD I ALWAYS have aji amarillo and aji panca around because most foods I use one or the other while making the aderezo. Looking at you cooking this feels nice. I'm not from Bolivia, I'm from Peru, living in Cusco, so i've tasted my fair share of Salteñas.
Also, seeing you say that two tablespoons of aji amarillo is spicy made me laugh :D
Waiting for the Perú episode :D
For Canada are you going to make butter tarts? My mother used to make those, sooooo good.
The Ecuatorian Encebollado is the best cure for hangover - chuchaqui in Ecuador
I really want to see some turkish or greek recipes 💖
If you still have that Aji Amarillo when you get to Peru, you should make Papa Huancaina or Aji de Gallina
YUM
It reminded me of a Cornish pasty… Of course only Bolivian flavored
When you get to Sweden, PLEASE make a sandwich cake!!
👍🏻
These are still called empanadas. Salteña is just used for foreigners to indicate the region they are from, but we call them empanadas.
Great recipe and awesome representation tho, thanks man :)
No they are not, this dish is called salteñas and the fried ones in Bolivia are called tucumanas (both are just a play of words),sure they are empanadas but they are Bolivian empanadas significantly different from the Argentineans, which used to be stuffed and dry (no liquid or soupy stew inside) meat and raisins and some are made with olives, etc. Today northern Argentinean empanadas are made in the same fashion (imitating) as the Bolivian adding small cubes of potato and aji colorado.
@@marmoor5515 then you're proving my point. "Sure they are empanadas", yes, they are empanadas salteñas / tucumanas / bolivianas. But the main category is "empanadas" and then you specify what type
@@sekcaJso all the soups are soup: silly me I tho they were called gazpacho, minestrone, pho, tom yam kung, miso, borscht, etc.
Bolivia alone has over 15 different types of empanadas some of them are: Salteña, tucumana, pucacapa, llaucha, pastel, de queso, blanqueada, de maíz, de yuca, jawitas, llauchas, santa claras, regular empanas, etc
The regular empanadas are baked and the filling while moist is not liquid like the empanada they have fillings like: meat, cheese, bacon, ham. chard, llama, vegetarian etc.
The salteñas have liquid stews inside and you can find them with different fillings as well: fricase, fritanga, pollo, queso, mondongo, pineapple and cheese, guinea pig, charqui de llama (llama salt dried meat) so no Salteñas are a dish itself with different fillings.
Bolivians will put gazpacho or magiritsa inside a salteña and it will taste delicious.
@@marmoor5515 "so all the soups are soup?" yes
"Bolivia alone has over 15 different types of empanadas" cool, so we agree. They're all empanadas and what Anti-Chef did is an empanada ;)
@@sekcaJ again , no empanadas have dry fillings. Salteñas have to be liquid otherwise if the feeling is sure sure that it's an empanada.
I’m surprised that amount of gelatinised stock didn’t just melt back into liquid in the oven.
Hi from algeria
Looks like a Bolivian Cornish pastie to me 🙂
Lookin forward to Botswana.
You had me at “ Big ass bowl “ 😎
Yup, and some asses out there would not fit I'll bet!! LOL ;D
😂
I'm thinking there's going to be some major challenges with some of the upcoming countries. China, for example, with all of their regional cuisines. Would one choose Hunan, Sichuan, or one of many other regional cuisines? Same deal with India. South Indian cuisine is quite different from what you find up north around New Dehli, and even South Indian cuisine has subsets, such as Chettinad. Italy, France, Mexico, Japan and many other cuisines are going be challenging in this respect.
Soup dumpling empanada!
By the way if you ever do states- please keep me in mind for New Mexico!!!! I have lots of our “old world” recipes that have been lost to f*** commercial tex med. I’m a creole of New Mexico woot woot.
I have empanadas, Chile, and pastries of plenty you want thinga ma bobs I got 20 (is that even how it you say it? ) Lol seriously I’m married to a Japanese man so I’ve become proficient in making my food accessible to others, and also finding substitutes that work and work well.
Ohhhhhh if you ever do prefectures I have two recipes for Japan!!!! They’re so good like so good! Well I mean any and all Japanese cuisine is delicious but I think my mother in law makes the best soboroni and Tofu salad and my sister in las makes the best okonomiyaki.
I was expecting something akin to xiao long bao (soup dumplings). The "soup" inside is made with gelatin so it's firm enough to put in the dumpling. Then once they're sealed up and cooked, the gelatin melts back into soup.
In Bolivia there is definitely more 'soup' inside.
I hope you make a book after all this done.
I was worried the olives weren't pitted, I'm glad they were.
Salta is in Argentina
The olive and the spicy ingredients are optional and I personally prefer not to have it in my salteña. Also they usually tend to look much juicier when they come out of the oven. Anyway, they still look delicious so nice try. 😂👍
nice #chef