Bringing Bolivian Saltenas from the Andes to Your Kitchen 🥟
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- เผยแพร่เมื่อ 11 พ.ค. 2018
- The world is rich with dumplings, and Bolivian Saltenas are among the most interesting. This Bolivian Salteñas recipe will teach you how to bring the classic Bolivian street food into your kitchen. #BolivianFood #LatinFood #Saltenas #Bolivia
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Bolivian Salteñas Recipe 🥟
Dough (makes 12-16 Salteñas)
***
2 1/2 cups of flour
1 egg
1 teaspoon salt
1/4 cup sugar
1/4 cup melted butter
1 cup water
Filling
***
1/2 pound chicken breast (2-3 pieces), shredded
1 large potato, diced
1 large onion, diced
1 large carrot, diced (optional)
4 tablespoons oil
1 tablespoon cumin
1 tablespoon oregano
1 tablespoon paprika
2 tablespoons Aji amarillo paste
(alternative: 1/2 diced yellow pepper, 2 tsp sriracha)
juice of 1 lime
salt to taste
pepper to taste
2 cups chicken stock, or water from poaching chicken breast
9 grams gelatin, or according to package
1 cup green peas
1/2 cup chopped cilantro or parsley
Salsa
***
1 green tomato
1 green chili
1/4 cup cilantro
2 teaspoons Inca Munha, or mint/basil/your fav herb
1/2 teaspoon salt
1/2 teaspoon sugar
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I was with you until you cut one open and not a drop of juice dripped out. The juice, and the skill of eating a saltena without spilling any juice, are an important part of the dish and Bolivian culture.
A-men!
do you think it was because the stew reduced too much?
@@deathpyre42 no. if you let it set overnight and let the fat get gelatinous, itll be nice and juicy and you will love life
@@deathpyre42 think its cuz the solid food to stew ratio was leaning more towards the solids vs. Liquids
geil das endlich mal ein deutscher einen guten Kochkanal auf Englisch hat. Sowas hat echt gefehlt! :D
i am bolivian, and I like your channel
I spent 6 months in Bolivia learning spanish a few years ago and this is one of the foods that I miss the most!! Salteñas and Papa Rellena, soooo tasty and addictive... served with spicy llajwa sauce, it's the best. Thank you for sharing your version of the recipe!
My wife is Bolivian, can't wait to surprise her with this! 🇧🇴 ❤️
Andong, I want more Bolivian food! 😆😆😆
Hey. Vielen Dank 😄
I was born in La Paz and I love Salteñas.
If you want to, we can cook together some Bolivian food.
Nice Pickupline😂
I want to!
Where have you been all my life? You have such a gift for teaching!
You have great videos, I am Bolivian Japanese. My grandparents ran a salteña restaurant in Bolivia 🇧🇴. You did the salteña good but you made it seem a little Mexican with the salsa, Bolivians are all about llajua, if you haven’t tried I recommend it for you, we eat it with bread, usually accompanied with salteñas and other foods, without the llajua on the side it’s not complete to a Bolivian ☺️
This one seemed more interesting than llajua.
do you happen to have your grandparents recipe? I am bolivian myself
Thanks for showcasing bolivian food!
Love it thx my Bolivia!!!
Wow those look delicious 😋 I was in Bolivia 🇧🇴 in February and sure enjoyed the saltena 😁
really a mystery that you don't have more views and subs - high quality videos and wonderful recipes. keep up the good work :)
Yeah, I dont get IT either.
The reason he didn’t get very many views or likes or subs for this video is because, it looks great the actual salteñas came out looking like trash. It wasn’t juicy at all when it was cut open and he keeps calling them dumplings which is kind of an insult. We don’t think of them as Andean dumplings or an Andean version of some thing else. That’s where he lost us.They are a completely Bolivian-only style dish. Any similarities to other dishes are just coincidence they’re not actually the same. I don’t even think they’re on the same level at all and taste or technique to the Mexican empanadas.
Cannot wait for more recipes to come!
Hello from Indonesia
I lived in Bolivia for nearly 20 yrs! My all time favorite food is the Saltena! y Tamale al horno! In Bolivia, they are very juicy! and there is a real talent to eating the juicy pastry without dribbling! And the *masa* is very different from region to region.
We're they called tamales or humintas?
Trying to explain Salteñas to a girl from Michigan, your video was on point. Thanks!
thank you for making such a great content, I love it!
This looks amazing.
You are so fun! Thank you
Your content is just amazing 🙌
I just stumbled onto this channel and Im amazed, as a bolivian I wasnt expecting one video like this, congratulations 🎊.
Nice! Stoked to try this... thanks for the details.
Great stuff! Looks amazing.
This is awesome!! I haven’t been to Bolivia 🇧🇴 (parents birthplace) in 20 years and I miss the amazing food and culture. There are some Bolivian joints in NYC, which are an hour and a half away from me that serve these Salteñas. It’s a long drive but so worth it. Your video made me brave enough to try this on my own. Maybe I’ll even make them and surprise my parents because I’m sure they miss a delicious hot salteña! 🙏🏽
i want to try this but how did they come out? Were they close to the real Saltena?
I had some it's really good
i never thought i'd see a salteña recepie in english and not shot on a phone! thank you for bringing part of the bolivian kitchen to the world :D
The best of the best Bolivian salteñas!!!!!!!👋👍👋👍😉😘🤗
I like your energy! 😃😃😃
Didn’t expect someone to make salteñas. Really interesting!
great !! you are a profetional salteñero.👍
looks very nice
OMG - I am of Bolivan descent and this is the first English language recipe I've been able to find! Thank you!
My neighbors the Cordova's were from Bolivia. Every major holiday they would make these and load us up with these. Soooooo good. Never had anything like this since.
Qué ricooo!
Muy bueno el video sigue adelante
Yo soy de bolivia deberían probar salteñas de charque de llama picante son muy ricas
This is great
New sub here. Digging the vids. Keep them coming!
Very nice interpretation of my country's food any bolivian grandma would be proud salteñas are really hard to make, I can see you kind of knew this, 'cause some of the salteñas blow up in the oven, thanks for putting my country's food on the map I think we have some good gastronomical options that are way too unknown around the world.
I have never seen anybody advertise bolivia better than you....for that reason i have no choice but to subscribe ....your salteñas look so nice...and to me a tasty salteña first looks nice...as far as going to bolivia this crazy covid19 is something to think about...
Gerade aus Südamerika zurückgekommen und vermisse jetzt schon das Essen. Mach mal mehr Andean Kitchen! Lomo Saltado oder Ceviche wär doch mal was :) achja und liebe deinen Kanal btw weiter so bro
I'm from Bolivia and try just chicken and potatoes with the nice water that gives flavor with no vegetables it's more unhealthy but tastes so good
Sounds like a tucumana.
omg I want some asap
Genial ❤️ lo que vale es el intento jaj
I was kinda confused at first but I liked it, I saw other people (non bolivians) videos of how to make it and yours was the best, you even made llajua (the green sauce) so yeah, also I think green and red tomato are used and locoto (chili) and quirquiña, but your aproach was interesting. From a bolivian and gastronomy student perspective it was nice to see how you keep with the recipe yet added your own signature. I definitly suscribed and I'll go watch your other videos! #foodtoshare
I'm sure it's next to impossible to get quirquiña or locoto here in germany. Sometimes, there are Peruvian rocoto chiles in the stores, but they are rare and expensive.
Empanadas aren’t always fried only sometimes
These look very yummy and I’ll make some with dark thigh meat
Thank you for another great video
0:20 This dumpling looks like a kibin from Lithuanian cuisine.
Anyways, jokes aside, great video!😋😊
Very nice try! They came out relatively dry, but no doubt yummy. On another note, the dough in salteñas is on the sweet side and that creates a wonderful contrast of flavors. You didn’t add sugar to the dough. All that said, I really enjoyed your work! Thank you!
4:48, sugar. Just not sure about the cilantro or the "typical spanish seasoning" he used
When I was a kid growing up in Martinez, CA (in the 1950's), there was a small shop selling empanadas. Everyone said the guy was Bolivian, but his pies were very different that what I can find on the web. They had a dark sauce (kind of red) and were beef. I have not been able to find anything that reminds me of that flavor. I'll keep searching. I will try your recipe also.
nice
Nice video, nice recipe... is like 65% bolivian recipe, 35% your own recipe... i was a salteñas maker in potosi...
Salta is in argentina, salteña means from salta, argentina is famous for the. Empanadas salteñas, some region are deep frie other are In mood oven , Bolivia limits with salta, at the beginning the call it rosarinas, coss they send it from Rosario, another place of argentina
Found you over at Brian G Johnson's channel, liked your comment and now here and smashing everything my new YT friend. Okay lets eat lol Toronto Canada. Peace
Liked your video overall but every traditional saltena I've had made from various Bolivian society members dont use carrots, peas, or cilantro. They also but raisins and whole green olives in with the boiled egg. Cooking has creative liberties though and I bet yours is amazing (:
Many if not most empanadas are baked. Salteña is from Salta, a province in Argentina.
I loved your video... i stayed in Santa Cruz and may favorite food was saltena and tamal... only one thing >> what are the amounts of the ingredients of the dough?
Thank you so much for showing the pleat along the edge in such detail. I've been trying for weeks to get it right and they always end up a little farty.
Andong its Washington a good version of Salteña and green salsa that what we call llajua here in Bolivia very good but you should bring more Bolivian good because our gastronomy is so extensive keep going you do a great job man Saludos desde Bolivia
i think the Dough should skip the egg and all shall be perfect. Great Video. Wow Bolivia looked so great with the white dessert.
Hi from a vegan bolivian, your "repulgado" , what you call the "pinching" of the salteña, was quite well, but done in a very strange way 😂 We use the thumb to do it, hence the name repulgado (pulgar means thumb, repulgado would be something like "the thumbing"). I do vegan salteñas, and they are pretty good. Every one has his own recipe and ways of doing it. For vegan salteñas use agar agar instead of gelatine 😉
Salut, salta ist am Argentinien. Entschuldigung für mein Deutsch. BTW ich liebe dein Videos
I loved your video. Can you please tell me what type of dough you used? For instance, was it All-Purpose dough? (I'm trying to make it [the Salteña] for the second time.)
Instead of butter as your fat for the dough, you should use shortening. I know some places in Bolivia are starting to use gelatin to make the jigote, but legit places are still making it with proper made beef broth or chicken feet for the collagen. Also need to use Quilquina in the Llajua If you have it.
man your food items are really interesting! Your accent is nice Andong... you sound a bit Dutch.
Empanadas also get baked, (and sometimes fried)
😋😋😋😋😋😋😋
Hello I'm making 30 salteñas from your recipe by tomorrow. How many Servings did you make in your video?
did they taste like the real ones?
Next time you come to America Latina, try Coxinha in Brazil :D
😍Ají 😍
What about tomatillo as a tomato substitute..
:Note a tomatillo is not a tomato....
The salsa in this is based on llajua, which never uses tomatillo. That would be completely the wrong flavor profile. The only ingredients used in llajua are tomato, onion, locoto peppers (called rocoto in Peru), and regionally there are varying amounts of huacatay and/or quilquiña used - two herbs that are responsible for the mix of minty and cilantro flavors that he substituted here. The unfortunate thing is that locoto peppers have a very unique flavor, and if you substitute any other pepper, it won't taste right. However, locotos are hard to find outside of the Andes, and quilquiña is virtually impossible to find outside of Bolivia. The only way I've had an authentic-tasting llajua outside of Bolivia is from friends who sourced seeds from Bolivia, and grow their own peppers and herbs for it here.
hey, I believe that the quantities for the dough are not right. I live in Europe and I need to transform everything in the metric system, and 2 1/2 cups flour are approximately 320 g flour, and 1 cup of water ist 240 g water. This results into a dough with 75% hydration, which ist extremely sticky and almost impossible to work with. You need more flour.
Wow, looks great. I love soup dumplings, and I love latin american food. This combo looks awesome.
Are you sure the salsa isn't made with tomatillo though? I haven't been to Bolivia, but I worked in Mexico and Venezuela for awhile and the green salsas there were always made with tomatillos, not green tomatoes.
Wait, you're in Germany?
Wie cool! Hätte ich jetzt gar nicht gedacht! :) Aber mach weiter so du Biest du :D
Hmmm, I sense a German sausage and homemade sauerkraut video in the future!
I've been to Bolivia and while green tomatillo sauce exists, it's not that common. The llajwa sauce is just spicy and salty, no acidity from tomatillo in there.
Cool, I love how much variety there is between cuisines from different regions of central and south america. Some people I know consider it all to be the same, but we know better don't we. I just googled llajwa and learned about a new herb I'd never heard of (quillquiña) that sounds great and I'd love to try some day, so thanks for bumping this old comment.
On a side note, it appears that Andong's replies have been deleted? Very odd, considering they were just him talking about the difficulty of getting tomatillos in germany, and then how sauerkraut isn't that pervasive in germany actually.
Saltenas are not dumplings, they are inspired by empanadas. Looks really tasty tho!
Magnifique est-ce que vous pouvez mettre les ingrédients en Français sur les messages pour ceux qui ne parlent pas Espagnol merci beaucoup
Argentinians do oven empanadas... And at the north they can consider chicken empanadas as a vegetarian option.
As a Bolivian i was cringing, I'm sure this is a good, but def not what I'd call a traditional saltena, but a meat hand pie. Which is different from a saltena, oh and Bolivia has a empanadas which can be both baked and fried.
@@mynameisandong we don't add carrots, parsley is a good sub for Quillquiña (can't remember the name in english) parsley is slightly sweeter and cilantro slightly bitter, vinagar instead of lime. for the heat cayenne papper, garlic isn't something that is added which is what that paste you added had which also has rocoto pepper also not added to the saltena but it does make a great llajwa (like salsa) which many add after its been cooked. Hand pies are more of throw it in the pot and put it in the pastry sort of thing, while saltenas have a bit more stringent recipes all though there are variants. though its been more blurred lines as time has gone by with people getting creative to where as long as its got the sweetness with a bit of heat its dubbed slatena.
@@mynameisandong I just realized something and i want to apologize, I'm being one of the puritans that if its not the way I know its wrong, saltenas themselves are by all definition are hand pies, and I stuck to my simple way of if not this than its not this. This recipe is different than any other recipe I've seen for a saltena but as long as its good and you like it and anyone that tries it likes it then a saltena it is. Thank you for taking the time to reply to my comment.
Schaut in der Szene wo du die Verschlusstechnik zeigst aus wie kärntner Kasnudeln 🙈 also so wie du krendelst wärst du ne gute kärntner Braut 🤣🤣 (es heißt in Kärnten nur wer krendeln kann darf heiraten 😁)
these beef or chicken patties, custom made if you must, sweet whatever, have it with llajwa con quirquiña, godlike salteñas, asi yo dijo
I'm bolivian took an intensive course to learn how to make salteñas, very cool course, I can't make salteñas. THE END.
Sorry so sorry my friend....but in the real recipe not include lemon carrot cilantro BUT certanly your new recipe is delicious ... you are a master chef of the improvisasion. Congratulacions !!!!
i guess if the name comes from the Empanadas Salteñas from Salta, Argentina, they certain look similar
Seh, pero las nuestras no tienen caldo ¿no?
The influence of chinese cooking reached far!
Julio GRD 😂😂
Jajajaja lo mismo pensé.
Salteñas is from argentinian province Salta, so empanadas salteñas are from Salta and there are tucumanas from Tucumán also,another argentinian province
nop its just a name for both but they are Bolivian typical food and quite different from the meat pastries or empanadas sold in both Tucuman and Salta.
I'm just about to attempt this one on my own channel and i feel its going to give me a headache lol. It may end up being my video with most accidents and outtakes..
nice video but I must say two things that divert from the original salteñas. 1) there is no accompanying sauce to it. It has enough soup inside. 2) you do not slice the salteña in the middle. You have to bite off one tip and eat upright, gradually sipping the soup out of it and then biting off more. If you prefer you can use a spoon to scoop out of the filling and drink the soup. An experienced salteña eater lets no drop fall on their plate.
Obligatory comment. Empanadas aren't always fried; they tend to be baked. These actually look a lot like empanadas from the north of Argentina. In fact, the name sound like its referencing on of the provinces in the region. That whole area, regardless of the border, has a lot of similar traditions.
Looks like a mini cornish pasty
Those pans on the wall are all I can focus on. Why do you have your kitchen stuff above you livingroom sofa?? 0.o
типа как пирожки
This looks like Lithuanian pastry called Kibinai.
I've got no idea what you're on about but that that's one crazy Cornish pasty right there which if you haven't tired just make one they're sick
What are the measurements for making the dough?
The green zest of the lime is full of flavor, but the white pith is bitter.
Looks good! but you're missing the juice.
Traditionell Karaim [crimerischen der Karäer] Essen
www.tripadvisor.de/ShowUserReviews-g277802-d2373612-r256283464-Senoji_Kibinine-Trakai_Vilnius_County.html
I am Bolivian who has never seen anyone make salteñas with lime. Also if you can’t call them “empanadas” please don’t call them dumplings!
I require Azeri stuffed tomatoes. Please. 🙏
make sopa de maniiiii
Not all empanadas are deep fried. Uruguay bakes empanadas in which my opinion are the best.
Looks like a cornish pasty