Salteñas

Salteñas

 

Here is our recipe for the beloved Salteña.  We make ours with chicken, potatoes and peas but you can switch the chicken for beef and pair it with beef broth for an equally delicious variation. 

A salteña is what you see above, it is the image in our header, it is our favorite food for breakfast, lunch and dinner.  Salteñas are immensely popular in Fabio’s home country – Bolivia, they are probably as close as you will get to a Bolivian national dish as they are one of the only foods that are enjoyed in all corners of the country.  Also, no one has ever tried a salteña and not loved it… probably…

The appeal of the salteña to me is that it is so many things at the same time… To start with it is a sweet pastry, and it is filled with a sweet and spicy broth made with aji amarillo (yellow pepper) and the filling has chicken, potatoes, veggies, a slice of hard boiled egg and either an olive or a few raisins.  Comfort food at its finest. 

After countless batches of trial and error, this is our version to share with you.  We hope you enjoy them as much as we do! Provecho!

The recipe as typed below makes 18 large salteñas.  The recipe for the filling and the dough can easily be halved to make 9-10 saltenas – this is the quantity shown in our photos.

Ingredients (filling)

  • 3 Chicken breasts / pechugas de pollo
  • 1 Potato / papa
  • 1 Green onion / cebolla verde
  • 1/2 Yellow onion / cebolla
  • 1/4 cup peas / arbejas
  • 2 tablespoons yellow pepper paste (or more if desire to add more heat) /
  • 1/2 teaspoon cumin / cucharilla de comino
  • 1/2 teaspoon oregano / cucharilla de oregano
  • 1/4 teaspoon salt / cucharilla de sal
  • Pepper to taste / pimienta a gusto
  • 1 tablespoon sugar / cuchara de azúcar
  • 1/4 teaspoon vinegar / cucharilla de vinagre
  • 1/4 cup butter / taza de mantequilla
  • 1 tablespoon chopped parsley / cuchara de perejil picado
  • 4 cups chicken stock / tazas de caldo de pollo
  • 1 packet of gelatin /paquete de gelatina sin sabor

Instructions 

Dice the potato and add it to a pot of boiling water and cook for about 5 minutes, you don’t want the potatoes to be soft or they will fall apart in the broth, they will still cook a bit longer once they are added to the rest of the ingredients.  After 5 minutes, drain the potatoes and set aside / Cortar la papa en cuadritos y agregarlos al agua hirviendo por 5 minutos, las papas no deben estar tan blandas esto es debido a que van a seguir ser cocinadas luego.

Boil the chicken breasts in a pot of water until they are completely cooked through, let cool and then shred the meat into small pieces.  Set aside / Poner las pechugas de pollo a cocinar hasta que estén listas, luego desmenuzar el pollo y poner de lado.

shredded chicken, diced potato, onion, green onion, peas and spices

Shredded chicken, diced potato, white onion, green onion, peas, parsley, and spices (cumin, oregano, salt and pepper)

Melt the butter with the yellow pepper in a large saucepan over medium heat until the butter separates from the pepper, about 4 minutes / Derretir la mantequilla junto al ají amarillo hasta que veas que este se separa del ají amarillo , esto debe ser en 4 minutos de estar cocinando en medio fuego.

Turn the temperature to low and add the spices (cumin, oregano, salt and pepper) and let everything cook together for 10 minutes / Agregar el comino, orégano y sal y pimienta y cocinar todo a fuego lento por 10 minutos

Add the diced onion and cook it until it softens, then add the green onion as well / Agregar la cebolla y cocinarla hasta que este blanda, luego agregar la cebolla verde

Saltenas

Add the vinegar, sugar, parsley, potatoes and green peas and mix everything together well, add the chicken and the chicken broth as well and let it cook all together over medium heat for 5 minutes until the mixture is heated throughout.  Add the packet of gelatin to the mixture and then transfer to a large bowl and allow to cool completely in the refrigerator / Agregar el vinagre, azúcar, perejil, papas, arvejas y mezclar bien, luego agregar el pollo desmenuzado con el caldo de pollo, dejar en fuego medio por 5 minutos hasta que este bien caliente para agregar la gelatina sin sabor. Dejar enfriar y luego transferir al congelador

The gelatin will partially set the broth mixture as it sits and cools in the fridge.  Technically this is all you need to do before filling and sealing the salteñas, however, as working with the dough and the wet broth mixture can be difficult I  have devised an alternate method.  I construct tinfoil molds in the shape of salteñas and line them with plastic wrap then fill them with the broth and freeze them.  Once they are completely frozen I can remove them from the plastic wrap and place them directly on to the rolled out dough and seal up with the signature braided twist – the picos.  / La gelatine hará efecto cuando la mezcla este fría. Técnicamente esto es todo lo que se necesita para terminar las salteñas pero es muy dificil hacer esto cuando la mezcla está húmeda, por lo tanto hay un método el cual puede ayudarte. Puedes hacer moldes de papel aluminio y colocar la mezcla en ellos, poner en el congelador y así cuando quires ponerlos a la masa la mezcla estara moldeada y dura, será mucho más fácil, te lo recomiendo.

Whether you use this method (tinfoil molds) or the original (freestyle) make sure to include a slice of hard boiled egg, as well as a pitted olive (or a few raisins) before sealing the dough.  The egg, olive, and raisins you can adjust based on your own taste.  Previously I have been a firm believer that salteñas just had to be made with an olive, however the last time we made them as we didnt have any on hand we threw in some raisins instead and I’ve come around to the other side I think.  Fabio still requires an olive in his…  / Si utilizas este método (moldes de papel de aluminio) o el original (estilo libre), asegúrese de incluir una rodaja de huevo duro, así como una aceituna  (o algunas pass) a su gusto antes de sellar la masa.

Ingredients (dough)

  • 4 cups flour / harina
  • 1/2 cup sugar / azúcar
  • 1/2 tsp salt / sal
  • 2 eggs / huevos
  • 1 stick (half cup) butter / mantequilla
  • about 1 cup of warm water / agua tibia

Instructions

In a large bowl mix together the flour, sugar and salt. In a separate bowl Lightly beat the egg and in a small saucepan melt the butter. Add all this to the flour mix  with some warm water (approx 1 cup) and mix well until it forms a dough / En un contenedor mezclar la harina, azúcar y sal. En otro contenedor batir el huevo suavemente y en una olla derretir la mantequilla. Agregar todo esto a la mezcla de harina con un poco de agua tibia (aproximadamente 1 taza) mezclar bien hasta que tome la forma de una masa
In order to obtain the traditional color for our saltenas we use a natural colorant from Bolivia called Urucu. As you cannot get these little pebbles outside of Santa Cruz, if you are after the signature saltenas shade - add some yellow food coloring when you melt the butter

In order to obtain the traditional color for our salteñas we use a natural colorant from Bolivia called Urucu. As you cannot get these little pebbles outside of Santa Cruz, if you are after the signature saltenas shade – add some yellow food coloring when you melt the butter

Let the dough rest on the counter (covered in a towel so that it does not dry out) for about 10 minutes.  Afterwards, divide the dough into smaller pieces and roll out, flouring as needed, into approximately 15cm diameter circles around a 1/4 cm thick. / Dejar reposer la masa (cubierta en una toalla para que no se seque) durante aproximadamente 10 minutos. Luego, dividir la masa en pedazos  pequeños,poner harina cuanto necesiten, y hacer los pedazos de masa en aproximadamente 15 cm de diámetro círculos con cm 1/4 de espesor.

Take a frozen mold of saltena filling from the freezer or a large scoop of the gelatine set filling and place it in the middle of the dough being sure to include some raisins/olives/sliced egg, wet the edges of the pastry and close together sealing the filling inside well, pinching and twisting the edges to ensure a strong seal.  This is a very important step as how well you close the saltenas will determine whether or not they open in the oven later when you are baking them.  / Tomar un molde congelado de salteña del congelador o una cucharada grande del relleno con gelatina y lo colocar en el medio de la masa y asegúrese de incluir algunas pasas / aceitunas / rodajas de huevo, mojar los bordes de las salteñas y cierre, pellizcar y retorcer los bordes para asegurar un sellado fuerte.

Closing a Saltena

Add the finished salteñas to a parchment lined cookie sheet and store in the freezer until you are ready to bake them / Poner las sateñas en el congelador en un contenedor hasta el momento que quieras ponerlas al horno

Preheat your oven to 500 degrees, line a cookie sheet with tinfoil, and grease with non stick spray / Calentar el horno a 500 grados, poner las sateñas en un recipiente con papel aluminio y aceite en spray  para que así no se pegen

Once the oven is at its maximum temperature, add the saltenas to the pan, brush with a beaten egg (for shine) and place in the oven until the salteñas are browned (approx 15 minutes) if the tops are browning too quickly, place another sheet of tinfoil overtop and continue cooking.  You want to be sure that the filling is completely heated through.  / Pintar las salteñas con un huevo batido para poner brillo y colocarlas al horno bien caliente hasta que hayan cambia do de color (apróx. 15 minutos)

Halloween Saltenas ready for the oven! (we used a little too much regular food colouring this batch)

A batch of Halloween Salteñas ready for the oven! (confession – we used red food coloring this batch (pre-urucu) and learned that if you are using food coloring it is better to go with yellow – unless it’s halloween of course.

Remove from the oven and let sit for 5 minutes and enjoy!

IMG_7093

IMG_7092

 

2018-08-02T23:14:57+00:00