Authentic Bolivian Salteña: A Step-By-Step Recipe Guide

Ingredients

  • For the Dough:
    • 5 cups all-purpose flour
    • 1 cup sugar
    • 1 tsp salt
    • 1 cup lard or shortening
    • 1 1/2 cups warm water
    • 2 tsp turmeric
    • 1 egg (for egg wash)
  • For the Filling:
    • 2 lbs chicken or beef, chopped
    • 1 large onion, diced
    • 1 red bell pepper, diced
    • 2 cloves of garlic, minced
    • 1 cup frozen peas
    • 1 cup diced potatoes
    • 1 cup canned diced tomatoes
    • 1/2 cup chopped parsley
    • 1 tsp cumin
    • 1 tsp oregano
    • 1 tsp black pepper
    • 2 tsp salt
    • 2 tbsp olive oil
    • 1 cup beef or chicken broth
    • 1/2 cup unflavored gelatin powder
  • For the Salsa:
    • 1 cup canned diced tomatoes
    • 1 jalapeno, seeds removed
    • 2 cloves garlic
    • 1/4 cup chopped cilantro
    • 1/4 cup chopped parsley
    • 1/4 cup chopped onion
    • 1/4 cup lime juice
    • Salt to taste

Steps and instructions

  1. Begin by preparing the dough. In a large bowl, combine the flour, sugar, and salt. Add the lard or shortening, using your hands to mix until it resembles coarse crumbs. Stir in the turmeric. Gradually add the warm water, mixing until a dough forms. Knead the dough on a floured surface until smooth. Cover with a damp cloth and set aside.
  2. Next, prepare the filling. In a large pan, heat the olive oil over medium heat. Add the chicken or beef, cooking until browned. Remove from the pan and set aside.
  3. In the same pan, add the onion, bell pepper, garlic, potatoes, and peas. Cook until the vegetables are softened. Return the meat to the pan.
  4. Add the tomatoes, parsley, cumin, oregano, black pepper, and salt. Stir well to combine. Add the broth and bring to a simmer. Sprinkle the gelatin powder over the mixture, stirring until dissolved. Remove from heat and let cool. The mixture will thicken as it cools.
  5. While the filling cools, prepare the salsa. Combine the tomatoes, jalapeno, garlic, cilantro, parsley, onion, and lime juice in a blender or food processor. Blend until smooth. Add salt to taste.
  6. Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  7. Divide the dough into 12 equal pieces. Roll each piece into a ball and then flatten into a disk. Place a spoonful of the cooled filling in the center of each disk. Fold the dough over the filling, pinching the edges to seal. Place the salteñas on the prepared baking sheet.
  8. Brush each salteña with the beaten egg. Bake for 20-25 minutes, or until golden brown. Let cool slightly before serving with the salsa.

Tools for making

Recipe variations

  • For the Dough:
    • Use whole wheat flour instead of all-purpose flour for a healthier option.
    • Replace lard or shortening with butter or margarine for a different flavor.
    • Add spices like paprika, cayenne pepper, or dried herbs to the dough for extra flavor.
  • For the Filling:
    • Try using different meats such as pork, lamb, or even seafood like shrimp.
    • Make a vegetarian version by using tofu or tempeh as a meat substitute.
    • Add additional vegetables like corn, carrots, or spinach to the filling.
  • For the Salsa:
    • Add diced avocado or mango to the salsa for a fruity twist.
    • Spice up the salsa by including a chopped jalapeno or a dash of hot sauce.
    • Experiment with different herbs and spices like cilantro, cumin, or smoked paprika.

Recipe overview

Experience a taste of Bolivia with this traditional Salteña recipe. These delicious pastries, similar to empanadas, are filled with a savory mixture of meat and vegetables. The dough is lightly sweetened and colored with turmeric, providing a unique flavor contrast to the filling. The filling itself is a hearty blend of chicken or beef, veggies, and a plethora of spices, which is thickened with gelatin to keep it juicy and flavorful. Finally, to add a spicy kick to the dish, a homemade salsa made from tomatoes, jalapeno, and herbs is served on the side. This recipe involves making the dough, preparing the filling, and baking the pastries, but the result is a delightful treat that's worth the effort. From the first bite, you'll understand why Salteñas are a beloved staple in Bolivian cuisine.

Common questions

  1. Can I use vegetable shortening instead of lard?
  2. Yes, you can use vegetable shortening as a substitute for lard in the dough.
  3. Can I use ground meat instead of chopped meat?
  4. Yes, you can use ground meat instead of chopped meat for the filling.
  5. Can I make the filling ahead of time?
  6. Yes, you can prepare the filling ahead of time and refrigerate it until you're ready to assemble the salteñas.
  7. Can I freeze the unbaked salteñas?
  8. Yes, you can freeze the unbaked salteñas. Place them on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer-safe bag or container. When ready to bake, simply add a few extra minutes to the baking time.
  9. Can I reheat the baked salteñas?
  10. Yes, you can reheat the baked salteñas. Place them in a preheated oven at 350 degrees Fahrenheit for about 10 minutes, or until heated through.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for mixing and kneading the dough.
  • Pan - A large pan for cooking the meat and vegetables.
  • Baking Sheet - A sheet pan for baking the salteñas in the oven.
  • Parchment Paper - Used to line the baking sheet and prevent sticking.
  • Knife - For chopping the onions, bell pepper, garlic, and parsley.
  • Blender or Food Processor - Used to blend the ingredients for the salsa until smooth.
  • Brush - A brush for applying the egg wash on top of the salteñas before baking.
  • Rolling Pin - Used to roll out the dough into disks.
  • Spoon - To spoon the filling onto the dough disks.
  • Damp Cloth - To cover and keep the dough moist while it rests.

Origin stories

Salteñas are a staple street food in Bolivia, and there's an intriguing story behind their name. They are believed to have been created by Juana Manuela Gorriti, a writer and feminist, who was born in Argentina but exiled to Bolivia in the 19th century. Struggling financially, Juana and her sisters started a bakery where they sold these savory pastries filled with meat and broth. They quickly became popular among local residents and were soon named "Salteñas," after Juana's hometown of Salta in Argentina. Even today, they are a beloved part of Bolivian cuisine and are cherished for their rich, flavorful filling and slightly sweet, golden crust.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.