BOLIVIAN SALTEÑAS Recipe Cooking with Kids

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Salteñas are delicious Bolivian empanadas with a soupy beef center. My three year old son Sam and I transform into bakers for our cooking journey making beef salteñas recipe from Bolivia with a traditional spicy salsa called Llajua. • 🔴 Subscribe https://bit.ly/3oKDBqi for new weekly episodes when my three year old son Sam and I cook authentic food from every country in the world • Read more about this experiment and Bolivian cuisine: http://eatthisny.com/2021/10/19/web-s... • Logo: noahdiamond.com/design • • Salteñas are similar to other empanadas, but these Bolivian specialities have a beautiful braid on top to hold in the filling and a sweeter dough. • • The filling is also different with a soupy consistency due to the addition of gelatin which allows the meat filling to solidify and then melt into a stew like texture. • • The story goes that the first person to create salteñas was named Juana Manuel Gorriti, who came up with the recipe to help get her family out of poverty. Prior to moving to Bolivia, she came from the town of Salta. And so her creation was called salteñas. • • We're also going to make the typical Bolivian salsa called llauja made with spicy rocoto (or locoto) peppers, tomatoes, and herbs • RECIPE: • INGREDIENTS: • SALTEÑAS • Filling • 1 pound ground beef • 1 potato diced • 2 cups beef broth • 2 tbspn canola oil • 1 red onion diced • 2 garlic cloves minced • 1 red pepper diced • 1 tspn aji panca • 1/2 tspn paprika • 1 tspn cumin • 1 tbspn oregano dried • 1/4 tspn black pepper • 1/2 cup raisins • 1/2 cup peas • 1/4 cup sugar • 1 pack gelatin • 1 large hardboiled egg • 8 black olives • Dough • 1/2 cup butter • 1 tspn annatto seeds • 1/2 pound AP flour • 1 tspn kosher salt • 3 tbspn sugar • egg whites for brushing • LLAJUA (Salsa) • 1 rocoto pepper seeded and chopped • 3 tomatoes seeded and chopped • 1/2 tspn huacatay paste (black mint) • 1.5 tspn salt • 1 sprig cilantro chopped • INSTRUCTIONS • SALTEÑAS • Meat Filling (Make This The Night Before) • Boil broth in large pot. Add potatoes and cook until tender, about 10 minutes. Remove potatoes and set aside. Reserve broth. • Season ground meat with salt and pepper. • Heat oil in large skillet. Brown meat on all sides. Remove with slotted spoon and set aside. • Remove some fat from skillet, but reserve at least 2 tpsns. Turn heat to medium and cook onions until caramelized, about 7-10 minutes. • Add garlic and cook for another 5 minutes. Add red peppers and cook for another few minutes. • When softened, add aji panca, paprika, cumin. oregano, and black pepper. • Cook until fragrant and well mixed. About 2 minutes. • Add meat, potatoes, and raisins to skillet. Cook and stir for about 3 minutes. • Add broth (add more if necessary) and season with salt and pepper. Simmer for about 30 minutes. • Add in peas and sugar. Stir well and cook for a few minutes until sugar dissolves. • Mix gelatin into 1/2 cup of water, stirring so it dissolves. Add gelatin mix to skillet and stir well. • Chill overnight. • Dough • Grind annatto seed into a powder. • Melt 1/2 cup of butter and add annatto. Heat gently for a few minutes and stir so that the butter becomes red and infused with the annatto. Strain and reserve the red melted butter. • In a mixing bowl, whisk together 1/2 pound (about 2 cups) of flour, kosher salt, and sugar. • Pour melted butter into flour mixture. Using your hands, mix until thorough combined. • Add 1/3 cup of hot water and mix until dough comes together into a smooth ball. • Divide dough into 4 equal portions. Fold each portion of dough onto itself until it becomes smooth and then pat each into a disk. Cover each one with plastic wrap and chill for about 20 minutes, • Assemble • On a floured surface, roll out each portion to about an 8 inch round. • Add about a cup of meat filling to the center. Top with a quarter of a hard boiled egg and two black olives cut in half. • Press top together into a large football shape with a seam running across. • Crimp edges to make a braid by pinching and twisting all the way across the seam. • Bake • Preheat oven to 450 F. • Place sealed salteñas on baking sheet lined with parchment paper. Brush with egg whites. • Bake until browned about 15-20 minutes. • Serve with llajua. • LLAJUA (Bolivian Salsa) • Add chopped and seeded rocoto pepper into a food processor or blender with 1.5 tspn salt. Blend. • Add chopped seeded tomatoes. Blend again until smooth. • Add huacatay paste and blend some more. Add cilantro sprigs and give one more blend. • TIMESTAMPS: • Introduction to Bolivia: 0:00 • To jump straight to the cooking: 1:37 • Meat Filling (Made the Night Before) - 2:00 • Dough - 3:16 • Fillings - 4:48 • Llajua - 6:24 • Sam's Food Review: 7:17 • Bonus Clip: 8:13 • Watch our most recent videos: / eatthisny • CONNECT WITH US: • Eat This NY Blog - http://eatthisny.com • Instagram - / eatthisny • Facebook - / eat-this-ny-209449281899 • Twitter - / eatthisny

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