It's an art . . . . creating salteñas from scratch


"Personalmente les cuento que cuando regrese a Bolivia de muchos años. . lo primero que queria comer eran las salteñas.

Gracias por ofrecerlas tus ricas salteñas por correo, y ahora no necesito de ir a Bolivia para comer salteñas tan agradables, llegaron  a la casa en un cajon, lo pusimos a calentarlas en la cocina y despues de un rato. . . todas se acabaron!"

                                                     Miguel Guzman y familia

                                                                    Chicago Illinois~



1 pound skinless, boneless chicken meat (breast and/or thigh) or 1
pound ground beef
1/2 cup diced onion
2 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon cayenne
1 3/4 cups diced potato
1 envelope unflavored gelatin
1 cup chicken or beef broth
1 cup peas

3 cups flour
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon ground achiote or bijol (optional)
2 eggs
1/4 cup vegetable oil

To finish:
1/3 cup raisins
1/3 cup chopped ripe olives
2 boiled eggs, peeled and chopped
2 eggs whites

For filling: Cook and shred chicken. If using ground beef, brown and
drain. Set aside.

Cook onion in oil until soft, about 5 minutes. Stir in salt, cumin,
oregano, cayenne and potato. Cook, covered, over medium heat until
potatoes are soft, about 10 minutes.

Dissolve gelatin in broth; stir into onion mixture with meat and
peas. Refrigerate overnight.

For dough: Mix flour, sugar, salt and achiote. Beat together the
eggs, oil and 1/2 cup water; stir into dry ingredients to form a soft
dough. Roll out on a lightly floured surface to a thickness of about
1/4 inch. Cut into 5- to 6-inch circles (a coffee can or bowl makes a
good cutter). Reroll and cut as needed.

Heat oven to 425 degrees. Put about 1/4 cup filling in center of each
circle. Top with 1 teaspoon each raisins, olives and egg. Draw 2
opposite sides of circle together; pinch closed. Twist seam for a
braided effect.

Place, seam side up, on ungreased baking sheet. Beat egg whites with
a pinch of salt and brush on turnovers. Bake 15 to 20 minutes, until
golden. Makes about 15.

Per serving: 233 calories (31 percent from fat), 8 g fat (1.2 g
saturated, 2 g monounsaturated), 68 mg cholesterol, 10.7 g protein,
29.7 g carbohydrates, 2 g fiber, 366 mg sodium.
Of course. . .if you want to bypass this recipe. .

all you need to do is order them here and pre-heat -your oven!