What is a Salteña? It’s simply the most delicious Bolivian delicacy known to man. Actually, the Salteña hails from La Paz Bolivia – but you don’t need to travel all the way there to enjoy this feast. The below recipe has been finely tuned with assistance from my Abuelita. It’s a sure fire winner. Enjoy!Serving Size : 40 Preparation Time :2:30 Amount Measure Ingredient — Preparation Method
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8 each garlic cloves — diced fine
1 1/2 each white onions — diced fine
5 tablespoons parsley — chopped
1 1/2 teaspoons Aji Amarillo — powder
1 teaspoon Aji Colorado — powder
1 tablespoon oregano — dried
1 teaspoon salt
1 tablespoon cumin — ground
1 tablespoon sugar
1 1/2 cups water
1 cup vegetable oil
1 1/2 pounds extra lean ground beef
2 each potato — finely chopped
1 each beef bouillon cube
2 each carrot — finely chopped
3 pkg gelatin powder
1 cup frozen peas
14 oz beef broth
1/2 cup spaghetti sauce
6 cups flour
12 oz shortening
2 teaspoons sugar
1/2 teaspoon salt
1 1/2 cups water — boiling
3 each eggs, hard-boiled — diced fine
40 each black olives
Prepare the filling at least 4 hours in advance to allow gelatin to set.
In a large pot, gently sauté the onion, garlic, oregano & parsley in vegetable oil for about 15 min (do not allow onion to brown). Add the Aji Colorado & Aji Amarillo, cumin, oregano, 1/2 teaspoon salt, 1 tablespoon sugar, spaghetti sauce, & beef bouillon. Cover & simmer on low heat for approximately 45 min until a reddish oil starts to rise to the surface. Add 1 1/2 cups water, remove cover & reduce for 15 min – 30 min. You will know it is ready when a reddish oil rises and covers the entire mixture.
While “auguado” is simmering, prepare the following:
In a separate pot, boil about 5 cups of water with 1/2 teaspoon salt. Add chopped potato celery and peas. Boil for about 3 minutes and remove ingredients to a holding bowl and dump water.
When auguado is ready (reddish oil), add the meat in large chunks (raise temp a little). Allow meat to clump, then break up clumps so you have small clumps. Allow mixture to cook for 15 minutes mixing frequently. Add the beef broth and the potato/celery/pea/carrot mixture. Mix well and add about another 1/2 cup water. Thoroughly dissolve gelatin powder in about 1/2 cup boiling water and add to auguado and mix thoroughly. Turn off heat and allow mixture to cool. When Transfer mixture to a large bowl, cover and refrigerate overnight.
Making the Salteñas
Carefully close and seal the salteña with a twist seam. Salteñas can be frozen. Separate frozen salteñas with wax paper to prevent them from sticking together.
To serve the Salteñas