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The Hirshon Bolivian Salteña

The Hirshon Bolivian Salteña


  • Total Time: 0 hours

Ingredients

Units Scale
  • For the dough (masa):
  • 1 pound of flour
  • 1/2 pound of shortening
  • 2 tablespoons of sugar
  • 1/2 cup of water with 1/2 tsp. salt dissolved
  • 2 tablespoon of chili powder (yellow aji, in Bolivia)
  • 1 tablespoon annatto seeds
  • 2 egg yolks (save the 2 egg whites, you’ll use them prior to baking)
  • For the stew inside (jigote):
  • 1 cup lard
  • 1 cup ground spicy red pepper (cayenne)
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon black ground pepper
  • 1 1/2 tablespoon crumbled oregano
  • 1 1/2 tablespoon salt
  • 2 cups white onion, cut into small cubes
  • 1 1/2 cups green onion, finely chopped
  • 3 pounds lean beef, cut into small cubes
  • 1 cup potato, peeled, cooked, and cut into small cubes
  • 1/2 cup cooked green peas
  • 1/4 cup granulated sugar
  • 1/2 tablespoon vinegar
  • 1/2 cup parsley, finely chopped
  • 2 spoonfuls unflavored gelatin dissolved in 3 cups beef stock
  • 1 black olive per salteña
  • 3 raisins per salteña
  • 1 slice of boiled egg per salteña

Instructions

  1. You will prepare the dough AFTER preparing the stew. The stew must remain overnight in the refrigerator. So prepare the dough the next day right before getting ready to add the stew and then bake the salteñas.
  2. Combine shortening and annatto seeds in a saucepan; cook over low heat 5 minutes or until shortening melts. Remove from heat; let stand 10 minutes. Discard annatto.
  3. For the dough mix the flour, sugar, shortening, and yellow chili pepper in a blender. When the dough starts to get thick add the water and egg yolks. The dough will be come very firm. Knead the dough until it is well blended.
  4. In a casserole add the lard and the cayenne. Set to boil over high heat until the lard separates from the pepper.
  5. Next add cumin, ground black pepper, oregano, and salt. Let cook for ten minutes over low heat so that the mixture does not stick. Stir constantly.
  6. Next add the white onion and let it cook for five more minutes. Finally add the green onion.
  7. Remove the casserole from the heat, add the sugar, vinegar, parsley, potato and cooked peas.
  8. In another casserole add the three gelatin stock cups. Let it cook over high heat and as soon as it starts to boil, add the meat. Mix quickly and remove from the heat.
  9. Mix the first preparation with the gelatin and meat.
  10. Let it cool in the refrigerator overnight or until it thickens. If wanted, add the olives, raisins and egg before it thickens or add them directly on the dough when preparing the salteñas.
  11. Preheat oven to 450°. Shape dough into 16 (1 ¼ inch) balls. Working with 1 portion of dough at a time (cover remaining dough to prevent drying), roll each portion into a 5-inch circle on a floured surface.
  12. Spoon 2 tablespoons filling into center of each circle, compacting into an oval shape. Fold dough over filling to make a half-moon shape; press edges together to seal.
  13. Hold upright so seam is on top. Starting at 1 end, pinch dough seam between finger and thumb and twist seam into rope against filling, continuing to pinch and twist until you reach other end to seal.
  14. Sealed salteña should resemble a 4-inch-long football with roped crimping on top. Place on baking sheets lined with parchment paper. Repeat procedure with remaining dough and filling (cover salteñas to prevent drying).
  15. It is VERY important it be completely fully sealed because while it is baking the stew will become juicy again.
  16. Place the salteña upright with the sealed edge on TOP on a greased cookie sheet.
  17. Brush the entire exterior with the egg whites (this will cause your salteñas to come out shiny after baking) and bake at 450° for 18 to 20 minutes or until crust is set and filling is thoroughly heated. Let stand 5 minutes before serving.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
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