They are a traditional Bolivian dish that stands out for its golden, crispy dough, filled with seasoned meat with a touch of potatoes and raisins. The combination of ingredients gives it a unique and delicious flavor that will delight your palate.
The Chuquisaca Empanada is a traditional Bolivian dish that charms many with its delicious filling of meat, potatoes, and raisins.
Chuquisaca Empanada
Ingredients
6 cups of Type of flour
6 Egg yolks
½ pound of Butter
1 liter of Milk
1 Baking powder packet
1 pinch of Salt
Sugar
1 Large chicken, washed and skinless
½ kilogram of Finely chopped meat
1 kilogram of Finely chopped onion
3 teaspoons of Salt
7 Yellow chili pods
1 teaspoon of Toothpick
1 teaspoon of Pepper
1 teaspoon of Cumin
3 Garlic cloves
3 teaspoons of Oregano
2 tablespoons of Chopped parsley
3 Locotos
Preparation
Step 1 : Start by boiling the chicken in 2 liters of water, along with a quartered onion, pepper, curry, chopped garlic, and oregano until tender and easily shredded.
Step 2 : In another pot, sauté the meat in a little oil, adding cumin, pepper, garlic, oregano, and ground yellow chili.
Step 3 : Then, add the rest of the onion, finely chopped onion, chopped locoto, and a bit of chicken broth, cooking for about an hour and a half.
Step 4 : Once the onion almost completely disappears, add oregano, parsley, and mix with the shredded chicken (without bones), adding sugar.
Step 5 : With this mixture, form approximately 60-gram balls, stretch them out, fold in half, seal the edges, brush with egg yolk and white, sprinkle sugar on top, and bake in a hot oven for 30 minutes.
Step 6 : It is important to prepare the filling in advance and keep it refrigerated so it sets properly.
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