The Potosina version of the Bolivian salteña is characterized by its soft and juicy dough, filled with meat, potatoes, raisins, and egg. Its unique and traditional flavor represents the rich gastronomic heritage of the Potosí region in Bolivia.
On cold winter days, we often enjoy the comforting Potosina Salteña, a traditional Bolivian dish that fills us with warmth and flavor.
The carefully selected ingredients combine to create an explosion of flavors in every bite, taking us on a journey through the rich Latin American cuisine.
With each spoonful, we immerse ourselves in a unique culinary experience, where tradition and passion merge to delight our palates at every moment.
Salteña Potosina
Ingredients
2 ½ cups of Sifted wheat flour
375 grams of Pork fat
3 Egg yolks
¾ teaspoon of Salt
½ cup of Warm water
1 ½ teaspoon of Baking powder
½ kilogram of Top round beef
2 Finely chopped onion
1 teaspoon of Sugar
1 cup of Pig’s foot jelly
¼ kilogram of Colorful chili in pods
Small olives
Preparation
Step 1 : For the dough, mix the flour with the pork fat, warm salted water, baking powder, and egg yolks without beating, and knead well until you get a flexible dough.
Step 2 : Then, form small balls and let them rest.
Step 3 : For the filling, cut the meat into small pieces, season it, and fry in a little oil.
Step 4 : Next, grind the deseeded red chili and pass it over the flame, then cook it in hot oil.
Step 5 : Mix the chili with finely chopped onion and add to the meat, incorporating the pig’s foot jelly and sugar until well combined.
Step 6 : Let it rest in the refrigerator until the next day.
Step 7 : To assemble the salteñas, roll out the dough balls with a rolling pin until they are thin and oval-shaped.
Step 8 : Place a small spoonful of the filling and three or four olives in the center of each dough oval.
Step 9 : Then, brush the edges with sweetened water, fold to give it the final shape, and crimp the edges.
Step 10 : Next, brush each salteña with the remaining chili and bake at a high temperature until cooked.
Step 11 : Finally, serve hot.
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