COOKING BOLIVIA: Salteñas 🇧🇴
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- Опубликовано: 3 авг 2022
- Cooking the national dish of Bolivia: Salteñas
#bolivia #cookingeverycountry #antichef #Salteñas
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YES FINALLY SOMEONE ACTUALLY MADE THESE! My grandma is originally from Bolivia and she makes delicious salteñas all the time. Simply a comfort food for me!!
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I love saltenas. I would love your dough recipe.
I went to Bolivia when I was in college, about 15 years ago, and I STILL think about salteñas all the time 😩 I might have to try making them!!!
If you are anywhere close to Virginia, there are multiple Bolivian places there!
@@JBundia I’m in Philly but that’s good to know, I will keep that in mind next time I’m in the DC area! Thanks! (Sorry I just saw this comment)
🇧🇴❤️
I love the Jaime and Julia series but I LOVE this series! It’s so fun and educational and you treat the ingredients and the end product with a lot of respect. I really appreciate that and I love learning about the food from different countries.
Amazing haha... two things after living in Bolivia for many years. the filling must have liquid so definitely use the jelly (less stock maybe?), you actually hold them and eat them from the tip keeping the liquid inside like a cup... Llajua was great on the food processor, no need for the blender, it looks like a sauce but has those tiny bits from tomatoes and rocoto... but overall, amazing work! you rock!
apparently gelatin is added by most cooks now. I think I still prepare my cornish pasties ...all ingredients wrapped in the pastry uncooked and then baked.
Locotito rico y hojitas de Guirkiña para saborizarla, yo amo la llajua roja no tanto la verde.
This was GREAT!!!! There is nothing that I miss more from Bolivia than salteñas. (but yeah, there should be actual liquid inside, so when you eat it wrong, you get salteña juice all over yourself.) Side note -- in the town I was working, you could only get salteñas as a mid morning snack. So after about 10:30am, there were no more salteñas anywhere until the next day. When I forgot to dash out of the office at 10am to grab a salteña on the street, my whole day was messed up.
Looked delicious! You need to make Ćevapi for Bosnia and Herzegovina next
Coming up next!
I must say my cooking style was much like yours…when you first started out, not now because you have improved so dramatically. I'm cooking dinner for my mom today and I making her favorite, apple fritters, which I've never tried to make. She's always complaining the apple fritters she buys don't taste as good as she would like. Needless to say, the first ones did not turn out (file #13) and I was going to give up but after watching you these past couple of weeks I decided to try again. They came out much better than the first batch so you have definitely been an inspiration to us out here in RUclips land. One question I'd like to know the answer to… How can you keep staying thin when you're eating everything you make?? And I love how JC has definitely been an inspiration for you when you added in that an extra knob butter that likely wasn't called for… Keep cooking! We all love it!!
I love to see foraines cooking the tradicional dishes of my Bolivia.
Everything look good on your salteñas, just two observations will make perfect them; the beef stew need to be sweet, you need to add sugar. And the salteña is eating with "locoto" cutting in large or whole. The Llajua is more for the Tucumanas.
Thanks to make this Salteñas 🥰
I'm wondering if you're gonna cook pierogis for Poland..Just an idea for the future xD
Definitely a possibility!!
Omgggg I loveeeeee pierogis!
A long way until we get to letter p huh…
in PA during lent we eat something called Haluski, which I think is Polish. Its a really simple recipe tho, probs wouldn't be worth a whole video.
also Halupki. Those are kidna more complex to make
I've only made Salteñas once - yours look excellent! I would really hate to be the cleaning your kitchen after you've cooked though, lol.
It's been years since I was in Bolivia eating salteñas. I can confirm, locotos are quite hard to find in the US. I've added locoto peppers to my list of things I'm growing next season. (I'm also considering ají, but haven't decided for sure)
Hi Jamie, when you get to Colombia, may I suggest “Papas Chorreadas” (potatoes in a creamy cheese tomato sauce with scallions), and “Cachapas” ( kind of like arepas but with sweet corn, very easy to make and delicious)
I'd love to see him make some Arepas santanderianas and Sancocho! I know making Ajiaco is way difficult because of the type of potatoes but it would also be nice!
Jamie I discovered your channel like 3 hrs ago (the Aspic video) and I’ve been binge watching your videos since. Imagine my surprise when I discovered one of your most recent videos is of food from my country! I think you did a great job, the filling has to be more liquid at the time of eating, almost like a soup; that’s why you use gelatin. And the llajua is more chunky than liquid. I’ve found that habaneros are closer to locotos than serrano chillis. Amazing content! Keep up the good work!
Buen dato de los habaneros.
Hi Jamie. I'm from Brazil and I confess that I'm already curious about which recipe you will choose. I know you like bossa nova because I always hear it in your videos.
Também to curiosa! Ele pode escolher de tantas opções!!
I just found your channel the other day & I can’t get enough!!!! I’m obsessed with Julia Child ♥️This channel should have WAAAAYYY MORE SUBS!!!!
Thank you for featuring food from Latin America! In Guatemala we use achiote in our stews too, so I kind of squealed when you mentioned it. I really appreciate your shows, keep the great work!
Hi, Jamie, excellent content, as always. Should you get to Brazil you could make "empadinha", which is a hand held pie. Delicious crumbly crust and great filling with either shrimp, chicken or palm hearts.
Sounds absolutely fantastic! I genuinely hope he does!💕
Married to a Bolivian here! We use gelatin for sure but I also freeze the filling using an ice cube mold so I deal with less mess when sealing shut. You did well!!!
The braid is the hardest part. I usually give up and just pinch it the best I can. Our llajua usually has huatacaya herb or rue for flavoring.
Love this series, very happy to see another episode! Wondering what you’re going to cook once you get to Czechia, we have a few nice options for a dish to represent us.
Svickova with karlovarske knedniky!
really well done Jamie! congrats!
Such a cool series. Looks delicious!
You’re one of my new favorite channels!
That did look ridiculously good. It makes me fairly certain that a real one, like in Bolivia, would be amazing!
Uuuuf. Concejo, no cortes ni perfores la salteña con cuchillo o cuchara (te ofrecen cubiertos pero es una formalidad en los restaurants), la clave del exito para comer salteña es mordiendo una de sus puntas, para probar la sopa que lleva dentro (es la gelatina pero al calentarse dega de ser solida y se convierte en delicioso jugo), al morder debes usar la empanada como un vaso 🥃 en vertical para inclinarla y luego tomar el caldo caliente (cuidado con quemarse la lengua). Y luego pasar a devorar de a poco todo.
I love watching you cook. I am a very adventurous eater and would love to cook around the world.
I love the look of your newest kitchen, it looks so comfy.
During braiding fold the dough to the left and pinch. You folded to the right. Fold to the front side of your dough to the same direction you move.
awesome job bro!
I'm so happy for you that you got a food processor! Love your vids, by the way. You recently inspired me to just go willy-nilly in the kitchen and literally make up my own bread recipe. It turned out great. Thanks for your willingness to go culinarily rogue at times!
I have been watching your channel for almost a year now, and I cannot believe I missed this series and this video of you doing salteñas! I am Bolivian currently living abroad and I have to say you just gave me the courage to try and make these by my lone self.
I am surprised however that the recipes you were following didn’t warned you about the jigote having to be done one day in advance! As for the repulgado (braiding above the salteña) is the typical “closing” technique we use for most empanadas, I learned it as a child while helping my grandmother, it is a skill you have to practice to master!
Also it is normal that some of the dough is “uncooked” or “undercooked” inside since the saltenñas are supposed to be very juicy, when you cutted it I was hopping to see a lot of liquid getting out, Bolivians have a technique to eating salteña without spilling the juicy interior, we say that if you can eat a salteña without spilling you are a good kisser 😂
Lastly, your llajua looked great on the first attempt, no need for it to be more liquid. Traditionally llajua is made on a “batan” a very big stone mortar, so it is not to be very liquid but you should feel and see like crumps and pieces. Bolivians tend to judge restaurants quality based on their llajua…
Thank you for this video and I am glad you liked our most favorite mid-morning snack! (Yes, salteñas are only sold in the mornings and are preferred late breakfast or morning snack)
They looked yummy. I always seem to watch your videos when I’m hungry, like right now.
Good job! Looks delicious
Great job. Yum!
Pretty good for your first try, but as many people pointed out, the filling should be a lot more liquid. When eating a salteña you place it vertically on your hand so the liquid hold inside while you eat the dough and solid filling while sipping (or using a little spoon for) the liquid. Also, jigote is pronounced HEE-GOH-TEH
Awsome video. I had a hard time making those brades, too.
Thank you for cooking one of my favorite Bolivian morning snack. What you were trying to do with the dough after using the stew is called "repulgar", basically you use your fingers to fold the dough, it takes time to master the technique, it took me around 5 years to do it the way it should be, I learned from my grandmother. Anyway, thank you for sharing the content, I really liked it.
Nice one Jamie. Seems like every country on Earth has some sort of hand pie, Cornish, empanadas, now this. Good stuff, meat and veg wrapped in a pastry dough. Gelling takes a while for most stuff, but good result. Spicy yes, can't believe you did not taste it before adding it. I'd make it a little less spicy, since we don't have to worry too much about spoiled meat needing disguising with spices in this country! It's always fresh and refrigerated or should be, for the home cook anyway.
Sooooo next stop of the B's will be Borneo,..... good, would not miss that one for the world! ;D LOL
Every culture has their dough-wrapped food and their pointy hurty sticks.
So nice to see you use ajì Amarillo! I hope you enjoyed the dish
You make me hungry again haha, would love to taste that!! Keep sharing please… I’m subscribed to your channel!! 😀💪
Viva la gastronomía de mi Bolivia ❤️💛💚
Siiii, que prepare una sopa de maní!
Bolivian salteñas are delicious, I love them! Can you prepare the Bolivian peanut soup please? It is the richest soup in the world.
I think you did great for the first time! I have family that still can’t “braid” yet. It's easier to make the "braid” holding it in your hand so you can change the angle - also you could turn it on its side and after you braid it you can adjust it to stand, also then you pinch and fold you want to add a portion of the last fold into your new fold. Think of an folded fan that’s partly fanned out. By adding a part of the last fold into your new fold you are keeping the braid continuous and you and are strengthening the seal.
I actually would say it’s a twist that you pin down, adding a new twist right before the last pin down. Continue until the end and do whatever you want with the tail make a ball, tuck it under or twist it out….
I love your bravery! Taking a huge bite of each dish before you know how spicy it is or if it’s good or not!😅
aji amarillo - "ah-he amariyo" ..for future ;)
Jamie I love this series!! Whenever you see a J in Spanish countries, it’s pronounced like an H 😁 Spanish will be easy to read as you learn all the letters! 🎉🎉 can’t wait for Colombia, Brazil, Peru, Chile and Mexico 😍 they have y favorite dishes 🤤🤤🤤
As a Bolivian I have to say: Good job for attempting the most difficult empanada in the world and having a decent outcome 👌. I I've never seen a recepie with butter in the stew. It looked a little too dry.. where did all the stew go? If you really liked that little piece of heaven.. please come to Bolivia! it will be a cultural and culinary experience you will never regret! 👏👏
we used to go to a bakery to get these. love them
this looks so good 🤤
Brazil should be coming soon. Can’t wait to see it!
Our star Butter was the major missing! Great Video btw!
Lard was pinch hitting for butter this time!! ;D
Looks like your Patreon list is growing! 👍
the way you pronounced Ají Amarillo made me chuckle. You tried your best hahaha.
When you get to Romania you could try to cook sarmale or if you fancy something sweet could try papanași (which must be served with full fat sour cream & berry jam)
Nice videos greeting from argentina, nos representa el asado y las empanadas
great video! I'm bolivian and it's great to see foreign people enjoying this food. Funfact, you can replace Locotos with habaneros, they're basically the same pepper
أنت راءع وتجيد الطبخ شكرا لك من الجزاير أنا متتبع و مشارك في القنات
Can't wait until you do Puerto Rico! Cheers!
Ahh-cho-tay LOL
Superb thanks
Bolivia.🇧🇴❤️🇧🇴❤️🇧🇴❤️
Thanks Jamie.
Awesome. Very special dish here and tricky to make. Everyone has their favorite vendor for these in Bolivia.
I wonder why the filling dried up so much. Traditionally they are soupier and you can't cut them in half without making a mess. They are eaten upright with the sip then bite method.
Fyi..."Agee amarilo" = "ahee amariyo", just like "lamas" are actually "yamas" and "jeeps" are actually "heeps" 😊
Luv’ it….. 💫🌎❤️
If you get to Brasil try to make Feijoada ! National Dish = most excellent and soo good
Once you arrive in Brazil, i highly recommend the pave, a custardy creamy deliciousness desert, or the pao de queijo, or cheese bread, thats popular from the state of Minas Gerais. But considering that all states have special foods they all would be awesome
If you want to skip the "braiding" ordeal, seal the seam with a fork. Just put the salteña sideways and press the seam with the bottom of a fork.
Also, for me, I think pinch and fold it’s easier if you are right handed to start on the left side. Idk why but it works for me ❤
I would slap that sauce on everything from chips to eggs! Looks delicious
This stew looks like very good soup
It is more fun to see you struggle with Julia's book. Just the same, it looked good and it is interesting.
yum!
When you said you've never used aji amarillo I went the way of the señora indignada, clutching my pearls XD I ALWAYS have aji amarillo and aji panca around because most foods I use one or the other while making the aderezo. Looking at you cooking this feels nice. I'm not from Bolivia, I'm from Peru, living in Cusco, so i've tasted my fair share of Salteñas.
Also, seeing you say that two tablespoons of aji amarillo is spicy made me laugh :D
Waiting for the Perú episode :D
I am sure you have probably heard this already but I just wanted to say that salteña are tough to get right 😂 you got the filling and the dough right, but what sets the salteña apart is the oven they bake it in and the broth. The broth is a jellied bone broth that is put in after the filling so that when you eat it hot, you break off the end and drink it… kind of like a soup dumpling 😂 yours were a little dry but no less entertaining to watch ❤
Bravo 👏! I love sálteñas but I am scare to make it 😮.
I like it 😀😀😘
For Canada are you going to make butter tarts? My mother used to make those, sooooo good.
My greetings to you from Algeria🇩🇿❤️🇩🇿
Try MOFONGO from Puerto Rico!!
If you still have that Aji Amarillo when you get to Peru, you should make Papa Huancaina or Aji de Gallina
How about some good old Bacon grease that would taste good don't ya think...lol...it seems like every country has some type of a Dumpling in various form...Back in 2007 I went on a Mission Trip to Belize has some great empanadas that was filled with chicken and rice and cheese topped with finely shredded cabbage they were so delicious that the following week we had a Belize empanada dinner and guess who made 300 empanadas and all the trimmings though I did not make my empanada dough by hand...I lived in Southwest Detroit where it is heavily populated with people from Mexico or Puerto Rico and we have two nice ethnic grocery stores that carries a lot of important imported foods and you can pick up frozen empanada dough one is white the other is the orangish in color....and all the spices you would need besides the corn tortillas and the flour tortillas that is pre-made but also they they sell flour tortillas that are not cooked or you can then put it on your flat top and cook it yourself...Now I want some empanadas also we have about a two block radius of restaurants that is totally Mexican authentic cooking the area is called Mexican Town Plus there is one building everybody goes to when they head down to Southwest Detroit they go get tamales from regular pork beef cheese extra spicy and they sell them in a dozen packs already steamed ready to eat or you can get them and steam them yourself...!
the normal empanada dough doesn't really work with the soupy hearty stew filling from the salteñas, the dough is slightly sweet(lish) and mixed with the earthly flavor of the achiote, the filling is savory. The closest dough I can think would be a thin pie dough (and still not really close)
jigote: pronounced like "he GOT eh"
aji: AH-he (the 'j' makes a sound similar to 'h' in English, but it's a teensy bit more phlegmy)
When you get to Sweden, PLEASE make a sandwich cake!!
The Ecuatorian Encebollado is the best cure for hangover - chuchaqui in Ecuador
By the way if you ever do states- please keep me in mind for New Mexico!!!! I have lots of our “old world” recipes that have been lost to f*** commercial tex med. I’m a creole of New Mexico woot woot.
I have empanadas, Chile, and pastries of plenty you want thinga ma bobs I got 20 (is that even how it you say it? ) Lol seriously I’m married to a Japanese man so I’ve become proficient in making my food accessible to others, and also finding substitutes that work and work well.
Ohhhhhh if you ever do prefectures I have two recipes for Japan!!!! They’re so good like so good! Well I mean any and all Japanese cuisine is delicious but I think my mother in law makes the best soboroni and Tofu salad and my sister in las makes the best okonomiyaki.
It reminded me of a Cornish pasty… Of course only Bolivian flavored
I'm thinking there's going to be some major challenges with some of the upcoming countries. China, for example, with all of their regional cuisines. Would one choose Hunan, Sichuan, or one of many other regional cuisines? Same deal with India. South Indian cuisine is quite different from what you find up north around New Dehli, and even South Indian cuisine has subsets, such as Chettinad. Italy, France, Mexico, Japan and many other cuisines are going be challenging in this respect.
I was expecting something akin to xiao long bao (soup dumplings). The "soup" inside is made with gelatin so it's firm enough to put in the dumpling. Then once they're sealed up and cooked, the gelatin melts back into soup.
In Bolivia there is definitely more 'soup' inside.
Basically, it's a cornish pasty.
Not really. Cornish pastries are dry, the dough reminds me to an American biscuit, the braided is thick and rustic. The saltena dough has a sweet earthy flavor once backed the outside is crispy and cracks once you take a bite while the inside is is soft and gooey with all the soupy stew flavors on it. Llama party in queens has a nice saltenas to offer
Hi from algeria
Looks like a Bolivian Cornish pastie to me 🙂
I really want to see some turkish or greek recipes 💖
You had me at “ Big ass bowl “ 😎
Yup, and some asses out there would not fit I'll bet!! LOL ;D
😂
I’m surprised that amount of gelatinised stock didn’t just melt back into liquid in the oven.
Lookin forward to Botswana.
👍🏻
Soup dumpling empanada!
YUM
nice #chef
I hope you make a book after all this done.
I was worried the olives weren't pitted, I'm glad they were.
But isnt masa corn- what they use for tortillas? Not wheat flour?
'masa' just means dough. In Mexico, if you just say 'masa'', the default is that it's corn masa (masa de maíz nixtamalizado) -- which is what you make tortillas with. When you make flour (wheat) tortillas, you also make a masa, but a wheat flour masa ('masa de trigo'). In places where they don't usually use corn to make masa (Bolivia, Spain, etc), the default is that masa is made from wheat flour.
Do some Puerto Rican food!