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Salteñas (Beef and Onion Pastry)

September 18, 2014 By Darlene at International Cuisine

Saltenas are a beef and onion pastry very similar to an empanada that we are already familiar with thanks to Argentina.  These types of savory pastries are a staple in most South American countries and Bolivia is no exception. This takes two days to make as you add gelatin to the meat mixture and it requires refrigeration overnight to set. This recipe makes about 16 saltenas. Oh and don’t forget to make the llajwa salsa to go with it, delicious!

Bolivia Saltenas

Bolivia Saltenas
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5 from 2 votes

Salteñas (Beef and Onion Pastry)

Course Apetizer
Cuisine Bolivia
Servings 8
Author International Cuisine

Ingredients

  • 3/4 lb minced beef
  • 1 large potato peeled
  • 1/2 large onion diced
  • 1 spring onion chopped
  • 1/4 cup fresh parsley
  • 1 tablespoon olive oil
  • 2 teaspoons sugar
  • 1 teaspoon aji chili powder cayenne or hot paprika can be substituted
  • Pinch of cumin
  • Pinch of black pepper
  • 1/2 teaspoon salt
  • 3/4 cup water
  • I package unflavored gelatin 25 oz
  • 2 hard boiled eggs sliced thinly
  • 1 small can or jar of sliced black olives
  • 1/2 cup raisins
  • For the dough
  • 3 cups all- purpose flour
  • 1/8 cup white sugar
  • 1/2 teaspoon salt
  • 1/2 cub butter cubes
  • 3/4 cups hot water
  • 1 egg beaten
  • 1 teaspoon water
  • 2 teaspoons aji chili powder or substitute cayenne pepper or hot paprika

Instructions

  • One day in advance
  • Boil the potato for about 10 minutes, you want it to be firmed but cooked.
  • While the potato is cooking, chop the onion, spring onion, parsley.
  • mix the spices together and set aside in a small bowl.
  • When the potato is cooked, remove from heat, drain and let cool for a few minutes
  • Prepare the gelatin package by mixing the contents in a bowl with 3/4 cup of water and stir. Let this sit for about 10 minutes
  • Shred the potato using a cheese grater and set aside
  • Heat the olive oil in a frying pan and add in the onions, cook until translucent. Add in the minced beef and cook until it is brown. Add in the potato, the parsley and the dry spice mix and cook for another couple minutes until heated through.
  • Now stir in the gelatin mixture and combine well.
  • Place in an airtight container and store in refrigerator overnight.
  • The next day,
  • Make your hard boiled eggs.
  • To make the dough,
  • Combine flour, sugar and salt in a bowl, cube the butter and cut it into the flour using a knife.
  • Once the butter pieces are too small to cut, use your hands to rub the butter into the flour mixture. Once well combined, slowly add the hot water and knead with your hands. Remove from bowl and knead a few more minutes until the dough is nice and combined, then make into a ball.
  • Cut the cough in half, then those two pieces in half, keep repeating until you have 16 balls.
  • Preheat the oven to 425 degrees
  • Get you filling out along with the egg slices, olive slices and raisins.
  • Roll out one ball of dough into a disc shape , place the disc shape in the palm of one hand and fill it with one tablespoon of meat mixture, 3-4 olive slices, 3-4 raisins and a slice of egg.
  • Now fold the dog over the filling and press the sides together to seal it in. It should look like a half moon shape. The Bolivians scallop the edges with their fingers, you can use the tines of a fork if you haven't acquired that talent.
  • Repeat until all the balls are filled.
  • Whisk together the egg, water and aji chili powder,
  • Baste each of the saltenas and place on a grassed cookie sheet
  • Cook for 20-30 minutes watching closely to remove when golden brown.
  • Serve warm with salsa called llawja
  • Enjoy!

 

Filed Under: Appetizer, Bolivia, Recipes

Llajua or LLajwa (A Spicy Bolivian Salsa)

September 18, 2014 By Darlene at International Cuisine

Bolivian salsa called Llajua or llaajwa is a quick to make spicy salsa that would normally be made with two ingredients that I could not find locally. The first is a pepper called Locoto, this is a pretty spicy chile that has black seeds and the other ingredient is called Quillquiña, this is a green that is somewhat similar to cilantro but has a unique taste and bitterness. I substituted jalapenos for the locoto chile and cilantro for the Quillquiña. The result was a lovely spicy salsa that is always found on Bolivian tables.

Bolivia Llawja

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5 from 3 votes

Llajua or LLajwa (A Spicy Bolivian Salsa)

Course Sauce
Cuisine Boliva
Servings 4
Author International Cuisine

Ingredients

  • 2 large jalapenos minced if you don't like it too spicy, remove the seeds.
  • 2 large tomatoes diced finely
  • 1/4 cup chopped cilantro
  • 1 tablespoon red onion minced finely
  • Salt

Instructions

  • Mix all ingredients together and add salt to taste.
  • You could also put the ingredients in a blender or food processor.
  • Serve as a condiment to any Bolivian recipe

 

 

Filed Under: Bolivia, Recipes, Sauces

Sopa De Mani (Peanut Soup)

September 18, 2014 By Darlene at International Cuisine

This Bolivian peanut soup is an absolute treasure. This soup can be made with beef, chicken or vegetarian, this recipe is made with beef, but I will soon make it all three ways. We simply loved it and I will make it many more times. Served with a baguette, it would make a perfect lunch. Thanks Bolivia!

Sopa de mani

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5 from 2 votes

Sopa De Mani (Peanut Soup)

Course Soup
Cuisine Bolivia
Servings 4
Author International Cuisine

Ingredients

  • 1 tablespoon salt
  • 4 beef ribs or bone in cut of beef
  • 1 small red onion diced
  • 2 carrots cut lengthwise into 1/4 inch pieces
  • 1/2 green bell pepper diced
  • 1/4 red bell pepper diced
  • 10 green beans sliced diagonally to make long thin oval pieces
  • 1/2 lb. Raw peanuts no skins sometimes called blanched.
  • 4 potatoes peeled and cut into small strips like French fries keep in water until ready to fry.
  • 1/2 cup white rice
  • 1 large garlic clove crushed
  • 1/2 teaspoon cumin
  • 1/4 teaspoon black pepper
  • Handful of fresh cilantro, parsley and celery leaves
  • 1/4 cup peas
  • Llajua Bolivian hot sauce recipe under separate cover
  • 1 teaspoon dried oregano

Instructions

  • Fill a soup pot 2/3rds full of water, add 1 tablespoon of salt and the beef.
  • Bring to boil, cover and simmer for an hour or two ( longer for tougher cuts if meat).
  • On occasion skim off any fat and foam that rises to the top, remove with a spoon and discard.
  • While the meat is simmering, chop and cut your vegetables the carrots, green and red peppers onion and green beans and add to the soup pot.
  • In a blender make a peanut purée using the peanuts and about one cup of water. After the meat has cooked for at least an hour add in the peanut purée. The soup will turn white with a creamy looking surface on top.
  • Continue simmering covered for another hour, while cooking, combine the garlic clove ,black pepper, cumin and a pinch of salt and grind in a mortar with a pestle. Add to the soup.
  • Prepare the garnishes
  • Chop the parsley and cilantro leaves
  • Dry off the potato strips and then Fry the potato strips in some vegetable until golden brown. Remove them, place on a paper towel to remove any excess oil and salt to taste.
  • After the peanuts have been added to the soup and it has cooked an hour, add the 1/2 cup of white rice. After rice has cooked in soup for about ten minutes add in the parsley and celery leaves. Remove the meat and de-bone, discard bones and put the meat back in the pot.
  • When the rice is cooked, add peas and oregano, add salt to taste.
  • Serve the soup, sprinkle with the fried potatoes in the center of each bowl and sprinkle with the garnish.
  • Serve with a baguette and llajua.
  • Amazing!

 

 

Filed Under: Bolivia, Favorites, Recipes, soup

Bolivia Silpancho – Meat, potatoes, rice, egg and salad on a plate

September 18, 2014 By Darlene at International Cuisine

Silpancho a classic Bolivian dish is really a meal on a plate. It could be served for breakfast lunch or dinner. It is amazingly delicious and should become a regular in your repertoire. I used bison for the meat as it is nice and lean. The dish plates beautifully, enjoy!

Silpancho

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5 from 1 vote

Silpancho – Meat, potatoes, rice, egg and salad on a plate

Course Main Dish
Cuisine Bolivia
Servings 4
Author International Cuisine

Ingredients

  • 1 cup white rice
  • 3 potatoes Yukon gold or russet
  • 1 small green pepper diced
  • 1/2 small red onion diced
  • 1 to mato diced
  • 2 teaspoons vinegar
  • 2 teaspoons vegetable oil
  • 1 lb. Very lean ground beef buffalo or bison works great too
  • 3/4 cups breadcrumbs
  • Salt and pepper to taste
  • 1/4 cup leaves or cilantro chopped
  • 4 eggs

Instructions

  • Cook the rice 2 cups water to one cup rice, bring to boil, reduce heat, cover and simmer until water is absorbed and rice is tender.
  • In another pot put peeled potatoes in water whole and boil for about 10 minutes, once cool enough to handle slice potatoes into discs, fry them to a golden brown in some vegetable oil. Remove and sprinkle with some salt and cover with foil to keep warm
  • Season the beef with salt and pepper and roll into large size golf balls.
  • Sprinkle the bread crumbs on a work surface coating the meat, press and then roll out with a rolling pin, flip as it starts to stick.
  • The thickness should be fairly thin about 1/4 inch or less.
  • Repeat for rest of meat.
  • Pan sear individually on medium high heat, flip as necessary until meat is browned and cooked through. Stack on a plate and keep warm.
  • Cook each egg, sunny side up until white is cooked.
  • Mix together the tomato, red onion, and pepper in a small bowl, toss with the oil and vinegar and add salt and pepper to taste.
  • To plate, put a heap of rice in the middle of the plate and surround the rice with the potato slices. Next put a piece of meat and the egg on top of the meat. Surround the meat with the fresh salad you just dressed and garnish with cilantro.

 

Filed Under: Bolivia, Main Dish, Recipes

Helado de Canela (Cinnamon Sorbet)

September 18, 2014 By Darlene at International Cuisine

This cinnamon sorbet is called helado de canelo in Bolivia. Enjoy this simple Bolivian dessert. This light and refreshing cinnamon sorbet is simple to make and really delicious!

Bolivia Dessert

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4.77 from 13 votes

Helado de Canela (Cinnamon Sorbet)

Course Dessert
Cuisine Bolivia
Servings 4
Author International Cuisine

Ingredients

  • 2 1/2 cups water
  • 3/4 cup granulated sugar
  • 1 cinnamon stick
  • 1 tablespoon cold water
  • 1/2 tablespoon corn starch
  • 1 tablespoon fresh squeezed lemon juice

Instructions

  • Boil the 2 1/2 cups of water with cinnamon until the water turns color and reduces slightly.
  • Add sugar and boil for five minutes
  • Dissolve the cornstarch in the tablespoon of cold water and add to the sugar water.
  • Cook for another 5 minutes
  • Remove from the heat and let cool
  • Add in the lemon juice.
  • Strain and Put the mixture in the freezer
  • Before it gets completely frozen stir the sorbet so it does not get too hard
  • Repeat a couple more times until it is ready.

 

 

Filed Under: Bolivia, Dessert, Recipes, Vegetarian

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Hello my name is Darlene and thank you for stopping by!

I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

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