Bolivian Salteñas

This is a 4 part videos. It is a very comprehensive video about each part of the preparation. It is a very detailed tutorial so that you can do it exactly. It is not a summary. It is shown step by step, since the technique of the salteña has its secrets and tricks to make it come out perfectly. Enjoy the 3 parts of the video and make the delicious Special Bolivian Meat Salteñas. This recipe is for salteñas de carne, a meat filling, but the empanadas can also be made with chicken or pork. But no matter the ingredients, when compared to a typical empanada, the filling is more liquidy. To make it easier to handle when shaping the salteñas and prevent them from getting soggy, gelatin is added to the filling while it is still hot. The mixture is then chilled until it thickens. As the salteñas bake, the gelatin melts and the broth becomes a liquid again. (While the filling is cooling, it is ideal to prepare the dough, as it does need to rest for a while.) saltenas are formed like empanadas, but the difference is that it has flat bottom Part 1: filling https://www.youtube.com/watch?v=23cg8mZ4Dgo&list=PLaBq48dJkEP8xXVFk55pcq1PkeSF56eA0&index=1 Part 2: dough https://www.youtube.com/watch?v=SY-WOwO8m9c&list=PLaBq48dJkEP8xXVFk55pcq1PkeSF56eA0&index=2 Part 3: Assembly https://www.youtube.com/watch?v=fDsqrVbU7Jw&list=PLaBq48dJkEP8xXVFk55pcq1PkeSF56eA0&index=3 Part 4: repulgue; sealing the saltenas https://www.youtube.com/watch?v=3G8JeRTECSc&list=PLaBq48dJkEP8xXVFk55pcq1PkeSF56eA0&index=4 Full Playlist: https://youtube.com/playlist?list=PLaBq48dJkEP8xXVFk55pcq1PkeSF56eA0&si=Q_12Ad1VYOPa1rXR refer to this video https://youtu.be/vIyHbfISxME?si=tcBytdP5C6Lku8R2 on how to make the saltenas dough which uses bread flour, shortening, a blend of water, amarilla chile powder, salt and cane sugar. i find this mixture to be a lot stronger to hold the "soup" of the filling since it uses bread flour

Unbalanced

% Daily Values based on a 2,000 calorie diet