Salteñas
The juicy empanada of the Altiplano: salteñas — baked pastries filled with a sweet-spicy, gelatin-rich stew of beef or chicken, potatoes, peas, olives and raisins — eaten mid-morning with a spoon's respect for the juice.
What it is
The juicy empanada of the Altiplano: salteñas — baked pastries filled with a sweet-spicy, gelatin-rich stew of beef or chicken, potatoes, peas, olives and raisins — eaten mid-morning with a spoon's respect for the juice. Ingredients: dough: flour, achiote-coloured shortening, sugar, egg; filling: beef or chicken, potatoes, peas, onions, ají chiles, gelatin-rich broth, olives, raisins, egg slices. Recipe: 1) Make the stew; chill until it sets in its gelatin. 2) Fill discs; braid the repulgue seal tight. 3) Bake hot until blistered. 4) Eat upright, carefully — the juice is the glory and the danger. Serve: mid-morning (they sell out by 11) in La Paz and Cochabamba. Flavor: sweet-heat, juicy, rich. History: named for Juana Manuela Gorriti, the Salta-born writer whose family made them in exile in the 1800s. See also: Pique Macho, Quinoa Soup (Bolivian).
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General guidance on this topic is free: on this page and on the call we explain what it is, why it happens and what options exist in general terms, valid in any country, without citing specific laws.
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Questions we ask to fine-tune the help
To fine-tune the help to your situation, as the conversation moves forward we ask you:
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