Secrets Revealed! How To Make Bolivian Salteñas De Pollo From START TO FINISH! (Dairy-free) 🇧🇴

This video will show you how to make traditional Bolivian salteñas de pollo! It’s a labor of love, but definitely worth it! If you don’t cook them all the same day, wrap them individually in foil and put them in freezer bags before freezing them for later.
This is something I’ve been intimidated my whole life to make, but I finally went for it and it turned out so delicious! It helps me feel so much more connected to my roots each time I savor one. Thank you for letting me share my culture with you. I hope you try the recipe for yourself!
Jigote (filling):
1 rotisserie chicken or 2-3 chicken breasts boiled
2 large red onions chopped very finely
3-5 gold potatoes minced
2 tbsp chopped parsley chopped
1 box of unflavored gelatin
1/4 tsp cumin
1 tbsp oregano
1/4 tsp pepper
1/4 cup sugar
1/4-1/2 cup frozen peas
1 tsp chicken bouillon powder
1 liter + 1/2 cup chicken broth
5 eggs
1 tsp garlic paste
About 1/4 cup aji amarillo (can be diluted with vegetable oil to reduce heat)
Masa (dough):
8 cups flour
2 cups manteca (lard or crisco)
1 tbsp salt
1 1/2 cups sugar
2 1/4 tbsp achiote powder
1 egg
2 cups water
You will need an additional egg to beat and brush onto the salteñas before placing them in the oven
Preheat the oven for 30 minutes before cooking
Salteñas cooked the same day: preheat to 550° and cook for 8-10 minutes
Salteñas cooked from frozen: preheat to 450° and cook for 20-24 minutes