The Best Bolivian Food In NYC Is Served In A Subway

Chop carrots, celery, and white onions, and prepare ají mirasol chilies.

Chop a whole beef foot and add it to the filling.

Simmer the filling for up to 10 hours over low heat to build layers of flavor.

In a bowl, combine bread flour and manteca by crumbling the shortening into the flour with hands until small flakes appear.

Create a dome in the flour mixture and gradually pour in a blend of water, salt, cane sugar, and ground amarillo chili powder.

Knead the dough lightly and roll it out into a long strip.

Use a bench scraper to cut the dough into small, 3-inch pieces.

Squeeze each dough ball until all cracks are smoothed out.

Flatten each dough ball with a rolling pin.

Scoop the congealed filling into the center of the flattened dough.

Place a quarter of a hard-boiled egg and a sprinkle of Bolivian oregano on top of the filling.

Seal the salteña by pressing out all air from its center and braid the seam to prevent filling from spilling out.

Bake the salteñas until golden brown.

Equipment Needed

Dietary

Allergens