As the leaves change colors and the air turns crisp, there’s no better way to embrace the cozy spirit of fall than with a slice of homemade pumpkin bread.

Moist, spiced, and subtly sweet, this classic treat is a beloved staple of the autumn season.

Pumpkin bread is often associated with the fall season. Its warm, spicy aroma and rich, comforting flavor evoke feelings of coziness and nostalgia.

Many people look forward to enjoying pumpkin bread as a tradition during the cooler months. It is often associated with holidays like Thanksgiving and Halloween, making it a special treat during these festive times- but I admit I love making it year round!

I can’t wait to guide you through the steps to create the best pumpkin bread you’ve ever tasted. Get ready to fill your home with the warm aroma of pumpkin and spices, and delight in each delicious bite.

How to make the Best Pumpkin Bread

Ingredients

1 1/4 cup of flour 

1 1/4 cup of sugar

1/2 cup of oil 

2 eggs 

1/2 teaspoon of salt. 

1 teaspoon of pumpkin pie spice 

1/2 teaspoon of ground cinnamon 

1/3 teaspoon of baking powder 

1/2 teaspoon of baking soda 

1/3 cup of milk 

1 cup of Pumpkin pure 

1/4 cup of chocolate chips optional 

Instructions: 

Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, ensuring the bread won’t stick.

Mix Dry Ingredients: In a medium-sized bowl, add the all-purpose flour, baking soda, baking powder, salt, and spices. This step ensures that the dry ingredients are well combined and eliminates any lumps.

Add in wet ingredients: Add the eggs, oil, milk and then, gently mix in the canned pumpkin puree and any add-ins (like chocolate chips) if desired.

Pour into Loaf Pan: Pour the batter into your prepared loaf pan, spreading it out evenly.

Bake to Perfection: Place the pan in the preheated oven and bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on it in the final minutes to avoid overbaking.

Cool and Enjoy: Once done, remove the pumpkin bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Slice and Savor: After the bread has cooled, slice it into thick, aromatic pieces. Serve it with a pat of butter, a drizzle of honey, or simply enjoy it as is.

What can you add to pumpkin bread?

Pumpkin bread is versatile and can be adapted to suit various tastes.

You can add ingredients like chocolate chips, nuts, dried fruit, or even a cream cheese swirl to enhance the flavor and texture according to your preferences.

How long can you store pumpkin bread?

Homemade pumpkin bread can last for varying lengths of time depending on how it’s stored. Proper storage is key to preserving its freshness.

Room Temperature

Pumpkin bread can be kept at room temperature for about 2 to 4 days if stored in an airtight container or wrapped tightly in plastic wrap. However, its shelf life can be influenced by factors like humidity and temperature. If it’s particularly humid or warm, it’s best to err on the side of caution and refrigerate or freeze it sooner.

Refrigerator

Storing pumpkin bread in the refrigerator can extend its freshness. When refrigerated in an airtight container or wrapped tightly in plastic wrap, pumpkin bread can stay good for up to 7 to 10 days. Just be sure it’s well covered to prevent it from drying out.

Freezer

For long-term storage, pumpkin bread freezes exceptionally well. To freeze pumpkin bread, wrap it tightly in plastic wrap, then place it in an airtight freezer bag or container. Properly frozen, it can last for 2 to 3 months.

When you’re ready to enjoy frozen pumpkin bread, allow it to thaw at room temperature for a few hours or overnight in the refrigerator. You can also gently reheat individual slices in the microwave or oven for a warm and fresh taste.

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The Best Pumpkin Bread Recipe

Learn how to make the most perfectly moist, flavorful and delicious pumpkin bread. This recipe is a fall-time favorite that everyone will love!

Course bread

Cuisine American

Cook Time 45 minutes minutes

Servings 10

Calories 170kcal

Author Charbel Barker

Ingredients

• 1 1/4 cup of flour
• 1 1/4 cup of sugar
• 1/2 cup of oil
• 2 eggs
• 1/2 teaspoon of salt.
• 1 teaspoon of pumpkin pie spice
• 1/2 teaspoon of ground cinnamon
• 1/3 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/3 cup of milk
• 1 cup of Pumpkin pure
• 1/4 cup of chocolate chips optional

Instructions

• Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, ensuring the bread won’t stick.
• Mix Dry Ingredients: In a medium-sized bowl, add the all-purpose flour, baking soda, baking powder, salt, and spices. This step ensures that the dry ingredients are well combined and eliminates any lumps.
• Add in wet ingredients: Add the eggs, oil, milk and then, gently mix in the canned pumpkin puree and any add-ins (like chocolate chips) if desired.
• Pour into Loaf Pan: Pour the batter into your prepared loaf pan, spreading it out evenly.
• Bake to Perfection: Place the pan in the preheated oven and bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on it in the final minutes to avoid overbaking.
• Cool and Enjoy: Once done, remove the pumpkin bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
• Slice and Savor: After the bread has cooled, slice it into thick, aromatic pieces. Serve it with a pat of butter, a drizzle of honey, or simply enjoy it as is.

Nutrition

Serving: 10g | Calories: 170kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 33mg | Sodium: 188mg | Potassium: 54mg | Fiber: 0.5g | Sugar: 25g | Vitamin A: 56IU | Vitamin C: 0.02mg | Calcium: 24mg | Iron: 1mg

Remember that these are general guidelines, and the actual shelf life may vary depending on factors like the specific recipe, ingredients used, and how well it’s wrapped or stored. Always use your best judgment and check for any signs of spoilage, such as mold, off smells, or changes in texture, before consuming any stored pumpkin bread.

Check Out These Other Recipes

• The Best Homemade Healthy Pancakes Recipe
• Healthy Sloppy Joes Recipe
• Lemon Garlic Smoked Salmon Recipe

The post Best Pumpkin Bread Recipe appeared first on My Latina Table.

In Mexico, we eat a lot of tortillas – you can have them with pretty much every meal if you want to. When it comes to bread, you are more likely to find sweet breads like conchas and others that are similar.

With that said, I have really come to enjoy bread since moving to the United States, and one of my favorite types is naan. I discovered my love of naan bread when I tried it at an Indian restaurant once alongside some tasty chicken tikka masala. It was the perfect type of bread to dip in the sauce and I just loved it!

I have bought naan at the store a few times, but I thought it would be great to make homemade naan instead this time and I am glad that I did. This was the first time I had made fresh naan, and I was very pleased with how it turned out (and so were my boys and my husband – who proceeded to eat it all!).

What is Naan?

Naan is a soft and flat Indian bread that originated in Central Asia. It is very popular outside of India as well, and can be found in most Indian restaurants around the world. Naan is very common dish all over India, but specially popular in North India where you will find Naans of different varieties like Butter Naan, Garlic Naan, and more.

Naan is often served alongside other Indian food like butter chicken, chicken curry, and more!

How do you make Naan in 10 minutes?

I am sure there are recipes out there that take a long time to make, and they may be more traditional than this version. That said, I have 4 young and hungry boys so being able to make a recipe like this in 10 – 20 minutes is a huge win!

This recipe does not require any rising time and it does not include any yeast. Don’t worry though – it will still come out light, airy and delicious – I promise!

You will need the following ingredients to make this recipe:

• Flour (I use kamut flout, but you can use all purpose flour also)
• Greek yogurt
• Room temperature water
• Baking powder
• Salt
• Oil
• Butter, ghee, or garlic butter (to spread on top of the finished naan)

The preparation is so simple! Simply add all of the ingredients except the butter together in a large bowl and mix quickly with a wooden spoon to get all of the ingredients together. After that, continue mixing with your hands until everything is mixed well and a soft dough is formed.

At that point, you will remove the dough to a clean work surface with enough flour and knead it for about 2-3 minutes.

Next, divide into equal pieces and then form about 10-12 dough balls, flattenting them with a rolling pin and heat to medium-high heat a large cast-iron skillet or other pan.

To cook the naan dough, put one piece at a time on the hot pan and cook on each side for approximately 2-3 minutes or until slightly browned. You will know it is done when it is slighly puffy and cooked through.

Once all of the naans are cooked, you can brush them with melted butter, olive oil, garlic butter, or melted ghee. You can also just make plain naan by omitting the butter, ghee, or garlic butter. These are best if you serve them immediately. If you can’t, you can keep them warm in warm oven (about 200 degrees F) until they are ready to serve.

When I made these, trust me, they didn’t last long. Next time, I am going to make sure that I make even more so that we all can get enough!

I am sure there are many different ways to make naan, and I am definitely not an expert on Indian cuisine, but this turned out so well and I just had to share it with you all. It is perfect for weeknights when you need to make something in a hurry. Try it out with our coconut chicken curry recipe that you can find here.

Check out these other bread recipes that you will love.

• Easy Homemade Cornbread Recipe
• Rosca de Reyes Recipe (Kings Day Bread)
• Authentic Mexican Pan de Muerto Recipe
• Easy Weeknight Breadsticks Recipe

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10 minute naan recipe

Learn how to make this 10 minute naan recipe that everyone will love!

Course Appetizer, Side Dish

Cuisine Indian

Keyword flatbread, naan

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 12 Pieces of Naan

Calories 131kcal

Author Charbel Barker

Ingredients

• 2 1/4 Cups All Purpose Flour
• 1 Cup Greek Yogurt
• 1 Cup Room Temperature Water
• 2 3/4 Tsp Baking Powder
• 1 Tbsp Salt
• 1 Tbsp Olive Oil
• 3 Tbsp Melted Butter To brush on the fully cooked naan

Instructions

• Combine all of the ingredients above except for the butter in a large bowl
• Mix until just combined with a wooden spoon
• Continue mixing by hand for about a minute, or until everything is well combined
• Remove to a clean, flour surface and knead for about 2-3 minutes
• Divide into 10-12 equal sized balls and flatten with a rolling pin
• Heat a cast iron skillet or other non-stick pan to medium-high heat
• Cook each naan for 2-3 minutes per side
• Remove and brush with butter

Nutrition

Serving: 1Piece of Naan | Calories: 131kcal | Carbohydrates: 19g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 615mg | Potassium: 142mg | Fiber: 1g | Sugar: 1g | Vitamin A: 88IU | Calcium: 63mg | Iron: 1mg

The post 10 Minute Naan Recipe – Delicious and Easy appeared first on My Latina Table.

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Last week I shared my potato salad recipe, which is a perfect side dish for barbecues this Summer. Today, I want to share another great option, which is this easy cornbread recipe. It is soft and the smell of freshly baked bread with permeate your kitchen. 

It is easy to make and you will only need a few simple ingredients. 

What Ingredients Do You Need To Make Cornbread?

You will need the following ingredients to make this simple recipe:

• Cornmeal
• Flour
• Egg
• Baking Powder
• Milk
• Salt
• Sugar
• Melted Butter

See the recipe below for full instructions. 

This is a perfect recipe for any occasion, but especially when you are serving a lot of people. You can easily double the recipe and have plenty of cornbread for everyone! 

You can also make this recipe in advance and then reheat it when it is time to eat. 

What Goes Well With Cornbread?

Cornbread goes will with many dishes, but it is especially great with the following:

• Smoked Brisket Recipe on a Traeger (With the Best Homemade Mop Sauce)
• How To Make Smoked Pulled Pork
• The Best Chili Con Carne
• How To Make The Best, Foolproof Smoked Chicken Wings

How Long Does It Take To Make Cornbread?

I know that just thinking about spending lots of time baking can seem overwhelming. That is why this cornbread recipe is so great! It is easy to make and can be made from start to finish in as little as 35 minutes! 

I love making it for dinner, and then reheating it the next morning for breakfast with butter and fresh jam.

Go ahead and try this great recipe and let me know below how it turns out. 

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Easy Homemade Cornbread Recipe

Learn how to make this delicious cornbread which will go perfectly with grilled meat or chili. It is soft, and makes for a great side dish!

Course bread

Cuisine American

Keyword cornbread

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12 pieces

Calories 123kcal

Author Charbel Barker

Ingredients

• 1/4 cup Cornmeal
• 1 cup flour
• 1 egg
• 2 tbsp baking powder
• 1 cup 2% milk
• 1/4 tsp salt
• 1/3 cup sugar
• 1/4 cup melted butter

Instructions

• Preheat oven to 400 degrees F.
• Prepare a 8x9 baking dish.
• Combine all of the ingredients and mix very well
• Add to the pre-greased baking dish
• Bake for 20-25 minutes or until a toothpick comes out clean.
• Serve hot.

Nutrition

Serving: 1Piece | Calories: 123kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 99mg | Potassium: 256mg | Fiber: 1g | Sugar: 7g | Vitamin A: 160IU | Calcium: 115mg | Iron: 0.8mg

The post Easy Homemade Cornbread Recipe appeared first on My Latina Table.

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What is Rosca de Reyes?

The Rosca de Reyes, or Kings Day Bread, is a traditional, orange-flavored bread that is adorned with dried fruit and that is primarily consumed around January 5th and 6th during the Kings Day celebrations. 

The main flavor profile is orange, which is infused into the bread by adding orange zest to the dough. That said, the flavor can vary and some people even fill it with sweetened cream cheese, jelly, caramel, chocolate or dried fruit. 

You will find Rosca de Reyes in every bakery throughout Mexico as Kings Day (or Dia de Los Reyes) approaches in January. They come in many different sizes and varieties as well.

The great thing is that people can add their own style and tastes to the decorations. For example, some people add figs, cherries, quince, citron, and even nuts! The only limit is your own imagination. 

Cutting and Sharing the Rosca de Reyes

One of the best parts about making a Rosca de Reyes is participating in the traditions that go with it. Inside of each Rosca de Reyes, the baker adds little white figurines, which represents the baby Jesus. *It is hard to find the traditional small white ones here in the US, but you can find some options here.* 

According to the tradition, whoever finds one of the figurines in the piece of Rosca that they cut, is obligated to make Tamales for everyone else to celebrate “Dia de la Candelaria”, which is another Mexican holiday celebrated on February 2nd. 

This is one of the best parts about sharing the Rosca de Reyes with your friends and families. It is so fun to watch everyone cut their piece, hoping that they don’t pull out the little white figurine!

If you do happen to pull it out though, we have you covered – click here for our savory tamales recipe and here for our sweet tamales recipe. 

Celebrating Dia de Los Reyes

As the tradition goes, on the Dia de Los Reyes (or King Day), we celebrate the arrival of the three wise men, who were guided by a star to receive the baby Jesus together with his mother Maria, and his father Joseph.

The wise men took three gifts, which were carefully selected and which had important meanings. The three gifts were Gold, Frankincense, and Myrhh. 

In Mexico, millions of little kids anxiously await the arrival of the three wise men after Christmas has passed, to receive gifts just like baby Jesus did after his birth. Those days are filled with magic and excitement and so many wonderful memories are created as a family.

You will see entire families participating in making the Rosca de Reyes, and then enjoying it together later with hot chocolate or atole. At the same time as this is going on, the little kids get ready for bed in eager anticipation of the gifts that they hope to receive. 

Without a doubt, it is one of the most beautiful and special traditions in Mexico. I remember picking grass from my great-grandparents’ yard to put in a shoe box so that the wise men could feed it to their animals after traveling such a long distance!

Of course, it was even more exciting to wake up the next day and see what they had left me inside that same shoe box! I miss those days of innocence, and of course, I am so excited to be able to share these traditions with my own kids and (in the future) grandkids!

I hope you enjoy this recipe and are able to have fun with this tradition that millions of people around the world hold so dear. 

Let me know how it turns out in the comments below!

Here are some other great traditional Mexican recipe you can serve on Kings Day

• Authentic Mexican Birria Recipe (3 Methods)
• Barbacoa Tacos
• Authentic Mexican Menudo Recipe
• Authentic Mole De Olla Recipe (Mexican Beef Soup)
• Traditional Mexican Tostadas
• The Best Mexican Style Baked Beef Empanadas

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Rosca de Reyes (Kings Day Bread)

Learn all of the steps for making a traditional Rosca de Reyes (Kings Day Bread) that everyone will enjoy for years to come. 

Course Dessert

Cuisine Mexican

Keyword dia de reyes, holidays, rosca

Prep Time 3 hours hours

Cook Time 30 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 12 Pieces

Calories 375kcal

Author Charbel Barker

Ingredients

For the Dough

• 4 1/4 Cup Flour
• 3/4 Cup Granulated Sugar
• 1/2 tsp Salt
• 5 Large Eggs (At Room Temperature) (One will be used as an egg wash to brush onto the Rosca before baking)
• 2 Egg Yolks At Room Temperature
• 1 tbsp Vanilla extract
• Orange Zest from 1 1/2 large oranges
• 1 1/4 Bars Butter At Room Temperature
• Leavening Mixture From Below

For the Leavening Mixture

• 1/2 Cup Milk warm
• 1 tbsp granulated sugar
• 1 tbsp flour
• 1 1/2 tbsp Active Dry Yeast

For the Sugar Paste (Used To Decorate the Rosca)

• 1/2 Cup Butter At Room Temperature
• 1/2 Cup Whole Wheat Flour
• 1/2 Cup Powdered Sugar
• 1 Egg Yolk At Room Temperature

Decorations

• 1-5 Baby Jesus Figurines (Use more if you have more people so that they can work together on the tamales)
• Red or Green Cherries Optional
• Dried Figs Optional
• Red or Green Quince Paste Cut Into Long Strips (You can find this in the hispanic aisle at many grocery stores - look for "pasta de membrillo") Optional
• Candied Orange Peel Optional
• Granulated Sugar Optional
• Sugar Paste (Instructions Above)

Instructions

For the Leavening Mixture

• Add the sugar and the flour in a large bowl with the warm milk, and mix well until there are no lumps remaining. 
• Add the Active Dry Yeast and mix well with the other ingredients. 
• Put the bowl in a warm place and let it rest for 10 to 15 minutes until it ferments and has doubled in size. Set aside to use for the dough. 

For the Sugar Paste

• Add all of the ingredients in a large bowl and mix well until completely integrated and a paste is formed. Set aside.
  

For the Dough

• Mix the flour, the sugar,  and the salt in a large bowl and mix well. Once completely mixed, remove the dough to a flat service and form a volcano shape (See image). 
  
• In the middle section of the dough, add 4 of the eggs and both egg yolks and mix together, adding a little bit of surrounding flour. Add the butter, the vanilla, the orange zest, and the leavening mixture from above, and mix well by hand. 
• The dough will be very sticky at first, but do not add more flour. Knead by hand for about 20 minutes until an even and smooth dough is formed. (The kneading process can be difficult, so if you don't have enough time, you can add the ingredients to a stand mixer after a few minutes and finish it there). 
• Once the dough is formed and kneaded, gather it into a large ball and place it in a large, pre-greased bowl. Add additional vegetable oil to the top of the ball so that it doesn't dry out. Cover with plastic wrap so that no air enters and let it rise for 1.5 hours, or until it has doubled in size. 
• Once the dough has doubled in size, remove it to a flat, floured surface, and knead into a long, even rope (see image above). 
• On the part of the dough rope that will be placed down on the baking sheet, insert the baby Jesus figurines. Make sure that they do not come out the top, since they need to be hidden when the Rosca is finished. 
• Once you have added the figurines, place the dough on a pre-greased baking sheet in a large circle or rectangular shape (see images). Let rise for one more hour. 
• Once the dough has risen for an hour, beat the remaining egg and brush it over the top of all of the dough. This will give the Rosca the shiny look after it has baked and it helps when adding the decorations prior to baking. 
• Take some of the sugar paste from the instructions above, flatten it and add it to different sections of the Rosca (see image). 
  
• Decorate as desired and bake at 325 degrees F (160 degrees C) for 25 minutes, or until it is golden brown. 

  Let cool and enjoy with hot chocolate or atole. 

Notes

The Baby Jesus Figurines can be hard to find outside of Mexico. I found them on E-Bay. If you can't find them, you can always just use some other item that is oven-safe. The important part is that there is something inside the bread that you can find. 

Nutrition

Serving: 1Piece | Calories: 375kcal | Carbohydrates: 57g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 138mg | Sodium: 199mg | Potassium: 121mg | Fiber: 2g | Sugar: 19g | Vitamin A: 415IU | Calcium: 38mg | Iron: 2.7mg

The post Rosca de Reyes Recipe (Kings Day Bread) appeared first on My Latina Table.

Para Leer en Español, Haz Click Aqui

by: Daniel Barker

Between 2005 and 2007 I was a missionary for the Church of Jesus Christ of Latter Day Saints in Bolivia. I lived there for two years, changing from one part of the country to another every few months. I met a ton of wonderful people who changed my life and whom I will always cherish. That said, I wasn’t always a huge fan of all of the food. 

At the time I wasn’t a big fan of rice, and rice is one of the main staples of Bolivian cuisine. It wasn’t just a little bit of rice on a plate either – it was a huge plateful of rice, usually accompanied by some type of meat and lots and lots of potatoes. 

I definitely won’t say that all the food was bad. There were were some things that I really loved. For example, they have a delicious, empanada-like food called a Bolivian Salteña. 

What is a Bolivian Salteña

I tried my first  Salteña probably a couple of weeks after arriving in Bolivia. I wasn’t sure what it was, but the other missionaries said that I had to try it and that they were so delicious – and delicious they were!

The bread has a delicious, slightly sweet taste, and the filling is so savory and delicious. They come in different varieties and can be made with chicken, shredded beef, ground beef, and more. Traditionally, Salteñas have a slice of hard boiled egg on the inside along with an olive and sometimes even raisins.

I omitted both the olive and raisins from this version because I am not a big fan, but you can easily add them back. 

One thing about Bolivian Salteñas is that they are very juicy. They have been known to ruin a shirt or two because of the juice that drips out if you aren’t expecting it.

Where did this recipe come from?

In one of the little towns where I lived, Arani, which is close to Cochabamba, the majority of the people spoke quechua. Quechua is a native language that is pretty cool, but it is pretty hard to speak and/or understand.

A lot of the people spoke both Spanish and Quechua, but some only spoke Quechua. While I was there, one of the members of the Church that cooked for us sometimes shared her recipe for Bolivia Salteñas with me. I wrote it down so that I could make them when I got home.

Like most of the paperwork and letters that I brought home from Bolivia, that recipe was buried in a notebook, in a box in my garage. When I was going through my things, I found the recipe on a piece of paper that I had written on all those years ago. I decided that I really wanted to try to make it.

So, I gathered up the ingredients, checked out a few other versions online to compare and make sure that I had the process down, and set out to make them. This post is the result and I have to say – they turned out very good!

I invite you to give these a try. Let me know in the comments below how it turned out!

Check out these other tasty recipes!

• Authentic Mexican Picadillo Recipe
• The Best Authentic Mexican Conchas Recipe
• Authentic Mexican Esquites (Mexican Corn Salad)
• Mexican Street Corn Recipe (Elotes Mexicanos)
• Authentic Mexican Birria Recipe (3 Methods)

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Bolivian Salteñas

Author Charbel Barker

Ingredients

For The Filling

• 1 pound ground beef 95% lean meat (or 2 chicken breasts)
• 1 Packet of unflavored gelatin
• 4 cups beef broth
• 3/4 stick butter
• 2 tablespoons turmeric or Achiote - ground or in paste form - you can find this in the Hispanic aisle at most grocery stores -
• 1 onion finely chopped
• 3 Large potatoes Diced
• 1 cup peas
• 1/2 cup parsley finely chopped
• 1/2 cup granulated white Sugar
• 1 tablespoon ground cumin
• 1 tablespoon oregano
• 1 tablespoon salt
• 1 tablespoon pepper
• **Optional - 3 Hard Boiled Eggs Olives, Raisins

For the Dough

• 4 1/2 cups of all-purpose flour
• 2 Eggs
• 1/2 Cup Sugar
• 1 Stick of Butter melted
• 1/2 teaspoon salt
• 1 1/2 cups of boiling hot water
• 1-2 teaspoons of yellow food coloring.

Instructions

For the Filling

• Cook the diced potatoes in boiling water until cooked, but still firm.
• Melt the Butter together with the Achiote or ground turmeric until well combined and incorporated.
• Add the Onions and the Diced Potatoes and Season everything with the Cumin, Salt, Pepper, and Oregano.
• Add the Peas and the chopped Parsley and mix well.
• Add the Sugar and continue cooking for a couple of minutes.
• Add the already cooked and seasoned ground beef and stir well.
• Add the Beef Broth and Bring to a boil.
• Add the packet of unflavored gelatin, stir well, and remove from heat.
• Transfer to a large bowl and refrigerate for at least 4 hours (overnight is best, but not necessary).

For the Dough

• Combine the Flour, Sugar, and Salt together in a large mixing bowl.
• In a separate bowl, beat the eggs and add the yellow food coloring (this is to get the traditional color of the Salteña, which is actually obtained by adding a natural colorant that is only found in Bolivia).
• Add the Eggs Mixture to the Flour Mixture and mix until well combined.
• Add the hot (almost boiling) water to the mix and knead until a large, yellowish ball of dough is formed (it should not be too sticky, so add more flour if necessary).
• Let sit for about 10-20 minutes and then separate into smaller, more workable pieces.
• Roll out each piece on a flour surface and cut into large circles (about 6 inches in diameter and about 1/8 of an inch thick)

How to Make the Salteñas

• Preheat your oven to 500 degrees
• After you have rolled out a piece of dough to the indicated size, add a slice of hard boiled egg to the middle (an olive and raisins if desired) and about 1/4 cup of the filling (more if you are not adding the other filling ingredients).
• Wet the edges of the dough, and fold over the top, pinching the edges together.
• In order to ensure that the Salteñas do not open during the cooking process, pinch and twist the edges to form a "braided look." (This was the hardest part for me, so they don't look perfect, but just do it enough so that you create a strong seal).
• You can also beat an egg and brush the Salteñas with it right before baking to get a shinier look.
• Place on an aluminum foil lined baking pan, right side up, and bake for 15 minutes or until browned.
• Let sit for at least 10 minutes and then enjoy.

The post Bolivian Salteñas Recipe appeared first on My Latina Table.