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Easy Chimichurri Sauce
Latin American

Easy Chimichurri Sauce

5.0

Prep
15 min
Cook
Total
90 min

Instructions

  1. 1 Combine water, oregano, and salt in a small bowl and set aside until oregano has softened, about 15 minutes.
  2. 2 Combine parsley, cilantro, garlic, shallot, and jalapeno in the bowl of a food processor; pulse until chopped. Add water-oregano mixture and red wine vinegar and pulse until finely chopped. Transfer to a bowl and whisk in olive oil until emulsified.
  3. 3 Cover chimichurri sauce and let sit at room temperature until flavors have melded, about 1 hour.

By Chef Nate

Chimichurri Marinade
Dinner Latin American

Chimichurri Marinade

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Wash parsley and remove the larger stems.
  2. 2 Combine parsley, garlic cloves, shallot, red wine vinegar, anchovy fillets, salt, and pepper in a blender. With blender on high speed, slowly pour in 1/2 cup of olive oil. Scrape down to sides as necessary and add slowly add remaining olive oil, with the processor running, until a thick paste forms.

By phillyguy26

Colombian Ahuyama Soup
Latin American

Colombian Ahuyama Soup

3.8

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Melt the butter in a large pot over medium heat. Stir in the onion, garlic, curry powder, and red pepper flakes. Cook until the onion has turned translucent, 5 to 8 minutes.
  2. 2 Stir the chicken stock and squash into the onion mixture. Simmer the soup over medium heat until the squash is tender when pierced with a fork, about 20 minutes. Turn off the heat, and stir in the nutmeg, Worcestershire sauce, and peanut butter. Transfer the mixture in batches to a blender or food processor; blend until smooth, slowly pouring in the cream. Reheat soup if necessary, but do not boil. Serve garnished with parsley.

By Marian

Chimichurri Roasted Potatoes
Dinner Latin American

Chimichurri Roasted Potatoes

5.0

Prep
15 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 420 degrees F (215 degrees C). Line a baking sheet with parchment paper.
  2. 2 Place cubed potatoes in a large bowl and cover with cold water. Soak for at least 5 minutes.
  3. 3 Drain water from potatoes and pat potatoes dry with paper towels or a clean kitchen towel. Return potatoes to the bowl and add 2 tablespoons olive oil and generous pinches salt and pepper. Transfer potatoes to the prepared baking sheet and spread them out evenly.
  4. 4 Bake in the preheated oven until browned on the bottom and edges, about 35 minutes.
  5. 5 Meanwhile, prepare the chimichurri; combine parsley, basil, garlic, 2 tablespoons olive oil, vinegar, and a pinch salt in a bowl. Stir together and let sit while potatoes finish baking.
  6. 6 Remove potatoes from the oven and transfer to a large serving bowl. Add chimichurri to hot potatoes and mix until covered.

By JennCrippen

Authentic Chimichurri
Pantry Latin American

Authentic Chimichurri

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine parsley, olive oil, oregano, red wine vinegar, water, jalapeño, garlic, salt, and pepper in the bowl of a food processor.
  3. 3 Pulse ingredients until desired consistency is reached.
  4. 4 Serve and enjoy!

By Avon- status quo PRO

Mom's Stovetop Pork Ribs
Dinner Latin American

Mom's Stovetop Pork Ribs

4.6

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Place spareribs into a large pot and fill with just enough water to cover. Add soy sauce, 3/4 of the parsley, garlic, lime juice, rosemary, oregano, and bay leaves. Bring to a boil, then reduce heat and simmer uncovered until water has completely evaporated, about 25 minutes.
  2. 2 Remove bay leaves and continue cooking until spareribs are browned, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot and toss them with spareribs; the garlic will dissolve onto meat. Remove spareribs to a paper towel-lined plate to drain.
  3. 3 Season spareribs with black pepper. Garnish with lime wedges and remaining parsley to serve.

By THELMALU99

Argentinean Chimichurri
Side Dish Latin American

Argentinean Chimichurri

4.7

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Stir olive oil and lemon juice together with garlic, shallot, parsley, basil, thyme, and oregano; season to taste with salt and pepper. Allow to stand for 2 hours at room temperature before serving; store remaining chimichurri in refrigerator.

By ryalibertino

Chimichurri Chicken
Dinner Latin American

Chimichurri Chicken

4.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 12x18-inch sheet pan with parchment or aluminum foil; set aside.
  2. 2 Combine parsley, oregano, garlic, green onions, and jalapeño in the bowl of a food processor. Pulse just a few times to break up the parsley and combine the ingredients. Place processed vegetables in a small bowl; stir in vinegar, lemon juice, and olive oil. Season with salt and black pepper.
  3. 3 Place chicken tenders in a single layer on the prepared pan. Lightly season with salt and pepper; sprinkle smoked paprika evenly over the tenders. Spoon half of the chimichurri evenly over the tenders. Reserve remaining half of chimichurri, covered, in the refrigerator to use later.
  4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. 5 Serve tenders with reserved chimichurri sauce.

By Bibi

Peruvian Lomo Saltado
Dinner Latin American

Peruvian Lomo Saltado

4.5

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Arrange frozen French fries in a single layer on an ungreased cookie sheet.
  3. 3 Bake in the preheated oven until light golden, 22 to 24 minutes.
  4. 4 Meanwhile, heat 2 tablespoons oil in a frying pan over medium-high heat. Season sliced beef with salt and pepper. Cook and stir beef in hot oil until just cooked and the juices release. Use a slotted spoon to transfer beef to a plate.
  5. 5 Cook and stir onions in beef drippings in the pan until translucent, 3 to 4 minutes. Stir in tomato and aji amarillo; cook until tomato softens. Pour in vinegar and soy sauce.
  6. 6 Add French fries and beef to the pan. Cover and cook until beef is cooked through, about 3 minutes. Season with salt and pepper; sprinkle with chopped parsley to serve.

By Perricholi

Easy Green Bean Salad
Salad Latin American

Easy Green Bean Salad

4.6

Prep
10 min
Cook
15 min
Total
85 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil over high heat. Add green beans and cook, uncovered, until soft but still firm to the bite, 7 to 10 minutes. Check often so beans don't overcook.
  2. 2 Meanwhile, whisk vinegar, olive oil, onion, garlic, parsley, sugar, salt, and pepper together in a large bowl.
  3. 3 Drain green beans and mix with dressing while still warm. Allow to marinate at room temperature for at least 1 hour. Serve at room temperature or chilled.

By barbara

Black Beans with Bacon
Dinner Latin American

Black Beans with Bacon

4.6

Prep
30 min
Cook
40 min
Total
810 min

Instructions

  1. 1 Place beans in a pressure cooker with enough water to cover, and soak 12 hours, or overnight.
  2. 2 Add 2 1/2 quarts water to the beans, or enough to fill pressure cooker about 2/3 full. Cover, and cook 30 minutes at 10 pounds pressure. Remove from heat, and set aside.
  3. 3 Heat the oil in a medium saucepan over medium heat, and saute the garlic and onion until tender. Stir in the tomato and carrot. Cook about 5 minutes, and mix in the bacon. Cook and stir until bacon is crisp and evenly browned.
  4. 4 Mix the vegetable and bacon mixture into the pressure cooker with the black beans. Cover, and continue cooking approximately 10 minutes at 10 pounds pressure. Garnish with parsley, and season with salt and pepper to serve.

By Marlies Monika

Vinagrete (Brazilian Tomato Slaw)
Dinner Latin American

Vinagrete (Brazilian Tomato Slaw)

4.9

Prep
35 min
Cook
Total
215 min

Instructions

  1. 1 Combine tomatoes, bell pepper, cucumber, onion, parsley, lime juice, olive oil, green onions, cilantro, vinegar, salt, and black pepper in a large bowl. Let stand at room temperature until flavors combine, about 3 hours.

By Kevin Marcelle

Seviche
Dinner Latin American

Seviche

4.8

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Add sliced onions to a saucepan over medium heat and add just enough water to cover. Bring to a simmer and cook just enough to soften. Remove from heat and drain. Rinse with cold water and drain.
  2. 2 Score tomato with an X, skin deep, on the top and bottom. Place in the same saucepan used for the onions and add enough water to cover. Bring to a simmer and cook until soft and the skin starts to peel, about 5 minutes. Remove tomato and rinse under cold water until cool enough to hold in your hand. Using your fingers or the blade of a knife, gently peel off the skin. Place peeled tomato in a blender and purée.
  3. 3 Combine onions, lemon juice, and olive oil in a large glass dish or bowl. Stir in oysters, puréed tomato, diced tomato, green onions, ketchup, and soy sauce. Season with parsley, garlic salt, sugar, and salt to taste.
  4. 4 Marinate in the refrigerator for at least 30 minutes if using canned oysters. Increase marinating time to at least 2 hours in the refrigerator if using raw shrimp, scallops, or fish, until they are opaque in the middle.

By Roberta

Beef Empanadas with Olives and Raisins
Lunch Latin American

Beef Empanadas with Olives and Raisins

4.0

Prep
30 min
Cook
35 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Add ground beef, paprika, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Transfer mixture to a mixing bowl.
  3. 3 Mix hard-boiled eggs, olives, raisins, and parsley into the meat mixture.
  4. 4 Using a spoon or your fingers, take a little of the ground beef mixture and place it in the middle of the dough discs. Fold the disc over and crimp the edges on both sides with the fork, leaving an indentation in the dough. Coat the outsides of the empanadas with egg yolk using a brush and place on a flat baking sheet.
  5. 5 Bake in the preheated oven until the shells are somewhat browned, 24 to 28 minutes. Let cool for at least 15 minutes before enjoying.

By Joelorado

Feijoada (Brazilian Black Bean Stew)
Dinner Latin American

Feijoada (Brazilian Black Bean Stew)

4.7

Prep
510 min
Cook
150 min
Total
660 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a large pot or Dutch oven. Add 3/4 cup chopped onion, green onions, and garlic; cook and stir until softened, about 4 minutes.
  3. 3 Pour in soaked beans and fill with enough water to cover beans by 3 inches. Bring to a boil, then reduce heat to medium-low, and simmer uncovered for 2 hours, or until tender.
  4. 4 While beans are cooking, place ham hocks in a smaller pot with 1/4 cup chopped onion.
  5. 5 Cover with water and simmer until meat pulls off of the bone easily, about 1 hour.
  6. 6 Drain and add to beans. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
  7. 7 Place ham, bacon, and remaining onion in a baking dish. Bake until mixture is crispy, 15 minutes.
  8. 8 Drain bacon and ham mixture and add to beans. Season with bay leaves, coriander, salt, and pepper. Simmer, uncovered, 30 minutes more.
  9. 9 Stir in chopped cilantro and parsley just before serving.

By L Ireland

Salpicao de Frango (Brazilian Chicken Salad)
Dinner Latin American

Salpicao de Frango (Brazilian Chicken Salad)

4.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine chicken, corn, olives, raisins, carrots, celery, and apple in a large bowl.
  2. 2 Stir cream and mustard together in a cup and season with sugar, salt, and pepper. Pour dressing over salad and mix to combine. Season with salt and pepper and sprinkle with parsley.
  3. 3 Arrange lettuce leaves and watercress on a platter and spoon chicken salad in the middle. Sprinkle shoestring potato sticks on top and press into salad. Chill until ready to serve.

By Mia

Arroz Con Pollo (Chicken and Rice)
Dinner Latin American

Arroz Con Pollo (Chicken and Rice)

4.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Season chicken with a 1/4 teaspoon of salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika.
  2. 2 Heat oil in a large skillet over medium heat. Add seasoned chicken; cook and stir until no longer pink in the center and golden brown on all sides, about 10 minutes. Transfer chicken onto a plate; set aside.
  3. 3 Add green pepper, onions, and garlic to the same skillet; cook and stir for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, tomatoes, white wine, and saffron. Stir in remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika; bring to a boil, cover, and simmer for 20 minutes.
  4. 4 Add chicken and stir until heated through. Stir in parsley and serve.

By Carol Alter

Ajiaco (Beef and Pepper Stew)
Dinner Latin American

Ajiaco (Beef and Pepper Stew)

4.2

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Heat the canola oil in a Dutch oven over medium heat. Stir in shallots, garlic, and red pepper; cook until the shallot has softened and turned translucent, about 4 minutes. Sprinkle in the chipotle powder and cumin; cook 30 seconds until fragrant.
  2. 2 Add the roast beef and red potatoes, pour in the water and beef broth. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 30 minutes. Stir in the oregano, and season to taste with salt and pepper.
  3. 3 Stir in chopped parsley before serving. Garnish each bowl with a few slices of hard-cooked egg.

By damasio

Brazilian Chicken with Coconut Milk
Dinner Latin American

Brazilian Chicken with Coconut Milk

4.3

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Mix together cumin, cayenne pepper, turmeric, and coriander in a large bowl. Add chicken and season with salt and pepper; rub spices into chicken.
  2. 2 Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken in hot oil until no longer pink in the center and the juices run clear, 10 to 15 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a serving dish and set aside.
  3. 3 Heat remaining 1 tablespoon olive oil in the same skillet. Cook and stir onion, jalapeño peppers, ginger, and garlic in hot oil until onion is tender, about 5 minutes. Mix in tomatoes and cook until tomatoes are softened, 5 to 8 minutes. Stir in coconut milk and cook until sauce is warmed through.
  4. 4 Spoon sauce over chicken and garnish with parsley.

By MLYIN

Coxinhas (Brazilian Chicken Croquettes)
Appetizer Latin American

Coxinhas (Brazilian Chicken Croquettes)

4.0

Prep
60 min
Cook
60 min
Total
120 min

Instructions

  1. 1 Combine chicken breasts and 1 cup chicken broth in a pot over medium heat. Bring to a boil, reduce heat, cover, and simmer until chicken is cooked through, 20 to 30 minutes. Keep checking that there is enough liquid in the pot and add more broth if necessary. Remove chicken from pot, allow to cool briefly, and shred with 2 forks.
  2. 2 Heat olive oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add shredded chicken, olives, and parsley. Stir well and season with salt and pepper. Remove filling from heat and set aside.
  3. 3 Heat 2 cups chicken broth and butter in a large saucepan over medium heat; season with salt and bring to a simmer. Add flour all at once and stir to form a thick paste. Stir vigorously until mixture is smooth and no longer sticks to the bottom of the pan. Remove from heat and let pastry cool.
  4. 4 Once pastry is cool enough to handle, transfer to an oiled work surface and knead until smooth, 2 to 3 minutes.
  5. 5 Take a portion of pastry and roll into a golf ball-sized ball. Stick an oiled finger into the center of the ball and press edges to create a small bowl. Stuff with 2 teaspoons chicken filling and gather top edges to seal, rolling into a teardrop shape. Set croquette aside and cover with a damp towel. Repeat with remaining pastry and filling.
  6. 6 Set out 3 bowls in the following order: flour, beaten eggs, bread crumbs. Roll each croquette in flour, then dip in egg, then cover in breadcrumbs.
  7. 7 Heat oil for frying in a large saucepan or deep fryer to 350 degrees F (175 degrees C). Fry croquettes in batches, until golden brown on all sides, 7 to 10 minutes. Remove from oil and drain on paper towels.

By Sarinha

Pastel de Papas (Chilean Potato Pie)
Dinner Latin American

Pastel de Papas (Chilean Potato Pie)

4.2

Prep
35 min
Cook
65 min
Total
110 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes.
  2. 2 While the potatoes are cooking, heat oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes, adding garlic for the last minute. Stir in diced tomatoes and tomato paste; cook until tomatoes soften and begin to lose their shape, 3 to 5 minutes.
  3. 3 Add ground beef to the skillet; cook and stir until browned and crumbly, about 10 minutes. Stir in Panquehue cheese, parsley, and cayenne pepper; season with salt and pepper. Turn off the heat and let sit until needed.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
  5. 5 Drain potatoes in a colander, then allow to steam dry for 1 to 2 minutes. Transfer potatoes back to the pot, add butter and salt, and mash until smooth. Let cool until just warm, 5 to 10 minutes, then stir in beaten egg.
  6. 6 Spread 1/2 of the mashed potatoes over the bottom of the prepared baking dish. Layer ground beef mixture over top, then completely cover with remaining potatoes.
  7. 7 Bake in the preheated oven until potatoes are hot and lightly browned on top, about 40 minutes.

By Cucina di papa

Chef John's Brazilian Feijoada
Dinner Latin American

Chef John's Brazilian Feijoada

5.0

Prep
30 min
Cook
285 min
Total
795 min

Instructions

  1. 1 Make the stew: Place black beans into a large bowl, cover with water, and soak for 8 hours, or overnight. Drain beans.
  2. 2 Place drained beans into a heavy pot with 2 quarts water. Bring to a simmer over medium-high heat. Reduce the heat to low and simmer until beans are cooked but very firm, 1 1/2 to 2 hours.
  3. 3 Stir chopped dried beef into the pot. Add bay leaf and pork chop bones, stir and simmer over low heat for another 2 hours.
  4. 4 Meanwhile, cook bacon in a large, dry skillet over medium heat until not quite crisp. Add linguica and Italian sausage links; cook, stirring often, until meats are brown, about 10 minutes. Remove meats, reserving accumulated fat in the skillet. Slice Italian sausage into chunks.
  5. 5 Brown onion and garlic in the reserved drippings in the skillet over medium heat until onion is translucent and soft, stirring to deglaze the pan, about 5 minutes. Season with cumin, coriander, cayenne pepper, salt, and black pepper. Add parsley; cook and stir until wilted, about 2 minutes.
  6. 6 Stir onion-spice mixture into the pot with the beans. Add bacon, both sausages, and pork chop meat. Pour in enough water so meats are just covered with liquid. Increase the heat to medium-high and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until beans are very soft and liquid begins to thicken, about 1 hour, stirring occasionally. If beans begin to look dry, add more water.
  7. 7 Meanwhile, make the bread crumbs: Heat olive oil in a skillet. Add bread crumbs and cook and stir until toasted. Stir in Italian parsley and orange zest.
  8. 8 When beans are cooked, discard bones. Ladle stew into bowls and top with the toasted bread crumbs.

By John Mitzewich

Feijoada de Domingo (Sunday Bean Stew)
Dinner Latin American

Feijoada de Domingo (Sunday Bean Stew)

5.0

Prep
45 min
Cook
187 min
Total
232 min

Instructions

  1. 1 Combine 6 quarts water, black beans, bay leaves, salt, and pepper in a large saucepan. Bring to boil; simmer for 50 minutes.
  2. 2 Bring remaining 2 quarts water to boil in a large saucepan. Stir in dried beef, pork ribs, and pig's feet; simmer until flavors combine, about 25 minutes. Add smoked sausage, spicy sausage, large bacon pieces, pork belly, pig's ear, and pig's tails; simmer until meat mixture is softened, about 25 minutes.
  3. 3 Stir meat mixture to the bean mixture; simmer until flavors combine, about 45 minutes.
  4. 4 Heat vegetable oil in a large skillet over medium heat; add garlic. Cook until warmed through, about 45 seconds; transfer to bean mixture. Add small bacon pieces to the skillet; cook and stir until lightly golden, about 2 minutes. Stir in onion; cook until onion is soft and browned, about 5 minutes. Stir in parsley.
  5. 5 Stir the onion mixture into the bean mixture; simmer until tender, about 25 minutes. Transfer meat mixture to a serving dish. Pour beans into a separate serving dish.

By GraçaRibeiro

Bolivian Saltenas
Lunch Latin American

Bolivian Saltenas

4.1

Prep
90 min
Cook
40 min
Total
160 min

Instructions

  1. 1 Sprinkle the gelatin over the 1/2 cup cold water in a heat-proof dish; set aside for 10 minutes. Microwave the rehydrated gelatin for 30 seconds or until melted (or melt it over a pot of simmering water). Transfer the melted gelatin to a small bowl and refrigerate until set.
  2. 2 Place the potatoes into a saucepan, cover with water, and bring to a boil over medium heat. Reduce heat, and simmer until the potatoes are cooked but still firm, about 10 minutes. Remove from water, allow to cool, and shred into a bowl; set aside.
  3. 3 Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the ground beef, and cook until the meat is no longer pink, breaking it up into crumbles as it cooks, about 10 minutes. Drain excess grease. Stir in the shredded potatoes, peas, spring onion, parsley, 4 teaspoons sugar, 2 teaspoons paprika, cumin, salt and black pepper, and 3 tablespoons jalapeno sauce (optional). Simmer filling until hot, about 3 minutes. Remove from heat and set aside.
  4. 4 Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet, or line it with parchment paper.
  5. 5 Combine the flour, 1/4 cup sugar, and 1 teaspoon of salt. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the butter and flour mixture until it looks like cornmeal. Turn mixture into a bowl and proceed.) Slowly add the hot water and knead until smooth, about 3 minutes. Keep the dough covered with plastic wrap or a clean kitchen towel to keep it warm. Divide the dough into 16 pieces and roll them into balls. Keep the other balls of dough covered with a towel while you roll out each round.
  6. 6 On a lightly floured surface, roll each ball of dough into a 1/8-inch-thick circle. Whisk the beaten eggs and 2 teaspoons water in a small bowl. Lightly brush egg wash on the edges of the dough circle. Place about 2 tablespoons of the meat filling on one half of the dough round; top it with about a 1/2 teaspoon of hard-boiled egg, 1/4 teaspoon of gelatin, a few sliced black olives, and some raisins.
  7. 7 Fold the dough over the filling. Seal and scallop the edges of the dough together. To scallop, start at one edge of the half circle: fold a small piece of dough (the size of your fingernail) over the seam and press gently. Fold another small piece of dough over the seam so that it overlaps the first piece; repeat until you have sealed the half circle. (You may also seal the saltenas by pressing a fork around edges.)
  8. 8 Place the saltena on the prepared baking sheet and continue with the remaining dough and filling. Whisk the paprika into the remaining egg wash and brush the saltenas with the egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.

By happymommyx4

Lengenberg's Boiled Potatoes
Drink European

Lengenberg's Boiled Potatoes

4.3

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Sprinkle on parsley and serve hot.

By Uli Lengenberg