Tucumanas Recipe

Dish recipes: Tucumanas
Photo from pinterest.com

Tucumanas are a traditional Bolivian street food, famous for their crispy golden crust and flavorful fillings. These deep-fried empanadas are packed with a delicious combination of meat, potatoes, vegetables, and spices. Originating in the Andes, Tucumanas are a perfect snack or meal, enjoyed with a side of spicy salsa or a tangy llajwa sauce.

Ingredients:

Dough:

4 cups (0.48 kg) all-purpose flour

1 teaspoon salt

2 tablespoons vegetable oil or lard

1 cup (0.24 liters) warm water

Filling:

1 lb (0.45 kg) cooked and shredded chicken, beef, or lamb

2 medium potatoes, boiled and diced

1 medium onion, finely chopped

1 medium carrot, grated

½ cup (0.12 liters) peas

2 hard-boiled eggs, chopped

1 teaspoon ground cumin

1 teaspoon paprika

½ teaspoon oregano

½ teaspoon salt (or to taste)

½ teaspoon black pepper

2 tablespoons vegetable oil

For Frying:

4 cups (0.96 liters) vegetable oil

Instructions:

Step 1: Make the Dough In a large bowl, mix the flour and salt. Add the vegetable oil or lard, then gradually add warm water, mixing until a smooth dough forms. Knead the dough for 5-7 minutes, cover it, and let it rest for 30 minutes.

Step 2: Prepare the Filling Heat vegetable oil in a skillet over medium heat. Sauté the onion until soft and translucent. Add the shredded meat, potatoes, carrot, peas, and spices (cumin, paprika, oregano, salt, and pepper). Mix well. Cook for 5-7 minutes, then remove from heat and stir in the chopped hard-boiled eggs.

Step 3: Assemble the Tucumanas Divide the dough into small balls and roll them out into thin circles (approximately 6 inches/15 cm in diameter). Place a generous spoonful of filling in the center of each circle. Fold the dough over the filling to form a half-moon shape. Seal the edges by pinching or crimping them with a fork.

Step 4: Fry the Tucumanas Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the Tucumanas in batches until golden brown and crispy (about 3-5 minutes per batch). Remove and place them on a paper towel to drain excess oil.

Serving: Serve Tucumanas hot with llajwa, chimichurri, or any favorite dipping sauce. They make an excellent appetizer, snack, or light meal.

Tucumanas are a delightful way to enjoy the vibrant flavors of Bolivian cuisine. Their crispy exterior and savory filling make them a favorite for any occasion. Whether you're hosting a party or just looking for a comforting meal, Tucumanas are sure to impress.