
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.