Traditional Bolivian Tucumanas Recipe

Ingredients

  • 2 cups of all-purpose flour
  • 1/2 cup of lard or vegetable shortening
  • 1/2 cup of water
  • 1 teaspoon of salt
  • 1 lb of ground beef
  • 1 large onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 tablespoon of ground cumin
  • 1/2 tablespoon of paprika
  • 1/2 teaspoon of black pepper
  • 2 hard-boiled eggs, chopped
  • 1/2 cup of chopped green olives
  • 1/2 cup of chopped parsley
  • Oil for frying

Steps and instructions

  1. In a large bowl, combine the all-purpose flour and salt. Add the lard or vegetable shortening and mix until the mixture resembles coarse crumbs.
  2. Gradually add water to the mixture, kneading until a dough forms. Wrap the dough in plastic wrap and let it rest for about 30 minutes.
  3. While the dough is resting, prepare the filling. In a large skillet, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic, and continue cooking until the onion is translucent.
  4. Add the ground cumin, paprika, and black pepper to the skillet. Stir well to combine the spices with the beef and onions.
  5. Remove the skillet from the heat. Stir in the chopped hard-boiled eggs, green olives, and parsley. Let the filling cool.
  6. After the dough has rested, divide it into small portions and roll each portion into a thin circle.
  7. Spoon a portion of the filling onto one half of each dough circle. Fold the dough over the filling to form a half-moon shape and crimp the edges to seal.
  8. Heat oil in a deep fryer or large saucepan to 375 degrees Fahrenheit (190 degrees Celsius).
  9. Carefully lower the tucumanas into the hot oil. Fry until golden brown, turning once. Remove from the oil and drain on paper towels.

Tools for making

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier option.
  • Replace the ground beef with ground chicken or turkey for a lighter alternative.
  • Add diced bell peppers or chili peppers to the filling for an extra kick of flavor.
  • Include grated cheese, such as cheddar or mozzarella, in the filling for a cheesy twist.
  • Make a vegetarian version by substituting the ground beef with cooked lentils or mashed black beans.
  • Experiment with different spices or herbs in the filling, such as oregano, thyme, or smoked paprika.
  • Try baking the tucumanas instead of frying them for a healthier cooking method.
  • For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour.
  • Add chopped tomatoes or tomato sauce to the filling for a saucier and more flavorful tucumana.
  • Replace the lard or vegetable shortening with butter or margarine for a slightly different taste.

Recipe overview

Tucumanas are a delightful Bolivian street food classic that captures the heart of South American cuisine. These delicious deep-fried pastries are filled with a flavorful blend of ground beef, eggs, and olives, all encased in a light and crispy dough. Making your own tucumanas at home is a rewarding culinary adventure that invites you to discover the rich and diverse Bolivian food culture. This recipe takes you through every step of the process, starting with the preparation of the dough, moving on to the savory filling, and finally the deep-frying that gives tucumanas their characteristic golden brown exterior. Although it requires a bit of effort, the result is well worth it - a batch of warm, hearty tucumanas that are sure to impress at your next meal or gathering.

Common questions

  1. How long does it take to make Tucumanas?
    The total time required for making Tucumanas is approximately 1 hour and 30 minutes.
  2. Can I use a different type of meat for the filling?
    Yes, you can use ground pork, chicken, or a combination of meats instead of ground beef for the filling.
  3. Can I use store-bought empanada dough instead of making the dough from scratch?
    Yes, you can use store-bought empanada dough if you prefer a quicker option.
  4. Can I bake the Tucumanas instead of frying them?
    Traditionally, Tucumanas are deep-fried for a crispy texture. However, you can also bake them in a preheated oven at 375 degrees Fahrenheit (190 degrees Celsius) until golden brown.
  5. How should I store leftover Tucumanas?
    If you have any leftover Tucumanas, let them cool completely and store them in an airtight container in the refrigerator. They can be reheated in the oven or microwave.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to combine the flour, salt, and water for the dough.
  • Skillet - A large skillet to cook the ground beef and onions for the filling.
  • Rolling Pin - A rolling pin to roll out the dough into thin circles.
  • Deep Fryer or Large Saucepan - A deep fryer or large saucepan to fry the tucumanas until golden brown.
  • Paper Towels - Paper towels to drain the fried tucumanas and absorb excess oil.

Origin stories

Tucumanas find their origin in the vibrant and lively streets of Bolivia, specifically in the region of Tucuman, from which they derive their name. This delightful snack, often enjoyed as a street food delicacy, showcases the local Bolivian love for bold and rich flavors. What makes tucumanas special is not just the scrumptious filling of seasoned meat, hard-boiled eggs, olives, and a sprinkle of fresh parsley, but also the tradition that surrounds them. They're often enjoyed during festive times, like the Carnival of Oruro, one of the most significant cultural events in Bolivia, where they're savored with a side of lively music and joyous dance. As a symbol of Bolivian culinary artistry, these golden pockets of deliciousness are a testament to the country's rich culture and unmatched hospitality.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.