Bolivian Cuisine ↗
Tucumanas
Tucumanas/too-koo-MAH-nahs/
Also known as: Tucumanas Paceñas, Bolivian Fried Empanadas
About this dish
Deep-fried, golden pastries filled with juicy spiced meat, potato and egg, served with salsas.
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Ingredients
🌾4 cups plain flour
🧈1/2 cup lard or butter, melted
💧About 1 cup warm salted water
🥩500g beef or chicken, finely diced
🥔2 potatoes, diced and boiled
🫛1/2 cup peas
🥚2 hard-boiled eggs, chopped
🌶️2 tbsp ground ají and 1 tsp cumin
🫗Oil, for deep-frying
Method
Serves 41
Cook the meat with onion, ají and cumin until tender and saucy, then mix in the potatoes and peas. Cool completely.2
Mix the flour with the melted lard and enough warm salted water to make a smooth, soft dough. Rest for 30 minutes.3
Roll out and cut into 15cm circles. Fill each with meat mixture and a little egg.4
Fold over and twist the edges to seal them well.5
Deep-fry at 175°C (350°F) until puffed and golden, and serve hot with salsas.✓ What Makes it Authentic
Tucumanas are a favourite street snack of La Paz, fried to order and eaten with a row of sauces such as llajua and onion salsa.
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