Tucumana

Name: Tucumana
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 8 servings
Cuisine: Bolivian
Ingredients: 3 cups flour; 1/2 cup vegetable shortening; 1 tsp salt; Warm water; 300g ground beef; 2 potatoes, diced small; 2 hard-boiled eggs, chopped; 1/2 cup peas; 1 onion, diced; 2 cloves garlic; 1 tsp cumin; 1 tsp aji pepper paste; Oil for deep frying

Tucumana (too-koo-MAH-nah)

Fried Stuffed Pastry

⏱ Prep Time 40 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 383 kcal

A large, crescent-shaped deep-fried pastry stuffed with spiced beef, potatoes, eggs, and olives — Cochabamba's beloved street food rival to the salteña.

Nutrition & Info

Protein 18.0g

Carbs 35.0g

Fat 19.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ gluten ⚠ eggs

Equipment Needed

deep fryer or large pot rolling pin mixing bowls

Presentation Guide

Vessel: paper-lined basket

Accompaniments: llajwa

Ingredients

3 cups flour
1/2 cup vegetable shortening
1 tsp salt
Warm water
300g ground beef
2 potatoes, diced small
2 hard-boiled eggs, chopped
1/2 cup peas
1 onion, diced
2 cloves garlic
1 tsp cumin
1 tsp aji pepper paste
Oil for deep frying

Instructions

1
Make dough: mix flour, shortening, salt, and enough warm water for a smooth dough. Rest 30 min.
2
Cook filling: sauté onion and garlic, add beef, cook through. Add potatoes, peas, cumin, and aji.
3
Stir in chopped hard-boiled eggs. Season well. Cool filling completely.
4
Roll dough into circles. Place filling on one half, fold over and seal edges with a fork.
5
Deep fry at 175°C until golden brown and crispy, about 5-6 min.
6
Drain on paper towels. Serve hot with llajwa.

💡

Did You Know?

The great Bolivian debate: salteña vs. tucumana divides the country like few other food arguments can.

Chef's Notes

Equipment Tips

deep fryer or large pot
rolling pin
mixing bowls

Accompaniments

llajwa

The Story Behind Tucumana

Tucumanas emerged in Cochabamba as a fried alternative to the baked salteña, likely influenced by Argentine empanada traditions from Tucumán province. The deep-frying technique creates a shatteringly crispy shell that contrasts with the juicy filling. They became Cochabamba's signature street food, sparking an ongoing culinary rivalry with Sucre's salteñas.

🕐 Traditionally enjoyed mid-morning snack 📜 Origins: 20th century Cochabamba

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