A large, crescent-shaped deep-fried pastry stuffed with spiced beef, potatoes, eggs, and olives — Cochabamba's beloved street food rival to the salteña.
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
1Make dough: mix flour, shortening, salt, and enough warm water for a smooth dough. Rest 30 min.
2Cook filling: sauté onion and garlic, add beef, cook through. Add potatoes, peas, cumin, and aji.
3Stir in chopped hard-boiled eggs. Season well. Cool filling completely.
4Roll dough into circles. Place filling on one half, fold over and seal edges with a fork.
5Deep fry at 175°C until golden brown and crispy, about 5-6 min.
6Drain 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.