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Tucumanas
Bolivia
Bolivia's most popular street snack. Named after Tucumán in Argentina but now thoroughly Bolivian.
Bolivian fried empanadas — a thick corn dough filled with beef, potato and pea, deep-fried and served with llajwa Bolivian salsa. The ultimate Bolivian street snack.
Prep
30 mins
Cook
15 mins
Difficulty
Medium
Calories
500 kcal
Serves
8
Calories are an estimate based on ingredients used
Ingredients
400gcorn flour masarepa
350mlwarm water
1 tspsalt
300gbeef mince
200gpotatoes, boiled and diced
100gpeas, cooked
1onion, diced
1 tspcumin
llajwa salsato serve
Method
1
Mix masarepa, water and salt to a dough. Make filling: fry mince with onion, cumin. Add potato and peas.
2
Flatten dough rounds. Fill. Fold and seal.
3
Deep-fry at 170°C until golden.
4
Serve with llajwa.
Chef's Tip
Seal the edges thoroughly — corn dough empanadas split in the oil if not properly crimped.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.