Tucumanas
Ingredients
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- 2 quarts water – for boiling eggs
- 4 large egg – hard-boiled, peeled and halved
- 2 tbsp lard
- 2 cups onion – finely chopped (~2.5 medium onions)
- 3 cloves garlic – minced
- 2 tbsp aji amarillo paste
- 1 tsp ground cumin
- 1 tsp dried oregano – crumbled
- 1 tsp sweet paprika
- 1/2 tsp black pepper
- 1 pound beef chuck – cut into 0.5-inch cubes
- 1 1/2 tsp salt
- 1 cup beef broth
- 2 cups potato – diced 0.5-inch (~2 medium potatos)
- 3/4 cup carrot – diced small (~1.5 medium carrots)
- 3/4 cup peas
- 1 tbsp cornstarch
- 2 tbsp water – cold (for slurry)
- 1 tbsp white vinegar
- 1/2 cup green onion – thinly sliced (~2.5 n/a green onions)
- 1/4 cup parsley – chopped (~0.5 n/a parsleys)
- 8 pieces black olives – pitted
- 4 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 cup lard
- 1 large egg – beaten
- 1 cup water – warm (for dough)
- 2 quarts vegetable oil
- llajua – for serving
Instructions
1. Place the eggs in a saucepan and cover with the water for boiling eggs. Bring to a boil over medium-high heat, then lower to a gentle simmer and cook 10 minutes. Drain, cool under cold running water, peel, halve, and reserve.
2. Melt 2 tbsp lard in a wide pot over medium heat until shimmering, about 1 minute.
3. Add the onion and cook, stirring, until translucent and lightly golden, 8–10 minutes.
4. Stir in the garlic and cook until fragrant, about 30 seconds.
5. Add the aji amarillo paste, cumin, oregano, paprika, and black pepper; cook, stirring, until the spices bloom, 30–60 seconds.
6. Add the beef and 1.5 tsp salt; cook, stirring, until the meat loses its raw color and begins to brown, 5–7 minutes.
7. Pour in the beef broth, scraping up any browned bits. Add the potatoes and carrots, bring to a simmer, cover, and cook until the beef is tender and the potatoes are knife-tender, 20–25 minutes.
8. Stir in the peas and simmer uncovered until bright and just tender, 2–3 minutes.
9. In a small bowl, dissolve the cornstarch in the cold water. Stir the slurry into the pot and simmer, stirring, until the sauce thickens enough to coat a spoon, 1–2 minutes.
10. Off the heat, stir in the vinegar, green onion, and parsley. Adjust salt to taste. Spread the filling in a shallow pan and chill until completely cold and set, 30–60 minutes.
11. For the dough, whisk together the flour, 1 tsp salt, and baking powder in a large bowl. Add 0.5 cup lard and rub with fingertips until the mixture is sandy. Add the beaten egg and gradually add the warm water, mixing until a soft, smooth dough forms; knead 3–5 minutes. Cover and rest 30 minutes.
12. Divide the dough into 8 equal pieces; keep covered. Working one at a time, roll each piece into a 7-inch round about 1/8 inch thick. Place about 1/2 cup cold filling on the lower half. Top with one reserved half and one olive. Fold the dough over to form a half-moon, press to seal, and crimp firmly.
13. Heat the vegetable oil in a deep, heavy pot to 350–360°F (175–182°C). Fry 2–3 tucumanas at a time, turning occasionally, until deep golden and blistered, 4–6 minutes. Drain on a rack while you fry the rest.
14. Serve hot with llajua.
Tucumanas are Bolivian deep-fried, hand-held pies with a crisp, blistered crust and a juicy, savory filling. Inside you’ll typically find tender bits of beef simmered with potatoes, peas, and carrots, richly seasoned with Bolivian ají and warm spices. A wedge of hard-boiled egg and a briny olive are tucked into each one, and they’re traditionally eaten hot with a spoonful of fresh llajua, the country’s bright, spicy table salsa.
Their story is woven into Bolivia’s street-food culture, especially in the highland cities where tucumaneras sell them from the morning hours onward. The name hints at links to Argentina’s Tucumán, but in Bolivia tucumanas evolved as their own style—distinct from the baked salteña by being fried and a touch sturdier to hold. Over time, the filling variations broadened, yet the hallmark remains a luscious, stew-like center wrapped in a supple wheat dough and fried until golden.