Street Food
Tucumanas
Ingredients
- - 500g (1 lb) beef or chicken, diced small
- - 1 onion, finely chopped
- - 1 potato, diced small
- - 80g (1/2 cup) peas
- - 1 tbsp aji amarillo paste
- - 1 tsp cumin
- - 500g (3 3/4 cups) flour
- - 1 tsp salt
- - 50g (1/4 cup) shortening or lard
- - 180ml (3/4 cup) warm water
- - Vegetable oil for deep frying
Method
- Cook the meat with onion, potato, aji amarillo and cumin until the meat is cooked through and the mixture is fairly dry (unlike the juicier salteña filling).
- Stir in the peas, season with salt, and allow the filling to cool completely.
- For the dough, mix flour and salt, rub in the shortening, then add warm water to form a smooth dough. Rest for 20 minutes.
- Roll the dough into circles, spoon in the cooled filling, and fold into a half-moon shape, crimping the edge firmly to seal.
- Deep fry at 175°C (350°F) for 4-5 minutes, turning once, until deep golden brown.
- Drain on paper towels and serve hot with llajwa and pickled onions.
Introduction: Tucumanas are fried cousins of the baked salteña, sold hot from street carts, particularly popular as a mid-morning snack in La Paz and El Alto.
Cultural Background: Tucumanas are fried cousins of the baked salteña, sold hot from street carts, particularly popular as a mid-morning snack in La Paz and El Alto. Their crisp, deep-fried shell encases a juicy meat and vegetable filling, usually served with a splash of llajwa and pickled onion.
Tips: Unlike salteñas, the tucumana filling should be well-drained and cooled fully before filling, to prevent the pastry bursting in hot oil.
Variations: A cheese and vegetable filling makes a popular vegetarian street-cart option. Vegetarian / Vegan Note Fill with sautéed potato, carrot, peas and cheese in place of meat.
Storage: Refrigerate for up to 2 days.
Reheating: Reheat in a 190°C (375°F) oven for 10-12 minutes to re-crisp.
Nutrition: Per piece (approx.): 340 kcal, 12g protein, 17g fat, 35g carbohydrate.
FAQs:
Q: What's the difference between a saltena and a tucumana?
A: Salteñas are baked with a juicy, broth-like filling, while tucumanas are deep-fried with a drier, more concentrated filling.