Tucumana

Introduction to Tucumana

Tucumana is a delightful dish hailing from the Andean region, specifically popular in countries like Bolivia and Argentina. The name "Tucumana" refers to empanadas from the Tucumán region, known for their distinct flavor and preparation method. Traditionally, these empanadas are filled with a savory mix of meats, typically beef or chicken, along with vibrant spices and aromatic vegetables. Tucumana empanadas are not just a treat for the taste buds but also a cultural symbol, often enjoyed during celebrations and gatherings.

The History of Tucumana

The origin of Tucumana empanadas can be traced back to the arrivals of Spanish colonizers in Latin America, who brought with them a variety of savory pastries. Over the years, native culinary traditions merged with these influences, leading to unique regional dishes. The Tucumán region, with its fertile lands and rich agriculture, naturally developed its local version of empanadas, filled with fresh, regional ingredients. These empanadas became a staple, celebrated for their flaky pastry and savory, seasoned fillings.

Ingredients for Tucumana

• Beef - 500g of ground beef
• Onion - 2 medium onions, finely chopped
• Potato - 1 large potato, peeled and cubed
• Red Bell Pepper - 1, finely chopped
• Egg - 2 hard-boiled, chopped
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Oregano - 1 teaspoon
• Salt - to taste
• Black Pepper - to taste
• Lard or Oil - for sautéing
• Olive Oil - 2 tablespoons for dough
• Flour - 4 cups
• Milk - 1 cup
• Water - as needed
• Baking Powder - 1 teaspoon

Preparing Tucumana Empanadas

Step 1: Prepare the Filling

1. In a pan, heat the lard or oil.
2. Add the chopped onions and sauté until translucent.
3. Add the ground beef and cook until browned.
4. Mix in the potato cubes and cook until they begin to soften.
5. Stir in the chopped red bell pepper and cumin, paprika, oregano, salt, and black pepper.
6. Cook until all ingredients are well integrated and aromatic, ensuring the potatoes are tender.
7. Remove from heat and allow the mixture to cool before adding the chopped hard-boiled eggs.

Step 2: Prepare the Dough

1. In a large bowl, mix the flour and baking powder.
2. Add in the olive oil and integrate into the flour mixture.
3. Gradually add milk and water, kneading until the dough is smooth and pliable.
4. Cover the dough with a damp cloth and let it rest for about 30 minutes to 1 hour.

Step 3: Assemble the Empanadas

1. Preheat your oven to 375°F (190°C).
2. Roll out the dough on a floured surface until it's about 1/8 inch thick.
3. Cut into circles, approximately 4 to 6 inches in diameter.
4. Place a generous spoonful of filling into the center of each dough circle.
5. Fold the dough over the filling, pressing the edges to seal them. Crimp or use a fork to secure the edges firmly.

Step 4: Cooking Empanadas

Place the empanadas on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until golden brown and crispy. Keep track of your time using a cooking timer for perfect results.

Enjoying Your Tucumana Empanadas

Empanadas are best enjoyed warm, straight out of the oven. They can be paired with a fresh salad or enjoyed with a dipping sauce like chimichurri. These flavorful pastries make an excellent appetizer, snack, or even a main course. They are perfect for sharing with friends and family, whether it's a casual lunch or a festive gathering.

With their rich history and irresistible taste, Tucumana empanadas are more than just food; they are a bridge to the cultural heritage of the Andean region.