Description
Minced beef tucumanas bring Bolivian street flavor straight to your kitchen table, with crispy pastry pockets packed full of spiced meat. Paired with zesty chimichurri sauce, these little golden treats make your taste buds dance with authentic South American flair.
Ingredients
Scale
Meat and Main Ingredients:
- 500 grams minced beef
- 300 grams all-purpose flour
Vegetables and Aromatics:
- 1 medium onion
- 1 medium bell pepper
- 5 cloves garlic
Seasonings and Liquids:
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- ½ cup olive oil
- 1 cup fresh parsley
- ½ teaspoon red pepper flakes
- Salt and pepper to taste
- Water as needed for dough
Instructions
- Whisk fresh parsley, ½ cup olive oil, 2 tablespoons red wine vinegar, 2 minced garlic cloves, salt, and pepper in a small bowl. Allow the chimichurri to rest and develop flavor for 15 minutes at room temperature.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté 1 finely chopped onion and 1 chopped bell pepper for exactly 5 minutes until softened.
- Add 3 minced garlic cloves, 1 teaspoon cumin, and 1 teaspoon paprika to the skillet. Stir continuously for 1 minute to release aromatic spices.
- Incorporate 500 grams minced beef into the skillet. Season with salt and pepper. Cook for 8-10 minutes, breaking meat into small crumbles until completely browned.
- Remove beef mixture from heat. Let the filling cool for 10 minutes so your dough won’t become soggy when assembling.
- Dust your work surface with 300 grams all-purpose flour. Roll dough into thin circles approximately 4 inches in diameter.
- Place 2 tablespoons beef mixture in the center of each dough circle. Fold edges to create a half-moon shape, pressing firmly to seal.
- Preheat your oven to 400°F (200°C). Arrange tucumanas on a parchment-lined baking sheet, leaving space between each pastry.
- Brush tucumanas with olive oil. Bake for 20-25 minutes until the pastry turns golden brown and crispy.
- Remove from oven and let rest for 5 minutes. Serve immediately with prepared chimichurri sauce on the side.
Notes
- Let the Chimichurri sauce sit for at least 15 minutes to allow the flavors to meld and intensify, creating a more robust taste profile.
- When browning the beef, ensure the skillet is hot and avoid overcrowding to get a nice sear and prevent steaming the meat.
- Seal the Tucumanas edges completely to prevent the filling from leaking during baking, using a fork to crimp the edges tightly.
- For a gluten-free version, use gluten-free dough or make your own with alternative flour like almond or coconut flour.
- Prep Time: 20 minutes
- Cook Time: 33-41 minutes
- Category: Beef
- Method: Baking
- Cuisine: Argentinian
Nutrition
- Serving Size: 4
- Calories: 597 kcal
- Sugar: 2 g
- Sodium: 340 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg