Pastelitos de Masa con Carne
Antojitos: Weeknight Hacks and Street Food Fixes
Proper pastelitos aren't an all-day project; they are shatteringly crisp, achiote-stained half-moons of corn masa bursting with a meticulously diced beef and vegetable picadillo. To recreate that exact San Salvador street corner flavor on a Tuesday, heavily season your Maseca corn flour with chicken bouillon, and make your filling and tangy fermented curtido on Sunday so you can drop the pies straight into 350°F oil until the masa blisters. Fish them out with a wire spider, drain the hot grease, and eat them standing up.
Before you start
Make the Curtido Salvadoreño at least a day in advance.
Pour boiling water over the shredded cabbage to briefly blanch it, then drain. In a large jar, toss aggressively with the grated carrot, red onion, jalapeño, white vinegar, a half cup of warm water, oregano, and salt. Let it ferment in the fridge for at least 24 hours.
Prepare the Salsa de Tomate Salvadoreña ahead of time.
Boil the Roma tomatoes, remaining onion, garlic clove, and bell pepper until soft. Blend completely smooth with a splash of the boiling liquid, the remaining teaspoon of bouillon, and a pinch of oregano, then simmer in a saucepan for five minutes until thin and warm.
Ingredients
- masa harina2 cup
- warm water2 1/4 cup
- achiote powder2 tbsp
- chicken bouillon powder3 1/2 tsp
- baking powder1/2 tsp
- neutral oil3 cup
- ground beef1 lb
- white onion1 med
- garlic3 small clove
- russet potato1 med
- carrot2 large
- chayote squash1/2 med
- fresh green beans1/2 cup
- ground cumin1 tsp
- green cabbage1/2 med
- red onion1/2 med
- jalapeño1 med
- white vinegar1/2 cup
- dried oregano1 tbsp
- roma tomato4 med
- green bell pepper1/2 med
- salt1 tsp
Method
- 01
Heat a tablespoon of oil in a large skillet over medium-high heat and brown the ground beef until no pink remains.
Add half of the diced white onion and two cloves of minced garlic, sautéing for a few minutes until fragrant.
- 02
Fold in the finely diced potato, cubed carrot, chayote, and green beans.
Season with the cumin, a teaspoon of chicken bouillon, and salt. Cover and steam over medium-low heat for 12 to 15 minutes until the vegetables are completely tender. Remove the lid and cook for a final few minutes to evaporate all excess moisture, then chill completely in the refrigerator.
- 03
Whisk the masa harina, achiote powder, baking powder, and one and a half teaspoons of chicken bouillon together in a large bowl.
Add a tablespoon of oil and gradually knead in one and three-quarter cups of warm water until the dough is smooth, pliable, and feels like modeling clay. Keep it covered with a damp towel.
- 04
Pinch off golf-ball-sized pieces of masa and press them into four-inch circles.
Use a tortilla press lined with a plastic bag. Keep the dough slightly thicker than a standard taco tortilla so it can support the weight of the meat filling without tearing.
- 05
Spoon a tablespoon of the chilled filling into the center of each circle, then fold and pinch the edges to form a completely sealed half-moon.
Make sure there are no air pockets and the seal is tight. Using cold filling is the ultimate grandma secret—it prevents the delicate masa from steaming and falling apart in your hands.
- 06
Fry the pastelitos in 350-degree oil for about four minutes per side until deeply golden-orange and blistered.
Work in small batches to avoid crowding the pan. Drain on paper towels and serve immediately, cracked open and stuffed with curtido and warm salsa.
Notes
Do not substitute paprika for achiote.
Paprika is a synthesized Hollywood approximation that entirely alters the fundamental color and flavor profile of genuine Salvadoran masa. Find achiote at your local Latin grocer.