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Pasteles Salvadoreños
Savory, deep-fried turnovers filled with seasoned meat (usually chicken or pork) and vegetables, encased in a masa dough often colored with achiote.
ð§ ææ
- 1 lb Chicken thighs(cooked and shredded)
- 1/2 medium Onion(finely chopped)
- 1/4 cup Bell pepper(finely chopped (any color))
- 1/4 cup Tomato(finely chopped)
- 2 cloves Garlic(minced)
- 1 tsp Achiote powder (annatto)
- 1/2 cup Vegetable broth
- to taste Salt
- to taste Black pepper
- 2 cups Masarepa (corn flour for tamales)
- 1.5 cups Warm water(approximately)
- 1 tsp Salt
- for frying Vegetable oil
ðšâð³ äœãæ¹
- 1
Prepare the filling: Sauté onion, bell pepper, tomato, and garlic in a little oil until softened.
- 2
Add the shredded chicken, achiote powder, vegetable broth, salt, and pepper. Simmer for 10-15 minutes until the liquid has reduced and the flavors have melded.
- 3
Prepare the dough: In a bowl, combine masarepa, salt, and warm water. Mix until a soft, pliable dough forms. Add more water if needed, but avoid making it too sticky.
- 4
Assemble the pasteles: Take a portion of dough, flatten it into a disc, and place a spoonful of filling in the center. Fold the dough over the filling and seal the edges, forming a half-moon or oval shape. Ensure there are no holes.
- 5
Heat vegetable oil in a deep pan or pot over medium-high heat. The oil should be hot but not smoking.
- 6
Carefully fry the pasteles in batches for about 3-5 minutes per side, or until golden brown and crispy. Do not overcrowd the pan.
- 7
Remove pasteles from the oil and drain on paper towels. Serve hot.
ð¡ ããã®ã³ã
- âEnsure the filling is not too wet, as this can make the dough soggy.
- âThe dough should be soft and easy to handle. If it's too dry, it will crack; if too wet, it will be sticky.
- âFry at the correct temperature to ensure the pasteles cook through without burning.
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- Use ground pork or beef instead of chicken.
- Add finely chopped potatoes or carrots to the filling for extra texture.
- For a vegetarian option, fill with seasoned black beans and vegetables.