Pastelitos
Ingredients
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- 1 tbsp vegetable oil
- 1 medium onion – finely chopped
- 1/2 medium green bell pepper – finely chopped
- 2 cloves garlic – minced
- 1 pound ground beef
- 1 medium carrot – finely diced
- 1 medium potato – peeled and 0.25-inch dice
- 1 medium tomato – finely chopped
- 1/2 tsp ground annatto (achiote)
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1 tsp kosher salt – for filling
- 1/2 tsp black pepper
- 1/2 cup chicken broth
- 2 1/2 cups masa harina
- 1 tsp ground annatto (achiote) – for dough
- 1 tsp kosher salt – for dough
- 2 tbsp vegetable oil – for dough
- 2 cups chicken broth – warm
- 48 ounces vegetable oil – for frying
- curtido – for serving
- salsa roja – for serving
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet over medium heat.
2. Add the onion, green bell pepper, and garlic; cook, stirring, until softened and fragrant, 3–4 minutes.
3. Add the ground beef; cook, breaking it up, until lightly browned with no pink remaining, 5–6 minutes.
4. Stir in the carrot, potato, and tomato; cook 2 minutes to begin softening the vegetables.
5. Season the mixture with ground annatto (achiote), dried oregano, ground cumin, kosher salt (for filling), and black pepper; stir to coat.
6. Pour in 0.5 cup chicken broth, bring to a simmer, then cover and cook until the potatoes are tender and most liquid is absorbed, 8–10 minutes. Uncover and cook off excess moisture if needed; the filling should be moist but not wet. Spread on a plate to cool 15 minutes.
7. In a mixing bowl, combine the masa harina, ground annatto (achiote) (for dough), kosher salt (for dough), and vegetable oil (for dough).
8. Pour in the warm 2 cups chicken broth and mix with your hand until a soft, pliable dough forms that doesn’t crack when pressed; knead 1–2 minutes, then cover and rest 10 minutes.
9. Heat the vegetable oil (for frying) in a deep pot to 350°F. Line a sheet pan with paper towels or set a wire rack over it.
10. Divide the dough into 12 equal balls (about 2 ounces each). Working one at a time, place a ball between two pieces of plastic (a cut zip-top bag works) and press into a 4.5-inch disc. Spoon about 2 tbsp cooled beef filling onto the lower half, fold the dough over to form a half-moon, and press the edge to seal; crimp firmly so it won’t open while frying. Repeat with remaining dough and filling.
11. Fry 3–4 pastelitos at a time, turning once, until deep orange and crisp, 3–5 minutes total per batch; cues: steady bubbling, the surface feels set, and the edges are lightly blistered. Drain on the rack and let stand 2 minutes to finish crisping.
12. Serve hot with curtido and salsa roja.
Pastelitos are Salvadoran fried masa turnovers with a vivid orange hue from annatto and a savory, finely textured filling. The shell fries up crisp and light, while the inside stays tender and moist, making a satisfying contrast in every bite. They’re typically paired with cool, tangy curtido and a simple salsa roja, whose acidity refreshes the palate and balances the richness of the fry.
Pastelitos sit at the heart of El Salvador’s antojito culture—street snacks sold from mercados, comedores, and neighborhood stands. The dough is corn-based, a reflection of the country’s deep maize tradition, and the annatto coloring is a recognizable hallmark. Fillings vary by household and region—beef is common, but chicken, cheese, or vegetables also appear—yet the combination of annatto-tinted masa and a lightly spiced picadillo is widely recognized as the classic form.