Pastelitos

Ingredients

• 1 tbsp vegetable oil
• 1 medium onion – finely chopped
• 0.5 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
• 0.5 tsp ground annatto (achiote)
• 1 tsp dried oregano
• 0.5 tsp ground cumin
• 1 tsp kosher salt – for filling
• 0.5 tsp black pepper
• 0.5 cup chicken broth
• 2.5 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.