Pastelitos Salvadoreños
Serves 5
Submited by Franklyn Rivera
About the Recipe
The story behind these pastelitos is that when I was in Salvador my tía (aunt) made these for me. Then my mom made them, and I really like them.
Ingredients
Masa
- 2 cups of corn masa flavor
- 1¾ cups of lukewarm water
- 1 teaspoon chicken bouillon
- 1 teaspoon achiote powder
- 1 teaspoon avocado oil
Filling
- 4 russet potatoes, peeled and diced
- ½ onion, diced
- 2 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
Directions
- Peel and dice russet potatoes. In large pot, fill with water, and add the diced potatoes and pinch of salt. Cook on medium heat until potatoes are tender. Remove potatoes from pot.
- Add avocado oil to a skillet and add the onions and cook until translucent on medium heat.
- Add mashed potatoes, garlic, paprika, salt and pepper and sauté for 5 minutes.
- In large bowl, add 2 cups of masa, achiote, and chicken bouillon and stir. Slowly add water until the mixture is like a playdough consistency.
- Using tortilla press with plastic wrap, grab golf ball sized amount of masa and roll into a medium size ball, like a meatball. Place the masa ball on tortilla press and press down.
- Add spoonful of potato to one side of tortilla and fold together, pinch edges together.
- In large deep pan add enough avocado oil for frying and bring to medium high heat.
- Add the pastelitos to the pan and fry for 3 minutes on each side until crispy.