Pastelitos De Carne: A Taste of Home

The scent of frying dough, mingled with savory spiced beef, always transports me back to my grandmother’s kitchen. I remember standing on a wobbly stool, mesmerized as she expertly flattened balls of masa, filled them with her secret meat mixture, and then carefully eased them into the hot oil. The resulting golden-brown pastelitos de carne were always eagerly devoured, each bite a comforting reminder of family and tradition. They weren’t just a snack; they were a symbol of love, warmth, and the vibrant flavors of our heritage.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Servings: 5-6
• Yield: 10-12 meat pies
• Dietary Type: Not specified

Ingredients

• For the Dough:
  • 3 cups masa harina
  • 1 tablespoon paprika
  • 2 1/2 tablespoons powdered chicken bouillon
  • Salt, to taste
  • 1 teaspoon pepper
  • 2 tablespoons lard
  • 2 cups warm water
• For the Filling:
  • 1 1/2 – 2 lbs ground beef
  • 1/2 cup white rice, cooked
  • A couple of cilantro leaves, chopped
  • Salt, to taste
• For Frying:
  • 3 cups oil (enough to deep fry in a large frying pan)

Equipment Needed

• Large frying pan
• Large bowl
• Pastry blender or fork
• Tortilla press or rolling pin
• Paper towels

Instructions

1. Prepare the Beef Filling: In a large pan over medium-high heat, cook the ground beef, breaking it up with a spoon. Once the beef is fully browned, drain off any excess fat.
2. Add Rice and Seasonings: Add the cooked white rice, chopped cilantro, and salt to taste to the cooked beef. Cook for another 2 minutes to heat the rice and allow the flavors to meld. Set aside the beef mixture to cool for approximately 7-10 minutes.
3. Mix the Masa Dough: While the beef cools, in a large bowl, combine the masa harina, paprika, powdered chicken bouillon, and pepper.
4. Incorporate the Lard: Using a pastry blender or a fork, cut the lard into the masa mixture until the mixture resembles coarse crumbs and the lard is in pea-sized pieces or smaller.
5. Add Water: Gradually add the warm water, 1 cup at a time, to the masa mixture. Using your hands, mix well until the water is fully incorporated. The dough should be pliable, not sticky or dry. If the dough is sticky, add a little more masa harina (1 teaspoon at a time). If the dough is dry, add a little more water (1 tablespoon at a time).
6. Shape the Pastelitos: Lightly rub a little cooking oil onto your hands to prevent sticking. Take about 2 tablespoons of the masa dough and roll it into a ball.
7. Flatten the Dough: Using a tortilla press or a rolling pin, flatten the masa ball into a circular shape, similar to a tortilla. Be careful not to roll it too thin; the dough should be approximately twice as thick as a tortilla, about the thickness of pita bread. If the dough is too thin, the pies may not hold their shape when stuffed. Tip: If using a rolling pin, place the masa ball between two sheets of parchment paper to prevent sticking.
8. Heat the Frying Oil: In a large frying pan, heat the oil over medium-high heat (almost high heat). The oil should be deep enough to fully submerge the pastelitos.
9. Fill the Dough: Place the rolled-out dough on a flat surface. Spoon about 2 tablespoons of the beef mixture into the center of the dough circle.
10. Close and Seal: Fold the dough in half, creating a half-moon shape or meat pie. Seal the edges firmly with your fingers. Then, use the end of a fork to press around the edges, creating small indentations for a decorative and secure seal.
11. Test the Oil: Before frying the pastelitos, test the oil’s readiness by dropping a small piece of dough into the oil. If the dough immediately sizzles and floats to the top, the oil is ready.
12. Fry the Pastelitos: Carefully slide the meat pies into the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes per side, or until the pastelitos are deep golden brown.
13. Drain and Serve: Remove the fried pastelitos from the oil and place them on a plate lined with paper towels to drain excess oil. You can also gently press a paper towel against the fried pies to remove any remaining oil. Serve whole over a bed of shredded green cabbage or cut in half and serve with Sarita’s All Purpose Tomato Sauce on the side, if desired.

Expert Tips & Tricks

• Masa Consistency: The key to perfect pastelitos is the masa dough. Don’t be afraid to adjust the water or masa harina to achieve the right consistency. A slightly drier dough is better than a sticky one, as it will be easier to work with.
• Sealing the Edges: Ensure the edges are well-sealed to prevent the filling from leaking during frying. A fork creates a tight seal and adds a decorative touch.
• Oil Temperature: Maintain a consistent oil temperature for even cooking. If the oil is not hot enough, the pastelitos will absorb too much oil and become greasy. If the oil is too hot, they will brown too quickly on the outside without cooking through.
• Make-Ahead Tip: Prepare the beef filling and masa dough in advance. Store them separately in the refrigerator until ready to assemble and fry. This can save you time on the day of serving.

Serving & Storage Suggestions

Pastelitos de carne are best served fresh and hot. You can serve them whole over a bed of shredded green cabbage, or cut them in half and serve with Sarita’s All Purpose Tomato Sauce on the side for dipping. Leftover pastelitos can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat them in a skillet with a little bit of oil until crispy. Freezing is not recommended as the texture of the masa can change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	303 kcal	15%
Total Fat	18.2g	28%
Saturated Fat	4.6g	23%
Cholesterol	16.2mg	5%
Sodium	21.4mg	1%
Total Carbohydrate	11.4g	4%
Dietary Fiber	0.9g	4%
Sugars	0.03g	0%
Protein	7.6g	15%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Pastelitos: Add a pinch of cayenne pepper or a finely chopped jalapeño to the beef filling for a spicy kick.
• Vegetarian Option: Substitute the ground beef with cooked lentils or crumbled vegetarian ground “beef” for a meat-free version.
• Different Fillings: Experiment with different fillings, such as shredded chicken, pork, or even a savory cheese and vegetable mixture.
• Add Potatoes: Small diced potatoes can be added to the filling.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of flour if I don’t have masa harina?
A: Masa harina is essential for the authentic flavor and texture of pastelitos. Other flours will not produce the same result.

Q: How can I prevent the pastelitos from sticking to the tortilla press?
A: Use plastic wrap or parchment paper on both sides of the dough when pressing to prevent sticking.

Q: Why are my pastelitos soggy after frying?
A: The oil temperature may not be hot enough, or the pastelitos may have been overcrowded in the pan. Ensure the oil is at the correct temperature and fry in batches.

Q: Can I bake these instead of frying them?
A: While frying is traditional, you can bake them at 375°F (190°C) for 20-25 minutes, or until golden brown. Brush with oil before baking for a crispier texture.

Q: How do I know when the beef filling is seasoned correctly?
A: Taste the filling before assembling the pastelitos and adjust the salt and pepper as needed. Remember that the masa will also add some flavor.

Final Thoughts

I hope this recipe for pastelitos de carne brings the same joy and warmth to your kitchen as it has to mine for so many years. Don’t be intimidated by the process; with a little practice, you’ll be making these delicious meat pies like a pro. Share them with your loved ones, and let the flavors transport you to a place of comfort and tradition. And if you try this recipe, please leave a comment below and let me know how they turned out. ¡Buen provecho!