¡Pastelitos de Chucho!
Hey there, my lovelies!
I've returned with another culinary masterpiece for you to dive into. Today's creation is nothing short of extraordinary, SO we proudly present you with Pastelitos de Chucho as known as Pastelitos de Masa.
Now, let's get down to the nitty-gritty with some pro tips:
1. For la masa, I am using white corn flour specifically the brand MASECA since it is a national staple in El Salvador (and I think in most of central America too) BUT…..If you can´t get a hold of this brand, you can use any other as long as it´s 100% white corn flour.
2. I mentioned in the video that Manteca de Puerco A.K.A Pork fat A.K.A Lard would have been a delicious option to use instead of oil to fry los pastelitos and making the filling because it gives the dish a unique flavour but I didn’t have any so I used vegetable oil instead.
CHIMOL
6 small Tomatoes
1 small Onion
Cilantro or Cilantro
2 Red Raddishes (rábanos)
Lemons, Limes or Narajillas
Salt
Pepper
Hot Sauce
FILLING
3tbsp of Vegtable oil or Pork fat (Manteca)
1 LB of ground beef
½ Chayote(Gϋisquil)
½ Carrot
½ Onion
3 garlic cloves
1 Bell Pepper
1 Potato
Salt
Pepper
All Seasoning
MASA
1 ½ cups of MASECA (white corn flour)
1 tsp of Achiote (Annatto Seed powder or liquid form)
1 ¼ cups of water
¼ tsp of salt
1 tsp of baking powder
2 egg yolks
Remember, every recipe is a canvas waiting for your creative strokes. There's no one-size-fits-all approach, so let your culinary imagination run wild! I'm sure you'll relish making and savouring this dish just as much as I did.
Stay safe and I´ll catch you in the kitchen soon!
TOODLES!