Ingredients with Measurements:
- 2 cups of cornmeal
- 1 cup of all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of baking powder
- 1/2 cup of vegetable oil
- 1/2 cup of warm water
- 1/2 cup of milk
- 1/2 cup of grated cheese
- 1/2 cup of cooked and crumbled chorizo
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of chopped scallions
Special equipment needed:
- Mixing bowl
- Wooden spoon
- Plastic wrap
- Rolling pin
- Frying pan
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, combine the cornmeal, flour, salt, and baking powder.
2. Add the vegetable oil, warm water, and milk to the dry ingredients. Mix well until a dough forms.
3. Knead the dough for a few minutes until it becomes smooth and elastic.
4. Cover the dough with plastic wrap and let it rest for 10 minutes.
5. In a separate bowl, mix together the grated cheese, cooked and crumbled chorizo, chopped cilantro, and chopped scallions.
6. Divide the dough into 12 equal portions.
7. Roll out each portion of dough into a thin circle.
8. Place a spoonful of the cheese and chorizo mixture in the center of each circle.
9. Fold the dough over the filling to form a half-moon shape.
10. Press the edges of the dough together to seal the filling inside.
11. Heat a frying pan over medium-high heat.
12. Add enough oil to the pan to cover the bottom.
13. Fry the pastelitos in the hot oil until they are golden brown on both sides.
14. Use a slotted spoon to remove the pastelitos from the oil and place them on a paper towel-lined plate to drain excess oil.
15. Serve the pastelitos hot.
Time:
Preparation time: 25 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for frying
Serving size:
12 pastelitos
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 22g
Protein: 7g
Substitutions for ingredients:
- You can use any type of cheese you prefer.
- You can substitute the chorizo with cooked ground beef or shredded chicken.
- You can use parsley instead of cilantro.
- You can use regular onions instead of scallions.
Variations:
- You can add diced tomatoes to the cheese and chorizo mixture.
- You can add diced jalapenos for a spicy kick.
- You can make a vegetarian version by omitting the chorizo and adding sautéed vegetables instead.
Tips and tricks:
- Make sure the oil is hot enough before frying the pastelitos to ensure they cook evenly.
- Don't overfill the pastelitos or they may burst open during frying.
- You can freeze the pastelitos before frying them for later use.
Storage instructions:
Store the pastelitos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pastelitos in the oven at 350°F for 10-15 minutes or in the microwave for 30 seconds to 1 minute.
Presentation ideas:
Serve the pastelitos on a platter with a side of salsa or guacamole.
Garnishes:
Garnish the pastelitos with chopped cilantro or scallions.
Pairings:
Serve the pastelitos with a side of rice and beans or a salad.
Suggested side dishes:
- Rice and beans
- Salad
- Guacamole
- Salsa
Troubleshooting advice:
- If the dough is too dry, add a little more warm water.
- If the dough is too sticky, add a little more flour.
Food safety advice:
- Make sure the filling is cooked thoroughly before filling the pastelitos.
- Use a thermometer to ensure the oil reaches a temperature of 350°F before frying.
Food history:
Pastelitos de Maíz are a traditional Mexican dish that originated in the state of Michoacán.
Flavor profiles:
The pastelitos have a savory and slightly spicy flavor from the cheese and chorizo filling.
Serving suggestions:
Serve the pastelitos as an appetizer or snack.
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