Pastelitos Hondureños
Ingredients
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- 2 tbsp annatto seeds
- 8 cups vegetable oil
- 2 cups masa harina
- 1 1/2 cups warm water
- 1 tbsp lard
- 1 3/4 tsp kosher salt
- 1 pound ground beef
- 8 ounces russet potato – peeled and diced small (~1 medium russet potato)
- 1/2 cup carrot – finely diced (~1 medium carrot)
- 1 cup white onion – finely chopped (~1 medium white onion)
- 1/2 cup green bell pepper – finely chopped (~0.5 medium green bell peppers)
- 3 cloves garlic – minced
- 2 tbsp tomato paste
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 1/2 cup chicken broth
- 1/4 cup cilantro – chopped
- cabbage – shredded (for serving)
- tomato sauce – for serving
- lime wedges – for serving
Instructions
1. Make annatto oil: Combine annatto seeds with 0.25 cup taken from the vegetable oil in a small saucepan over low heat until the oil turns deep orange-red, 5–7 minutes; cool, strain, and set the annatto oil aside.
2. Measure the kosher salt; reserve 1 tsp for the masa and 0.75 tsp for the filling.
3. Warm 1 tbsp annatto oil in a large skillet over medium heat. Add white onion, green bell pepper, and carrot; cook, stirring, until softened and translucent, 5–7 minutes.
4. Stir in garlic, then add ground beef; cook, breaking it up, until no longer pink, 6–8 minutes. Drain excess fat if needed.
5. Add russet potato, tomato paste, ground cumin, dried oregano, black pepper, and the reserved 0.75 tsp salt; cook 2 minutes. Pour in chicken broth and simmer, stirring occasionally, until the potato is tender and most liquid is absorbed, 8–10 minutes. Taste and adjust seasoning if needed.
6. Stir in fresh cilantro. Spread the filling on a plate or tray to cool to room temperature, 10–15 minutes.
7. Make the masa: In a mixing bowl, combine masa harina and the reserved 1 tsp salt. Add 2 tbsp annatto oil and lard, then pour in warm water gradually while mixing until a soft, pliable dough forms. Knead briefly, 1–2 minutes, cover, and let rest 15 minutes.
8. Divide the dough into 12 equal balls (about 2 tbsp each). Working one at a time, press each ball between plastic in a tortilla press or roll to a 5–6 inch round.
9. Place about 2 tbsp cooled filling on one half of each round. Fold into a half-moon, press out air, pinch firmly to seal, and crimp the edge with a fork.
10. Heat the remaining oil in a deep pot to 350°F. Fry pastelitos in batches without crowding, turning once, 3–5 minutes total, until deep golden and crisp. Transfer to a rack or paper towels to drain.
11. Serve hot with cabbage, tomato sauce, and lime wedges.
Pastelitos Hondureños are crisp, golden corn turnovers with a vivid annatto-tinted shell and a savory, moist filling. The masa exterior fries up light yet sturdy, giving way to a seasoned picadillo of beef and vegetables anchored by tender potato. They’re typically finished with cool cabbage and a simple tomato sauce, creating a balance of crunch, warmth, freshness, and gentle spice that makes them irresistible as a street snack or family treat.
In Honduras, pastelitos occupy the space between empanadas and turnovers, grounded in the country’s corn-centered foodways. The use of annatto to color the dough reflects Indigenous and regional traditions shared across Central America. While fillings vary by household and region, beef with potato is a longstanding favorite, and the pairing with curtido-style cabbage or tomato sauce is a hallmark of Honduran market stalls, school kiosks, and celebrations.