Karla Vaszquez's Pastelitos de Hongos

Plate of pastelitos de hongos with a side of curtido
May 20, 2024

For our May Chef en Residencia's final installment, Karla Tatiana Vasquez is sharing her take on a Salvadoran classic, pastelitos. Pastelitos salvadoreños, similar to Mexican empanadas, are a perfect handheld snack: deep-fried masa turnovers typically stuffed with beef or chicken. The version Karla makes in The SalviSoul Cookbook has a plant-based filling, but you won't miss the meat — finely chopped mushrooms take on deep flavor when sautéed with aromatics and a host of other veggies. Leave out the chicken bouillon for a fully vegetarian version, and top the pastelitos with salsa de tomate and curtido for brightness.
Pastelitos de Hongos

Pastelitos de Hongos

Karla Tatiana Vasquez

Ingredients

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    • 1 tbsp extra-virgin olive oil

    • ½ cup minced white onion

    • 3 garlic cloves, minced

    • ½ tsp kosher salt

    • 10 oz cremini mushrooms, finely chopped

    • 5 tsp chicken bouillon powder

    • ½ tsp dried oregano

    • 4½ cups water, or as needed

    • 2 cups peeled and diced Yukon gold potatoes

    • 1 cup peeled and diced carrot

    • 1 cup chopped Roma tomato

    • ½ cup chopped green beans

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    • 2 cups white masa harina

    • 2 tsp achiote powder

    • 1 tsp baking soda

    • 2 cups vegetable oil

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    Directions

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      1. In a large saucepan over medium-high heat, warm the olive oil until it shimmers. Add the onion, garlic, and salt and cook until fragrant, about 2 minutes. Add the mushrooms, 1 tsp of the chicken bouillon, the oregano, and ½ cup of the water and cook, stirring frequently, until the liquid is mostly absorbed, about 7 to 8 minutes. Transfer the mushroom mixture to a mixing bowl.

      2. In the same pan over medium-high heat, combine the potatoes, carrot, tomato, green beans, 2 tsp chicken bouillon, and 2 cups water. Bring to a boil, then lower the heat to medium and let the vegetables simmer until tender, about 10 minutes. Transfer the vegetables to the same bowl containing the mushroom mixture.

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      1. In a large bowl, combine the masa harina, achiote powder, baking soda, and remaining 2 tsp chicken bouillon. Slowly add the remaining 2 cups water to the masa harina and knead until the dough reaches the consistency of Play-Doh. (When the dough is pressed, its sides should not tear.) Pour some water into a small bowl and keep it handy for moistening the dough. Roll ½ to 2 oz of masa between the palms of your hands until it forms a completely round ball. Then start flattening it with the fingertips of your dominant hand. Rotate the round slightly so that it gets pressed down evenly and thinly. Repeat for the remaining tortillas.

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      1. Spoon 2 tbsp of the vegetable mix of the vegetable mixture onto half of each tortilla. Fold the other half of the tortilla over the mixture and pinch the seam to close it. Repeat for the rest of the pastelitos.

      2. Line a large plate with paper towels and set near the stove. In a large pot over medium heat, warm the vegetable oil until it registers 350°F on an instant-read thermometer. Add the pastelitos, two at a time, and fry until they turn golden brown, about 2 minutes per side. Using tongs, transfer the pastelitos to the prepared plate to drain and cool.

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      1. Enjoy the pastelitos on their own, or with curtido and salsa de tomate.

      2 comments

      MASIENDA |

      Hi Kevin! Thanks so much for your question. The baking soda in this recipe helps make the dough a bit lighter and softer. It doesn’t need an acidic ingredient to work here. The small amount of baking soda just helps improve the texture, making the pastelitos a little more tender when fried.

      KEVIN APPLETON |

      Recipe looks amazing, but I’m completely confused about the baking soda in the dough. Doesn’t baking soda need an acidic ingredient to work? In theory the Masa should be alkaline, yes? Please explain.

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