Authentic Salvadoran Pasteles: Corn and Plantain Tamales

Pasteles Salvadoreños, often called pastelitos, are a classic Salvadoran street food: golden, crispy turnovers made from seasoned masa and stuffed with a savory meat-and-vegetable filling. These deep-fried pastries deliver a satisfying contrast of textures—the tender, flavorful filling inside and a crisp, slightly puffed exterior. They are traditionally served warm with tangy curtido (a pickled cabbage slaw) and a bright tomato-based salsa.

This recipe yields about 30 pastelitos, ideal for family meals, gatherings, or making a large batch to freeze and reheat later. The filling combines ground beef, potatoes, carrots, green beans, and aromatic seasonings, while the masa is seasoned with paprika and bouillon for extra depth. The curtido and salsa add acidity and heat to cut through the richness, creating a balanced bite every time.

Whether you are recreating a Salvadoran favorite or trying pastelitos for the first time, this recipe walks through making the salsa, curtido, filling, and masa, plus assembly and frying tips to help you achieve consistent results.

Curtido

• 1 medium cabbage, finely shredded
• 1 large carrot, finely shredded
• 1/4 white onion, thinly sliced
• 1 1/2 tbsp dried oregano
• 3/4 cup apple cider vinegar or white vinegar
• 2 tbsp water
• 1 tbsp salt

Salsa

• 3–4 roma tomatoes
• 1–2 dried chiles de árbol, stems removed (optional, for heat)
• 1 1/2 tbsp neutral oil
• 1/4 small white onion
• 1 garlic clove
• 2 tsp chicken bouillon
• 1/4 tsp ground cumin
• 1/2 tsp dried oregano
• Salt, to taste
• 1/2 cup water

Filling

• 2 tbsp oil
• 2 lbs ground beef
• 1/2 white onion, chopped
• 2 cloves garlic, minced
• 2 large carrots, finely chopped
• 2 medium russet potatoes, finely chopped
• 1/2 lb green beans, finely chopped
• 1 tbsp chopped fresh mint leaves
• 1/2 tsp ground cumin
• 1/2 tsp ground black pepper
• 1 tbsp paprika
• 1 1/2 tbsp beef bouillon
• Salt, to taste

Masa

• 8 cups masa harina
• 1 tbsp baking powder
• 1 tbsp paprika
• 1 tbsp beef bouillon
• 1 tsp salt
• 6–8 cups water, adjusted as needed

For frying

• 3–4 cups neutral oil (vegetable, canola, or similar) for deep frying

To make the salsa

• Boil the roma tomatoes with the dried chiles de árbol (if using) in water until fully cooked and softened, about 10 minutes.
• In a small skillet, fry the quarter onion and garlic in 1 tbsp oil until softened and fragrant. Add the cooked onion and garlic to a blender with the boiled tomatoes, chiles, chicken bouillon, cumin, oregano, and 1/2 cup water. Blend until fully smooth.
• Heat the remaining 1/2 tbsp oil in a pan and fry the blended tomato mixture until it deepens to a rich red color and some moisture has evaporated, about 8–10 minutes. Taste and adjust salt. Set aside and keep warm.

To make the curtido

• In a large bowl, combine shredded cabbage, shredded carrot, sliced onion, dried oregano, vinegar, 2 tbsp water, and 1 tbsp salt. Toss thoroughly so the vegetables are well coated. Let sit at least 30 minutes to allow flavors to meld. Refrigerate if preparing ahead.

To make the filling

• Heat 2 tbsp oil in a large pot over medium-high heat. Add ground beef and cook until evenly browned, breaking it up with a spoon.
• Add chopped onion and minced garlic; cook until softened. Stir in chopped carrots, potatoes, and green beans. Add mint, ground cumin, black pepper, paprika, and beef bouillon. Continue to cook, stirring occasionally, until the vegetables are tender, about 12–15 minutes. Taste and season with salt as needed. Remove from heat and cool slightly before assembling.

To make the masa

• In a large bowl, mix masa harina, baking powder, paprika, beef bouillon, and salt until evenly combined.
• Gradually add 6 cups of water while kneading with your hands until the dough reaches a smooth, pliable, slightly moist consistency—similar to a soft playdough. Add more water or masa harina as needed to achieve the right texture.
• Cover the masa with a damp towel to prevent drying while you assemble. If the dough feels sticky, wet your hands to work with it or add a little more masa harina.

To assemble

• Pinch off about 1/4 cup of masa and roll it into a ball. Flatten it on a piece of plastic or between two sheets of parchment with a tortilla press or rolling pin until it forms a thin circle.
• Place a spoonful of cooled beef filling in the center. Fold the masa over to form a semi-circular pastelito and press the edges to seal well. Use a fork or your fingers to crimp edges for a tighter seal. Keep assembled pastelitos covered with a damp cloth until ready to fry.

To fry

• Heat neutral oil in a deep pan to 350–375°F (175–190°C). Maintain a steady temperature for even frying.
• Fry pastelitos in batches, taking care not to overcrowd the pan. Cook until golden brown and crisp, about 4–6 minutes per side, flipping carefully for even color.
• Drain on paper towels. Repeat until all pastelitos are cooked. Serve warm with curtido and salsa.

• You can prepare the filling and curtido a day ahead to save time on the day you fry. Keep the filling refrigerated and bring to room temperature before assembling.
• If the masa feels too sticky while you work, wet your hands or add a little more masa harina a tablespoon at a time until it’s manageable. If it’s too dry, add a splash of water.
• To freeze: assemble uncooked pastelitos, place them on a tray lined with parchment, freeze until firm, then transfer to a freezer-safe bag. Fry from frozen—allow a minute or two more per side when cooking.
• Vegetarian option: substitute the beef with cooked, mashed beans or a sautéed mix of mushrooms and vegetables seasoned similarly for a hearty filling.
• Use a neutral oil with a high smoke point for frying (such as vegetable, canola, or sunflower) and monitor oil temperature with a thermometer for consistent results.
• Serve pastelitos immediately with curtido and salsa. The acidity of curtido and the brightness of the salsa complement the rich filling and bring balance to every bite.