Pastelitos Hondureños

Step by stepInstructions

1. Cook the ground beef in a skillet with the onion, garlic, tomato, cumin, and achiote until browned, then add the diced potatoes with a splash of water, cover, and cook until the potatoes are tender, seasoning with salt
2. Toss the cabbage with the vinegar and a pinch of salt to make the curtido, and set aside
3. Mix the masa harina with the warm water and salt and knead into a smooth, pliable dough, adding a little more water if it cracks
4. Roll the dough out about an eighth of an inch thick and cut rounds three to four inches across
5. Spoon a tablespoon of picadillo onto each round, fold into a half-moon, and press the edges with a fork to seal
6. Heat oil to about three hundred fifty degrees F and fry the pastelitos in batches until golden and crisp, about three minutes per side
7. Drain on paper towels and serve hot with the curtido, chismol, and a squeeze of lime