Pastelitos de Hongos Recipe (Salvadoran Mushroom Pastelitos)
A favorite street food in El Salvador, these empanada-like snacks get an umami boost from chicken bouillon powder.
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Cooking tools:
- Deep-fry thermometer
- Kitchen scale
- Skillet
- Pot
- Mixing bowl
- Slotted spoon
- Baking sheet
- Parchment paper
- Plastic wrap
- Tongs
- Paper towel
- Plate
- Airtight container
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
Ingredients
- 1 Tbsp. extra-virgin olive oil
- 3 garlic cloves, finely chopped
- ¼ medium white onion, finely chopped (½ cup)
- ½ tsp. kosher salt
- 10 oz. cremini or baby bella mushrooms, finely chopped
- 1 Tbsp. plus 2 tsp. chicken bouillon powder, divided
- ½ tsp. dried oregano
- ½ cup finely chopped green beans
- 3 small carrots (8 oz.), peeled and finely chopped (1 cup)
- 3 medium Roma tomatoes (1 lb.), finely chopped (1 cup)
- 2 medium Yukon Gold potatoes (1 lb.), peeled and finely chopped (2 cups)
- 2 cups masa harina
- 2 tsp. achiote powder
- 1 tsp. baking soda
- 2 cups vegetable oil
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