Welcome to our blog and another Mexican recipe that's a hit. Similar in shape to an empanada, Mexican pastries have a known origin far from America. With a huge variety of fillings, they are a fundamental part of Hidalgo's cuisine.
If you ever visit Hidalgo, you'll have to try them. In the meantime, we'll give you the best traditional paste recipe.
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About the pastes
A traditional Mexican snack with a distinctive crescent shape. They're similar to empanadas made with crispy dough wrapped around a variety of tasty fillings.
What are pastes?
Pastes are a culinary specialty originating from the Hidalgo region of Mexico. These small, stuffed empanadas have become a symbol of Hidalgo cuisine and are very popular throughout the country.
Each town in Hidalgo has its own unique flavor, and it's common to find street stalls and bakeries offering a wide range of options. They're a versatile delicacy that can be enjoyed as a snack, on the go, or even as part of a more elaborate meal.
Whether you like them filled with meat, potatoes, mushrooms, or anything else, Hidalgo's pastes are a culinary experience not to be missed if you have the opportunity to visit this beautiful region of Mexico.
History of pasta: a fusion of immigrants and local products
The story dates back to the 19th century, when these snacks were introduced by English immigrants working in the local mining industry. Over time, they adapted to local ingredients and flavors, becoming a delicious fusion of culinary influences.
Today, they are a fundamental element of Hidalgo's culinary culture and can be found in a wide variety of fillings, from beef to potato and chorizo. Their preparation is an art.
Differences and similarities between pastes and empanadas
Pastes and empanadas are two popular dishes in various parts of the world , but they differ in several key aspects.
- Both consist of a dough that surrounds a filling, but the differences lie in the dough, the filling, the shape, and the culinary tradition.
- The dough for pastes, traditionally originating in Hidalgo, Mexico, is crispy and flaky, made with wheat flour, lard, and water. In contrast, the dough for empanadas can vary, from a crumbly pastry to a softer dough made with corn or wheat flour, depending on the region and the type of empanada.
- tinga , picadillo, mole, refried beans have also been added . Empanadas, on the other hand, can have a wider range of fillings.
The different forms
Pastes are known for their distinctive half-moon shape , with rolled or crimped edges, while empanadas can vary in shape and closure depending on the region and local culinary tradition. Therefore, it's important to learn how to repulgue empanadas .
Varieties of pastes
Pastes are a delicious culinary specialty originating in Hidalgo, Mexico, and over the years, different types of snacks have been developed with a variety of fillings and flavors.
- Meat Pastes : These are the most traditional and common. They're filled with beef, either ground or diced, seasoned with spices like cumin, garlic, and pepper. The meat is often combined with potatoes and onions to give it more flavor and texture.
- Chorizo : Chorizo is a very tasty Mexican sausage, and it's used as the filling in this version. The chorizo adds a unique, spicy flavor that pairs well with the crispy dough.
- Vegetarians : For those who prefer vegetarian options, there are fillings made with vegetables, mushrooms, cheese, and other plant-based ingredients. These can be just as delicious and flavorful as meat-based ones.
- Bean pastes : Some regions prepare pastes filled with refried beans, which provide a soft texture and a distinctive flavor. They are often combined with cheese and other ingredients.
- Sweets : Although less common, there are also sweets filled with ingredients like fruit, dulce de leche, or chocolate. These are a delicious option for those who like desserts.
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Recipe for Hidalgo pastes
Yield : 12 portions
Preparation time : 2 hours
Ingredients
For the mass:
- 2 cups of wheat flour
- 1/2 cup of lard
- 1/2 cup of warm water
- A pinch of salt
For filling:
- 300 gr of ground beef
- 2 medium potatoes, peeled and cut into small cubes
- 1 small, chopped onion
- 2 garlic cloves, chopped
- 1 teaspoon of cumin powder
- Salt and pepper to taste
- Frying kitchen oil
How to make pastes step by step
- In a bowl, mix the wheat flour and lard to form a sandy texture. Add salt and gradually add the warm water until you have a soft, elastic dough. Cover with a damp cloth and let it rest for 30 minutes.
- In a large skillet with a little oil over medium heat, sauté the chopped onion and garlic until golden.
- Add the ground beef to the pan and cook until thoroughly cooked. Add the diced potatoes, ground cumin, salt, and pepper and cook until tender. Remove from heat and let cool.
- Preheat the oven to 180°C and line a baking sheet with parchment paper. Divide the dough into small portions and roll each out with a rolling pin into circles of the desired size (10-12 cm in diameter).
- Place a portion of the filling in the center of each dough circle. Fold it in half, cover it with the filling, and seal the edges by pressing with your fingers or using a fork.
- Place the pastries on the prepared baking sheet and bake for 20-25 minutes or until golden brown and crispy.
