Directions
Step 1
To a big deep skillet over medium-high warmth, add the olive oil. When it’s scorching and shimmering, add the garlic, onion, and salt, and prepare dinner till aromatic, about 2 minutes. Add the mushrooms, 1 teaspoon of the rooster bouillon, the oregano, and ½ cup of water, and prepare dinner, stirring ceaselessly, till the mushrooms have browned and the liquid is usually absorbed, 10–12 minutes. Switch to a big bowl, and wipe the skillet clear.
Step 2
To the cleaned skillet over medium-high warmth, add the inexperienced beans, carrots, tomatoes, potatoes, 2 teaspoons of the rooster bouillon, and a pair of cups of water. Deliver to a boil, then flip the warmth to medium and simmer till the greens are tender, about 10 minutes. Utilizing a slotted spoon, switch the greens to the bowl with the mushroom combination. Put aside to chill fully.
Step 3
In a big bowl, stir collectively the masa harina, achiote, baking soda, and the remaining 2 teaspoons of the rooster bouillon. Slowly add 2 cups of water and knead till the dough holds collectively and doesn’t tear when pressed, about 7 minutes.
Step 4
Utilizing your arms, divide the dough into 12–16 golf-ball-size balls (about 1½ ounces every). Utilizing the fingertips of your dominant hand, flatten every ball, rotating barely as you go, to create a skinny and even tortilla. (If the dough is just too sticky, flatten every ball between items of parchment.) Switch the tortilla to a parchment-lined baking sheet and canopy with plastic wrap when you repeat the flattening course of.
Step 5
Spoon 1–2 tablespoons of the vegetable combination onto half of every tortilla, then fold the opposite half of the tortilla over the combination and pinch the seam to shut. (Don’t fear if the masa breaks barely across the filling; the dough will seal up throughout frying.) Repeat with the remaining tortillas. (Reserve any leftover vegetable combination for one more use. In an hermetic container, it’s going to hold for as much as 1 week within the fridge.)
Step 6
To a big pot fitted with a deep-fry thermometer, add the vegetable oil and switch the warmth to medium. When the temperature reads 350°F, add the pastelitos, two at a time, and fry, turning as soon as, till they’re deep golden brown, about 4 minutes complete. Utilizing tongs, switch the pastelitos to a paper towel-lined plate to empty. Permit to chill barely earlier than serving.
