A great idea for an appetizer are these Guatemalan folded pastries made from a delicious filling with the most traditional ingredients of the region.
Especially popular in the Quetzaltenango region. It's a kind of empanada or fried taco, filled with refried beans and grated cheese.
It is often served with a spicy tomato sauce and enjoyed as an appetizer or a main course.
The preparation is simple, although it may require some practice to get them perfect.
The dough is made with corn flour, water, and salt, and kneaded until smooth and elastic.
Then, small round tortillas are formed, filled with the bean and cheese mixture, folded in half, and fried in hot oil until golden and crispy on the outside.
The result is a delicious and affordable dish that can be enjoyed on any occasion.
About its origin
The ancient Mayans already prepared tortillas filled with various ingredients, so it's not surprising that the folded pastry has evolved.
With the arrival of the Spaniards, new ingredients such as beans and cheese were introduced, becoming part of the recipe.
According to some stories, the word "folded" comes from the habit of folding the tortilla in half to fill it, although others say the name is due to the way the edges of the dough are folded.
Another theory is that the name originated because they were often served in pairs, doubled up.
Preparation tips
To prepare them perfectly, it's important to ensure that the dough has the right consistency.
The dough should be soft and elastic but not too sticky. If it’s too dry, it cracks and breaks when folded; if too wet, it sticks and is difficult to handle.
It's also important to ensure that the filling is well-distributed and not too hot to prevent breaking the dough during cooking.
For a healthier version, they can be baked instead of fried.
Finally, it's recommended to serve them hot, accompanied by spicy tomato salsa and some fresh lettuce leaves for a contrast of textures and flavors.
Guatemalan Folded Pastries
Ingredients
5 cups of Corn dough (masa) (Maseca)
5 cups of Water
½ cup of Tomato sauce
2 tablespoons of Bouillon
1 pinch of Salt
3 Shredded cooked chicken breasts
2 Steamed potatoes
1 cup of Finely chopped onion
½ cup of Tomato sauce
1 tablespoon of Olive oil
1 tablespoon of Bouillon
1 pinch of Salt
1 pinch of Pepper
1 pinch of Pepper
Preparation
Step 1 : In a large bowl, knead the corn dough with the 5 cups of water until obtaining a homogeneous mixture.
Step 2 : Next, add the bouillon and tomato sauce to the dough, seasoning with salt and pepper to taste, and mix well.
Step 3 : In a skillet, sauté the onion, tomato sauce, shredded chicken, and mashed potatoes for 10 minutes over medium heat, ensuring all ingredients are well incorporated.
Step 4 : At this point, add the bouillon, salt, and pepper to taste.
Step 5 : To assemble the folded pastries, form a tortilla from the dough and add a spoonful of filling in the center.
Step 6 : Then, fold the tortilla to enclose the filling, sealing the edges with a fork.
Step 7 : Heat oil in a skillet and fry the folded pastries on both sides until golden.
Step 8 : Place them on a paper towel to absorb excess oil.
Step 9 : Finally, serve the folded pastries accompanied by red salsa, cheese, and parsley.
Video
Preparation (simple version)
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