chicken pasteles recipe
The Best chicken pasteles recipe
Chicken pasteles have been a staple in my kitchen for years, and there’s just something about them that makes everything feel warm and cozy. I love this recipe because it’s simple enough to make from scratch but still feels special—like a little comfort food that doesn’t require a lot of fuss. My kids grew up eating them almost every week, and they’re always asking for the recipe, especially during the holidays or when we’re having a big family dinner. They’re so versatile—you can serve them with rice, beans, or even just a drizzle of sour cream and salsa, and they never disappoint. Plus, they’re a great way to use up leftover chicken, so it’s practical too.
I also appreciate how balanced this recipe is. The tender chicken, wrapped in corn tortillas and filled with a mix of sweet and savory ingredients, gives you a good dose of protein and fiber. The corn tortillas aren’t just filling; they’re packed with nutrients, and the filling itself has healthy fats from the cheese and oils. It’s not a super heavy dish, but it still feels indulgent—perfect for a family meal or even a quick weeknight dinner. My husband and I both like to make them on special occasions, like birthdays or holidays, but honestly, they’re just as good every day. My kids never get tired of them, and honestly? Neither do I. It’s a recipe that’s easy to customize—you can swap in different fillings or adjust the spices to suit your taste, and it always comes out delicious.
Classic Mexican Chicken Pasteles
Delicious, flaky pasteles filled with tender chicken and creamy sauce, perfect for a festive Mexican meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup cold water
- 1/2 cup lard or vegetable shortening
- 1 lb boneless chicken breast or thigh, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup tomato sauce
- 1/2 cup chicken broth
- 1 clove garlic, minced
- 1/2 tsp oregano
- Salt to taste
👨🍳Directions
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1 Preheat oven to 375°F (190°C). Mix flour, salt, cold water, and lard/shortening until a dough forms. Knead lightly and rest for 15 minutes.
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2 Roll out dough to about 1/8-inch thickness. Cut into 4-inch circles.
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3 In a bowl, combine diced chicken, onion, garlic, chicken broth, mayonnaise, sour cream, cumin, paprika, salt, and pepper. Mix well and set aside.
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4 In another bowl, mix tomato sauce, chicken broth, garlic, oregano, and salt. Set aside.
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5 Place a spoonful of chicken filling in the center of each dough circle. Brush edges with water, fold into half-moons, and seal.
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6 Place pasteles on a baking sheet lined with parchment paper. Brush tops lightly with water. Bake for 25-30 minutes until golden brown.
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7 While pasteles bake, heat tomato sauce in a pan. Pour over baked pasteles and serve warm.
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🔧Equipment
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Oven
- Pastry brush
- Rolling pin
- Baking sheets
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Mexican Chicken Pasteles Works
This chicken pasteles recipe is always a crowd-pleaser because it’s simple yet impressive, making it perfect for any family gathering or holiday feast. The tender chicken filling wrapped in flaky corn tortillas gives them a cozy, comforting bite that feels special without needing fancy presentation. They reheat beautifully, so they’re ideal for potlucks or when you want to serve something hearty that won’t leave people hungry later. Plus, they’re forgiving—even if you skip a step, the dish still tastes delicious. That’s why I keep this recipe in my rotation whenever I’m cooking for a crowd.
❓ Frequently Asked Questions About Mexican Chicken Pasteles
What is the best way to store chicken pasteles for long-term storage?
To store chicken pasteles for long-term storage, let them cool completely before wrapping them in plastic wrap or placing them in an airtight container. Store them in the refrigerator for up to 4 days or freeze them for up to 3 months. When reheating, you can either bake them at 350°F (175°C) for about 20-25 minutes or steam them for 10-15 minutes to maintain their texture and flavor.
Why do my chicken pasteles turn out mushy or dry?
Your chicken pasteles might turn out mushy if the filling is too wet or if they’re not baked long enough. Ensure the filling is well-seasoned and not overly moist—it should hold together but still be tender. If they’re dry, check if the filling was cooked too long or if the dough was too dry when rolled out. Adjust moisture levels by adding a little more liquid to the dough or ensuring the filling is properly drained.
Can I use pre-made chicken filling instead of making it from scratch?
Yes, you can use pre-made chicken filling, but it’s best to adjust the seasoning to match traditional flavors. If the filling is too salty or bland, reduce the added salt in the recipe or balance it with herbs like thyme, bay leaves, or a pinch of sugar. For best results, ensure the filling is well-cooked and seasoned before assembling the pasteles.
What are some variations or substitutions I can make to the classic chicken pasteles recipe?
You can swap the filling for other proteins like shrimp, pork, or even turkey. For a vegetarian version, use a filling made from mushrooms, lentils, or black beans with spices. To make them gluten-free, use a cornmeal or almond flour-based dough. You can also add diced bell peppers, onions, or avocado to the filling for extra flavor and texture.
How do I ensure the pasteles stay soft and moist after baking?
To keep chicken pasteles soft and moist, avoid overbaking—they should be golden brown but still tender inside. Brush the tops lightly with a little water or milk before baking to help them crisp slightly without drying out. Store them in an airtight container with a damp paper towel inside to retain moisture. If reheating, consider steaming or baking them gently to prevent overcooking.
