Mexican gastronomy is full of flavors and also stories, which further enrich the typical dishes. Today we want to tell you the story of the pastes, that delicious typical Hidalgo snack.
And, as if it seems little, we also share a delicious recipe that you are going to love. Keep reading!
It may interest you: Get to know the English Pantheon of Real del Monte, Hidalgo
History of pastes
If you’ve ever visited Hidalgo, then you already know what you can’t stop trying: the pastes. And it is that this Mexican craving originated in this place, to later spread in other neighboring places of Mexico.
We owe the pastes to the British, who brought them during the time of the Hidalgo mines, and which they called pasty, a patty that could be filled with various ingredients, such as a patty.
This bread originally worked so that the miners could feed themselves in the depths of the mines, since they remained warm and kept the heat with which they had been cooked (the miners could be for days without leaving the mines).
The paste was very functional in this sense, because, unlike the empanadas, the ingredients that functioned as filling were cooked raw together with the dough, and that helped them to keep heat for longer.
Each cake was cooked with a kind of braid on one side. This served as a handle, which was not eaten. Its function was so that the miners could take the paste without contaminating it, since there was no way for them to wash their hands.
Recipe for a rajas paste with cream and corn
Now that you know the history of this typical Hidalgo treat, you have to prepare it at home. Lets go cook!
- 2 poblano peppers
- 1 cup corn kernels drained
- 1/2 cup of cream
- Vegetable oil
- 2 cups flour
- 1 teaspoon salt
- 2 eggs
- 3/4 of cup of vegetable shortening
- 1 cup of beer
- To make the filling: Roast the chilies on a comal, put them in a plastic bag so that they “sweat”, peel them, strip them and cut them into slices.
- Heat a little oil in a pan, add the slices, the corn kernels and the cream, stir to integrate and cook over medium heat until it boils; withdraw and reserve.
- To make the pastes: Sift the flour with the salt, add 1 egg, the butter and the beer, little by little, until you get a light paste.
- Spread it with the roller until it is 1/2 cm thick, cut circles of 8 cm in diameter, distribute the filling among them and fold to form the pastes (empanada type); seal and glaze with the remaining egg, beaten.
- Bake in a preheated oven for 25 minutes at 180 ° C or until golden brown; Take out the tray, remove the pastes with a spatula, put them on a rack to warm and serve.
We loved preparing this cake and learning about its history! And you? Discover more delicious recipes and a lot of information about your favorite dishes in Easy Kitchen