Mini Pasteles with Cilantro-Lime Sauce
Tiny, handheld Puerto Rican pastelitos filled with spiced meat and wrapped in masa, served with a vibrant cilantro-lime dipping sauce. This puerto rican-inspired quick meals ready in about 40 minutes blends ground beef, milk, masa harina into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 12, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 lb ground beef
- 1/4 cup milk
- 1 cup masa harina
- 1/2 cup chicken broth
- 3, minced garlic cloves
- 1/2 tsp cumin
- 1/4 cup, chopped fresh cilantro
- 2 tbsp lime juice
Instructions
- Step 1: Brown 1/2 lb ground beef in a skillet over medium heat until no longer pink, breaking into small crumbles. Stir in 3 minced garlic cloves, 1/2 tsp cumin, and 1/4 cup milk; cook for 2 more minutes until mixture thickens.
- Step 2: Mix 1 cup masa harina with 1/2 cup chicken broth to form a stiff dough. Divide into 12 equal portions, then flatten each into 3-inch circles on a lightly floured surface. Place 1 tbsp of meat filling in the center of each circle.
- Step 3: Fold dough over filling to form half-moons, sealing edges tightly with a fork. Steam for 15 minutes until dough is translucent. While steaming, whisk 1/4 cup chopped cilantro, 2 tbsp lime juice, and 1/4 cup water for the dipping sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mini Pasteles with Cilantro-Lime Sauce take to make?
Total time is about 40 minutes (25 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Mini Pasteles with Cilantro-Lime Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Mini Pasteles with Cilantro-Lime Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mini Pasteles with Cilantro-Lime Sauce for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mini Pasteles with Cilantro-Lime Sauce?
Puerto Rican quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
So much better than takeout. We'll never order puerto rican delivery again.
