{"id":27489,"date":"2026-09-06T20:14:32","date_gmt":"2026-09-07T03:14:32","guid":{"rendered":"https:\/\/soledaddurazo.com\/?p=27489"},"modified":"2026-09-06T20:14:32","modified_gmt":"2026-09-07T03:14:32","slug":"pastes-hidalguenses-tradicionales","status":"publish","type":"post","link":"https:\/\/soledaddurazo.com\/blog\/2026\/09\/06\/pastes-hidalguenses-tradicionales\/","title":{"rendered":"Pastes hidalguenses tradicionales"},"content":{"rendered":"<h3 class=\"PDq2pG_selectionAnchorContainer\" data-section-id=\"1b7gq88\" data-start=\"101\" data-end=\"138\"><\/h3>\n<p data-start=\"140\" data-end=\"172\"><strong data-start=\"140\" data-end=\"172\">Ingredientes para 10 pastes:<\/strong><\/p>\n<ul data-start=\"173\" data-end=\"303\">\n<li data-section-id=\"1dse1r4\" data-start=\"173\" data-end=\"199\">500 g de harina de trigo<\/li>\n<li data-section-id=\"ymwbv9\" data-start=\"200\" data-end=\"227\">150 g de manteca de cerdo<\/li>\n<li data-section-id=\"yinik8\" data-start=\"228\" data-end=\"237\">1 huevo<\/li>\n<li data-section-id=\"1g7w24d\" data-start=\"238\" data-end=\"260\">\u00bd cucharadita de sal<\/li>\n<li data-section-id=\"1wa3df6\" data-start=\"261\" data-end=\"303\">\u00be de taza de agua tibia, aproximadamente<\/li>\n<\/ul>\n<p data-start=\"305\" data-end=\"325\"><strong data-start=\"305\" data-end=\"325\">Para el relleno:<\/strong><\/p>\n<ul data-start=\"326\" data-end=\"550\">\n<li data-section-id=\"15pcmt7\" data-start=\"326\" data-end=\"379\">400 g de papa, pelada y cortada en cubitos peque\u00f1os<\/li>\n<li data-section-id=\"6mbbb9\" data-start=\"380\" data-end=\"410\">250 g de carne de res molida<\/li>\n<li data-section-id=\"cmesq\" data-start=\"411\" data-end=\"448\">1 poro o \u00bd cebolla finamente picada<\/li>\n<li data-section-id=\"u0ocf7\" data-start=\"449\" data-end=\"483\">1 chile serrano finamente picado<\/li>\n<li data-section-id=\"2uxmlt\" data-start=\"484\" data-end=\"506\">1 cucharadita de sal<\/li>\n<li data-section-id=\"14pnezg\" data-start=\"507\" data-end=\"526\">Pimienta al gusto<\/li>\n<li data-section-id=\"1je04o5\" data-start=\"527\" data-end=\"550\">1 huevo para barnizar<\/li>\n<\/ul>\n<p data-start=\"552\" data-end=\"568\"><strong data-start=\"552\" data-end=\"568\">Preparaci\u00f3n:<\/strong><\/p>\n<ol data-start=\"570\" data-end=\"1418\">\n<li data-section-id=\"12c1amc\" data-start=\"570\" data-end=\"789\"><strong data-start=\"573\" data-end=\"593\">Prepara la masa.<\/strong> Coloca la harina y la sal en un recipiente. Agrega la manteca y mezcla con las manos hasta obtener una textura arenosa. Incorpora el huevo y poco a poco el agua tibia hasta formar una masa suave.<\/li>\n<li data-section-id=\"1u6rjhi\" data-start=\"791\" data-end=\"874\">Amasa durante unos minutos, cubre y deja reposar aproximadamente <strong data-start=\"859\" data-end=\"873\">30 minutos<\/strong>.<\/li>\n<li data-section-id=\"gclvop\" data-start=\"876\" data-end=\"1010\"><strong data-start=\"879\" data-end=\"902\">Prepara el relleno.<\/strong> Mezcla la papa cruda, la carne molida, la cebolla o poro y el chile serrano. A\u00f1ade sal y pimienta al gusto.<\/li>\n<li data-section-id=\"nzegla\" data-start=\"1012\" data-end=\"1093\">Divide la masa en 10 porciones y extiende cada una formando c\u00edrculos delgados.<\/li>\n<li data-section-id=\"2631s1\" data-start=\"1095\" data-end=\"1240\">Coloca una porci\u00f3n del relleno en el centro. Dobla la masa por la mitad y <strong data-start=\"1172\" data-end=\"1225\">sella los bordes haciendo el tradicional repulgue<\/strong> de los pastes.<\/li>\n<li data-section-id=\"14vbcnu\" data-start=\"1242\" data-end=\"1342\">Col\u00f3calos en una charola engrasada o con papel para hornear. Barniza cada paste con huevo batido.<\/li>\n<li data-section-id=\"1jk986i\" data-start=\"1344\" data-end=\"1418\">Hornea a <strong data-start=\"1356\" data-end=\"1390\">200 \u00b0C durante 25 a 30 minutos<\/strong>, o hasta que est\u00e9n dorados.<\/li>\n<\/ol>\n<p data-start=\"1420\" data-end=\"1602\"><strong data-start=\"1420\" data-end=\"1436\">Para servir:<\/strong> se disfrutan calientes, reci\u00e9n salidos del horno. El paste tradicional hidalguense lleva papa y carne, aunque actualmente existen muchas variedades dulces y saladas.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes para 10 pastes: 500 g de harina de trigo 150 g de manteca de cerdo 1 huevo \u00bd cucharadita de sal \u00be de taza de agua tibia, aproximadamente Para el relleno: 400 g de papa, pelada y cortada en cubitos peque\u00f1os 250 g de carne de res molida 1 poro o \u00bd cebolla finamente [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":27490,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[158],"tags":[],"class_list":["post"],"yoast_head":" \n<title>Pastes hidalguenses tradicionales - Periodista SoledadDurazo.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/soledaddurazo.com\/blog\/2026\/09\/06\/pastes-hidalguenses-tradicionales\/\" \/>\n<meta property=\"og:locale\" content=\"es_MX\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pastes hidalguenses tradicionales\" \/>\n<meta property=\"og:description\" content=\"Ingredientes para 10 pastes: 500 g de harina de trigo 150 g de manteca de cerdo 1 huevo \u00bd cucharadita de sal \u00be de taza de agua tibia, aproximadamente Para el relleno: 400 g de papa, pelada y cortada en cubitos peque\u00f1os 250 g de carne de res molida 1 poro o \u00bd cebolla finamente [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/soledaddurazo.com\/blog\/2026\/09\/06\/pastes-hidalguenses-tradicionales\/\" \/>\n<meta property=\"og:site_name\" content=\"Periodista SoledadDurazo.com\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/soledad.durazo.9\/\" \/>\n<meta property=\"article:published_time\" content=\"2026-09-07T03:14:32+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/soledaddurazo.com\/storage\/2026\/09\/images-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"515\" \/>\n\t<meta property=\"og:image:height\" content=\"388\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@SoledadDurazo\" \/>\n<meta name=\"twitter:site\" content=\"@SoledadDurazo\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Redacci\u00f3n\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minuto\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Organization\",\"@id\":\"https:\/\/soledaddurazo.com\/#organization\",\"name\":\"Soledad Durazo\",\"url\":\"https:\/\/soledaddurazo.com\/\",\"sameAs\":[\"https:\/\/www.facebook.com\/soledad.durazo.9\/\",\"https:\/\/www.instagram.com\/soledaddurazo\",\"https:\/\/www.youtube.com\/channel\/UC9yGPw8-Vbl_B2XNkRwPS-w\",\"https:\/\/twitter.com\/SoledadDurazo\"],\"logo\":{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/soledaddurazo.com\/#logo\",\"inLanguage\":\"es\",\"url\":\"https:\/\/soledaddurazo.com\/storage\/2021\/11\/nllp-720x375-1-2.png\",\"contentUrl\":\"https:\/\/soledaddurazo.com\/storage\/2021\/11\/nllp-720x375-1-2.png\",\"width\":720,\"height\":375,\"caption\":\"Soledad Durazo\"},\"image\":{\"@id\":\"https:\/\/soledaddurazo.com\/#logo\"}},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/soledaddurazo.com\/#website\",\"url\":\"https:\/\/soledaddurazo.com\/\",\"name\":\"Periodista SoledadDurazo.com\",\"description\":\"Periodista sonorense. 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