Honduran Pastelitos de Pollo with Spicy Cabbage Slaw

In a medium bowl, combine the shredded cooked chicken, 1/4 cup diced red onion, chopped cilantro, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to combine the pastelito filling.

For the spicy cabbage slaw, combine the shredded green cabbage, remaining 1/4 cup diced red onion, white vinegar, sugar, and minced jalapeño in a separate bowl. Toss thoroughly and let it sit for at least 15 minutes to allow flavors to meld.

Warm the corn tortillas slightly in a dry skillet over medium heat for 10-15 seconds per side, just until pliable. This prevents them from breaking when folded.

Place about 2 tablespoons of the chicken filling on one half of each warmed tortilla. Fold the tortilla over to create a half-moon shape and press the edges firmly to seal, using a little water if needed.

Heat the vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).

Carefully place 3-4 pastelitos into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and crispy.

Remove the fried pastelitos with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

Repeat the frying process with the remaining pastelitos.

Serve the hot, crispy Honduran Pastelitos de Pollo immediately with a generous side of the spicy cabbage slaw.