In El Salvador, pasteles are a red-tinted cornflour-based dish with a stuffing of either beef or chicken with chopped potatoes and carrots. The stuffing is cooked separately so that the flavors mix. Once the stuffing is cooked, it is put into the molded flour dough, which is made by adding the mixture of boiled water and achiote powder, thus giving the flour the red coloring. Once the stuffing is in the flour turnover it is fried to a finish. It is usually served with "curtido", a lightly fermented cabbage slaw.