Tetelas with Black Beans Delight

This hearty Mexican tetela recipe has been a staple in my family gatherings for years, combining the perfect blend of corn masa, black beans, and melty Oaxaca cheese in a traditional triangular package that's both filling and flavorful.

I discovered tetelas during a trip to Oaxaca and immediately knew I had to recreate them at home. Now they're requested at every family gathering, especially when I serve them with homemade salsas.

Ingredients

• Masa harina: forms the backbone of this recipe, providing that authentic corn flavor that makes tetelas so special
• Black beans: deliver protein and create a smooth, flavorful filling
• Oaxaca cheese: offers that perfect stretchy melt that creates a delicious surprise with every bite
• Jalapeño: adds a gentle heat that wakes up the filling without overwhelming it
• White onion and garlic: build the aromatic base for the bean mixture
• Mexican crema for serving: provides a cooling contrast to the warm tetelas

Step-by-Step Instructions

Create the Bean Filling:

Heat vegetable oil in a medium skillet over medium heat until it shimmers. Add the jalapeño, onion, and garlic, cooking for about 5 minutes until they develop a beautiful golden color and become fragrant. The aromatics should soften but not burn, as this creates the flavor foundation for your beans.

Simmer the Beans:

Add the undrained black beans to the skillet and bring everything to a gentle simmer. Allow the mixture to cook for about 10 minutes, letting the beans absorb all those wonderful flavors. Season with salt to your preference, tasting as you go to ensure perfect seasoning.

Blend the Filling:

Transfer the entire bean mixture to a blender and process until completely smooth, about 30 seconds to 1 minute. You want a texture that's spreadable but not too runny. Set this aside while you prepare the masa dough.

Prepare the Masa Dough:

In a large bowl, thoroughly mix the masa harina and salt. Gradually add the warm water while stirring. Once the dough begins to come together, use your hands to knead it for about 3 minutes. The dough should feel moist but not sticky, similar to play dough in consistency.

Form Dough Balls:

Divide the dough into 15 equal portions and roll each into a smooth ball. Keep them covered with a damp cloth to prevent drying out while you work. This is crucial as masa dries quickly and can crack during pressing.

Heat Your Cooking Surface:

Preheat a griddle or heavy skillet over medium high heat. The surface should be hot enough that water droplets sizzle and evaporate immediately when sprinkled on it.

Press the Dough:

Place a ball of dough between parchment paper in a tortilla press. Press gently to form a circle about 6 inches in diameter. The masa should be thin enough to fold but not so thin it tears when handled.

Add the Filling:

Place about 1 ½ tablespoons of the black bean puree and 1 ½ tablespoons of shredded Oaxaca cheese in the center of the pressed dough. Distribute evenly but leave about an inch of border around the edges for folding.

Create the Triangle:

Fold the bottom third of the circle up over the filling. Then fold the top right corner down and finally the top left corner down to create a triangle shape. Gently press the edges to seal, being careful not to squeeze out the filling.

Cook the Tetelas:

Place each tetela on the hot cooking surface and cook for approximately 3 minutes per side, until lightly spotted with brown marks and the dough feels firm but not hard. The cheese inside should melt completely.

Serve and Enjoy:

Transfer cooked tetelas to a plate and cover with a kitchen towel to keep warm and soft. Serve immediately with your choice of Mexican crema, salsa, fresh cilantro, and crumbled queso fresco.

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My favorite part of making tetelas is watching guests bite into them for the first time and seeing their surprise at the melty cheese center. I remember the first time I served these at my daughter's graduation party, they disappeared faster than any other dish on the table.

Storing Leftover Tetelas

Tetelas are best enjoyed fresh, but leftover tetelas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, wrap them in a damp paper towel and microwave for 30 seconds, or place them in a dry skillet over medium heat until warmed through. This prevents them from drying out while reheating. The bean filling actually develops more flavor overnight, making day two tetelas sometimes even more delicious than fresh ones.

Regional Variations To Try

While this recipe features the classic black bean filling popular in Oaxaca, tetelas can be filled with numerous alternatives depending on the region. In some areas, you might find tetelas filled with huitlacoche (corn fungus considered a delicacy), flor de calabaza (squash blossoms), or even chicharrón in salsa verde. For a breakfast version, try filling your tetelas with scrambled eggs and chorizo. Each variation maintains the triangular shape but offers a completely different flavor experience.

Serving Suggestions

Tetelas make a versatile meal component that can be adapted to different occasions. For a light lunch, serve two tetelas with a simple cabbage slaw dressed with lime juice. For dinner, accompany them with Mexican rice and a side of nopales salad. They also make excellent party food when cut into halves or thirds and served on a platter with multiple salsas for dipping. Consider setting up a tetela bar where guests can add their own toppings like pickled red onions, avocado slices, or chipotle crema.

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Frequently Asked Questions

→ What is the main filling for tetelas?

Tetelas are typically filled with black beans and melted Oaxaca cheese, but other variations may include different beans or cheese types.

→ Can I make tetelas gluten-free?

Yes, tetelas are naturally gluten-free as they use masa harina made from corn instead of wheat flour.

→ What toppings pair well with tetelas?

Common toppings include Mexican crema, crumbled queso fresco, fresh cilantro, and your favorite salsa for added flavor.

→ Can I prepare the dough ahead of time?

You can prepare the masa dough in advance, store it in an airtight container, and keep it refrigerated. Let it come to room temperature before use.

→ How do I shape tetelas properly?

Flatten the dough with a tortilla press, add the fillings, and fold the dough into a triangle by bringing in the edges and sealing them carefully.