Tetelas with Corn Masa Fillings (Print Version)
# Ingredients:
01 -
1 tablespoon vegetable oil
02 -
1 jalapeño, stemmed (seeds optional for less heat)
03 -
¼ white onion
04 -
1 clove garlic
05 -
1 (15-ounce) can black beans, undrained
06 -
2 cups masa harina
07 -
1 teaspoon fine salt
08 -
1 ½ cups warm water
09 -
15 ounces shredded Oaxaca cheese
→ Serve with
10 -
Mexican crema
11 -
Salsa
12 -
Chopped cilantro
13 -
Crumbled queso fresco
# Instructions:
01 -
Heat 1 tablespoon of oil in a medium skillet over medium heat. Sauté the onion, garlic, and jalapeño until golden. Add the black beans, bring to a simmer, and season with salt to taste. Transfer contents to a blender and puree until smooth. Set aside.
02 -
In a large bowl, combine masa harina and salt. Gradually mix in warm water until a dough forms. Knead the dough thoroughly for about 3 minutes to ensure water is absorbed.
03 -
Portion the dough into about 15 equal pieces and roll each into a ball. Cover with a damp cloth or plastic wrap to retain moisture.
04 -
Using a tortilla press lined with parchment paper, place a dough ball on the press, fold over the paper, and gently flatten the dough.
05 -
Place 1 ½ tablespoons of black bean puree and 1 ½ tablespoons of shredded Oaxaca cheese in the center of the flattened masa. Fold the bottom edge upwards, then fold the top corners to form a triangle. Press gently to seal.
06 -
Preheat a griddle or skillet over medium-high heat. Place the tetela onto the skillet and cook for approximately 3 minutes on each side. Transfer to a plate and cover with a kitchen towel to keep soft. Repeat for remaining tetelas.
07 -
Serve hot with your choice of salsa, Mexican crema, crumbled queso fresco, and fresh cilantro.
# Notes:
01 -
Jalapeño can be omitted for no spice or replaced with serrano for additional heat.
02 -
Homemade or canned black beans can be used. Approximately 1 ½ cups cooked beans with ⅓ cup cooking liquid is optimal for the filling.
03 -
Feel free to substitute Oaxaca cheese with Monterey Jack or Chihuahua cheese for variation.