Tetelas are just one of the many popular foods of Oaxaca and Mexico city. It is essentially a corn masa pocket, in the shape of a triangle that is filled with black beans. On occasion, I use crumbled queso fresco with the beans or on it’s own.
Most often you will find tetelas filled with black beans that resembles a thick paste. My mom used to prepare a similar recipe using pinto beans cooked with a chile ancho salsa. This was a traditional filling she used for tamales. Click the link to see the recipe for beans. https://pinaenlacocina.com/tlacoyos-de-frijol-con-salsa-de-nopalitos-black-bean-masa-cakes-with-cactus-pico-de-gallo/
Tetelas. Corn Masa Pockets
- 2 cups masa harina instant corn flour
- 1 teaspoon salt
- 2 1/4 cups warm water
- 2 -3 tablespoons oil grapeseed, olive…
- 8 large tomatillos
- 10-12 chile de arbol
- 1-2 small cloves of garlic
- 2 tablespoon cilantro finely chopped
- salt to taste
You will also need
- 1 1/2 cup refried beans(frijoles chinos) beans must be thick and not runny, see link
- 1/2 cup Queso cotija or fresco crumbled
- 1/2 cup Mexican Crema
- 1 Avocado sliced
- 1/2 cup Onion thinly sliced
- In a large bowl, add the dry ingredients for the masa. Gradually mix in the water until dough starts to form. Make 16 dough balls (golf-ball size), transfer onto plate and cover with plastic wrap.
- In a medium sauce pan, add the tomatillos and cover with water. Bring to a boil, reduce to a simmer and cook just until tomatillos turn from bright green to olive green. Toast the chile de arbol on preheated comal(griddle) until they become aromatic and you get some charring. Add them to the simmering tomatillos. Remove from heat and let cool.
- Preheat a large skillet at heat just below medium for a few minutes. Line a tortilla press with plastic. Press masa balls out gently to about 4 inches in diameter. Spread 2 tablespoons of beans onto masa, leaving a 3/4 inch border all the way around. It took me a few tries to get the triangular shape just right. They are delicious either way.
- Now with the help of the plastic, bring in the sides equally to form a triangle, covering all the exposed beans. Gently press and remove from plastic.
- Cook on preheated pan 3-4 minutes per side or until they brown slightly. I cook with the lid on because this creates a little steam and helps the tetelas puff slightly and cook all the way through. Keep warm on a plate covered with a towel.
- Using a slotted spoon, transfer the salsa ingredients to the blender, add garlic, season with salt to taste and blend on high until smooth. Transfer to serving dish.
- Serve tetelas with fresh garnishes, crumbled cheese, crema, salsa and extra beans if you like.
Mashed Black Beans cooked down until very thick. Frijoles Chinos.
And sometimes I fill with beans, cheese and jalapeño!
I prepare tetelas in small batches and cook them for 3-4 minutes on the comal. Then I let them cool and store them in an airtight container refrigerated. When I am ready to eat them, I simply flash fry them in a little preheated grapeseed oil.
If you want to use less oil when frying the tetelas, reheat them on the comal. Once they are warmed through, drizzle a little grapeseed oil on them and fry until crispy.
The tetelas above have a little chile guajillo salsa mixed into the masa. Add a little more flavor and color.
The beans above are the beans I use for Tamales de Frijol Con Jalapeño, bean tamales with jalapeño. Click link to see full recipe. https://pinaenlacocina.com/tamales-de-frijol-con-jalapeno/
Tomatillo Salsa Recipes! https://pinaenlacocina.com/tomatillo-salsa-recipes/
Homemade Mexican Crema! https://pinaenlacocina.com/the-whole-enchilada-my-three-favorite-recipes/
The cabbage curtido is simply red cabbage, shredded carrots, thin sliced red onion, thin jalapeño strips, fresh lemon juice, grapeseed oil, salt and pepper.
Pickled Red Onions https://pinaenlacocina.com/beer-can-chicken-pollo-adobado/