Tetelas are bean-filled corn tortillas that are a distinctive triangular shape. They are traditional in the Mixteca region of the State of Oaxaca and they are very easy to make and so delicious!
Corn, or more specifically corn masa, has been a Mexican staple since pre-hispanic times. There are many different shapes of “antojitos” made with masa, and even more foods to fill them with.
In the case of our Tetelas, we have a simple but by no means ordinary filling of black beans. This bean paste is uniquely flavored with guajillo chiles and avocado leaves, which gives the mixture that really authentic taste.
If you plan on making Tetelas on a regular basis, invest on a tortilla press, it will make your life easier. If not, you can still make them by pressing the dough between sheets of plastic under a pie plate or something along those lines. It will just require a bit more force, so pretend it is your workout.
Press the dough between two sheets of plastic, and after spreading a layer of beans on the dough, help yourself with the bottom piece of plastic to fold the edges over, forming a triangle. Leaving a little window in the centre of the folds is traditional. Cook on an ungreased griddle just as if you were making tortillas.
Some people open the tetelas on one end and fill them with crema, cheese and salsa, and other people prefer to garnish them on top. I like to add the garnishes on top, as I think they look prettier on the plate.
Put on some Mexican music, go in the kitchen and make your family and friends a platter of Tetelas. Place two or three salsas on the table, and plenty of beer, and I guarantee you will make them feel like they’re in Mexico!
TETELAS DE FRIJOL NEGRO
Black Tean Tetelas
2 cups Maseca
1 ½ cups water (or more if needed)
2 ½ cups cooked black beans
1 guajillo chile, seeded and de-veined
1 dried avocado leaf, crumbled
1 Tbsp lard or vegetable oil
Salt to taste
1 cup salsa of your choice
1 cup crumbled queso fresco or feta cheese
½ cup crema
In small saucepan, bring 2 cups of water to a boil. Add guajillo chile, cover and turn the heat off. Soak chile until pliable, about 10 minutes. Drain but keep some of the soaking water in case you need it to blend the beans.
In blender container, place cooked beans, soaked chile and crumbled avocado leaf. Add a bit of the chile soaking water if necessary to help you blend mixture until it’s perfectly smooth.
On a medium frying pan, heat 1 Tbsp lard or vegetable oil. Add bean puree and cook for 10 minutes. Season to taste with salt. Bean paste should be pretty thick and compact. Cool and reserve. Bean paste can be made up to two days in advance.
In large bowl, place Maseca. Start adding warm water ½ a cup at a time while mixing until you achieve a smooth dough that doesn’t stick to the sides of the bowl anymore. Dough should be moist enough that when you make a ball and flatten it, it does not crack around the edges. If it cracks, then add a bit more water.
Once you have your masa hydrated enough, make balls the size of a ping pong ball. Keep them covered under a damp towel as you work so they don’t dry out.
Place a ball of masa on a piece of plastic, cover with another plastic and press on tortilla press until it is 1/8” thick. Spread a heaping tablespoon of beans over masa leaving a 1” border around the edges.
With the help of the plastic, fold the masa to form a triangular shape. Start by folding one edge of the masa over itself, and continue two more times to form a triangular shape.
Meanwhile, heat up a comal or cast iron griddle over medium heat. As the Tetelas are shaped, cook on griddle, turning every minute or so until they are golden and speckled, about 4-5 minutes in total.
Keep cooked Tetelas in a clean tea towel while you continue to cook the rest.
Serve Tetelas piping hot dressed with salsa, crumbled queso fresco and a drizzle of crema.
* If you have leftover Tetelas, it is best to shallow fry day-old Tetelas in a bit of oil before serving. Just heat a bit of oil in frying pan and cook until golden and heated through. Proceed with garnishes and serve piping hot.
Makes 12 Tetelas.