Recipe courtesy of
Jacqueline Tris
for
Food Network Kitchen
Recipe courtesy of
Jacqueline Tris
for
Food Network Kitchen
Watch how to make this recipe.
Tetelas
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- Level: Easy
- Total: 3 hr 5 min
- Active: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 212
- Total Fat
- 7 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 14 milligrams
- Sodium
- 168 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 4 grams
- Sugar
- 1 grams
- Protein
- 9 grams
Tetelas are a traditional antojito (street food) from the Mexican region of Oaxaca. Filled with refried beans and Oaxacan cheese, these little masa pockets are shaped like triangles and typically cooked on the flat griddle known as a comal. We filled this delicious version with homemade refried beans made from black beans, jalapeños, onion and garlic. You can serve them as a snack, appetizer or lunch or dinner. They’re typically made with blue-corn masa but you can use any color you find at your local grocery store.
- Level: Easy
- Total: 3 hr 5 min
- Active: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 212
- Total Fat
- 7 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 14 milligrams
- Sodium
- 168 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 4 grams
- Sugar
- 1 grams
- Protein
- 9 grams
Ingredients
Refried Beans:
Tetelas:
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Directions
- For the refried beans: Drain the beans and place them in a large pot. Cover the beans with 4 to 6 cups water and add the quarter onion. Bring to a boil, and then add salt to taste. Reduce the heat to medium-high. Partially cover the pan and cook the beans until soft, 1 to 1 1/2 hours. Add more water to keep the beans covered. Discard the onion and set the beans aside.
- Heat the fat in a large cast-iron skillet over medium heat until melted and sizzling. Add the chopped onion, garlic, jalapeño and epazote, if using, and cook until the onion is translucent, 3 to 5 minutes. Use a slotted spoon to transfer the cooked beans to the skillet without adding the cooking liquid. Mash the beans with a potato masher, gradually adding some of the cooking liquid until the beans are somewhat smooth but still have some texture; you might not use all the cooking liquid.
- For the tetelas: Place the masa harina in a large bowl. Gradually add the warm water. Mix with your hands, adding more water, if necessary, until a pliable clay-like dough forms. Masa should not be sticky, and it should be pliable enough that you can flatten it without any cracks appearing on the surface. Cover it with a damp paper towel or plastic wrap so it doesn’t dry out.
- To assemble the tetelas, take about 2 heaping tablespoons of masa (around 1.9 ounces) and shape it into a ball. Repeat with all of the masa. Cover the balls with a damp paper towel or plastic wrap.
- Cut 2 circles or squares slightly bigger than your tortilla press out of a plastic produce bag or a resealable plastic bag; these will be liners and prevent the masa from sticking to the press. Place a circle on the bottom of the press, place a ball of dough on top and cover with the second liner. Press down until you have a thick tortilla about 5 1/2 to 6 inches in diameter.
- Keeping the tortilla on the bottom liner, spread 1 1/2 to 2 tablespoons of refried beans (about 1 1/4 ounces) over the tortilla and sprinkle with about 1 1/2 tablespoons cheese (about 1/2 ounce), leaving about a 1-inch border between the filling and the edge of the tortilla. Using your liner, make a triangle by folding one edge of the tortilla towards the center, then fold another side in, overlapping slightly to make a point. Fold the third edge in towards the center to complete the triangle and enclose the filling. Use the liner to lightly press on the tetela to smooth the edges and seal it. Place it on a parchment-lined sheet pan and cover it with a damp paper towel or plastic wrap. Repeat the process with the remaining masa balls and fillings.
- Heat a nonstick skillet or a comal over medium-low heat. Working in batches, cook the tetelas until charred spots appear on the bottom, 3 to 5 minutes per side; keep the heat at medium-low so that the masa cooks through and cheese melts. Serve the tetelas topped with crema, shredded lettuce and your favorite salsa.
Cook’s Note
Manteca is lard made from rendered pork fat; I recommend using the rendered fat from bacon in these refried beans instead of buying store-bought lard. Bacon fat will add extra flavor to the beans, whereas store-bought lard is typically refined to remove its porky taste. You can also use a neutral oil like vegetable oil instead.
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