Tetelas
User Reviews
5
Tetelas
Description
This recipe begins by frying diced onion, garlic, and jalapeño until golden, then simmering with canned black beans seasoned with salt. The mixture is blended smooth, creating a creamy, flavorful filling. The dough is made by combining masa harina with salt and warm water and kneading until it forms a soft, pliable dough.
The dough is portioned into balls and pressed into thin discs using a tortilla press lined with parchment. Each disc is filled with black bean puree and shredded Oaxaca cheese, then folded over to encase the filling. Cooking on a hot griddle cooks the masa through and melts the cheese inside, creating a warm pocket of savory filling with a tender corn exterior.
Tetelas are typically served with Mexican crema, salsa, chopped cilantro, and crumbled queso fresco, adding cooling, acidic, and fresh elements to this hearty dish. The blend of soft masa, creamy beans, and melted cheese offers satisfying textures and flavors rooted in Mexican cuisine.
The recipe notes that jalapeño heat can be adjusted or omitted, and cheese alternatives include Monterey Jack or Chihuahua. Cooked-from-scratch or canned black beans may be used interchangeably.
Ingredients
- 1 tablespoon vegetable oil
- 1 jalapeno pepper stemmed (seeds can be removed for less heat
- ¼ white onion
- 1 clove garlic
- 1 (15-ounce) can black beans undrained
- 2 cups masa harina
- 1 teaspoon salt fine
- 1 ½ cups water warm
- 15 ounces Oaxaca cheese shredded
Serve with
- Mexican crema
- salsa
- cilantro chopped
- queso fresco crumbled
Instructions
- Add 1 tablespoon of oil to a medium skillet over medium heat, then fry the onion, garlic, and jalapeño until golden.
- Add the black beans, bring to a simmer, and season with salt to taste.
- Transfer everything from the skillet to a large blender and puree until completely smooth. Set aside.
- In a large bowl, combine the masa harina and salt. Stir in the water until a dough forms. Using your hands, knead the dough until it fully comes together and all the water is absorbed, about 3 minutes.
- Divide the dough into about 15 equal small portions, then roll each into a ball. Cover them with a clean damp cloth or plastic wrap to keep the dough moist while you work.
- Heat a griddle or skillet over medium-high heat until hot.
- Lay a piece of parchment paper on an open tortilla press and place 1 dough ball on the bottom half. Fold the other side of the parchment paper over the dough and gently close and press the upper portion of the tortilla press to flatten it out.
- Open the tortilla press and carefully place 1 ½ tablespoons of black beans and 1 ½ tablespoons of shredded Oaxacan cheese to the center of the masa, spreading evenly.
- Fold over the bottom side of the masa, then the top right corner and the top left corner to form a triangle. Gently press down each time you fold to seal the beans and cheese inside the dough.
- Place the tetela on the hot skillet and cook for about 3 minutes on each side. Transfer it to a plate and cover it with a kitchen towel to keep it soft. Repeat this process until all the tetelas are cooked.
- Enjoy immediately with your favorite salsa, crumbled queso fresco, Mexican crema, and fresh cilantro on top.
Notes
- Adjust heat level by omitting jalapeño or substituting serrano pepper for more spice.
- Use canned black beans or about 1½ cups homemade cooked black beans with some cooking liquid for the filling.
- Oaxaca cheese is preferred for melting, but Monterey Jack or Chihuahua cheese can be used as alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Tetelas
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Serving | 1tetela | |
| Calories | 183kcal | 9% |
| Carbohydrates | 13g | 4% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 10mg | 3% |
| Sodium | 410mg | 17% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 44IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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