5 from 20 votes
Tetelas
Tetelas are traditional Mexican stuffed corn masa cakes filled with a seasoned black bean puree and shredded Oaxaca cheese. The masa dough is pressed into thin discs, filled, folded, and cooked on a hot griddle until firm. The filling combines fried onion, garlic, jalapeño, and black beans blended smooth, offering a mildly spiced savory center with melted cheese. Served with crema, salsa, cilantro, and queso fresco, Tetelas provide a hearty, comforting dish with rich textures.
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
15
Tetelas
Calories:
183 kcal
Course:
Dinner
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 15 Tetelas
Amount Per Serving
Calories 183
% 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.