There’s something undeniably comforting about a plate of warm, homemade tetelas, those delightful Mexican triangular pockets filled with hearty goodness. Originating from the southern regions of Mexico, these pockets can bring a touch of tradition and flavor to any meal. Whether it’s a casual weeknight dinner or a festive gathering, tetelas offer a unique blend of texture and taste that truly stands out. With a crispy exterior and a savory bean filling, topped with fresh salsa and creamy avocado, they have become a staple in our household, evoking memories of shared meals and laughter.
Why you’ll love this dish
Tetelas are not just tasty; they’re versatile and delightful for a variety of occasions. Picture a cozy family brunch, where these flavorful treats become the centerpiece, alongside bright salsa and fresh cilantro. They’re perfect for those busy weeknights when you want something quick yet satisfying. Plus, they are budget-friendly, making them an ideal choice for those looking to feed a crowd without breaking the bank.
"These tetelas were a hit at our family gathering! So easy to make, and everyone loved the fresh tomatillo salsa!" – A happy home cook.
Step-by-step overview
Making tetelas may seem intricate, but it’s surprisingly straightforward once you get the hang of it. First, you’ll prepare a simple masa dough, then whip up a zesty tomatillo salsa. After that, you’ll fill and fold your masa rounds into pockets of deliciousness before cooking them to golden perfection.
What you’ll need
To create these savory delights, you’ll need the following ingredients:
- 2 cups masa harina (instant corn flour)
- 1 teaspoon salt
- 2 1/4 cups warm water
- 2–3 tablespoons neutral oil (olive, grapeseed, or vegetable oil work well)
- 8 large tomatillos (husked and rinsed)
- 10–12 chile de arbol (toast for a smokier flavor)
- 1–2 small cloves garlic (to taste)
- 2 tablespoons cilantro (finely chopped)
- Salt (to taste)
- 1 1/2 cups refried beans (thick consistency)
- 1/2 cup crumbled queso cotija or queso fresco
- 1/2 cup Mexican crema (or sour cream mixed with lime)
- 1 avocado (sliced)
- 1/2 cup onion (thinly sliced)
Feel free to customize your ingredients – substituting different types of cheese or toppings can give these tetelas your signature twist.
Directions to follow
- In a large bowl, combine the masa harina with salt. Gradually stir in warm water until a soft dough forms. Knead briefly, then divide it into 16 small balls and cover to keep them moist.
- Boil the tomatillos in water until their color changes, about 5-7 minutes. Toast the chiles in a dry skillet until fragrant; let cool.
- Blend the tomatillos, toasted chiles, garlic, cilantro, and salt until smooth for your salsa.
- Flatten each masa ball into a 4-inch round, placing a spoonful of refried beans in the center. Fold and seal the edges to form a triangle.
- Preheat a skillet over medium heat and cook the tetelas for 3–4 minutes on each side until golden brown and crispy.
- Serve topped with crumbled cheese, dollops of crema, avocado slices, and onions, alongside the tomatillo-chile salsa.
Best ways to enjoy it
When it comes to serving tetelas, the possibilities are endless! Create a beautiful platter with a colorful array of toppings for a fun DIY meal. Pair them with fresh pico de gallo, a crisp salad, or even a side of rice and beans for a more substantial feast. For an added flair, garnish with extra cilantro or a squeeze of lime for brightness.
Storage and reheating tips
Leftover tetelas can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply warm them on a skillet or in the oven until heated through, which preserves their crunchy texture. For longer storage, consider freezing them before cooking – they’ll hold up well for up to a month. Just cook from frozen whenever you’re ready for a quick meal!
Helpful cooking tips
- Knead well: Ensuring your masa dough is kneaded well will make rolling and folding easier, allowing for better texture.
- Keep moist: Always cover masa balls to prevent them from drying out while you work.
- Adjust heat: If your skillet is too hot, the outside may brown before the inside is heated through, so adjust your cooking temperature accordingly.
Creative twists
Feel free to experiment with filling variations! Instead of refried beans, try adding shredded chicken, sautéed vegetables, or even cheese blends for a different taste. You could also play with your salsas, opting for a spicy jalapeño version or a mango salsa for a sweeter touch.
Common questions
Q: Can I use fresh corn instead of masa harina?
A: While fresh corn lends a delightful flavor, masa harina is recommended for the authentic texture of the dough.
Q: How can I make these vegan?
A: Simply omit the cheese and sour cream or use plant-based alternatives.
Q: What’s the best way to reheat leftovers?
A: The best way to reheat tetelas is in a skillet over medium heat to maintain their crunchy exterior.
With this step-by-step guide, your homemade tetelas will not only take the spotlight at any meal but also create lasting memories for those around the table. Enjoy!
Tetelas
Ingredients
For the masa dough
- 2 cups masa harina (instant corn flour)
- 1 teaspoon salt
- 2.25 cups warm water
- 2-3 tablespoons neutral oil (olive, grapeseed, or vegetable oil)
For the salsa
- 8 large tomatillos (husked and rinsed)
- 10-12 pieces chile de arbol (toast for a smokier flavor)
- 1-2 small cloves garlic (to taste)
- 2 tablespoons cilantro (finely chopped)
- Salt to taste salt
For the filling and toppings
- 1.5 cups refried beans (thick consistency)
- 0.5 cup crumbled queso cotija or queso fresco
- 0.5 cup Mexican crema (or sour cream mixed with lime)
- 1 piece avocado (sliced)
- 0.5 cup onion (thinly sliced)
Instructions
Preparation
- In a large bowl, combine the masa harina with salt. Gradually stir in warm water until a soft dough forms. Knead briefly, then divide it into 16 small balls and cover to keep them moist.
- Boil the tomatillos in water until their color changes, about 5-7 minutes. Toast the chiles in a dry skillet until fragrant; let cool.
- Blend the tomatillos, toasted chiles, garlic, cilantro, and salt until smooth for your salsa.
Cooking
- Flatten each masa ball into a 4-inch round, placing a spoonful of refried beans in the center. Fold and seal the edges to form a triangle.
- Preheat a skillet over medium heat and cook the tetelas for 3–4 minutes on each side until golden brown and crispy.
Serving
- Serve topped with crumbled cheese, dollops of crema, avocado slices, and onions, alongside the tomatillo-chile salsa.