Tetelas
Discover the delightful comfort of homemade tetelas, triangular pockets filled with savory refried beans and topped with fresh salsa and avocado, perfect for any occasion.
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.
Notes
Leftover tetelas can be stored in an airtight container in the refrigerator for up to three days. To reheat, warm them on a skillet or in the oven until heated through. For longer storage, consider freezing them before cooking.