Tetelas: Triangular Bean-Stuffed Pouches
Makes 20 tetelas
Recipe from The Culinary Institute of America’s Oaxaca Recipes booklet
Courtesy of Culinary Institute of America (www.ciaprochef.com)
2 lbs. fresh white corn masa
1 c. black bean paste (recipe below)
½ c. queso fresco, crumbled
1/3 c. crema Mexicana
1 ½ c. salsa of your choice
Place the masa in a large bowl, crumble masa with hands, add water if needed to make it a pliable dough. Divide it into 1 ½ ounces balls; cover with a wet kitchen towel.
In a tortilla press lined with two plastic rounds, place a ball in between the rounds, press it, turn the plastic 180° and press again slightly. Peel the top plastic from the tortilla, and loosen the tortilla from the other plastic.
Place 1 tablespoon of bean paste in the center, sprinkle with 2 teaspoons of queso fresco.
To form the tetelas, fold one side of the tortilla on top of the filling, then the other side, and then the bottom part to close the tetela. Remove the tetela and place it on the hot comal, seam side down; cook it for 1 minute, flip to cook the other side. Let it finish cooking on the side of the comal, where the heat should be lower. When fully cooked, remove from the comal. With a serrated knife, open the bottom of the tetela and drizzle with 1 tablespoon of crema. Serve with salsa.
The Bean paste
1 c. black beans, cooked
1 T. canola oil
¼ white onion
2 garlic cloves, skins on
Salt, to taste
Place the beans in the blender, blend well, add fresh water if needed. Reserve.
Heat the oil in a skillet, add the garlic cloves and the onion and brown them, then remove and discard. Add the blended beans to the flavored oil, season with salt. Cook the bean paste for 5 to 10 minutes or until it gets thick and spreadable.
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