Description
Delightful folded corn masa pockets stuffed with refried beans and topped with fresh ingredients, perfect for any occasion.
Ingredients
- 2 cups masa harina (instant corn flour)
- 1 teaspoon salt
- 2 1/4 cups warm water
- 2–3 tablespoons neutral oil (such as grapeseed, olive, or vegetable oil)
- 8 large tomatillos, husks removed and rinsed
- 10–12 chile de arbol
- 1–2 small cloves garlic (to taste)
- 2 tablespoons cilantro, finely chopped
- Salt, to taste
- 1 1/2 cups refried beans (thick, not runny)
- 1/2 cup queso cotija or queso fresco, crumbled
- 1/2 cup Mexican crema (or sour cream mixed with a splash of lime if unavailable)
- 1 avocado, sliced
- 1/2 cup onion, thinly sliced
Instructions
- In a large bowl, combine the masa harina and salt. Gradually add warm water while stirring until a soft dough forms. Briefly knead it, then divide into 16 equal balls. Cover with plastic wrap and set aside.
- Boil the tomatillos in water until they change color. Toast the chiles until they become aromatic. Allow them to cool.
- Blend the cooked tomatillos, chiles, garlic, cilantro, and salt until smooth.
- Take the masa balls and press them into 4-inch rounds. Fill the center with refried beans, then fold them into triangles, ensuring the seams are well-sealed.
- Place the tetelas on a preheated skillet, cooking for about 3–4 minutes on each side until they achieve a lovely golden brown.
- Top your tetelas with crumbled cheese, a drizzle of crema, fresh avocado slices, and a scatter of thinly sliced onion. Serve it with the tomatillo-chile salsa on the side for that extra zing!
Notes
Keep masa dough covered while working to prevent drying out. Toasting the chiles adds depth of flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican