Oaxacan Tetelas (Tetelas in the Style of Oaxaca)

Details

• Author: CuisineSavvy
• Cuisine: Mexican
• Course: Starter
• Servings: 12
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Diet: Vegan
• Categories:#Oaxacan#Mexican street food#antojitos#corn masa#black beans#oil-free cooking#comal#Mixteca#traditional#no-fry

Nutritional Values

High in fibre from black beans and whole corn masa; cooked dry on a comal without added frying oils. Black beans provide plant-based protein and soluble fibre. Minimal added fat. Optional salt only. A heart-conscious choice when served with modest amounts of plant-based toppings.

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Oaxacan Tetelas (Tetelas in the Style of Oaxaca)

Tetelas in the style of Oaxaca are traditional triangular Mixteca antojitos from Oaxaca and neighbouring Puebla. These plant-based corn masa pockets are filled with thick refried black beans, folded into sealed triangles, and toasted dry on a hot comal until they develop characteristic golden-brown spots. Serve hot with plant-based crema, crumbled vegan queso, and fresh salsa for an authentic taste of southern Mexican street food. Source: México en Mi Cocina (https://www.mexicoenmicocina.com/tetelas/).

Ingredients
[ ] 500 g fresh nixtamal corn masa (or 2 cups masa harina/corn flour such as Maseca plus 295 ml/1¼ cups warm water)
[ ] Pinch of salt (optional, for masa)
[ ] 320 ml (1⅓ cups) thick refried black beans (see note)
[ ] For a from-scratch bean filling: 360 ml (1½ cups) cooked black beans
[ ] For a from-scratch bean filling: 1–2 tablespoons vegetable oil
[ ] For a from-scratch bean filling: 60 g (¼ cup) finely chopped onion
[ ] 180 ml (¾ cup) plant-based Mexican-style crema (cashew crema or unsweetened soy yoghurt crema)
[ ] 180 ml (¾ cup) crumbled vegan queso fresco or tofu cotija
[ ] Raw green tomatillo salsa (salsa verde cruda) or spicy red salsa, to serve
[ ] Optional: pickled jalapeños
[ ] Optional: sliced radishes

Instructions
[ ] 1. If using fresh nixtamal masa, knead it until smooth, pliable, and not sticky. If using masa harina, combine it with the warm water and the optional pinch of salt in a bowl
[ ] 2. mix and knead until a smooth, pliable dough forms. Adjust with a little more water or masa harina as needed.
Divide the dough into 12 equal balls (about 50 g each). Cover with a damp tea towel to prevent drying.
If making the bean filling from scratch, blend or mash the cooked black beans until smooth. Heat 1–2 tablespoons of vegetable oil in a frying pan over a medium heat, add the finely chopped onion, and cook until soft, about 3–4 minutes. Add the bean purée and cook, stirring frequently, until the mixture is very thick and paste-like and holds its shape on a spoon without spreading. Season with salt to taste. Set aside to cool slightly.
Heat a comal, flat griddle, or cast-iron skillet over a medium-high heat until thoroughly hot.
Place one masa ball between two food-safe plastic sheets (about 18 × 18 cm / 7 × 7 inches). Using a tortilla press or a flat-bottomed glass pie dish, press the ball into a thin, even round about 15 cm (6 inches) across.
Peel off the top plastic sheet. Place about 1 tablespoon of the thick refried black beans in the centre of the masa round.
Using the bottom plastic sheet to help you, fold three edges of the masa round inward towards the centre to form an enclosed triangle with the bean filling inside. Press the seams firmly to seal.
Gently peel away the plastic and transfer the tetela to a plate. Repeat Steps 5–7 with the remaining masa balls and filling.
Cook the tetelas dry on the hot comal without adding oil. Working in batches of 2–3, cook for about 1 minute, then flip and cook for 2–3 minutes until the underside has light golden-brown toasted spots. Flip again and cook for about 1 minute more, until cooked through and lightly spotted on both sides.
Keep the cooked tetelas warm in a towel-lined basket while you finish the remaining batch.
Serve the tetelas hot, topped with plant-based crema, crumbled vegan queso fresco, and salsa. Alternatively, slit one edge of each warm tetela and spoon the crema and cheese inside the pocket. Garnish with pickled jalapeños and sliced radishes if desired.

https://www.cuisinesavvy.com/recipe/oaxacan-tetelas-tetelas-in-the-style-of-oaxaca