Tetela Oaxaqueña
Tetela
A triangular masa pocket from Oaxaca — thick corn dough folded into a triangle and cooked on the comal, stuffed with black beans and quesillo, with a slightly crisp exterior and tender masa inside.
- Total
- 35 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 15 min
Ingredients
Method
Mix masa harina, lard, salt, and warm water into a smooth, soft dough. Divide into 8 golf-ball-sized portions.
About 8 min
Press each ball between two sheets of plastic into a thin circle about 15 cm wide.
About 5 min
Place a spoonful of black bean paste and some torn quesillo in the center. Add an epazote leaf.
About 3 min
Fold the edges to create a triangle shape, pinching well to seal all seams tightly.
About 4 min
Toast on a dry comal over medium heat 5–6 minutes per side until both sides are speckled and golden. Serve with salsa coloradita.
About 12 min
Nutrition per serving (estimate)
- Calories
- 340
- Protein
- 14 g
- Carbs
- 44 g
- Fat
- 13 g
- Fibre
- 6 g
- Sodium
- 540 mg
Contains: dairy
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Recipe by Boon Tools.