Tetelas Recipe: Authentic Mexican Triangular Masa Delight with Black Beans and Cheese
Tetelas are a traditional Mexican dish from Oaxaca, made with a triangular-shaped corn masa dough filled with black beans and cheese. This easy-to-follow recipe yields crispy, flavorful tetelas perfect for breakfast, lunch, or dinner. Serve them with Mexican crema, salsa, and cilantro for an authentic experience.
Ingredients
- 2 cups masa harina
- 1 ½ cups warm water
- 1 teaspoon salt
- 1 can black beans or 1 ½ cups cooked black beans
- 1 jalapeño optional, for a kick of heat
- 1 clove garlic
- ¼ white onion
- 15 ounces shredded Oaxaca cheese or Monterey Jack as a substitute
- Toppings: Mexican crema salsa, chopped cilantro, crumbled queso fresco
Instructions
- Prepare the Filling: Heat a skillet with a tablespoon of oil. Sauté the onion, garlic, and jalapeño until golden. Add the black beans and simmer. Season with salt to taste. Blend the mixture until smooth. Set aside.
- Make the Dough: In a large bowl, mix masa harina and salt. Gradually add warm water and knead until a soft dough forms. Divide the dough into 15 equal balls and cover with a damp cloth to keep them moist.
- Assemble the Tetelas: Flatten each dough ball using a tortilla press lined with parchment paper. Place a spoonful of the bean mixture and a sprinkle of cheese in the center.
- Fold the dough into a triangle, pressing gently to seal the edges.
- Cook and Serve: Heat a skillet over medium-high heat. Cook each tetela for about 3 minutes per side until golden and crispy. Serve warm with your favorite toppings like Mexican crema, salsa, and fresh cilantro.
Notes
- Keep masa dough moist by dipping hands in warm water while shaping.
- Use Oaxaca cheese for authentic flavor, or substitute with Monterey Jack or Chihuahua cheese.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a damp paper towel in the microwave or on a skillet.