Tetelas

Tetelas are masa antojitos from the Oaxaca region in Mexico, normally prepared and sold by street vendors where “senoras” or cooks prepare them freshly. Tetelas can also be found in day markets or served at restaurants. A tetelas recipe is made with nixtamalized corn masa. This is the same dough that is used to make corn tortillas, where dried corn is soaked and cooked in an alkaline solution (limewater). This makes the corn easier to grind into a dough, adds flavour as well as increases the nutritional value of the masa. The corn masa is shaped into balls with the palms of your hands, then pressed down into a tortilla-like shape. It’s then filled with a smear of refried beans and a bit of “Queso Oaxaca”; a stringy cheese made in the region that melts nicely when warmed up. They are then folded into a triangle shape encasing the beans and cheese. These are then warmed up over very hot “comales” or pans, until they get lightly toasted on both sides. These tetelas are usually served warm with a freshly made salsa. To make tetelas and masa at home, you will need a tortilla press and masa de harina. We chose the comfort of potatoes to fill our tetelas, fried with onion and flavored with Gran Luchito Chipotle Paste, a bit of butter, and mashed roughly once cooked. Fill your masa triangles with the tasty chipotle potatoes and a bit of grated cheese. Once they have been warmed up over a hot pan and lightly toasted on both sides, they are ready. Serve these tetelas with a bit of creme fraiche and our Gran Luchito Tomatillo Salsa for that last perfect touch! Our recipe makes 12 tetelas.

Unbalanced

% Daily Values based on a 2,000 calorie diet