Authentic Oaxacan Tetelas

Authentic Oaxacan Tetelas are a traditional Oaxacan delight, perfect as an appetizer or a light meal. These triangular masa pockets are stuffed with a savory mixture of refried beans and a delicious potato and chorizo blend, adorned with Mexican cream, crumbled Cotija cheese, and your favorite salsa. The choice of blue and yellow masa adds a unique visual and flavorful dimension to this classic dish.

Ingredients

🌶️ 1-2 pieces Chile Guajillo
🧅 1/2 medium onion for beans, chopped
🧅 1 medium onion for chorizo and potatoes, diced
🫘 2 cups cooked beans
🥔 2-3 medium potatoes, diced
🌭 200-300g 0.5-0.7 lb chorizo
🧂 Salt

🔵 2 cups blue corn masa flour
🟡 2 cups yellow corn masa flour
💧 3 cups water 1.5 cups per batch of masa

☘️ 2 epazote leaves per tetela
🍶 Mexican cream
🧀 Crumbled Cotija cheese
🌶️ Favorite salsa

Instructions

1- Prepare Refried Beans:

• In a Vasconia skillet, sauté the chopped Chile Guajillo and 1/2 chopped onion until fragrant.
• Add cooked beans and mash with a Vasconia potato masher to achieve a refried consistency. Set aside.

2- Prepare Potato and Chorizo Filling:

• Dice potatoes and the remaining onion.
• In another Vasconia skillet, sauté the diced onion for a few minutes, then add the chorizo.
• Once the chorizo is browned, add potatoes, season with salt, cover, and cook until tender. Set aside.

3- Prepare Masa Dough:

• In separate mixing bowls, place blue and yellow masa flour.
• Gradually add water to each, kneading until a soft, pliable dough is achieved.

4- Form Tetelas:

• Shape dough into small spheres.
• Place one sphere into the Vasconia tortilla press between plastic sheets and press into a round tortilla.
• Optional: Place epazote leaves on one half.
• Fill with refried beans and potato-chorizo mixture.
• Fold into a triangle, sealing edges gently.

5- Cook Tetelas:

• Preheat a Vasconia comal over medium heat.
• Cook tetelas until golden brown, flipping to cook each side evenly.

6- Serve:

• Arrange tetelas on serving plates.
• Drizzle with Mexican cream and top with salsa and Cotija cheese.

Prep Time: 45-60 minutes
Cook Time: 10-15 minutes
Total Time: 1 hour to 1 hour 15 minutes
Servings: Approximately 10 tetelas
Equipment: Vasconia Prima line skillet, Vasconia potato masher, Cutting board, Chef's knife, Vasconia spatula, Measuring cup, Mixing bowls, Vasconia tortilla press, Plastic sheets, Vasconia comal, Squeeze bottle, Spoon

Cooking Tips

• Ensure the masa dough is kneaded well to achieve soft, pliable tortillas.
• Adding epazote enhances flavor and provides visual appeal.

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Authentic Oaxacan Tetelas