Tetelas with Refried Beans & Ricotta By Karla Zazueta - banner image

Tetelas with Refried Beans & Ricotta By Karla Zazueta

Serves
3
Difficulty
Easy

Tetelas are delicious triangular antojitos (little nibbles) made from masa dough. They are very popular in the south of Mexico. Typically stuffed with refried beans, they make a wonderful starter for a Mexican dinner or lunch.

Additional details

Additional details

    Method

    Start by preparing the refried black beans. Open the tin and pour them into a saucepan, add 100ml water to loosen them up. Heat them up on medium heat. Once hot, using a hand blender, blend them until smooth. Set aside.

    Place the ricotta in a bowl and mix it slightly, so it is ready to add to the tetelas. Have the garnishes ready.

    Then to make the corn dough, place the Cool Chile Masa Harina in a large bowl, add the salt and then add the lukewarm water little by little, mixing at the same time. Once all the water is added, mix the dough very well, making sure there is no dried masa harina. When the dough is soft, cover it with a kitchen tea towel, to avoid drying.

    Have the tortilla press, the refried black beans and ricotta nearby and start heating a large non-stick frying pan to medium heat. Separate the dough into 50g balls and make them perfectly round. Cover them again to avoid drying.

    Place a piece of plastic on the base of the tortilla press and then put a dough ball in the middle, put the other piece of plastic on top and press slightly. Flip it over and press again until forming a corn tortilla of around 15cm diameter. Remove the top plastic and add a dollop of refried black beans and a dollop of ricotta cheese.

    Then carefully fold one side of the tortilla at a 40 degrees angle (see pictures below) starting to form a triangle, then fold the other side and then the bottom side. Once the triangle is formed, it is called a “tetela”, lift it from the tortilla press base and carefully, remove the other plastic.

    Take it to the hot non-stick frying pan and cook it on one side for 30 seconds, then carefully, flip it over to cook for 30 seconds on the other side. Repeat this process several times until the tetela has been cooked. It takes around 3 minutes or so.

    To serve, place them on a platter, scatter some sour cream, fresh coriander and spicy salsa of your choice. Enjoy!

Highlighted Ingredients

  • Taqueria-Style 12cm Tortilla Press thumbnail

    Taqueria-Style 12cm Tortilla Press

    £25.80

  • White Masa Harina for Tortillas 500g thumbnail

    White Masa Harina for Tortillas 500g

    £4.30

  • Refried Black Beans 580g Tin - Carey thumbnail

    Refried Black Beans 580g Tin - Carey

    £2.55

  • Chipotle Salsa 260g thumbnail

    Chipotle Salsa 260g

    £4.75