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Karla Zazueta

Tetelas de Maíz Azul (Blue Corn Tetelas)

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Ingredients Equipment Method

Ingredients
  

For the Masa
  • 2 cups blue corn flour
  • 1½ cups lukewarm water
  • 1 teaspoon garlic salt
For the Refried Beans Filling
  • 2 cups cooked pinto beans
  • ¼ cup chopped white onion
  • 1 small garlic clove
  • Salt to taste
For the Molcajete Arbol Chili Salsa
  • 4 arbol chilies
  • 2 tomatoes
  • ½ white onion
  • 1 garlic clove
  • ½ teaspoon salt
Toppings
  • Sour cream crema
  • Feta cheese

Equipment

  • 1 Tortilla press
  • 1 Comal Pancake Pan

Method
 

  1. Mix blue corn flour with garlic salt and lukewarm water. The dough should be moist but not sticky. Adjust water as needed.
  2. Divide dough into 8 equal balls. Flatten each ball using a tortilla press. Place a tablespoon of refried beans in the center, fold one side over, then the other, and fold again to form a triangle.
  3. Cook on a hot non-stick frying pan until lightly golden on both sides.
Make the Salsa
  1. Roast tomatoes, onion, and garlic (with skin) until slightly blackened.
  2. Toast arbol chilies lightly, then soak in hot water to soften.
  3. Mash garlic and onion with salt in a molcajete, add chilies, then tomatoes. Set aside.
  4. Top Tetelas with salsa, crema, and crumbled feta. Perfect with a cold beverage.