Tetelas Recipe
If you’re seeking a cozy, flavor-packed bite that captures the heart of Mexican home cooking, Tetelas will absolutely win you over. These irresistible masa triangles are stuffed with creamy black beans and melty Oaxaca cheese, then griddled to soft-yet-crispy perfection. With each mouthful, you’ll taste the earthy masa, the warm savoriness of the filling, and just enough heat from jalapeño to keep you coming back for more. From weeknight cravings to festive spreads, Tetelas add a bold, comforting touch to any table—you’ll understand why they’re beloved in Oaxaca and far beyond.
Ingredients You’ll Need
Making Tetelas is all about a handful of essentials—each ingredient brings its own magic to the final dish. The earthy masa, salty cheese, aromatic veggies, and creamy beans all combine to create that irresistible flavor and texture.
- Vegetable oil: For sautéing the onion, garlic, and jalapeño until golden and fragrant.
- Jalapeño (stemmed): Adds a gentle heat; remove seeds for a milder filling or keep them for a sweet kick.
- White onion: Provides a savory backbone and natural sweetness in the bean mixture.
- Garlic: Just one clove infuses everything with deep, earthy flavor.
- Black beans (undrained): The creamy base for the filling—use canned for convenience or homemade if you like.
- Masa harina: This finely ground corn flour gives Tetelas their signature texture—look for brands labeled “nixtamalized” for the best flavor.
- Fine salt: Enhances and balances every flavor in the dough and the filling.
- Warm water: Helps the masa come together—essential for a pliable, smooth dough.
- Shredded Oaxaca cheese: Creamy, stretchy, and melts beautifully inside each Tetela; substitute mozzarella in a pinch.
- Mexican crema: The ultimate finishing touch—cool, tangy, and luscious drizzled on top.
- Salsa: Choose your favorite for a fresh, spicy punch that lifts every bite.
- Chopped cilantro: Brings a fresh, herbal pop that’s almost as important as the cheese.
- Crumbled queso fresco: For a salty, crumbly accent that contrasts the creamy beans and cheese.
How to Make Tetelas
Step 1: Sauté the Aromatics
Start by heating the vegetable oil in a medium skillet over medium heat. Once shimmering, add in the chopped onion, garlic clove, and jalapeño. Sauté them patiently, stirring now and then, until they turn golden and wonderfully fragrant—this step lays a rich, aromatic foundation for the filling.
Step 2: Add and Simmer the Black Beans
Pour in the entire can of undrained black beans. Stir well, bring everything to a gentle simmer, and season to taste with a pinch of salt. Cook for a few minutes so the flavors mingle and deepen—the mixture should be steamy and thick.
Step 3: Blend the Filling
Transfer the contents of the skillet to a blender. Puree until completely smooth, stopping to scrape the sides if needed. The result should be a silky, thick bean mixture—set it aside for filling your Tetelas.
Step 4: Make the Masa Dough
In a large mixing bowl, combine the masa harina and salt. Slowly add the warm water as you mix, then knead everything together by hand for about three minutes. The dough should come together easily—soft yet not sticky, and pliable enough to shape.
Step 5: Portion and Shape the Masa
Divide the masa into 15 equal pieces. Roll each one into a neat ball and cover them with a damp kitchen towel or plastic wrap to keep the dough from drying out while you work—they’ll be easier to press and fold this way.
Step 6: Flatten the Dough
Heat a griddle or skillet over medium-high while you work. Place one dough ball onto a tortilla press lined with parchment paper (or between two sheets if you’re using a rolling pin). Gently flatten the dough into a small, thick disc—it should be sturdy enough to fold later.
Step 7: Fill With Beans and Cheese
Spoon about 1 ½ tablespoons of your pureed black beans and 1 ½ tablespoons of shredded Oaxaca cheese into the center of each disc. Spread the fillings evenly but leave a border so you can seal them up.
Step 8: Fold and Seal Into Tetelas
Here comes the fun part: fold the bottom of the masa disc up over the filling, then fold the top right corner, and finally the top left, gently pressing each time to seal the edges and form a neat triangle. You want those delicious beans and cheese tucked safely inside!
Step 9: Cook the Tetelas
Carefully place each Tetela on your hot griddle or skillet. Cook for about three minutes per side, or until lightly golden and cooked through. As you finish each one, transfer it to a plate and cover with a clean kitchen towel to keep them soft and steamy.
Step 10: Garnish and Serve
Tetelas are best enjoyed right away! Top each with a spoonful of salsa, a drizzle of Mexican crema, plenty of chopped cilantro, and a crumble of queso fresco for that true Oaxacan finish.
How to Serve Tetelas
Garnishes
The beauty of Tetelas is in the toppings! Dollops of Mexican crema and quick spoonfuls of your favorite salsa bring a fresh brightness, while crumbled queso fresco and a shower of chopped cilantro add salty, herbal pops. Feel free to add a squeeze of lime or a dash of hot sauce to dial up the flavor exactly how you like it.
Side Dishes
Tetelas play nicely with a variety of sides. Try serving them with a crisp jicama salad, sautéed seasonal greens, or a colorful slaw for a refreshing contrast. You can also spoon a heap of guacamole alongside or offer pickled onions for a punchy bite between mouthfuls of masa and cheese.
Creative Ways to Present
If you want to showcase Tetelas at a party, arrange them on a platter, triangles overlapping, with little bowls of salsa and crema in the center for dipping. For a fun twist, cut them into smaller triangles (before garnishing) and serve them as party appetizers—watch them disappear in minutes!
Make Ahead and Storage
Storing Leftovers
Tetelas taste their absolute best fresh off the griddle, but they hold up well for a day or two. Store any leftover Tetelas in an airtight container lined with a paper towel to absorb moisture. Refrigerate, and try to enjoy them within 48 hours to keep the fillings creamy and the masa soft.
Freezing
If you’d like to save Tetelas for longer, simply let them cool, then wrap each triangle individually in plastic wrap or foil before placing in a freezer bag. They’ll keep nicely for up to two months. This way, you’re only ever a quick reheat away from a comforting meal!
Reheating
To reheat, place Tetelas on a hot, dry skillet and cook for a couple of minutes per side until thoroughly warmed and the cheese is melty again. If reheating several, you can also wrap them in foil and warm in a 325°F oven for 12 to 15 minutes.
FAQs
Can I make Tetelas with a different type of cheese?
Absolutely! While Oaxaca cheese adds a melty, stretchy texture, mozzarella or Monterey Jack are great alternatives. Just be sure to use something that melts well for that gooey effect inside.
Are Tetelas gluten-free?
Yes, Tetelas made with masa harina are naturally gluten-free, making them a delicious and accommodating option for anyone with dietary sensitivities. Always double-check ingredient labels to be certain.
What’s the history behind Tetelas?
Tetelas have deep roots in Oaxacan culinary tradition, with indigenous origins that highlight maize as a central element. They were created as a practical, portable meal, and have since become beloved street food and home staple throughout southern Mexico.
Can I add other fillings to Tetelas?
Of course! While classic Tetelas feature black beans and cheese, you can get creative—try refried pintos, spicy chorizo, sautéed veggies, or even leftover carnitas for a delicious twist.
Do I need a tortilla press to make Tetelas?
While a tortilla press makes flattening the masa easy and uniform, you can easily use a rolling pin or even a heavy skillet between sheets of parchment paper. The key is to aim for discs that are thick enough to hold the filling but still easy to fold.
Final Thoughts
If you haven’t yet welcomed Tetelas into your kitchen, now is the perfect time. These warm, hearty triangles are deeply satisfying, endlessly adaptable, and always a crowd-pleaser. Give them a try and experience the irresistible flavors and simple ceremonies that make homemade Tetelas such a joyful part of Mexican cuisine!
Print
Tetelas Recipe
- Total Time: 50 minutes
- Yield: 15 tetelas 1x
- Diet: Vegetarian
Description
Tetelas are delicious Mexican stuffed tortillas filled with black beans and Oaxaca cheese, folded into a triangle and cooked until crispy. They are perfect for a tasty snack or a meal bursting with authentic Mexican flavors.
Ingredients
For the Black Bean Filling:
- 1 tablespoon vegetable oil
- 1 jalapeño, stemmed (seeds can be removed for less heat)
- ¼ white onion
- 1 clove garlic
- 1 (15-ounce) can black beans, undrained
For the Tetela Dough:
- 2 cups masa harina
- 1 teaspoon fine salt
- 1 ½ cups warm water
For Assembly and Cooking:
- 15 ounces shredded Oaxaca cheese
- Mexican crema
- Salsa
- Chopped cilantro
- Crumbled queso fresco
Instructions
- Saute Aromatics: Heat oil in a skillet and sauté jalapeño, onion, and garlic until golden.
- Make Black Bean Filling: Add black beans, simmer, and season with salt. Blend the mixture until smooth.
- Prepare Dough: Mix masa harina, salt, and water to form a dough. Divide into balls and cover.
- Assemble Tetelas: Flatten dough, add black beans and cheese, fold into a triangle, and seal.
- Cook Tetelas: Cook on a hot skillet until crispy on both sides.
Notes
- You can customize the filling with your favorite ingredients like cooked meats or different cheeses.
- Ensure the tetelas are sealed well to prevent the filling from leaking during cooking.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snack
- Method: Cooking, Mixing, Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tetela
- Calories: 180
- Sugar: 1g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg
Keywords: Tetelas, Mexican, Black Beans, Oaxaca Cheese, Appetizer, Snack
