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Tetelas de Maíz Azul (Blue Corn Tetelas)

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Have a ever told you that I dream of going to Oaxaca?? Believe it or not, I’ve never been in this beautiful city, but hopefully this summer I will be able to go. Today’s recipe is from this wonderful and magical place, Tetelas are these delicious triangular shape sort of empanadas made with corn masa, in this case, blue corn.

I love, love to bits to make these beauties for my children and my hubby, they are just easy and fun to make and my little family adores them. They can be filled with anything you want, but the most popular filling are refried beans and I filled these one with the most delicious pinto beans ever.

My hubby absolutely loves tetelas, he eats lots of them every time I make them. These lovely packets of deliciousness remind me to the sopes we make in my family. They just bring happiness to any one.

Makes 8

Ingredients

For the masa

  • 2 cups of Naturelo blue corn flour
  • 1 1/2 lukewarm water
  • 1 tsp garlic salt

For the refried beans

  • 2 cups of cooked pinto beans
  • 1/4 chopped white onion
  • small garlic clove
  • salt to taste

For the Molcajete Arbol Chili Salsa

  • 4 arbol chilies
  • 2 tomatoes
  • 1/2 white onion
  • 1 garlic clove
  • 1/2 tsp salt

The toppings

  • Sour Cream
  • Feta cheese

Method

Mix the flour with the salt and water. The masa has to be moist, but not too moist that sticks on your hands. If you need to add more water, do it. Once the masa is ready, make 8 same size ball doughs and using a tortilla press, make a tortilla. Then add a tbsp of refried beans, fold one side and then the other and then do a last fold, having a triangle shape. Then cook them on a hot non stick frying pan.

For the Salsa

Place the tomatoes, onion and garlic with skin on a hot frying pan. No need to use oil. Turn them from time to time until they have blacken. Set aside. Toast the chillies slightly and put them in hot boiling water to soften.
Then using a pestle & mortar, mash the garlic and onion first with the salt. Then chop the chillies roughly and mash them and add the tomatoes at the end and mash. Set aside.

Once all the tetelas are ready, top them with salsa, cheese and crema! Enjoy them with a nice cold beer!

Listo!

Provecho!

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