Tricolor Tetelas with Bean and Cheese Filling

Today, we're bringing a little bit of traditional Mexican cuisine into your kitchen with Tricolor Tetelas - triangle-shaped pockets of corn dough filled with a blend of refried beans and cheese. To accompany our Tetelas, we're preparing a refreshing Nopal salad, making this dish not only vibrant in color but also rich in flavors. Get ready to impress your taste buds and your guests with this creative and delicious recipe.

Ingredients:

For the Tetelas:

- 2 cups of masa harina (corn flour)

- Water (as needed to form dough)

- 1 cup refried beans

- 1 cup shredded cheese (Oaxaca or Mozzarella recommended)

- Salt to taste

- Blue corn masa (optional, for color contrast)

- Epazote (Mexican herb for added flavor, optional)

For the Nopal Salad:

- 1 lb fresh nopales (cactus pads), cleaned and diced

- 1 clove garlic

- 1/4 white onion

- Salt to taste

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Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: Makes about 10-12 Tetelas depending on size.

Equipment:

- Comal (or non-stick skillet)

- Mixing bowl

- Knife and chopping board

- Salad spinner (optional)

Instructions:

1. Start by preparing the Nopal Salad. In a pot, boil the nopales along with garlic, onion, and salt until tender. Once cooked, drain and if preferred, use a salad spinner to get rid of excess water. Set the cooked nopales aside to cool.

2. While the nopales are boiling, prepare the masa for the Tetelas. If you're using both yellow and blue corn masa, mix them to create a marbled effect. Add water gradually to the masa harina and knead until a smooth, pliable dough forms. Adjust with a bit more masa or water if needed to get the right consistency.

3. Take a small portion of dough and roll it into a ball. Then, press it flat to form a tortilla shape. These can be made small or large based on your preference.

4. In the center of each tortilla, add a spoonful of refried beans and a generous amount of shredded cheese. Carefully fold the tortilla into a triangular shape to form the Tetela, ensuring the filling is well-sealed inside.

5. Heat the comal or skillet over medium heat. Place the Tetelas on the hot comal and cook until the dough is crispy and golden brown on both sides, about 2 to 3 minutes per side.

6. Continue until all Tetelas are cooked. If you like, you can add some epazote leaves to the filling for an authentic touch.

7. Serve the Tetelas hot, paired with the Nopal Salad on the side.

Cooking Tips:

- When making the dough, the texture is key. It should not stick to your hands, and it should be soft enough to easily form shapes without cracking.

- You can add a layer of plain masa over the tricolor dough before adding the filling for a more interesting appearance.

- If the comal is too hot, Tetelas might cook too quickly on the outside while still being raw inside. Adjust the temperature as needed.

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This recipe has been adapted from the original by Vasilvana1. For more delicious recipes and culinary inspiration, be sure to check out their YouTube channel: https://www.youtube.com/@ALESTILODEVASILVANA1

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Tetelas with Refried Beans and Cheese