Oaxacan Triangular Masa Pockets with Black Beans and Cheese

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Tetelas are rustic Oaxacan masa pockets shaped into triangles and griddled until golden. The masa is folded around a savory filling of mashed black beans, melted cheese, and aromatic herbs, then crisped on a hot comal. They make a hearty breakfast or antojito enjoyed with fresh salsa and crema.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 16 gFat
• 6 gSaturated Fat
• 48 gCarbs
• 7 gFiber
• 2 gSugar
• 14 gProtein
• 520 mgSodium
• 380 mgPotassium
• 210 mgCalcium
• 3 mgIron
• 5 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the masa dough

• 2 cups masa harina
• 1 1/2 cups warm water
• 1/2 teaspoon fine sea salt
• 3 tablespoons lard or vegetable shortening

For the bean and cheese filling

• 1 cup cooked black beans, lightly mashed
• 1/2 cup crumbled queso fresco
• 1/4 cup shredded Oaxaca cheese
• 2 tablespoons finely chopped white onion
• 1 small garlic clove, minced
• 2 tablespoons chopped epazote or cilantro
• 1/4 teaspoon ground cumin
• 1/2 teaspoon fine sea salt

For cooking and serving

• 2 tablespoons neutral oil or lard for the comal
• 1/2 cup salsa verde
• 1/4 cup Mexican crema
• 1/4 cup crumbled queso fresco for garnish

Directions

1. Whisk masa harina and salt in a large bowl, then cut in the lard with your fingertips until the mixture looks sandy. Slowly pour in the warm water and knead for 4 to 5 minutes until the dough is soft, smooth, and holds together when pressed; if it cracks, add water a tablespoon at a time.
2. Combine the mashed black beans, queso fresco, Oaxaca cheese, onion, garlic, epazote, cumin, and salt in a medium bowl and stir until evenly mixed; the filling should be thick enough to mound on a spoon.
3. Divide the masa into 8 equal balls (about 60 g each). Place one ball between two sheets of plastic wrap or parchment and press into a 5-inch round about 1/4 inch thick using a tortilla press or the bottom of a heavy skillet.
4. Spoon about 2 tablespoons of the bean filling slightly off-center on each round. Fold the masa over to form a half-moon, seal the edges firmly by pinching, then fold the seam underneath and pinch the three points to form a neat triangle; press gently so the filling spreads evenly.
5. Heat a comal or large dry cast-iron skillet over medium heat for 2 minutes, then brush lightly with oil. Cook the tetelas in batches for 4 to 5 minutes per side, pressing gently with a spatula, until deep golden brown spots appear and the masa is cooked through.
6. Keep cooked tetelas warm in a clean kitchen towel while you finish the batch. Serve hot with salsa verde spooned over the top, a drizzle of crema, and extra crumbled queso fresco.

Cook’s Notes

• The masa should feel like soft Play-Doh; if the edges of your tetelas crack when folding, the dough is too dry and needs more water.
• For extra flavor, toast the black beans briefly in a dry pan before mashing to deepen their earthy taste.
• A well-seasoned cast-iron comal gives the best crust; keep the heat at medium so the masa cooks through before the outside burns.
• Leftover cooked tetelas reheat beautifully on a hot comal for 2 minutes per side and stay crisp outside and tender inside.

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