Oaxacan Tetelas with Frijol Negro Recipe — Authentic Mexican

1 Ingredients

1 kg masa de maíz (white or blue), or equivalent masa harina + water (about 2:1 masa harina to water by weight)
1 tsp baking powder
Salt to taste
Water as needed
1 1/2 cups cooked frijol negro
1/4 cup white onion, diced
2 tbsp oil or manteca
Salt to taste (for bean filling)
4 ripe jitomates
1/4 white onion
1 garlic clove
2 chiles morita
Salt and pepper to taste
2 tbsp oil (for salsa)
200 g queso fresco, crumbled
Cilantro leaves, to garnish
4 radishes, very thinly sliced

1

Mix the masa with baking powder and salt. Add water gradually and knead until smooth, moist and non-sticky.
2

For the filling: blend 1 1/2 cups cooked frijol negro into a thick puree. Heat 2 tbsp oil in a pan, fry the diced onion until translucent, then add the bean puree and cook a few minutes until thick. Salt to taste. Cool.
3

Roll masa into small balls (about 35-40 g each). Press one between plastic in a tortilla press into a thin disc.
4

Spread about 1 tablespoon of frijol puree all over the disc, leaving a small border.
5

Fold three sides of the disc inward to form a triangle, overlapping slightly so the bean is enclosed. Press gently to seal.
6

Heat a comal over medium heat. Cook each tetela 2-3 minutes per side until lightly browned with toasted spots.
7

For the salsa: char the jitomates, onion, garlic and chiles morita on a comal. Soak the chiles in hot water 15 minutes.
8

In a molcajete, grind the garlic with salt to a paste. Add onion, then jitomate, then chiles morita. Grind to a chunky salsa and season.
9

Serve the tetelas hot with salsa, crumbled queso fresco, cilantro and radish slices.

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The triangle should be sealed but not over-pressed — you want the bean visible at the corners as a window.
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Blue masa makes a more dramatic tetela and is traditional in some Mixteca villages.
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Don't skip the baking powder — it lightens the masa just enough so the tetela stays tender after toasting.