Tetelas de Frijol Negro y Queso (Oaxacan Triangular Masa Pockets)
Soft corn dough folded into triangles around spiced black beans and cheese, griddled until speckled and served with a bright green salsa.
- Time50 min
- LevelMedium
- Costabout £1.04 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the masa harina, salt and oil in a bowl. Add the hot water and knead for 2 minutes until soft and not sticky. Cover with a damp cloth and rest for 15 minutes.
15 min - 2
For the filling, mash the beans in a small pan with the cumin, aniseed, garlic and 3 tbsp water. Cook for 5 minutes, stirring, until a thick paste. Cool slightly.
5 min - 3
Blend the tomatillos, green chilli, coriander, lime juice and a pinch of salt to a sauce.
- 4
Divide the dough into 8 balls. Press each between baking paper to a disc about 12 cm across. Put a spoonful of beans and a little cheese in the middle of each disc.
- 5
Fold the edges up over the filling to make a triangle, pinching the three corners together and leaving the middle open on top. Press gently to seal.
- 6
Heat a dry frying pan over a medium heat. Cook the tetelas for 3 to 4 minutes each side until speckled brown and firm.
8 min - 7
Serve hot with the green salsa and a spoonful of soured cream.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.