Cooking Classics: Tetelas Oaxaca

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Cooking Classics

The Technique

Tetelas Oaxaca

Tetelas Oaxaca are a traditional savory pastry made from a simple masa filled with black beans. The dough is formed into circles using a tortilla press, then folded into a triangular shape in order to cover the filling amply before cooking which in turn gives them their signature look. The dough consistency is of great importance when making a batch of tetelas. It needs to be somewhat soft. However if it is too soft, it will stick to the heavy duty plastic when forming the circles. If the dough is too stiff, it will crack & expose the black bean filling. Rolling the portioned masa in a bit of masa harina & dusting the work surface helps to achieve the desired results without producing a dry, crumbly texture. Tetelas may be served with all sorts of toppings such as Charred Salsa Verde or Salsa Roja. Experiment with different heat levels by switching the garnish from jalapeños to serrano peppers or poblanos. Learn how to make a culinary classic in your very own kitchen.

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Tetelas Oaxaca
makes 15 pastries

1 3/4 cups masa harina, divided
1/2 tsp kosher salt
1 1/2 cups hot water
Refried Black Beans
 3 Tbsp vegetable oil
Charred Salsa Verde
Queso fresco
Garnish: Jalapeños

Whisk together 1 1/2 cups masa harina & the salt in a medium bowl. Add the water. Blend until a dough forms. Divide the dough into 15 heaping pieces using a standard-size cookie scoop. Roll the dough into balls, place on a parchment paper-lined half sheet pan & cover with plastic wrap.

Cut two pieces of heavy duty plastic from a zip top freezer bag to fit over a tortilla press. Place the remaining 1/4 cup masa harina onto a cutting board. Dust the surface of the board with a smidgen of it. Roll each piece of masa dough in the masa harina, then place between the plastic. Use a tortilla press to form 5-inch circles of dough. Carefully peel back the top layer of plastic, then invert over the masa harina dusted board. Carefully peel back the remaining plastic. Place a scant tablespoon of the Refried Black Beans in the center of the circle. Fold one side of the dough over the filling. Fold the second side over the filling. Fold the top side over the filling to form a triangular shape. Press the dough to seal. Place the filled triangular pastries onto a parchment paper-lined half sheet pan. 

Heat a non-stick skillet over Medium heat. Meanwhile, brush vegetable oil over one side of the pastries. Cook the tetelas, in batches & oiled side down 3 to 4 minutes per side, covered. Once it’s time to flip them, brush the surface with a bit of oil. Divide the tetelas between plates. Serve with Charred Salsa Verde & queso fresco. Garnish, if desired.

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{testing notes}

How To Make Tetelas Oaxaca

Refried Black Beans may be used to prepare this Mexican recipe classic. Use a small palate knife to fold the dough over the beans on both sides, then fold down the top piece of dough to encase the filling. The steam captured underneath the lid during the cooking process will aide in being certain the tetelas are cooked throughout. 

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 rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

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No. 1

Whisk together 1 1/2 cups masa harina & the salt in a medium bowl. Add the water.

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1a

Blend until a dough forms.

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No. 2

Divide the dough into 15 heaping pieces using a standard-size cookie scoop.

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2a

Roll the dough into balls, place on a parchment paper-lined half sheet pan & cover with plastic wrap. 

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No. 3

Cut two pieces of heavy duty plastic from a zip top freezer bag to fit over a tortilla press. Place the remaining 1/4 cup masa harina onto a cutting board. Dust the surface of the board with a smidgen of it. Roll each piece of masa dough in the masa harina, then place between the plastic. Use a tortilla press to form 5-inch circles of dough. Carefully peel back the top layer of plastic, then invert over the masa harina dusted board. Carefully peel back the remaining plastic. Place a scant tablespoon of the Refried Black Beans in the center of the circle.

How-To-Make-Tetelas-Oaxaca-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Cooking-Class-Southern-Entertaining-RebeccaGordon-Southern-Hostess-Pastry-Chef-Gardener-Birmingham-Alabama

3a

Fold one side of the dough over the filling.

How-To-Make-Tetelas-Oaxaca-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Cooking-Class-Southern-Entertaining-RebeccaGordon-Southern-Hostess-Pastry-Chef-Gardener-Birmingham-Alabama

3b

Fold the second side over the filling. 

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3c

Fold the top side over the filling to form a triangular shape.

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3d

Press the dough to seal. Place the filled triangular pastries onto a parchment paper-lined half sheet pan. 

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No. 4

 Heat a non-stick skillet over Medium heat. Meanwhile, brush vegetable oil over one side of the pastries. Cook the tetelas, in batches & oiled side down 3 to 4 minutes per side, covered. Once it’s time to flip them, brush the surface with a bit of oil. Divide the tetelas between plates. Serve with Charred Salsa Verde & queso fresco. Garnish, if desired. 
 
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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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