Directions
Step 1
To a medium pot over medium warmth, add the oil. When it’s sizzling and shimmering, add the garlic and half of the onion and cook dinner till the onion is softened and pale golden, about quarter-hour. Stir within the cumin, turmeric, and chile flakes and cook dinner till aromatic, about 1 minute. Add the beans, salt, and 1½ cups of water. Carry to a boil, then flip the warmth to low and simmer till the water is usually absorbed, 23–28 minutes. Mash barely with the again of a spoon and put aside.
Step 2
If utilizing masa harina, add it to a medium bowl. Slowly add ¾–1 cup of heat water (97°F), utilizing your palms to combine till it simply comes collectively right into a moist dough that doesn’t stick with your palms or crack. (You could not want the entire water, or it’s possible you’ll want a bit extra. To check, roll a ball of dough along with your palms and flatten it right into a disk. If the sides crack, knead in additional water 1 tablespoon at a time.)
Step 3
Portion the masa into 8 equal balls (about 1¾ ounces every) and canopy with a moist paper towel. Press one ball in a tortilla press lined with plastic on either side, then take away the tortilla and re-roll it right into a ball. (This helps the masa change into extra supple.) Press the ball as soon as extra right into a 5–6-inch spherical. Place 1–1½ tablespoons of the beans within the middle and prime with 1–1½ tablespoons of the queso Chihuahua, being cautious to not overfill. Utilizing the plastic to assist form, carry one facet of the tortilla to the middle, adopted by a second facet to type a 60-degree angle. There must be a triangle on the prime and a rounded edge on the backside. Carry the underside as much as the middle, masking the filling fully. Flippantly press the corners collectively to seal. Switch to a parchment-lined baking sheet and canopy with the damp paper towel. Repeat with the remaining masa balls, beans, and queso Chihuahua.
Step 4
Place a big skillet or comal over medium warmth. When it’s sizzling, add half of the tetelas seam-side down and cook dinner, flipping midway by means of, till the masa is golden brown, cooked by means of, and blistering in locations, 8–10 minutes complete. Switch to a platter or particular person plates and serve with cilantro, queso blanco, crema, salsa macha, and the remaining onion.
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To a medium pot over medium warmth, add the oil. When it’s sizzling and shimmering, add the garlic and half of the onion and cook dinner till the onion is softened and pale golden, about quarter-hour. Stir within the cumin, turmeric, and chile flakes and cook dinner till aromatic, about 1 minute. Add the beans, salt, and 1½ cups of water. Carry to a boil, then flip the warmth to low and simmer till the water is usually absorbed, 23–28 minutes. Mash barely with the again of a spoon and put aside.
-
If utilizing masa harina, add it to a medium bowl. Slowly add ¾–1 cup of heat water (97°F), utilizing your palms to combine till it simply comes collectively right into a moist dough that doesn’t stick with your palms or crack. (You could not want the entire water, or it’s possible you’ll want a bit extra. To check, roll a ball of dough along with your palms and flatten it right into a disk. If the sides crack, knead in additional water 1 tablespoon at a time.)
-
Portion the masa into 8 equal balls (about 1¾ ounces every) and canopy with a moist paper towel. Press one ball in a tortilla press lined with plastic on either side, then take away the tortilla and re-roll it right into a ball. (This helps the masa change into extra supple.) Press the ball as soon as extra right into a 5–6-inch spherical. Place 1–1½ tablespoons of the beans within the middle and prime with 1–1½ tablespoons of the queso Chihuahua, being cautious to not overfill. Utilizing the plastic to assist form, carry one facet of the tortilla to the middle, adopted by a second facet to type a 60-degree angle. There must be a triangle on the prime and a rounded edge on the backside. Carry the underside as much as the middle, masking the filling fully. Flippantly press the corners collectively to seal. Switch to a parchment-lined baking sheet and canopy with the damp paper towel. Repeat with the remaining masa balls, beans, and queso Chihuahua.
-
Place a big skillet or comal over medium warmth. When it’s sizzling, add half of the tetelas seam-side down and cook dinner, flipping midway by means of, till the masa is golden brown, cooked by means of, and blistering in locations, 8–10 minutes complete. Switch to a platter or particular person plates and serve with cilantro, queso blanco, crema, salsa macha, and the remaining onion.
