Tetelas de Juxtlahuaca

METHOD

For the bean paste:
In a heavy 4-quart stockpot, cook the dried beans, finely chopped onion, and chopped garlic in 1 quart water over medium heat for 2½ hours or until tender.  Add salt to taste.  (If using cooked beans, skip this step.)

In a small saucepan, bring 1 cup of water to a boil.  Toast the chiles on a 10-inch dry comal, griddle or in a cast-iron frying pan, until they blister and give off their scent.  Soak the chiles in the hot water for 15 minutes.

In a blender, puree the chunked onion, whole garlic, chiles, and salt with enough bean broth to move the blades.  Remove the beans from the water and add to the blender.  (Add cooked beans, if using.)  Reserve the broth.  Add enough bean broth to the beans to make a thick puree. 

In a medium, heavy frying pan over medium-high heat, heat the oil and add the bean paste.  Cook until the paste is thick and dry, about 20 minutes.  Stir constantly.  Add salt to taste.

It is done when the paste stays divided into 2 sides fo the pan when you pass a spatula through the middle.

For the masa:
If using prepared masa, massage the masa with ¼ cup warm water in a medium mixing bowl to make a soft pliable dough (it shouldn't crack when it's rolled into balls or pressed out).  Cover with a damp towel and allow to rest, about 15 minutes.  

If using dry masa harina, mix the harina with 1 cup plus 2 tablespoons warm water in a medium mixing bowl until you have a slightly dry dough.  Cover with a damp towel.  Add ¼ cup warm water to the masa to make a soft, pliable dough (it shouldn't crack when it's rolled into balls or pressed out).

Divide the masa into 15 balls.  Cover with a damp cloth.

Press the masa balls out on a tortillapress between two sheets of plastic.  (If you do not have a tortilla press, you can flatten out the dough between two sheets of plastic by using the heel of your hand.)  Remove the top piece of plastic.

Spread 1 heaping tablespoon of bean paste in a triangle in the middle of the tortilla.  Fold in the three sides of the tortilla, using the plastic underneath to help you, to form a triangle.

A little of the bean paste should show in the middle of the triangle.  Press the corners of the triangle to seal shut.  Invert the triangle onto your palm and peel off the plastic.

On a 10-inch dry comal, griddle or in a cast-iron frying pan over medium heat, invert the triangle (solid side down) onto the center of the comal and cook until toasted, 3 to 5 minutes, on each side.

Serve the tetelas with 1 tablespoon cream on top of each and salsa picante on the side.

Buen provecho!

Triangular corn turnovers stuffed with red beans

At the village fiesta in Juxtlahuaca, cooks from all over the Mixteca make special dishes to feed the hundreds of people who come to pay homage to Padre Jesus. Outside the church are food stands, and this is where I first encountered tetelas or triangular shaped memelas.  Later that night and early the next day, Señora Esther Cervantes, who, among others, makes this town's specialty dish, sold them in the Juxtlahuaca´s zócalo.

Makes 6 servings

INGREDIENTS

For the beans:
6 ounces (¾ cup) dried red beans or pinto beans, or 3 cups cooked beans (and omit the onion, garlic and salt)

½ medium white onion, finely chopped

5 garlic cloves, finely chopped

Salt to taste

7 chiles costeños, stem and seeds removed or chile de árbol

½ small white onion, chunked
3 garlic cloves

Sea salt, to taste

1½ teaspoons sunflower or vegetable oil

For the masa:
1 pound masa for tortillas, or 1¾ cups masa harina for tortillas

For the garnish:
6 tablespoons Mexican crema, heavy cream or crème fraîche

Salsa picante