Tetelas

Ingredients

• 500 g (18 oz / 2 cups / 500 ml) tortilla masa, fresh or reconstituted
• 375 ml (1½ cups) black bean paste, thick and well-seasoned
• To serve: Mexican crema, crumbled queso fresco, salsa of choice

Method

1. 1
   Divide the masa into 12 equal balls, roughly 42 g each. Keep covered with a damp cloth.
2. 2
   Line a tortilla press with two sheets of plastic. Press one ball into a disk approximately 15 cm (6 inches) across and even in thickness.
3. 3
   Peel the top plastic away gently. Spread a generous tablespoon of bean paste over the surface, leaving a 1 cm border all around.
4. 4
   Fold the disk into a triangle: lift one edge to the centre, press lightly; lift a second edge, press; lift the third edge, press. The result should be a compact, sealed triangle.
5. 5
   Heat an ungreased comal or heavy skillet over medium heat (approximately 160–175 °C / 320–347 °F). Cook the tetela seam-side down first for 4 minutes, until lightly browned with some darker flecks. Flip and cook the other side for 4 minutes.
6. 6
   Transfer immediately to a plate and serve with crema, cheese, and salsa.