Tetelas Oaxaqueñas

I love making Tetelas Oaxaqueñas because they are simple, delicious and really fun to make. And my kids love them too! Tetelas are a traditional Mexican food that originate from the state of Oaxaca. They are triangle shaped pieces of masa stuffed with refried beans and cheese, or any other filling you fancy.

What Is a Tetela?

So, what exactly are tetelas Oaxaqueñas? Tetelas are a traditional Mexican dish that originate from the state of Oaxaca. It’s similar to a small, stuffed flatbread or empanada, made from masa and filled with beans and cheese, or meats and vegetables. The dough is folded into a triangle shape, and then it’s grilled to create a crispy, golden crust. They’re really satisfying and are great for almost any meal.

Tetelas are usually eaten with salsa and sometimes topped with lettuce, Mexican crema and queso fresco, making them even more flavorful. If you’re looking for something simple yet tasty, tetelas are definitely the way to go!

Fillings for Mexican Tetelas

One of the best things about tetelas is that you can get creative with the fillings! Here are a few traditional and delicious fillings you can use:

1. Black Beans and Cheese – The classic combination! Creamy refried black beans with melty Oaxacan cheese make for a perfect, satisfying filling.
2. Chorizo and Cheese – A delicious and easy filling, chorizo adds a deep, rich flavor that pairs perfectly with melted cheese.
3. Pinto Beans and Chicharrón – For a savory and slightly crispy filling, combine pinto beans with chicharrón (fried pork).
4. Corn and Cheese – A simple yet satisfying option, mixing sweet corn with cheese is a kid-pleaser.
5. Mushrooms and Cheese – If you’re looking for a vegetarian option, sautéed mushrooms with cheese make a tasty and hearty filling.

You can mix and match these ingredients or get creative with your own combination.

Tetelas vs. Pupusas

You might be wondering, are tetelas the same as pupusas? While both dishes come from Central America and feature a stuffed, doughy exterior, there are a few differences that set them apart. Firstly tetelas come from Oaxaca, Mexico, and pupusas are a traditional dish from El Salvador. Some other differences are:

• Shape: Tetelas are typically triangular, while pupusas are round and slightly thicker.
• Dough: Pupusas are usually made with a softer dough that includes a bit of fat, like lard, which gives them a richer texture. Tetelas, on the other hand, are made with just masa and water, so they tend to be a bit firmer and crispier once cooked.
• Toppings: Pupusas are traditionally topped with salsa and curtido, a fermented cabbage salad. Tetelas, are usually eaten with salsas and crema.

While both are delicious, tetelas are perfect if you’re craving a crispy, light snack, while pupusas are a bit heartier.

Ingredients for Tetelas Recipe

Here’s what you’ll need to make tetelas:

For the Dough:

• 1 1/2 cups masa harina (check out this guide to masa harina)
• 1 1/4 cups warm water
• 1/2 teaspoon salt

For the Filling:

• 1 cup refried black beans
• 1 1/2 cups Oaxaca cheese (or queso para quesadillas)

How to Make Tetelas

• Prepare the Beans:
  If you are making the refried beans from dried, boil the beans in a generous amount of water and when almost cooked, add salt to taste. Simmer until the beans are soft and no longer grainy. In a large saucepan, heat oil and add chopped onion, sautéing until soft. Then, add the beans and some of the liquid they cooked in. Mash the beans as they simmer, until the reach a smooth consistency. Taste and add salt to your liking.

• Make the Dough:
  In a large bowl, combine the masa harina and salt. Gradually add the warm water, mixing with your hands until the dough comes together. Knead the dough for about 5 minutes until soft and smooth. The dough should be very moist so if needed, add a little more water. If it becomes too sticky, sprinkle in a bit more masa harina. Cover with a damp towel and let rest for 10 minutes while you prep the fillings.

• Prepare the Filling:
  Grate or shred the cheese and prepare the refried beans. If you’re using other fillings such as vegetables or meats, sauté them now.
• Form the Tetelas:
  Divide the dough into small balls (about the size of a golf ball). Using a tortilla press or your hands, flatten each ball into a small circle, about 4-5 inches wide. Place a tablespoonful of beans and another tablespoonful of cheese in the center, then fold the dough over the filling to create a triangle. Pinch the seams to seal them well and make sure no filling escapes during cooking.

• Cook the Tetelas:
  Heat a large skillet, griddle or comal over medium heat. Once hot, add the tetelas and cook each side for about 3-4 minutes, or until they’re golden brown and crispy.

• Serve and Enjoy:
  Once the tetelas are crispy and golden, remove them from the pan and enjoy immediately. They can be serve with your favorite salsa, guacamole, or topped with Mexican crema and queso fresco.

Why You’ll Love This Tetelas Oaxaqueñas Recipe

Making tetelas at home is a fun, delicious and family friendly way to enjoy traditional Mexican food. With a crispy exterior and savory filling, they’re perfect for a snack, meal, or even as an appetizer for parties. Whether you stick with traditional fillings like beans and cheese, or get creative with chicken, mushrooms, or even corn, you and your family are sure to love them!

If you try this recipe, come back and let me know how it went. I’d love to hear from you.

Looking for more recipes from Mexico?

Try some of these favorites!

• Quesadillas Mexicanas (Quesadillas de Masa)
• Salsa de Chile Árbol
• Besos de Nuez Recipe
  

Print

Tetelas Oaxaqueñas

Tetelas are a traditional Mexican dish that originate from the state of Oaxaca. They are triangle shaped pieces of masa stuffed with refried beans and cheese, or any other filling you fancy!

Course Appetizer, Breakfast, Main Course, Snack

Cuisine Mexican

Keyword authentic mexican food, frijoles refritos, refried beans, tetelas, vegetarian mexican recipe

Prep Time 20 minutes minutes

Cook Time 6 minutes minutes

Servings 4 servings

Equipment

• 1 tortilla press

Ingredients

For the Dough:

• 1 1/2 cups masa harina
• 1 1/4 cups warm water
• 1/2 teaspoon salt

For the Filling:

• 1 cup refried black beans
• 1 1/2 cups Oaxaca cheese or queso para quesadillas

Instructions

• In a large bowl, combine the masa harina and salt. Gradually add the warm water, mixing with your hands until the dough comes together. Knead the dough for about 5 minutes until soft and smooth. The dough should be very moist so if needed, add a little more water. If it becomes too sticky, sprinkle in a bit more masa harina. Cover with a damp towel and let rest for 10 minutes while you prep the fillings.
• Grate or shred the cheese and prepare the refried beans. If you’re using other fillings such as vegetables or meats, sauté them now.
• Divide the dough into small balls (about the size of a golf ball). Using a tortilla press or your hands, flatten each ball into a small circle, about 4-5 inches wide. Place a tablespoonful of beans and another tablespoonful of cheese in the center, then fold the dough over the filling to create a triangle. Pinch the seams to seal them well and make sure no filling escapes during cooking.
• Heat a large skillet, griddle or comal over medium heat. Once hot, add the tetelas and cook each side for about 3-4 minutes, or until they’re golden brown and crispy.
• Once the tetelas are crispy and golden, remove them from the pan and enjoy immediately. They can be serve with your favorite salsa, guacamole, or topped with Mexican crema and queso fresco.