Tetela Recipe

Make masa dough

In a medium bowl combine masa harina and salt. Gradually add warm water and mix with your hands until a soft, pliable dough forms that holds together and does not crack when pressed (about 2–3 minutes). If dough is dry add up to 2 tablespoons more water; if sticky, add a little more masa. Cover with a damp towel and rest 15 minutes.

Form tetela pockets

Divide the dough into 8 equal portions (about 2 oz each). Keep covered. On a piece of plastic or parchment, press each portion between plastic using a small bowl or tortilla press to form a 4–5 inch disc about 1/8" thick. Place about 1 tablespoon of bean purée (prepared next) in the center of each disc, then fold the disc over the filling to form a half-moon and seal the edges by pressing with fingers; you can crimp decoratively. Set finished pockets on a tray, covered lightly to prevent drying.

Cook tetelas

Heat a large nonstick or cast-iron skillet over medium heat and brush lightly with vegetable oil. Cook tetelas 2–3 minutes per side until lightly golden and slightly crisp. Transfer to a wire rack while you warm the mole and mushrooms. Keep warm in a low oven (200°F / 95°C) if needed.

Warm 1 tablespoon oil in a small saucepan over medium heat. Add the garlic clove and cook 30 seconds until fragrant but not browned. Add the cooked or canned beans and 1/4 cup of water or bean cooking liquid. Simmer 3–4 minutes to heat through.

Remove from heat and transfer to a blender or use an immersion blender. Purée until smooth, adding additional water a tablespoon at a time if needed to reach a thick but spreadable consistency. Season with 1/2 tsp salt. Taste and adjust. Keep warm or at room temperature until assembly.

In a medium skillet heat 2 tablespoons olive oil over medium-high heat. Add chopped onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds more.

Add the chopped mushrooms and a pinch of salt. Sauté 5–7 minutes, stirring frequently until mushrooms release their liquid and begin to brown. Add the toasted chopped almonds and pepitas and continue to cook 1–2 minutes to marry flavors.

Stir in chopped fresh epazote, black pepper and lime juice. Taste and adjust salt. Remove from heat and keep warm for assembly.

In a small saucepan warm 1 teaspoon oil over low heat. Add the mole negro paste and cook gently for 1 minute to release aroma. Whisk in 1/2 cup stock until smooth. Add the optional dark chocolate and simmer on low 3–5 minutes until sauce is glossy and slightly thickened. Taste and adjust seasoning; if too thick add a tablespoon of stock, if too thin simmer to concentrate.

Keep warm until plating. Mole should be pourable but not watery.

Place a warm tetela on a plate. Spread a thin smear of bean purée inside before folding (if you prefer extra inside filling, open pockets slightly and add more). Spoon 1–2 tablespoons of the mushroom-and-nut mixture over the tetela, or serve mushrooms on the side.

Ladle 1–2 tablespoons of warm mole negro over each tetela (or create a pool on the plate and set tetela on top). Add a small dollop (about 1 tablespoon) of crème fraîche on each tetela and finish with chopped epazote leaves and optional crumbled queso fresco. Serve with lime wedges for squeezing.

Serve immediately while warm. Leftovers: store components separately in airtight containers in the refrigerator for up to 3 days; reheat gently before serving.