Tetelas

Triangular Oaxacan masa pockets stuffed with black beans and cheese, toasted on a comal until golden.

Ingredients

• 400g chicken thighs
• 400g corn tortillas
• a handful of rehydrated dried chilies
• 1/2 tsp smoked paprika
• 3 tbsp olive oil
• 200g ripe tomatoes
• a handful of fresh epazote, chopped
• Mexican crema, for serving

Instructions

1. 1

   Prepare the masa dough base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the pork shoulder, jalapeños, minced garlic, and chili powder, mixing well so everything is evenly seasoned.

3. 3

   Heat olive oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the masa dough until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the pork shoulder mixture until cooked through and lightly charred at the edges, about 10 mins.

6. 6

   Assemble by layering the masa dough with the filling, a spoonful of salsa verde, and a scattering of oregano.

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