The tetelas are a type of antojitos or snack made of triangular-shaped tortillas traditionally filled with refried beans and cooked on a comal.
They are very popular in Oaxaca and also in some regions of Puebla bordering the state of Oaxaca, where they are not only called tetelas, but in some regions of both states, they are also called “Memelas”.
The Mixteca region is located in the north-central part of the state and is one of the 8 regions of the state of Oaxaca.
Although beans are the most popular filling, tetelas can also be found with other fillings, such as chicharrones or mushrooms and cheese.
Often served with sour cream, red and green salsa, and/or quesillo.
The recipe resembles another Mexican dish:
- Difficulty: Easy
- Cost: Low Cost
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Mexican
- Seasonality: All seasons
Ingredients
- 4 corn tortillas
- 5.3 oz refried beans
- to taste red salsa
- to taste green salsa
- to taste quesillo (or quartirolo or feta)
Tools
- 1 comal
Steps
For corn tortillas follow this recipe.
Prepare the refried beans: boil the beans until softened, drain without discarding the cooking water, and sauté the beans with fat and onion and garlic until reduced to a paste with the possible addition of cooking water.
Fill each tortilla with a tablespoon of refried beans, fold into a triangle as shown in the photos, and cook in a very hot pan.
Serve with cheese or sour cream and/or sauces.
