If you love masa, beans, and anything cooked on a hot comal, you need to make Tetelas.

These triangular masa pockets originate from Oaxaca, Mexico, and are traditionally filled with a simple mixture of beans before being folded into their signature triangle shape and cooked on a comal. The outside develops toasted spots while the inside stays soft, warm, and filled with creamy beans.

They’re made with just a handful of ingredients, but that’s exactly what makes them so good.

What will you need?

For the beans

• dry black beans
• white onion
• jalapeno
• garlic
• water
• lard
• salt

For the masa

• masa harina
• water

For Serving

• Oaxacan cheese
• salsa
• crema
• queso fresco
• fresh cilantro

How to make it

Make the beans

To a pressure cooker, add the beans, onion, jalapeno, garlic, and water. Cook on high for 50 minutes and let the air naturally release before opening. You can also cook the beans in a pot by lightly simmering them until tender. About 3 hours.

Once cooked, strain the beans and reserve the cooking liquid. Heat a pan over medium and add in the lard. Once the lard is melted and hot, add in the onion and sauté until tender. About 5 minutes. Pour in the beans and mash using a potato masher. Pour in about 1 cup of the reserved bean liquid and continue to mash until you get your desired consistency. You can also use a blender if you want them really smooth.

Make the masa

Add the masa harina to a large bowl. Gradually add the warm water while mixing with your hands. Knead for a minute or two until a soft, smooth dough forms. The masa should feel moist and pliable without sticking excessively to your hands. If it feels dry or cracks when pressed, add additional water about a tablespoon at a time.

Divide the dough into 8 equal portions and roll each into a smooth ball. Keep the masa covered with a damp kitchen towel while you work so it doesn’t dry out. Place one masa ball between two pieces of plastic in a tortilla press. Press into a tortilla approximately 5–6 inches wide.

Place about 1½–2 tablespoons of the bean mixture in the center of the tortilla and gently spread it out, leaving plenty of uncovered masa around the edges. Sprinkle some cheese over the beans. Using the plastic underneath the tortilla to help you, fold one side of the tortilla toward the center. Fold the second side inward at an angle, followed by the third side, creating a triangle. The edges should slightly overlap and enclose the filling. Gently press the seams together to seal. Repeat with the remaining masa and filling.

Cook the Tetelas

Heat a dry comal or cast-iron skillet over medium to medium-high heat. Place the tetelas seam-side down on the hot comal. Cook for about 3–4 minutes, or until the masa begins to develop toasted brown spots. Flip and cook for another 3–4 minutes. Continue flipping as needed until the masa is completely cooked and both sides have developed some nice color.

Serve

Transfer the tetelas directly from the comal to a serving plate. Drizzle with Mexican crema and top with crumbled queso fresco, salsa, and fresh cilantro. Serve immediately while the masa is still warm and the beans inside are creamy. Hope you enjoy!