Crispy Tetelas with Ricotta-Style Cheese and Greens, Pasilla Chile Sauce, and Warm Squash Salad

Name: Crispy Tetelas with Ricotta-Style Cheese and Greens, Pasilla Chile Sauce, and Warm Squash Salad
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Comida Mexicana
Ingredients: 2 cups masa harina corn flour; 1 1/2 cups warm water; 1 1/2 tsp salt; 3 tbsp vegetable oil; 7 oz ricotta-style fresh cheese; 4 oz quelites or spinach; 2 cloves garlic; 1/2 cup white onion; 4 large dried pasilla chiles; 2 medium or 1 1/2 cups chopped tomato; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 14 oz butternut squash; 3/4 cup red onion; 1/4 cup pumpkin seeds; 2 tbsp chopped fresh epazote; 2 tbsp lime juice

Corn tetelas filled with ricotta-style fresh cheese and sautéed greens, crisped until golden and served with a silky pasilla chile sauce and a warm salad of squash, red onion, and pumpkin seeds. This is an original Mexican recipe with contrasting textures and toasty, herbal, and lightly sweet flavors.

30 minPrep

35 minCook

65 minTotal

4Servings

VegetarianGluten-Free

Ingredients

Adjust servings

240 g masa harina corn flour (for the dough of the tetelas)
360 ml warm water (approx., for hidratar the dough)
8 g salt (divided entre dough, relleno, sauce and ensalada)
45 ml vegetable oil (divided for saltear and dorar)
200 g ricotta-style fresh cheese (for the relleno)
120 g quelites or spinach (lavados and chopped)
6 g garlic (1 clove chopped for the relleno and 1 clove for the sauce)
80 g white onion (chopped; mitad for relleno and mitad for sauce)
24 g dried pasilla chiles (without stalk ni semillas)
300 g tomato (for the sauce)
1 g ground cumin (for the sauce)
1 g dried oregano (for the sauce)
400 g butternut squash (pelada and diced small)
100 g red onion (en pluma for the ensalada tibia)
30 g pumpkin seeds (tostadas)
4 g fresh epazote (for the ensalada tibia)
30 ml lime juice (for the ensalada tibia)

Nutrition facts

per serving

432 kcal

Calories

13 g

Protein

49 g

Carbs

21 g

Fat

7 g

Fiber

42 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Preheat the oven to 220°C / 425°F. Place the squash on a sheet pan, toss it with 1 tablespoon vegetable oil and a pinch of salt, and roast for 20 to 25 minutes at 220°C / 425°F, until tender with browned edges.
2
2. Meanwhile, make the dough: combine the masa harina with 1 teaspoon salt and gradually add the warm water until you get a soft dough that is moist but not sticky. Cover and let rest for 10 minutes.
3
3. Make the filling: heat 1 tablespoon oil in a skillet over medium heat. Sauté half of the white onion and 1 minced garlic clove for 2 minutes. Add the quelites or spinach and cook for 2 to 3 minutes until wilted. Stir in the ricotta-style fresh cheese and a pinch of salt, then remove from the heat.
4
4. For the sauce, lightly toast the dried pasilla chiles on a griddle or dry skillet over medium heat for 10 to 15 seconds per side, making sure they do not burn. Place them in hot water for 10 minutes to soften.
5
5. Roast the tomatoes, the remaining half of the white onion, and the remaining garlic clove in a skillet or on a griddle over medium-high heat for 8 to 10 minutes, turning them, until spotted and softened.
6
6. Blend the drained pasilla chiles with the roasted tomatoes, roasted white onion, roasted garlic, cumin, oregano, 120 ml / 1/2 cup water, and a pinch of salt until smooth.
7
7. Heat 1/2 tablespoon oil in a saucepan over medium heat. Pour in the blended sauce and cook for 6 to 8 minutes, stirring occasionally, until slightly thickened. Adjust salt if needed.
8
8. Shape the tetelas: divide the dough into 8 equal portions. Roll into balls and flatten each one between plastic sheets into a circle about 12 cm / 5 inches wide. Place 2 tablespoons filling in the center and fold in three sides to form a triangle, pressing the seams well.
9
9. Cook the tetelas on a griddle or nonstick skillet over medium heat for 3 to 4 minutes per side until cooked through. Then add the remaining 1/2 tablespoon oil and crisp them for 1 to 2 more minutes per side.
10
10. Toss the hot roasted squash with the red onion, toasted pumpkin seeds, fresh epazote, lime juice, and a pinch of salt to make the warm salad.
11
11. Serve 2 tetelas per plate over a layer of pasilla chile sauce and alongside the warm squash salad. If you like, finish with a few extra pumpkin seeds on top.

Chef tips

If the dough dries out while shaping the tetelas, moisten your hands with a little water. For a smoother sauce, strain it before simmering. The filling should be warm or cool, not hot, so the tetelas are easier to seal.

Substitutions

You can use Swiss chard instead of quelites or spinach. The requesón can be replaced with ricotta or crumbled fresh cheese, although the texture will change slightly. If you cannot find epazote, use a smaller amount of fresh cilantro instead.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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