Turkey Chorizo Tetelas with Ayocote Beans and Charred Pineapple Salsa

Name: Turkey Chorizo Tetelas with Ayocote Beans and Charred Pineapple Salsa
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Comida Mexicana
Ingredients: 2 cups masa harina; 1 1/2 cups warm water; 1 tsp salt; 10.5 oz cooked ayocote beans, drained; 2 tbsp vegetable oil; 1 cup white onion, finely chopped; 3 cloves garlic, minced; 14 oz ground turkey; 2 large dried ancho chile; 1 tbsp apple cider vinegar; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp Mexican dried oregano; 3 medium Roma tomatoes; 1 1/2 cups fresh pineapple slices; 1 small serrano chile; 1/2 cup fresh cilantro, chopped; 2 tbsp fresh lime juice; 2.8 oz crumbled queso fresco; 1 medium sliced avocado

Corn masa tetelas filled with mashed ayocote beans and ancho-spiced turkey chorizo, griddled and served with a charred pineapple, tomato, and cilantro salsa. An original Mexican recipe with smoky, sweet, and gently spicy flavors.

30 minPrep

35 minCook

65 minTotal

4Servings

High ProteinGluten-Free

Ingredients

Adjust servings

240 g masa harina (for the dough of the tetelas)
360 ml warm water (approx., for hidratar the dough)
6 g salt (divided)
300 g cooked ayocote beans, drained (pueden ser blancos or morados)
30 ml vegetable oil (divided)
140 g white onion, finely chopped (divided)
9 g garlic, minced (divided)
400 g ground turkey (for the chorizo)
24 g dried ancho chile (without semillas ni venas)
15 ml apple cider vinegar (for the adobo of the chorizo)
3 g smoked paprika (optional pero recomendado)
2 g ground cumin
1 g Mexican dried oregano
300 g Roma tomatoes (for the sauce)
220 g fresh pineapple slices (for tatemar and picar)
10 g serrano chile (ajustar to taste)
16 g fresh cilantro, chopped (divided)
30 ml fresh lime juice
80 g crumbled queso fresco (for servir)
150 g sliced avocado (for servir)

Nutrition facts

per serving

498 kcal

Calories

27 g

Protein

45 g

Carbs

23 g

Fat

9 g

Fiber

36 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
Toast the dried ancho chiles on a dry griddle or skillet over medium heat for 20 to 30 seconds per side, being careful not to burn them. Place them in a bowl, cover with hot water, and soak for 10 minutes until softened.
2
Meanwhile, make the dough by mixing the masa harina with 5 g (3/4 tsp) salt and the warm water little by little until you get a soft, moist, workable dough. Cover with a towel and let it rest for 10 minutes.
3
For the bean filling, mash the cooked ayocote beans with a fork or masher. Heat 15 ml (1 tbsp) vegetable oil in a skillet over medium heat, add 70 g (1/2 cup) onion and 3 g (1 clove) garlic, and cook for 2 minutes. Stir in the mashed beans, 15 ml (1 tbsp) water, and 1 tablespoon of the cilantro. Cook for 3 to 4 minutes until thick and spreadable. Set aside.
4
Drain the soaked ancho chiles and blend them with 70 g (1/2 cup) onion, 6 g (2 cloves) garlic, the apple cider vinegar, smoked paprika, cumin, oregano, and 30 ml (2 tbsp) water until you have a thick adobo.
5
Heat 15 ml (1 tbsp) vegetable oil in a skillet over medium-high heat. Add the ground turkey and cook for 4 minutes, breaking it up. Add the ancho adobo and 1 g (1/4 tsp) salt; cook for 6 to 8 minutes more, stirring, until the turkey is fully cooked and slightly dry. Set aside.
6
For the charred salsa, cook the tomatoes, pineapple, and serrano chile on a very hot griddle or skillet for 6 to 8 minutes total, turning them, until they have dark blistered spots and are tender. Finely chop or pulse-blend with the lime juice and the remaining cilantro. Adjust salt to taste.
7
Divide the dough into 8 equal portions. Roll each into a ball and flatten between two sheets of plastic until you have a round about 12 cm (5 inches) wide. Place 1 heaping tablespoon of beans and 1 tablespoon of turkey chorizo in the center.
8
Fold three sides of the round inward to form a triangular tetela and press the seams firmly to seal in the filling. Repeat with the remaining dough and filling.
9
Heat a griddle or large skillet over medium heat. Cook the tetelas for 3 to 4 minutes per side until the masa is cooked through with light golden spots and the filling is hot. If you prefer to finish them in the oven, place them on a tray and bake at 200 °C / 400 °F for 8 minutes after searing them on the griddle.
10
Serve the tetelas hot with the charred pineapple salsa, crumbled queso fresco, and sliced avocado on top or on the side.

Chef tips

If the dough cracks while shaping the tetelas, add 1 to 2 more tablespoons of warm water. For a better seal, lightly moisten the edges before folding. The salsa tastes best if the pineapple is charred until slightly caramelized.

Substitutions

You can substitute ground chicken for the ground turkey. If you cannot find ayocote beans, use cooked pinto beans. Queso fresco can be replaced with crumbled panela cheese.

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
View on Amazon
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
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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