Blue corn tetelas with mild mezcal chicken and warm charred corn sauce

Name: Blue corn tetelas with mild mezcal chicken and warm charred corn sauce
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 4
Cuisine: Comida Mexicana
Ingredients: 2 cups blue corn masa harina; 1 1/2 cups warm water; 1 1/2 tsp salt; 10.5 oz cooked shredded chicken breast; 3/4 cup chopped white onion; 2 cloves chopped garlic; 2 tbsp mezcal; 1/2 tsp dried oregano; 1/2 tsp ground cumin; 3 tbsp vegetable oil; 1 2/3 cups corn kernels; 1 large red tomato; 1 medium poblano pepper; 1/2 cup Mexican crema; 1/2 cup chicken broth; 1 tbsp chopped fresh epazote; 2.8 oz crumbled fresh cheese; 1/2 cup thinly sliced red onion; 1/4 cup chopped fresh cilantro; 2 tbsp lime

An original Mexican recipe for triangular blue corn masa tetelas filled with shredded chicken scented with a mild touch of mezcal, served with a warm charred corn sauce, fresh cheese, cilantro, and red onion. It balances smoky, sweet, and herbal flavors in a colorful homemade dish.

35 minPrep

35 minCook

70 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

240 g blue corn masa harina (for the dough of the tetelas)
360 ml warm water (approx., for hidratar the dough)
8 g salt (divided entre dough, chicken and sauce)
300 g cooked shredded chicken breast (skinless)
100 g chopped white onion (for the relleno of chicken)
6 g chopped garlic (for the relleno)
30 ml mezcal (for perfumar the chicken)
1 g dried oregano (for the chicken)
1 g ground cumin (for the chicken)
45 ml vegetable oil (divided for relleno, sauce and cocción)
250 g corn kernels (fresh or descongelados)
180 g red tomato (for the sauce)
120 g poblano pepper (asado, pelado and in strips; mitad for sauce and mitad for servir)
120 ml Mexican crema (for the sauce)
120 ml chicken broth (for ajustar the sauce)
4 g chopped fresh epazote (for the sauce)
80 g crumbled fresh cheese (for terminar)
60 g thinly sliced red onion (for servir)
8 g chopped fresh cilantro (for servir)
40 g lime (su juice, for terminar)

Nutrition facts

per serving

468 kcal

Calories

27 g

Protein

39 g

Carbs

23 g

Fat

5 g

Fiber

34 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. In a bowl, mix the blue corn masa harina with 1 teaspoon of the salt. Gradually add the warm water and knead for 3 to 4 minutes until you have a soft dough that is moist but not sticky. Cover and let it rest for 10 minutes.
2
2. Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the chopped white onion and cook for 3 minutes. Stir in the chopped garlic and cook 30 seconds more.
3
3. Add the shredded chicken, dried oregano, ground cumin, and 1/4 teaspoon salt. Mix well and cook for 2 minutes. Pour in the mezcal and cook 2 to 3 minutes until the alcoholic aroma softens and the filling stays juicy. Remove from the heat.
4
4. For the sauce, heat another tablespoon of vegetable oil in a skillet or griddle over medium-high heat. Add the corn kernels, chopped tomato, and half of the roasted poblano. Cook for 6 to 8 minutes, stirring occasionally, until the corn is charred in spots and the tomato is softened.
5
5. Transfer the corn, tomato, and cooked half of the poblano to a blender with the Mexican crema, chicken broth, chopped fresh epazote, and 1/4 teaspoon salt. Blend until thick and smooth.
6
6. Return the sauce to a small saucepan and cook over medium heat for 4 to 5 minutes, stirring, until hot and lightly thickened. Adjust salt if needed.
7
7. Divide the dough into 8 equal portions. Roll into balls, then flatten each one between two sheets of plastic into an oval about 14 cm or 5 1/2 inches long.
8
8. Place 2 to 3 tablespoons of the chicken filling in the center of each piece. Fold both long sides toward the center, then close the remaining point to form a tightly sealed triangular tetela. Gently press the edges.
9
9. Heat a comal or large skillet over medium heat. If you want a more golden surface, lightly grease it with the remaining tablespoon of vegetable oil. Cook the tetelas for 3 to 4 minutes per side, until firm, cooked through, and marked with golden spots.
10
10. If you want to keep them warm, transfer them to a tray and place them in a preheated oven at 93 °C / 200 °F while you finish the rest.
11
11. Serve the tetelas hot with the warm charred corn sauce on top or on the side. Finish with crumbled fresh cheese, sliced red onion, the remaining roasted poblano strips, chopped fresh cilantro, and lime juice.
12
12. Serve immediately to enjoy the tender masa texture against the creamy sauce and the herbal touch of epazote.

Chef tips

If the dough cracks while shaping the tetelas, moisten your hands with a little warm water and seal again. For deeper flavor, char the corn well without fully burning it.

Substitutions

You can substitute the chicken with shredded turkey. If you cannot find epazote, use a small amount of extra cilantro. Fresh cheese can be replaced with crumbled panela.

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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