Tetelas with pasilla mushroom tinga, black beans, and fresh cactus-apple salad

Name: Tetelas with pasilla mushroom tinga, black beans, and fresh cactus-apple salad
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 4
Cuisine: Comida Mexicana
Ingredients: 2 cups blue corn masa harina; 1 1/2 cups warm water; 1 tsp salt; 1 1/2 cups cooked black beans; 2 tbsp vegetable oil; 1 tbsp fresh epazote; 10.5 oz oyster mushrooms; 1 cup white onion; 3 cloves garlic; 2 large dried pasilla chiles; 2 medium roma tomatoes; 1 tbsp apple cider vinegar; 1/2 tsp dried oregano; 1 cup cooked cactus paddles; 1 medium green apple; 1/4 cup fresh cilantro; 2 tbsp lime juice; 1 tbsp olive oil

An original Mexican recipe featuring blue corn tetelas stuffed with black beans and a juicy pasilla mushroom tinga, served with a fresh cactus, apple, and cilantro salad. It combines smoky, tangy, and herbal flavors in a colorful, satisfying dish.

35 minPrep

30 minCook

65 minTotal

4Servings

VeganDairy-Free

Ingredients

Adjust servings

240 g blue corn masa harina (for the dough of the tetelas)
360 ml warm water (approx., for formar the dough)
6 g salt (divided entre the dough, the tinga and the ensalada)
300 g cooked black beans (escurridos)
30 ml vegetable oil (divided for frijoles, tinga and cocción)
5 g fresh epazote (chopped finely)
300 g oyster mushrooms (deshebradas with the mano)
140 g white onion (slice fina, divided)
9 g garlic (chopped)
20 g dried pasilla chiles (without semillas ni venas)
300 g roma tomatoes (asados)
15 ml apple cider vinegar (for the tinga)
1 g dried oregano (for the tinga)
180 g cooked cactus paddles (in strips)
140 g green apple (diced small)
15 g fresh cilantro (chopped)
30 ml lime juice (freshly squeezed)
15 ml olive oil (for the ensalada)

Nutrition facts

per serving

340 kcal

Calories

9 g

Protein

53 g

Carbs

11 g

Fat

10 g

Fiber

43 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

No declared allergens

Instructions

1
1. Preheat a griddle or cast-iron skillet over medium heat, about 375°F / 190°C, to roast the tomatoes and warm the tetelas later.
2
2. Place the tomatoes and half of the white onion on the hot griddle and roast for 8 to 10 minutes, turning until charred in spots and softened. Remove and set aside.
3
3. Meanwhile, soak the dried pasilla chiles in very hot water, about 175°F / 80°C, for 10 minutes. Drain them.
4
4. Blend the soaked pasilla chiles with the roasted tomatoes, roasted onion, 2 garlic cloves, apple cider vinegar, dried oregano, and 2 g (1/3 tsp) salt until smooth and thick.
5
5. Heat 15 ml (1 tbsp) vegetable oil in a skillet over medium heat, about 350°F / 175°C. Add the cooked black beans, epazote, and a pinch of salt. Lightly mash and cook for 4 to 5 minutes until thickened into a spreadable filling. Set aside.
6
6. In the same skillet, add the remaining 15 ml (1 tbsp) vegetable oil and cook the remaining onion for 2 minutes over medium heat, about 350°F / 175°C. Add 1 minced garlic clove and cook for 30 seconds.
7
7. Add the shredded oyster mushrooms and cook for 5 to 6 minutes until they release their moisture and begin to brown. Pour in the pasilla sauce and cook 6 to 8 minutes more, stirring occasionally, until you have a juicy but not runny tinga. Adjust with a pinch of salt if needed.
8
8. For the dough, mix the blue corn masa harina with 4 g (2/3 tsp) salt and the warm water in a bowl. Knead for 3 to 4 minutes until smooth, moist, and workable. Add a little more water if needed.
9
9. Divide the dough into 8 equal portions. Roll into balls and keep covered with a clean towel so they do not dry out.
10
10. Place one dough ball between two sheets of plastic and press it into a circle about 12 cm (5 inches) wide. Put 1 tablespoon of beans and 1 tablespoon of mushroom tinga in the center. Fold three sides inward to form a triangular tetela and press the seams to seal. Repeat with the remaining dough and filling.
11
11. Cook the tetelas on the griddle over medium heat, about 375°F / 190°C, for 3 to 4 minutes per side, until cooked through, lightly puffed, and spotted with golden brown patches.
12
12. For the salad, combine the cooked cactus paddles, green apple, fresh cilantro, lime juice, olive oil, and a pinch of salt in a bowl. Toss just before serving.
13
13. Serve 2 tetelas per portion with the fresh cactus and apple salad on the side. If desired, top with a little extra cilantro.

Chef tips

If the dough cracks while shaping the tetelas, lightly dampen your hands or add 1 to 2 more tablespoons of water. The tinga should be thick so it does not break the dough.

Substitutions

You can use regular mushrooms instead of oyster mushrooms, or pinto beans instead of black beans. If blue masa harina is unavailable, use white or yellow masa harina.

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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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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