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Oaxacan tetela
Celebrate Cinco de Mayo with this authentic Mexican dish!
SERVES
2
TO
3
Ingredients
Oaxacan Tetela
- 1 can black beans
- Drizzle of olive oil
- 2 tablespoons onion, chopped
- 1 avocado leaf
- 1/2 cup your choice of cheese
- 1 piece hoja santa
Salsa Verde
- 2 pieces serrano pepper
- 1 piece scallion
- 350g tomatillo
- 1 clove garlic
- 1/4 cup cilantro
- Salt, to taste
Maitake Mushrooms
- 2 cups maitake mushrooms
- Drizzle of olive oil
- Squeeze of lime juice
- Salt, to taste
Directions
Oaxacan Tetela
- Start by refrying one can of black beans in a medium pan with a drizzle of oil over medium heat. Add first chopped onion, about two tablespoons, once they are translucent, add the black bean and one avocado leaf. Cook for three minutes.
- Heat a comal or griddle over medium heat. Place one plastic square on the bottom side of the tortilla press. Make a small ball of masa.
- Press, to make a tortilla and once you have an evenly flattened disk, remove the piece of plastic from the top, and put two tablespoons of refried beans in the center.
- Add plant-based cheese on top and hoja santa.
- Now it's time to shape our tortilla into a triangle, first take hold of the bottom plastic and fold one side. Fold in a second side to have both edges in the middle, then fold the third side in to close the tetela.
- Carefully lift the tetela off the plastic, transfer it to your hand and then to the griddle.
- Cook for about two minutes, until you can notice tiny brown spots on the edges.
Salsa Verde
- Add serrano peppers, scallion, tomatillo, garlic, cilantro and salt into a blender and give it a few pulses, until you have a chunky salsa.
- Set aside for serving.
Maitake Mushrooms
- Sauté the mushrooms with a little bit of oil, add salt and once you have golden brown edges, add a few drops of lime juice.
- Set aside for serving.
Serve
- Serve the warm tetela on a plate, the sautéed mushroom on the side and salsa verde on top. Enjoy!
