BLUE CORN TETELAS

Made with:

Instructions

In a large bowl, mix the blue corn masa harina with warm water and salt. Knead until a smooth, pliable dough forms. Cover with a damp towel while working.
Divide dough into 4 equal balls. Flatten each into a circle (about 5–6 inches wide).
Place ~2 tbsp of refried beans, shredded quesillo, and an epazote leaf in the center.
Fold the circle into a triangle by bringing edges over the filling and sealing gently.
Heat a comal or cast-iron skillet over medium heat. Cook each tetela for 3–4 minutes per side, until slightly charred and the dough is cooked through.
Serve hot, topped with a spoonful of guacamole, a drizzle of sour cream, a sprinkle of cotija, salsa verde, serrano slices, and cilantro.
Enjoy!