Tetela de hongos
Corn-based tetelas are a Oaxacan favourite – this version from Adriana Cavita are filled with a mixture of mashed potato and mixed mushrooms. The tetelas are topped with fresh goat curd, which approximates the beautiful fresh cheeses you can find in Mexico. This recipe will make more guacamole than you will need, and it will keep for about three days.
Ingredients
Metric
Imperial
- 120g of masa harina
- 1/4 tsp salt
- 150g of warm water
- 250g of goat's curd
- sorrel leaves, or micro greens
- olive oil, as needed
Mushrooms
- 1/4 onion, finely chopped
- 2 garlic cloves, finely chopped
- 300g of mushrooms, such as girolles, enoki, shimeji and shiitake
- 1 small bunch of parsley, finely chopped
Guacamole
- 5 avocados, pitted and peeled
- 1 bunch of coriander, roughly chopped
- 5 jalapeños, stems removed and cut into 3 pieces each
- 120ml of lime juice
- 120ml of olive oil
- 120ml of water
- flaky sea salt, about 1 tbsp
Morita chile sauce
- 3 dried morita chillies, rehydrated in warm water, stems removed and seeds discarded
- 5 tomatoes
- 1/4 small onion
- 1 garlic clove
Equipment
- Tortilla press or rolling pin
Method
Whisk the salt into the masa. Slowly add warm water to the masa, adding until it feels like Play-doh. You may need slightly less or slightly more. Set aside, covered, until needed
- 120g of masa harina
- 1/4 tsp salt
- 150g of warm water
Peel the potatoes and cut into medium-sized pieces. Boil until tender then drain and roughly mash
- 2 potatoes
For the mushrooms, heat up some oil in a pan. Sauté the onion and garlic until beginning to brown
- 1/4 onion, finely chopped
- 2 garlic cloves, finely chopped
Add the mushrooms and let colour, and cook down for a few minutes, then season with salt and pepper. Remove from the heat and add the parsley
- 300g of mushrooms, such as girolles, enoki, shimeji and shiitake
- 1 small bunch of parsley, finely chopped
For the guacamole, blend all the ingredients together either in a blender or with a stick blender. Taste and add more salt if needed. This will keep for three days
- 5 avocados, pitted and peeled
- 1 bunch of coriander, roughly chopped
- 5 jalapeños, stems removed and cut into 3 pieces each
- 120ml of lime juice
- 120ml of olive oil
- 120ml of water
- flaky sea salt, about 1 tbsp
Preheat the oven to 200°C
Add the tomatoes, garlic and onion to a tray and roast in the oven for 20 minutes or until charred and soft
- 5 tomatoes
- 1/4 small onion
- 1 garlic clove
For the morita sauce, blend the roasted vegetables together with the chillies and then season with salt to taste
- 3 dried morita chillies, rehydrated in warm water, stems removed and seeds discarded
Divide the corn dough into three roughly 60g balls. Press each ball in a tortilla press to get a large tortilla
Add some of the mashed potato in the middle and form into a triangle shape. Seal the dough around the potato in a triangle shape
Cook the tetela on a medium heat in a dry pan or on a plancha, about 6–8 minutes per side
Add a dash of oil to the pan and cook the tetela for one minute more
To serve, spoon some morita chile sauce on the plate, and place a tetela on top. Top each tetela with goat's curd, and some of the mushrooms. Finish with some sorrel leaves and the guacamole
- 250g of goat's curd
- sorrel leaves, or micro greens
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