Tetela de hongos

Adriana Cavita tetela signature series

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.

Watch Adriana Cavita, and dozens of our other chefs show you how to cook the dishes they love as part of our Signature Series.

First published in 2024

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

Mashed potato

Mushrooms

Guacamole

Morita chile sauce

Equipment

  • Tortilla press or rolling pin

Method

1

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
2

Peel the potatoes and cut into medium-sized pieces. Boil until tender then drain and roughly mash

3

Mix the potato with the hot milk, parsley and a dash of olive oil. Season with salt and pepper to taste. The mash should still have a bit of texture and not be too soft

  • 200ml of oat milk, hot, or hot dairy milk
  • 2 sprigs of parsley, finely chopped
4

For the mushrooms, heat up some oil in a pan. Sauté the onion and garlic until beginning to brown

5

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

6

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

7

Preheat the oven to 200°C

8

Add the tomatoes, garlic and onion to a tray and roast in the oven for 20 minutes or until charred and soft

9

For the morita sauce, blend the roasted vegetables together with the chillies and then season with salt to taste

10

Divide the corn dough into three roughly 60g balls. Press each ball in a tortilla press to get a large tortilla

11

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

12

Cook the tetela on a medium heat in a dry pan or on a plancha, about 6–8 minutes per side

13

Add a dash of oil to the pan and cook the tetela for one minute more

14

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

First published in 2024

Accomplished Mexican chef Adriana Cavita cooked at institutions like El Bulli and Pujol before opening her first restaurant Cavita, where she dispels stereotypes and brings the vibrancy of authentic Mexican cooking to London.

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