“This dish is a tribute to my family's Oaxacan heritage and the traditional foods I cherished during visits to Oaxaca and Puebla,” says Chef Roberto Alcocer of One MICHELIN Star Valle of his tetela. Originating from the Mixteca region of Oaxaca and parts of Puebla, tetelas act as an easy gastronomic entry point into Mexican culture. “[Tetelas are] associated with the town of Tetela del Volcan, nestled on the slopes of the Popocatépetl volcano,” adds Alcocer, and it’s evident through the smoky undertones permeating the dish.
“Our tetelas are filled with chicharrón prensado in salsa verde, then served on a bed of fresh salsa verde and beans and garnished with avocado pearls,” shares Alcocer. The finishing touches? A splash of Reserva de la Familia Extra Añejo for added depth. “A good way to pair food and drink is by using it in part of the cooking process,” adds Alcocer. “I learned this from the wine world and now use that knowledge with tequila.”
Below, learn how to make Alcocer’s tetela and make sure to open up a bottle of tequila for added inspiration. Cheers!
Chef Roberto Alcocer’s Tetela recipe
Serves 6
Ingredients
Salsa Verde Borracha
- 440g tomatillo
- 72g onion
- 9g garlic
- 4g serrano chili
- 5g epazote
- 11g cilantro
- 4oz Reserva de la Familia Extra Añejo Tequila
- Salt to taste
Hoja Santa Oil
- 40g parsley
- 20g hoja santa leaves
- 160g neutral oil
Chicharrón Prensado in Salsa Verde
- 130g chicharrón prensado
- 260ml salsa verde
- 25g onion, finely chopped
- 6g garlic, minced
- Salt to taste
Pinto Bean Puree
- 86g cooked pinto beans
- 25g lard
- Salt to taste
Tetela
- 2.4 oz blue masa (0.4 oz blue masa/per tetela)
- 2.4 oz yellow masa (0.4 oz yellow masa/per tetela)
- 12 epazote leaves (2 epazote leaves/ per tetela)
- Chicharrón Prensado in Salsa Verde (35g per tetela, see recipe above)
Avocado Pearls
- 2 ripe avocadoes
- Water with ascorbic acid or lemon juice (for preservation)
Method
Make Salsa Verde Borracha
- Char tomatillos, onion, garlic, and serrano chili over grill.
- Cook until a nice char is developed in each ingredient.
- Crush the charred ingredients with epazote and cilantro in a molcajete until the desired smooth consistency.
- Adjust seasoning with salt.
- Add the Reserva de la Familia Tequila and famblé with a torch.
- Let the salsa cool and store until needed.
Make Hoja Santa Oil
- Combine parsley, hoja santa leaves, and neutral oil ni a blender.
- Blend on high speed until smooth.
- Strain through a fine sieve or super bag and refrigerate.
Chicharrón Prensado in Salsa Verde
- Mince the chicharrón prensado using a food processor.
- Sear the minced chicharrón in a pan until golden.
- Add finely chopped onion and sweat until translucent, then add minced garlic and cook until fragrant.
- Add salsa verde and simmer until slightly thickened.
- Season with salt to taste and cool.
- Make Salsa Verde
Pinto Bean Puree
- Heat the lard in a pan until it reaches a golden color.
- Add the cooked pinto beans to the lard and refry over medium heat, stirring and mashing constantly.
- Continue frying until the mixture is very velvety and homogeneous.
- Blend on high speed until smooth, adding salt to taste.
- Pass the blended puree through a fine sieve or chinois.
- Cool and reserve.
- Combine 0.4 oz blue masa and 0.4 oz yellow masa per tetela to form two balls.
- Press the balls together and flatten into tortillas using a tortilla press, keeping them on a piece of plastic wrap.
- Place two epazote leaves in the center of each tortilla.
- Cover with another piece of plastic wrap and gently press to adhere the leaves to the masa.
- Place 35g of cold Chicharrón Prensado in Salsa Verde in the center of each tortilla.
- Fold the tortilla into an equilateral triangle, sealing the filing inside.
- Sear the tetela on the sealed side first until golden and cooked.
- Flip and repeat on the other side, ensuring the edges are also seared.
- Hold warm.
Avocado Pearls
- Use a #15 melon baller to scoop spheres from a peeled avocado, aiming to capture the most vibrant green color.
- Submerge in water with ascorbic acid or lemon juice to prevent browning.
Plating
- Place a 15g dot of pinto bean puree in the center of each plate.
- Spoon 1.5 oz of hot salsa verde around the puree.
- Position the hot tetela in the middle, showcasing the epazote side.
- Arrange three avocado pearls around the tetela in a triangular formation, drizzling each with hoja santa oil.
- Garnish each avocado pearl with a cilantro blossom.
Hero image: Denise Arellano / Tetela
