Tetela at Valle.
Tetelas are one of the oldest pre-Hispanic street foods in Mexico, explains chef Alcocer. He recalls his father packing them for his school lunches, “folding them carefully like little envelopes of love. They were simple but perfect.” Today, Alcocer rotates the tetelas he serves at Valle according to seasonal ingredients but assures the “soul stays the same—masa, memories, and the magic of the triangle.”
How to make Tetelas.
01.
Make the Salsa Verde Borracha
- Char the tomatillos, onion, garlic, and serrano chile over a grill until nicely blackened.
- Crush with epazote and cilantro in a molcajete or mortar and pestle until smooth.
- Adjust seasoning with salt.
- Add tequila and flambé with a torch.
- Let cool and reserve.
02.
Prepare the Hoja Santa Oil
- Blend parsley, hoja santa, and oil on high speed until smooth.
- Strain through a fine sieve or superbag.
- Refrigerate until needed.
03.
Cook the Chicharrón Prensado Filling
- Mince the chicharrón in a food processor.
- Sear in a pan until golden.
- Add onion and sweat until translucent, then add garlic and cook until fragrant.
- Stir in salsa verde and simmer until slightly thickened.
- Season with salt.
- Cool and reserve.
04.
Make the Pinto Bean Purée
- Heat lard in a pan until golden.
- Add pinto beans and refry, mashing constantly over medium heat.
- Once velvety and cohesive, blend on high speed.
- Season with salt.
- Pass through a fine sieve or chinois and cool.
05.
Form the Tetelas
- Combine 11 g blue masa and 11 g yellow masa per tetela and roll into a ball.
- Press into a tortilla using plastic wrap and a tortilla press.
- Place two epazote leaves in the center, press again gently to adhere.
- Spoon 35 g of cold chicharrón filling into the center.
- Fold the tortilla into an equilateral triangle, sealing the edges tightly.
- Sear the sealed side first until golden and cooked through.
- Flip and repeat on the other side. Sear the edges.
- Keep warm.
06.
Shape the Avocado Pearls
- Using a #15 melon baller, scoop small spheres from peeled ripe avocados.
- Submerge in water with ascorbic acid or lemon juice to prevent browning.
07.
Plate the Tetela
- Dot each plate with 15 g of warm pinto bean purée.
- Spoon 45 ml (1.5 oz) of salsa verde around the purée.
- Place the hot tetela in the center, epazote side facing up.
- Arrange three avocado pearls in a triangle around the tetela.
- Drizzle each pearl with hoja santa oil.
- Garnish each with a cilantro blossom.
