Tetelas

1. Mix masa harina with 1 1/4 cups warm water and knead well to form a smooth dough. If the dough feels a little too dry, add up to 2 Tbsp. additional warm water, a little at a time.

2. Divide dough into 12 balls; cover with a damp kitchen towel to prevent dough from drying out while you work. Heat a comal (or griddle) over medium-high.

3. Working one at a time, place a masa ball between two sheets of plastic wrap and gently press using a tortilla press or under a glass pie dish. (Tortilla should measure about 6 inches in diameter.)

4. Peel top plastic wrap away from tortilla. Spread with about 1 Tbsp. Refried Black Beans. Visually divide the tortilla into thirds. Using bottom piece of plastic wrap, fold in one side of tortilla to cover about half of the beans; fold a second side in over beans, overlapping the first side and forming a point at the bottom. Fold down remaining side to make a triangle.

5. Remove plastic wrap and place tetela on the griddle. Cook 1 minute; flip over and cook 2 to 3 minutes more. Flip to original side and cook 1 minute more. Move to a plate; cover to keep warm. Repeat with remaining masa and beans.

6. Serve with crema, queso fresco, and salsa. Makes 12.

Refried Black Beans

Using a small blender or food processor, puree 1 1/2 cups cooked black beans (or one 15-oz. can, drained). In a skillet heat 2 Tbsp. vegetable oil or lard over medium. Add 1/4 cup chopped onion; cook and stir until softened. Add bean puree, stirring to prevent sticking.Mexican crema is similar to sour cream, but has a mild flavor and pourable texture. Look for it in Mexican markets and big grocery stores. If you can't find it, thin some sour cream with milk.