Ingredients
- 1 Each 10" Heat Pressed Flour Tortilla (10420)
- 3 cup Black Bean Paste see related recipe
- 6 Oz. Tomatoes, small dice
- 12 Oz. Queso Fresco, crumbles
- 6 Fl. Oz. Unsalted Butter, melted
- As Needed Kosher Salt
- 6 Oz. Salsa de Arbol see related recipe
- As Needed Fresh Chives, chopped
Directions
- To assemble one tetalas, lay 1 Mission® 10 “ Pressed Tortilla flat and in the center top with 2 oz. Black Bean Paste, ½ oz. tomatoes, and 1 oz. of queso fresco crumbles. Spread evenly across the tortilla.
- Create a tri-fold resulting in a triangle shaped pocket.
- On a flat-top grill, add ½ fl. oz. butter and griddle tetalas until crispy and golden on each side.
- Garnish tetalas with ½ oz. crema, side of Salsa de Arbol, and a pinch of freshly cut chives.
Ingredients- 24 Oz. Black Pepper, prepared
- 1 Tbsp. Cumin, ground
- 1 1/2 tsp. Coriander, ground
- 3/4 tsp. Chipotle, ground
- 3/4 tsp. Garlic Powder
- 3/4 tsp. Onion Powder
- 3/4 tsp. Kosher Salt
Directions
- In a food processor, combine all ingredients and process into a paste. Hold hot for service.
Ingredients- 1/4 tsp. Cumin, seed
- 3 Each Cloves, whole
- 1 tsp. Mexican Oregano
- 40 Each Arbol chiles, stemmed, seeded, hydrated in hot water, drained
- 6 Each Garlic, clove, skins on
- 1/8 tsp. All spice, ground
- 1/4 cup Sesame Seeds, toasted
- 1/4 cup Pepitas, toasted
- 1 tsp. Kosher Salt
- 1 Tbsp. Sugar
- 1 cup Apple Cider Vinegar
Directions
- In a skillet over medium high heat, toast cumin, cloves, Mexican oregano just until fragrant. Transfer to a spice grinder and process spices to a powder. Reserve aside.
- Toast Arbol chiles until starting to lightly char in spots. Reserve aside.
- Toast garlic cloves with skins on until starts to lightly char in spots and becomes soft. Let cool to room temperature and peel skins, reserve aside.
- In a blender, add all ingredients and purée until smooth, strain and store until use.
