Pockets of masa with refried beans, a traditional Oaxacan antojito. These can be shaped into triangles (tetelas) or an elongated oval (tlacoyos) and cooked until lightly browned, then topped with salsa, cream, and avocado.
1. In a bowl, combine the corn masa flour and salt, then mix well. Add in water in thirds, mixing with your hands after each addition. Once all the water is in, continue mixing with your hands for 7-10 minutes. Wash your hands, then cover the masa with a damp paper towel and let it sit for 5-10 minutes.
2. Take a golf-ball sized portion of masa and roll it between your hands, then flatten it to make a disk about 1/4 inch thick. Alternatively, use a tortilla press if available.
3. Add refried beans to the center of the masa disk and fold it in to create a triangle (tetela) or tlacoyo shape.
4. To a pan over medium/low heat, lightly drizzle oil. Cook the tetelas/tlacoyos for about 2 minutes on each side. Enjoy with salsa, crema, and avocado!
