Tetelas with Beans and Potatoes

Steps

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1. 1
   Wash and cut potatoes into small pieces. Fry them in hot oil until golden brown, seasoning with a pinch of salt.
   ▶ ≈0:46
2. 2
   Prepare the sauce in a small pot by simmering chiles de árbol, tomato, onion, and garlic with water until soft.
   ▶ ≈1:26
3. 3
   When the potatoes are halfway cooked, add some onion to flavor them.
   ▶ ≈1:49
4. 4
   Remove the casing from the chorizo and add it to the potatoes, cooking until the chorizo is fully cooked and browned.
   ▶ ≈2:41
5. 5
   Strip the leaves from the epazote stems and set aside.
   ▶ ≈2:41
6. 6
   Take a piece of corn masa on a non-stick cloth, place epazote leaves, refried beans, and the potato-chorizo mixture in the center.
   ▶ ≈2:58
7. 7
   Fold the masa from bottom to center, then fold the sides up, and finally fold the top to create a rectangular packet.
   ▶ ≈3:54
8. 8
   Place the folded masa packets on a comal (griddle) over medium-low heat, being careful not to burn them, until fully cooked through.
   ▶ ≈4:27
9. 9
   Grind the cooked sauce ingredients in a molcajete until smooth, adjusting with a pinch of salt and a little water to reach desired consistency.
   ▶ ≈5:12
10. 10
    Plate the cooked tetelas, drizzle with crema, sprinkle with cheese, and top with the chile sauce to serve.
    ▶ ≈6:29