Crispy Blue Corn Tetelas with Charred Wild Mushrooms and Citrus Macha

Introduction

Straight off the comal and echoing the coastal farmers markets of Santa Cruz, these blue corn tetelas fold earthy wild mushrooms, tender grilled nopales, and creamy refried pinquitos into crisp, delicate masa pockets. Finished with a fiery, sun-drenched citrus salsa macha, they are pure, soulful street food bliss.

Ingredients

• 2 cups heirloom blue masa harina
• 1 1/2 cups warm filtered water, plus more as needed
• 1/2 tsp fine sea salt
• 2 cups mixed wild mushrooms such as chanterelles or lion's mane, hand-torn
• 1 medium fresh nopal paddle, de-spined and diced small
• 2 tbsp California extra virgin olive oil, divided
• 1 cup cooked pinquito or black beans, mashed coarsely with garlic and cumin
• 1/4 cup olive oil roasted almonds and toasted pepitas, coarsely chopped
• 2 dried chile morita and 1 chile ancho, seeded and crisped in olive oil
• 1 tbsp toasted white sesame seeds
• 2 tbsp finely diced Ojai Pixie tangerine or Meyer lemon segments and zest
• 1 ripe Hass avocado, whipped smooth with lime juice and sea salt
• Fresh cilantro leaves and paper-thin shaved radishes for garnish

Instructions

1. Whisk blue masa harina and sea salt in a bowl, then stir in warm water until a soft, pliable dough forms that feels like damp playdough, then rest covered for 10 minutes.
2. Heat 1 tablespoon olive oil in a skillet over high heat, sear the mushrooms and diced nopales until deeply charred at the edges and tender, seasoning lightly with sea salt.
3. Prepare the salsa macha by roughly crushing the crisped chiles, toasted pepitas, almonds, and sesame seeds into warm olive oil, then folding in the fresh citrus zest and diced fruit.
4. Divide the rested masa into 8 golf-ball-sized portions and press each between parchment paper into a thin round disc using a tortilla press.
5. Place a spoonful of mashed beans and a pinch of the charred mushroom-nopal filling in the center of each disc, then fold three edges inward into a neat triangle to enclose the filling.
6. Cook the tetelas on a hot, lightly oiled cast-iron comal or skillet over medium heat for 3 to 4 minutes per side, pressing gently until blistered, puffed, and crisp.
7. Plate warm with a swoosh of whipped avocado, a generous spoonful of crunchy citrus salsa macha, fresh cilantro sprigs, and crisp radishes.

Serve these hot right off the cast iron while the corners are shatteringly crisp and the center remains pillowy and warm. Add a cold glass of crisp natural cider or chilled hibiscus agua fresca, gather on the porch, and dive in with your hands.

Emily