Mushroom-Quesillo Tetelas

Original recipe by: Leslie Brenner

These triangular masa treats are filled with melty quesillo (Oaxaca cheese, similar to string cheese) and mushrooms sautéed with epazote and a touch of mezcal. There’s also a fresh epazote leaf tucked inside each one. Can’t find epazote? No worries — it’s optional, and almost as delicious without it. To make the masa, I use heirloom masa harina, made by Masienda. You can choose blue, red or white — though the blue and red masa harina seem to hold up better for this masa shape. If you have access to masa made from freshly nixtamalized corn, even better!

These are delicious on their own, or served with your favorite salsa. I love them topped with a slice of avocado, a dab of crema and a spoonful of Salsa Roja; they’d also be great with Roasted Salsa Verde and/or Salsa Macha.

Makes 6 tetelas.

Ingredients

FOR THE FILLING:

• 2 tablespoons olive oil

• 1/2 cup (170 grams) white onion (about 1/4 of a med…