Mushroom and cheese Tetela Recipe.

*INGREDIENTS:
280 grams of Masa-Harina (corn flour)
300 ml of warm water*
150 grams of sauteed mushrooms.

*GARNISH:
Xalli's salsa Verde
Queso Fresco crumbled

YOU WILL ALSO NEED:
2 sheets of plastic
Tortilla press or a rolling pin.
A griddle to cook the Tetelas

Mix the masa with the warm water and knead well to form a smooth dough.
If the dough feels a little too dry, add one or two tablespoons of water little by little.

Divide the dough into equal-sized balls, and cover them with a wet kitchen napkin to prevent dough from drying out.

Heat your griddle over a medium-high heat.
Place one of the masa balls between the 2 sheets of plastic and gently press on your tortilla press, or roll to desire size with a rolling pin making sure you are getting an even round shape.
The tortilla should measure about 6 inches in diameter and be fairly thin.
Remove the top plastic from the tortillas and spread about 1 tablespoon of the mushroom mix on and little bit of cheese.

With the help of the plastic sheet fold over one side of the tortilla, then the second side and finally the third, until you get a triangle shape make sure all the corners are completely sealed. 

Remove from the plastic and place on the hot griddle. Cook for about 1 minute be careful not to burn,then flip to cook for another 2-3 minutes.

Remove when completely cooked and has some brown spots.
Continue this process with the rest of the dough.

Serve warm with the toppings of your choice like sour cream, queso fresco , fresh or pickled onions and a nice spicy salsa.

Xalli's artisanal salsa Verde goes fantastically with this dish.