Mexican
Caramel Apple Tetelas From Isabel Coss
- Prep time 45 minutes
- Cook time 40 minutes
- makes 6 to 8 tetelas
What You'll Need
Ingredients
- Masa & Filling
-
Masa
-
500 grams
fresh masa
-
4 grams
kosher salt
-
5 grams
baking powder
-
2 grams
baking soda
-
10 grams
ground canela (Ceylon cinnamon)
-
Filling
-
2
Granny Smith or Gravenstein apples, peeled and finely diced
-
1
lemon, finely zested
-
5 grams
ground toasted allspice
-
1
vanilla bean, seeds scraped
-
5 grams
ground canela (Ceylon cinnamon)
-
5 grams
kosher salt
-
226 grams
(8 ounces) mascarpone cheese or crumbled queso fresco
- Caramel Sauce
-
200 grams
granulated sugar
-
80 grams
light corn syrup or glucose syrup
-
280 grams
heavy cream
-
30 grams
unsalted butter
-
5 grams
kosher salt
-
50 grams
fresh apple cider
Directions
- Make the masa: In a stand mixer on medium speed, beat masa until soft and malleable, 3 to 5 minutes; add water as needed in tablespoon-size increments if your mixture is looking stiff.
- Add salt, baking powder and soda, and cinnamon and beat for 1 minute more to incorporate evenly. (You can also knead this with your hands to incorporate the spices and learners.)
- Portion this dough into 80-gram balls, arrange on a plate, and cover with a lid or plastic wrap to avoid drying. Reserve until ready to use.
- Next, make the filling: In a medium mixing bowl, combine the apples, lemon zest, spices, and salt and mix. Keep the queso fresco in a separate bowl and reserve both.
- Make the caramel sauce: In a medium pot over high heat, add 50 grams water, granulated sugar, and corn syrup. Stir well to combine. Cook for 3 to 5 minutes, until the sugars caramelize and the mixture becomes an amber color.
- Add heavy cream, stir to incorporate into the caramelized sugar, and cook over medium-low till it bubbles. If you have a candy thermometer, you'll want to make sure the mixture gets to 230°F.
- Reduce the heat to low, add butter and salt, and stir again until combined, letting the mixture simmer for about 30 seconds more.
- Add the apple cider and stir to combine. The mixture will look thin but will thicken and firm up as it cools. Pour into a serving bowl and reserve at room temperature.
- Now, get ready to assemble and cook the tetelas: Preheat griddle or large skillet over medium-high heat.
- To a large, deep skillet or Dutch oven, add enough frying oil to come 3 inches up the side. Heat over medium heat until it reaches 350°F. Prepare a paper towel-lined plate.
- Using a tortilla press, press each masa ball to create a 6 to 8-inch round.
- Place a spoonful of queso fresco filling in the middle of the round in a triangular shape. Add a heaping spoonful of apples on top.
- Close the tetela in a triangle shape, folding the bottom up first, then the left and right side.
- Cook on the griddle, face-down, for 3 to 4 minutes on each side, until a bit charred
- Dunk into the hot frying oil and fry for 2 minutes more on each side to finish. The tetelas will float once they’re ready to be turned and removed.
- Transfer each tetela to the paper towel-lined plate to drain and cool slightly.
- Repeat the process with the remaining tetelas until your dough and filling are used up.
- Serve tetelas with caramel sauce for dipping.
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