Poblano Potato and Corn Tetelas

Ingredients

• 2 cups masa harina
• 1 1/2 cups warm water
• 3 poblano peppers
• 1 1/2 cups corn kernels
• 12 oz potatoes, cut into 1/2-inch cubes
• 6 oz quesillo or mozzarella, torn
• 3 tbsp neutral oil, divided
• 1/2 yellow onion, finely diced
• 3 garlic cloves, minced
• 1/2 cup crema or sour cream
• 1 lime, cut into wedges
• 1/4 cup chopped cilantro
• Salt and black pepper

Steps

1. Char the poblanos over a flame or under a hot broiler for 8 to 10 minutes, turning, until blackened all over, then cover them tightly for 10 minutes so the steam loosens the skins.
2. Rub the skins off, discard the stems and seeds, and cut the flesh into strips. Do not rinse them, or you wash away the smoke.
3. Boil the potato cubes in salted water for 10 minutes until tender, then drain.
4. Heat 1 tablespoon of the oil in a pan and cook the onion for 5 minutes, then the garlic for 30 seconds, then the corn and potato for 5 minutes. Fold in the poblano strips, season well, and cool.
5. Mix the masa harina with the warm water and 1 teaspoon salt, knead for 2 minutes until smooth, and rest for 10 minutes. It should feel like soft clay and not crack at the edges when pressed.
6. Divide into eight and press each into a thin 5-inch round between two sheets of plastic.
7. Put a spoonful of filling and some cheese in the centre, then fold three sides in over it to form a triangle, overlapping the edges and pressing gently to seal.
8. Cook on a dry griddle over medium heat for 4 to 5 minutes per side, until spotted and crisp and the cheese has melted. Serve with the crema, cilantro, and lime wedges.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.