Purple Corn Tetela
Hibiscus Flower and Chipotle Salsa
Chefs Matt Diaz and Carlos Macías of For All Things Good | Brooklyn, NY
Yield: 8 Tetelas
Adapted by StarChefs | November 2020
INGREDIENTS:
Hibiscus-Chipotle Filling:
75 grams dried hibiscus flowers
4 to 5 ripe plum tomatoes
½ onion, chopped
3 cloves garlic, peeled
75 grams chipotle adobo
¼ cup agave extract
Juice and zest of ½ a Mandarin orange
2 teaspoons flake salt
To Assemble and Serve:
320 grams heirloom corn pink bolita masa, divided into 8 masa balls
METHOD:
Hibiscus-Chipotle Filling:
Bring 400 milliliters of water to a boil. Add hibiscus and steep for 5-7 minutes or overnight. Remove flowers and reserve water to make agua fresca. To a grill or flat-top, add tomatoes, onion and garlic and cook until caramelized or slightly burned. To a Vitamix blender, add the grilled tomatoes, garlic and onion; chipotle adobo; and the rinsed hibiscus and blend until it becomes a smooth paste. Fold in agave extract; cool. Add mandarin zest and juice; stir to combine. Reserve.
To Assemble and Serve:
Press one masa ball with a tortilla press or with a heavy pan to get a flat circle. Place a spoonful of Hibiscus-Chipotle Filling in the middle, making a triangle shape inscribed in the circle. Shape into a triangle side-by-side until the filling is completely sealed. Repeat with remaining masa balls. In a grill or pan at medium-high heat, sear tetelas 3 to 4 minutes per side and for 20 to 30 seconds on the side edges. Serve tetelas in sets of 2 with any sauce of your preference.
