Spring Vegetable Tetela
Tetelas are folded like a love note and cooked like a secret — tucked into a triangle of fresh masa, kissed by the comal until golden and blistered. They’ve always been a canvas for whatever the season offers, and in spring, that means peas, leeks, and fava beans.
The filling is bright and green, full of texture and layered flavor. English peas and fava beans are blanched just long enough to bring out their natural sweetness, while leeks are slowly softened in olive oil with cumin seeds and a single serrano chile — adding warmth and just the right touch of background heat. It all comes together in the food processor, whirled into a thick, vibrant purée that feels equal parts comfort and celebration.
If you're using fresh favas, blanch them for 1 to 2 minutes, then cool and slip off their thick outer skins — it’s a bit of work, but the payoff is silky and worth it. The peas just need a quick 30-second dip in boiling water. That said, frozen peas work beautifully too. (And yes, frozen favas are fair game. We always recommend fresh when possible, but listen — I’m a mom. No judgment. Just joy.)
