Pickled Red Onions:
-1/2 cup apple cider vinegar or red wine vinegar
-1 tablespoon sugar
-1 teaspoon salt
-1/2 red onion, peeled and thinly sliced
Tetelas:
-1 cup masa harina
-1 cup very hot water
-1 cup refried black beans, warmed and loosed with water to form soft purée
Garnish:
-8 eggs
-2 teaspoons finely chopped jalapeño peppers
-Salt and pepper, to taste
-Real California butter, as needed
-1 avocado, skinned, pitted and sliced
-1 cup salsa verde
-1 cup crumbled Real California queso fresco
To prepare the Pickled Red Onions, combine vinegar, sugar and salt in bowl, whisking until dissolved. Place onions in jar and cover with liquid. Let sit at room temperature for 1 hour then refrigerate until ready to use.
To prepare Tetelas, place masa harina in mixing bowl. Slowly stir in hot water until mixture comes together into a soft dough. You may not need all the water. Place dough on work surface and knead until smooth. Divide into 4 balls. Role or press tortillas into 6-inch rounds. Spoon 1/4 cup refried black beans into center of one tortilla. Fold 1/3 of round into center, then repeat with other corners to form a triangle with all seams slightly overlapping. Repeat with remaining tortillas and black beans.
To finish dish, place one Tetelas on hot griddle or cast iron pan seam side down. Let cook until nicely browned then flip, cooking both sides until well browned, about 5-8 minutes.
While Tetelas is cooking, whisk two eggs with 1/4 to 1/2 teaspoon diced jalapeño peppers, salt and pepper to taste. Melt butter in small frying pan and cook eggs until softly scrambled. Place cooked Tetelas on serving plate. Top with scrambled eggs, 1/4 sliced avocado, 1/4 cup salsa verde and shower with 1/4 cup queso fresco.
