Triangular bean-filled corn pockets (Tetelas)

1. Mash the cooked black beans with a fork into a thick purée and salt.

2. Knead the masa harina with the salt and enough lukewarm water to make a soft, non-sticky dough; divide into 8 balls and press between two sheets of plastic into discs about 15 cm across.

3. Put a tablespoon of bean purée and a little crumbled queso fresco in the centre of each disc. Fold three sides towards the centre to make a triangle and press the edges lightly together.

4. Cook the tetelas in a hot, dry pan for 4-5 minutes per side, until cooked through and spotted brown.

5. Meanwhile, for the green salsa, boil the tomatillos for 5 minutes and blend until smooth with a little coriander and salt.

6. Serve the tetelas with green salsa, sour cream, avocado and fresh coriander. If you have no queso fresco, a mix of feta and ricotta will stand in.

Tip: Tetelas are typical of the Oaxacan highlands – if the edges open while cooking, the dough is too dry: knead in a spoonful of water.